THE BBQ BOUTIQUE
4209 West Hillsboro Boulevard
Florida, 33073
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 11/2/2023
Inspection #: Visit ID: 8456936
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler at front cook line chef discarded Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler at front counter at lettuce (46F - Cold Holding); cheese (45F - Cold Holding); tomato salsa (45F - Cold Holding), chef iced all items down, states every thing was prepared after lunch iced all items down and lowered setting **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Inspection Date: 7/27/2023
Inspection #: Visit ID: 8356399
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cheese in reach in cooler, raw pork above cooked ribs in reach in cooler. Operator reorganized Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator. Operator had on site employees fill out at time of inspection **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cook line items on tphc. Items time marked, no written procedure available. Provided written procedure **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment communicating with HACCP Coordinator regarding HAACP plan, establishment packaging raw beef/chicken using an ROP method to be held longer than 48 hours for customer self service **Corrective Action Taken**