DirtyFLRestaurant Inspection Data

HONEY'S BBQ

HONEY'S BBQ maintains a 3.0/5 food safety rating based on 3 health department inspections in DAVENPORT. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

2200 Posner Boulevard
Florida, 33837
Polk County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 3 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13500502

Met Inspection Standards

1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. In metal tray where ice is made.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 4 oz single service cups being used as scoops in spices.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee took utensils out of cup and placed in ware washing sink. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on unit between fryers and grill soiled with mold like substance.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by server station blocked by bag of tools. Employee removed tool bag from sink. Corrected On-Site Repeat Violation

8/21/2025· 6mo ago

Visit ID: 10938045

Met Inspection Standards

3 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Bag of flour. Operator moved to shelf Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. operator removed towel. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Service.line several things stored in hand washing sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer not labeled

4/21/2025· 10mo ago

Visit ID: 10739678

Met Inspection Standards

1 high, 2 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towel from cutting board on prep table. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee on phone then grabbed gloves. Stopped employee and coached employee on proper hand washing procedures.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quaternary test strips and needs chlorine test strips.
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For quaternary test strips.