SHORTYS BAR B Q
5989 SOUTH UNIVERSITY DR
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on counter by condiments at walk up window. Employee moved beverage away from counter area. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened beverage containers in cook line fliptop unit.
- 08B-12-5:Basic - Stored food not covered. Container of raw pork steaks in walk in cooler not covered. Employee covered with foil. Corrected On-Site Repeat Violation
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and then put on gloves to prepare food items without washing hands first. Reviewed with manager and employee proper hand procedures and employee washed hands. Corrected On-Site
Food safety inspection conducted on 1/30/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 9/30/2024
High Priority
5
Intermediate
2
Basic
4
Total
11
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles between cook line and dish area damaged and sagging. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have mold like buildup on them. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In walk in cooler, multiple containers of cooked pork and cooked chicken not covered. Employee covered all containers.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after putting vacuum breaker on hose bibb without first washing hands. Reviewed with manager to discuss proper hand wash procedures with employees. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer opposite cook line, open case of raw philly steak meat on top of open bags of sweet potato fries. Employee moved case to walk in freezer. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Baby back ribs and roasted chicken at cook line missing time marks. Per manager on line from 10:30am. Employee added time marks. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, chopped portioned brisket at 11:50am (119F - Hot Holding). Per manager prepped and in unit since 10:00am. Employee removed tray to oven to reheat above 165F for proper hot holding. Second temperature taken 166F. Corrected On-Site Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker. Employee replaced vacuum breaker during inspection. Corrected On-Site Repeat Violation Admin Complaint
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No temperature monitoring device for high temp dish machine. Repeat Violation Admin Complaint
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 9/30/2024 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 4/3/2024
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing in dry store room area, observed covered with cardboard. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. The following areas, observed damage ceiling tiles 1) Ceiling tile damaged in hallway behind the cook line. 2) Ceiling tile damaged above hand sink in ware washing station.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean and sanitized 6 inch pans not properly inverted in ware washing station. Operator inverted pans. Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor behind expo table in hallway towards sauce station. Operator, cleaned and sanitized at time of inspection. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags in the following areas not separated from food items 1) Backpack on top of case of ketchup packets in storage area. 2) Bag next to sauces behind bar area. Operator removed personal belongings to proper areas. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of French fries placed on floor inside walk in freezer. Operator removed and placed on shelving. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath steam table, accumulation of food debris and grease. Operator cleaned and sanitized the area. Corrected On-Site
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of food debris.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken and cooked pork ribs using time as a public health control without time marking. Foods pulled from oven less than 2 hours ago and held in cook line prep table . Operator placed time marking on foods during inspection. Started at 1100pm ends at 3pm. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator installed vacuum breaker during inspection. Corrected On-Site
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Whole cooked brisket inside food warmer in cook line held less than 2 hours ago, internal temperature at 90-98F. Observed equipment on low temperature, operator increased temperature and moved brisket into oven for reheating. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth chlorine solution exceeds the maximum concentration allowed. Observed wiping cloth solution greater than 200ppm chlorine. Operator adjusted to proper 100ppm chlorine . Corrected On-Site
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook lacks knowledge of the internal temp of cooked chicken. Reviewed internal temperatures with operator.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for sanitizer bucket.
- 16-62-1:Intermediate - No type of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee certifications need to be re-certified.
Food safety inspection conducted on 4/3/2024 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).
Inspection on 9/15/2023
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1. Above hand sink in ware washing area. 2. Hole in ceiling above soda rack in ware washing area.
- 14-11-5:Basic - Equipment in poor repair. Handle in disrepair in hot box in cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris inside walk in freezer. Operator cleaned during inspection. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Mayo and pickle buckets on floor inside walk in cooler. Operator elevated Corrected On-Site
- 16-62-1:Intermediate - Operator unable to provide any type of measuring device for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 9/15/2023 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).