DirtyFLRestaurant Inspection Data

Q SOUTHERN BBQ & CATERING

Q SOUTHERN BBQ & CATERING maintains a 3.7/5 food safety rating based on 5 health department inspections in DUNEDIN. Recent inspections indicate some food safety concerns.

Last inspection: 1 year ago · 5 reports on file

664 MAIN ST

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 5 health inspection reports

All Inspection Reports

2/13/2025· 1y ago

Visit ID: 10703519

Met Inspection Standards

1 int, 1 basic

  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to 3 compartment sink. Operator cleaned out drain Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cameron and Amanda's manager certificates expired on 12/19/2023.

10/31/2024· 1y 4mo ago

Visit ID: 10703265

Met Inspection Standards
  • N/A:No Violations Were Observed

10/24/2024· 1y 4mo ago

Visit ID: 8720225

Follow-up Inspection Required

1 high, 1 int

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm dish washer
  • 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Highest water temperature at hand wash sink near dish washer 79F.

2/23/2024· 2y ago

Visit ID: 8532142

Met Inspection Standards

1 high, 2 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles behind front counter holding food removed from its original container container not labeled with common name. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 129F hot hold, pork 124F hot hold. Operator placed food into the smoker to reheat. Food was out of temperature for less than 4 hours. Unable to get second temperature **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food container and stainless steel scrubber held in hand wash sink near dishwasher. Operator removed items from the hand wash sink. Corrected On-Site Repeat Violation

10/20/2023· 2y 4mo ago

Visit ID: 8342138

Met Inspection Standards

1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filtered water faucet connected to hand wash sink behind front counter.