DirtyFLRestaurant Inspection Data

DAVID'S BBQ & CATERING

5121 NW 39 AVE A

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10793066

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Containers on dry storage shelf.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of cabinet underneath kitchen slicer. Hood vent above cook line.
  • 33-16-4:Basic - Open dumpster lid. Dumpster in corner of parking lot. Manager closed lid.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Walls in kitchen. Hood above cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored outside of back door.
  • 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. Eggs held on cook line no time mark. Manager stated eggs placed out at 8:00 am. Manager had employee place proper time on eggs.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in kitchen warmer: sausage (120F - Hot Holding). Manager stated sausage was placed in warmer at 8:00 am. Manager had employee reheat sausage on grill.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for dining room soda machine.
  • 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. One employee certificate expired on 4/1/2025.

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10792692

  • N/A:No Violations Were Observed

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10792236

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead in mop sink room and 2 employee bathroom. Warning - From follow-up inspection 2025-03-05: Observed 2 dead on the wall behind can storage shelf. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches on floor under Three compartment sink and can storage in side prep room. 2 egg sacks on floor under Three compartment sink/hot water heater area. Warning - From follow-up inspection 2025-03-05: Observed 1 crawling on bottom shelf of front line by bbq sauce large bottles, 2 behind cove molding in storage room behind/near reach in freezer, and 1 behind shelf bracket in mop sink room. **Time Extended**
  • 35A-23-4:High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. On wall in mop sink room. Warning - From follow-up inspection 2025-03-05: On the wall behind the can storage rack. **Time Extended**

Inspection Date: 3/4/2025

Inspection #: Visit ID: 10792183

  • 35A-03-4:Basic - Dead roaches on premises. Observed 2 dead in mop sink room and 2 employee bathroom. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches on floor under Three compartment sink and can storage in side prep room. 2 egg sacks on floor under Three compartment sink/hot water heater area. Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. On wall in mop sink room. Warning

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8996343

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Gatorade stored on shelf in walk-in cooler. Manager removed Gatorade from walk-in cooler. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in dish area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table across from cook line: cheese (65F - Cold Holding). Employee stated cheese placed on counter thirty minutes prior to temperature being taken. Manager placed cheese in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from cook line: sausage (123F - Hot Holding). Manager stated sausage placed in warmer thirty minutes prior to temperature being taken. Manager had employee place sausage on grill to reheat. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of slicer on kitchen prep table.