WOODY'S BAR B Q
8129 Point Meadows Way
Jacksonville, Florida, 32256
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 8/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides, back and deflector plate of ice machine with black mold-like substance. Interior of reach in freezer by dish machine has debris in the bottom of unit. Repeat Violation
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to men's restroom is not tight fitting with a large gap when door is closed. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in container of sugar in service station.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above expo window and wall below those vents have dust/debris. Floor under kitchen equipment and under soda machine is soiled. Vent and wall below in women's restroom to right interior. Left wall at steam table area is soiled. Repeat Violation
- 33-36-4:Basic - High grass/weeds surrounding building. Very tall grass/weeds out back exit to left of back door and around storage shed and dumpsters.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of microwave at prep area and oven at prep area have accumulation of debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Exterior of toaster and kitchen smoker/oven have accumulation of debris. Exterior of microwave in prep area is soiled. Top of prep table under and around the microwave has accumulation of debris. One blue dish rack in dish room with heavy black substance.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water observed in flip top reach in cooler in kitchen.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Excessive equipment, materials, supplies stored outside back exit.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese in flip top reach in cooler in kitchen at 56F. Cook states has been in the cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Ribs at 54F in flip top reach in cooler in kitchen. Cook states placed in unit from walk in cooler 1.5 hours prior. Ribs moved to stand up reach in cooler. Corn on the cob on flip top reach in cooler in kitchen at 49F. Cook states corn placed in unit from walk in cooler approximately 2 hours prior. Cook moved corn to another cold holding unit. Cheese in flip top reach in cooler in kitchen at 56F. Cook states has been in the cooler overnight. See stop sale. Raw chicken in flip top reach in cooler in kitchen at 45F. Per cook, chicken placed in unit from walk in cooler approximately 1 hour prior. Cook moved chicken to stand up reach in cooler. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of detergent/disinfectant stored directly against/beside batter breading and bbq seasoning.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler in kitchen with heavy soiling. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink between restrooms and in men's restroom.
Food safety inspection conducted on 8/12/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 12/11/2023
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has black mold-like substance. Repeat Violation
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's restroom doors door not close tightly with a gap present on both.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles above back prep area have stains. Fan guards in walk in cooler have debris.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Not provided in women's public restroom.
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in light shield above three compartment sink. Employee removed and discarded dead roach and cleaned area. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Far left hood filter is in disrepair. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile missing in front of walk in cooler. Floor tile missing near center of floor in walk in cooler.
- 29-08-4:Basic - Plumbing system in disrepair. Hot water valve for hand wash sink in the bar is not operable. Manager states repair person is getting the part and is scheduled to be repaired by tomorrow. **Corrective Action Taken**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Excessive equipment and supplies stored outside back door. Repeat Violation
- 28-13-5:High Priority - Raw sewage on ground of establishment. Outside back door under and around smoker there is an excessive amount of grease on the ground.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple dish racks in dishroom have build up of debris. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment only has chlorine test strips available. Sanitizing wipes used on food contact surfaces uses quaternary ammonium and no test strips are available for testing.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple employee training certificates missing date of birth.
Food safety inspection conducted on 12/11/2023 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 132 rodent droppings observed: 49 in bus tub on clean storage rack in dish room 1 on lid on clean storage rack in dish room 26 under storage rack in dish room 13 under soda rack and utility sink 6 under storage rack by smoker 2 in container with cleaners on rack by smoker 23 under prep table across from clean pot rack 3 under ice machine 6 under back prep table 2 under prep table in kitchen 1 under three compartment sink in bar Warning - From follow-up inspection 2023-10-05: At callback inspection, observed 19 rodent droppings: 2 in dining room at back exit 5 under utility sink in soda room 1 under rack across from dish machine 1 at fire extinguisher at back prep 1 under oven at back prep 2 under table across from kitchen smoker 3 at left corner prep table in kitchen 4 at left corner under steam wells on server line Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 52F in reach in cooler in kitchen. Per cook, cheese taken from walk in cooler approximately one hour prior. Cook placed cheese in another unit to cool. Temperature taken 30 minutes later at 39F. Also, in walk in cooler, wings (45F - Cold Holding); coleslaw (47F - Cold Holding); chicken (47F - Cold Holding); roast (47F - Cold Holding); ribs (48F - Cold Holding); turkey (46F/45F - Cold Holding); raw bacon (46F - Cold Holding); cheese sauce (46F - Cold Holding); chili (47F - Cold Holding); beans (48F - Cold Holding); green beans (48F - Cold Holding); peas (44F - Cold Holding); pork (48F - Cold Holding); pork chops (46F - Cold Holding); sausage (44F - Cold Holding); hot dog (44F - Cold Holding); butter (45F - Cold Holding); sour cream (47F - Cold Holding); cheese (46F - Cold Holding). All products, per manager have been in cooler overnight, unable to determine when products went out of temperature. See stop sale. **Corrective Action Taken** Warning - From follow-up inspection 2023-10-05: In walk in cooler, observed baked beans 48F, collard greens 46F, green beans 47F, macaroni and cheese 46F, mashed potatoes 45F, lima beans 46F, okra 46F, squash 45F, gravy 45F, pork 44F/48F, turkey 47F, brisket 48F, ribs 47F, chicken 47F. Per manager, all products stored in walk in cooler overnight. See stop sale. Admin Complaint
Food safety inspection conducted on 10/5/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2023
High Priority
5
Intermediate
3
Basic
13
Total
21
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine sides and deflector plate with black mold-like substance. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of sugar on server line. Manager removed bowl. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing at back smoker. Ceiling tile in women's restroom in disrepair/falling down.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen prep table has groove marks and no longer smooth and easily cleanable.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under table at bag in box soda rack. Manager removed and discarded roach. **Corrective Action Taken** Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open canned beverage on back prep table. Employee moved beverage to appropriate location. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked plastic cups at soda station on server line have water between the cups. Also, stacked clean inserts on rack in dish room have water between inserts.
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer drawers on cook line are difficult to open and close and are misaligned, do not close properly. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep table soiled. Interior of oven in kitchen soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven in kitchen soiled. Walk in cooler gasket is soiled.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Multiple unnecessary equipment/items stored outside back exit.
- 14-12-4:Basic - Utensils in poor condition. Rubber spatula hanging on clean storage rack in dish room in disrepair, rubber from sides missing.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Case of open chocolate chips in walk in cooler has green and white mold-like growth in chips. Also, walk in cooler has multiple stop sales issued due to temperature abuse.
- 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 reach in freezer at back prep, opened catfish stored over chopped collards. Manager rearranged products to proper storage. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 132 rodent droppings observed: 49 in bus tub on clean storage rack in dish room 1 on lid on clean storage rack in dish room 26 under storage rack in dish room 13 under soda rack and utility sink 6 under storage rack by smoker 2 in container with cleaners on rack by smoker 23 under prep table across from clean pot rack 3 under ice machine 6 under back prep table 2 under prep table in kitchen 1 under three compartment sink in bar Warning
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bring dirty dishes to dish room then get pitchers and filled with ice and beverages without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 52F in reach in cooler in kitchen. Per cook, cheese taken from walk in cooler approximately one hour prior. Cook placed cheese in another unit to cool. Temperature taken 30 minutes later at 39F. Also, in walk in cooler, wings (45F - Cold Holding); coleslaw (47F - Cold Holding); chicken (47F - Cold Holding); roast (47F - Cold Holding); ribs (48F - Cold Holding); turkey (46F/45F - Cold Holding); raw bacon (46F - Cold Holding); cheese sauce (46F - Cold Holding); chili (47F - Cold Holding); beans (48F - Cold Holding); green beans (48F - Cold Holding); peas (44F - Cold Holding); pork (48F - Cold Holding); pork chops (46F - Cold Holding); sausage (44F - Cold Holding); hot dog (44F - Cold Holding); butter (45F - Cold Holding); sour cream (47F - Cold Holding); cheese (46F - Cold Holding). All products, per manager have been in cooler overnight, unable to determine when products went out of temperature. See stop sale. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer on cook line with excess of debris. Two speed racks in walk in cooler have white mold-like substance. Plastic shelf liner on top left in walk in cooler has black mold-like growth. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by utility sink in prep area. Also, no paper towels at hand wash sink at the bar.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink at the bar.
Food safety inspection conducted on 10/4/2023 revealed 21 total violations (5 high priority, 3 intermediate, 13 basic).