SHIVERS BBQ
28001 S DIXIE HWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/11/2025
High Priority
3
Intermediate
2
Basic
11
Total
16
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe on cut cooked brisket ends at cook line. Employee removed plate during inspection. **Corrected On-Site** **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observe at walk in cooler. **Repeat Violation**
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observe at walk in cooler. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observe corn cream container stored on walk in freezer floor, operator stored properly during inspection. **Corrected On-Site**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observe throughout kitchen.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe on cream corn container at walk in cooler, operator removed utensil during inspection. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw ribs in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler. **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe Sanitizer Bucket (Chlorine 0ppm); employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection. also observe raw ribs (78F - Cold Holding) in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler. Corrected On-Site** **Corrected On-Site** **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. Observe beans (117F - Hot Holding on steam table, as per operator less than 3 hours. Employee reheat beans during inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled homemade bbq sauce, operator removed sauce from containers and moved soiled containers to dishwasher area. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken not date marked at walk in cooler, as per operator over 24 hours. Operator dated food during inspection. **Corrected On-Site**
Food safety inspection conducted on 2/11/2025 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).
Inspection on 9/5/2024
High Priority
1
Intermediate
2
Basic
10
Total
13
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on cooked brisket container at cook line. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area at cook line. **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed by dishwasher area.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler/freezer.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a coleslaw containers at walk in cooler, Manager add wheels/base during inspection. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line. **Repeat Violation**
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at cook line by grill. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Observed cooked chicken container not covered inside reach in cooler at cook line. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed ribs (123F - Reheating); ribs (169F - Reheating). **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges and towels on HWS next to dishwasher. **Corrected On-Site**
Food safety inspection conducted on 9/5/2024 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).