SHIVERS BBQ
28001 S DIXIE HWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 4/30/2024
High Priority
4
Intermediate
0
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in coolers and walk in freezer handles.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents at kitchen area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed coleslaw container stored on produce walk in cooler floor. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed near cook line.
- 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. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at preparation area. Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed HWS next to 3 compartment sink.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line also at fryer station.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee at the time of the inspection. Instructed employee correct procedures to wash hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above cooked chicken inside reach in cooler at cook line. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork (123F - Hot Holding) at steam table, as per employee less than 1 hour. Employee proceeded to reheating food. Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +400ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
Food safety inspection conducted on 4/30/2024 revealed 16 total violations (4 high priority, 0 intermediate, 12 basic).
Inspection on 12/1/2023
High Priority
2
Intermediate
1
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in cooked cubes pork container at the cook line. Employee removed 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. Observed throughout kitchen. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to restaurant food in reach in cooler near cook line. Employee removed during 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 personal items at preparation area. Employee moved during inspection.
- 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. Observed scoop handle touching hash browns casserole at steam table. Employee rearranged properly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at he cook line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in shelve at walk in cooler. Manager moved during inspection. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at the dishwasher area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ribs in standing water at 74° F in 3 compartment sink. As per employee less than 2 hours. Employee turned on water. **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 4 tomatillos cans rusted on shelves next to oven at kitchen area. Manager discarded during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) next to steam table, as per employee less than 1 hour. Employee moved food to walk in cooler. coleslaw (43F - Cold Holding) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting lards at cook line, also soiled can opener blade.
Food safety inspection conducted on 12/1/2023 revealed 15 total violations (2 high priority, 1 intermediate, 12 basic).