WOODY'S BAR BQ
5930 Powers Avenue
Jacksonville, Florida, 32217
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/25/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Multiple missing and Broken cove molding in kitchen. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler and walk in freezer door in poor repair. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair. Dish machine line. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. **Repeat Violation**
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose walk in cooler /walk in freezer insulation. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of prep line reach in cooler. **Repeat Violation**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Three compartment sink Quaternary ammonium set up. 300 ppm.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Carton of raw shell eggs above cooked corn I walk in cooler. Moved by manager. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at kitchen faucet and outside faucet.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at rear kitchen Hand Wash Sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle of degreaser at rear kitchen.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at prep line Hand Wash Sink turned off.
Food safety inspection conducted on 10/25/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 7/17/2024
High Priority
2
Intermediate
1
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Men's and women's restroom doors left open during food prep service.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. **Repeat Violation**
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing / broken cove molding by Dish machine line. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Rusty interior of prep line microwave.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease build up on floor by walk in freezer / cook line.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor in disrepair by Dish machine line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor walk in cooler. **Repeat Violation**
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door has loose / torn insulation. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler by prep line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of prep line cooler and base of drawer cooler. Kitchen. **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor drip leak at kitchen Hand Wash Sink.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 pans of ribs (24 racks ) at 49° , 50°, 51° 54°. In walk in cooler. (Overnight temperatures).
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 pans of ribs (24 racks ) at 49° , 50°, 51° 54°. In walk in cooler. (Overnight temperatures).
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large , covered pans of food during cooling
Food safety inspection conducted on 7/17/2024 revealed 15 total violations (2 high priority, 1 intermediate, 12 basic).