DirtyFLRestaurant Inspection Data

FAT BOYS' BBQ

1606 West Vine Street
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10802228

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Dish-machine soiled on top. - From follow-up inspection 2025-03-20: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in dry storage are not chained together and secured to a fixed structure. - From follow-up inspection 2025-03-20: **Time Extended**

Inspection Date: 3/19/2025

Inspection #: Visit ID: 8891910

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Dish-machine soiled on top.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in dry storage are not chained together and secured to a fixed structure.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored on top of microwave adjacent to prep sink. Employee sweater, purse and drinks stored on top of foil sheets in dry storage area.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish-machine sanitizing at 0ppm. Advised operator to use triple sink until machine has been fixed. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon over coleslaw in walk-in cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. Coleslaw, potato salad, pasta salad, milk, cut tomatoes all temping between 48F and 51F. Per operator items were prepared on the 16th and 18th by midday. Advised operator to not use reach-in cooler for TCS food until repaired. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw, potato salad, pasta salad, milk, cut tomatoes all temping between 48F and 51F. Per operator items were prepared on the 16th and 18th by midday. Advised operator to not use reach-in cooler for TCS food until repaired. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips for dish machine are expired.

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8719543

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in beans, styrofoam cup in grits.
  • 14-11-5:Basic - Equipment in poor repair. Cookline steam table unable to make temp for reheating foods.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken thawing in prep sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grill area at hood.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked wings.
  • 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. sausage gravy, grits, green beans (110F - Reheating) all Less than 2 hours but will not make temp. Advised to reheat on stove or grill and use time as a public health control. For immediate service, reheat in microwave. No warning given as they are aware of problem and working on a fix.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler. Corrected On-Site

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8461971

  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket in poor repair
  • 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Ladys room
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale., one egg, manager discarded.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outdoors near walk in freezer.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 400 ppm, advised to add plain water. New test 200 Corrected On-Site

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8341366

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 14-11-5:Basic - Equipment in poor repair. Freezer gasket in poor repair.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher, after loading dirty, touched clean.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggwash at cookline at 59f, advised raid chill to 51 or colder.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade moderately soiled.