MISSISSIPPI SWEETS BBQ CO

Name: MISSISSIPPI SWEETS BBQ CO
Address: 9859 LAKE WORTH RD #29, LAKE WORTH, FL, 33467, US
Rating: 2.5

9859 LAKE WORTH RD #29

★★½☆☆ (2.5/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: 3592120

Inspection #: Visit ID: 10696411

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers walk in cooler
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler
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. Server handled unclean dishes and then picked up and served plated food, poured drinks, and handled ice without washing hands.
41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex with food items in dry storage Removed Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle On shelf Labeled Corrected On-Site

Inspection #: Visit ID: 8777672

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line
14-69-4:Basic - Ice buildup in reach-in freezer at prep station
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface- some shelves at the back of the cooler
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding) in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; ice bag placed on top to quick chill; **Corrective Action Taken**

Inspection #: Visit ID: 8471862

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...cell phone on the prep counter at kitchen. Employee removed. Corrected On-Site
08B-38-4:Basic - Food stored on floor...water at front line . Operator properly stored. Corrected On-Site
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line , operator properly stored Corrected On-Site
14-06-4:Basic - Wood food-contact surface not properly sealed...sealed peeling off prep table at kitchen.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee grabbed raw chicken and then changed gloves without washing hands. Employee washed hands after discussion. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken top of macaroni cheese , egg white above margarine at walk in cooler . Operator properly stored food. Corrected On-Site
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... bbq chicken in the shelf underneath prep table at kitchen being held less than 4 hours. Operator time marked. Corrected On-Site Repeat Violation

Inspection #: Visit ID: 8376234

35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
08B-38-4:Basic - Food stored on floor. Observed plastic water bottles stored on the floor. Operator relocated to shelf. **Corrective Action Taken** Repeat Violation
10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.observed on top of ice machine. Operator cleaned, sanitized, and placed in existing rack. **Corrective Action Taken**
25-05-4:Basic - Single-service articles improperly stored. Observed cases of take out box's stored on the floor. Operator relocated to shelves. **Corrective Action Taken** Repeat Violation
22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
03F-06-5:High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Observed butter being held for 4 hours without TPHC plan. Provided via email. **Corrective Action Taken**