SHORTYS BAR B Q
11575 SW 40 ST
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at back storage room. Repeat Violation Warning - From follow-up inspection 2025-03-31: **Time Extended**
Food safety inspection conducted on 3/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/18/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris underneath shelves. Warning - From follow-up inspection 2025-01-16: Observed walk in cooler floor soiled with old food debris underneath shelves. **Time Extended** - From follow-up inspection 2025-03-18: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris. Warning - From follow-up inspection 2025-01-16: Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris. **Time Extended** - From follow-up inspection 2025-03-18: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area. Warning - From follow-up inspection 2025-01-16: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area. **Time Extended** - From follow-up inspection 2025-03-18: **Time Extended**
Food safety inspection conducted on 3/18/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/29/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee portioning shredded pork not wearing hair restraint. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris. Warning
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall leading to roof top entrance at dry storage room. Repeat Violation Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer located in front of cook line. Warning
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at back storage room. Repeat Violation Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with mold like substance at ware washing area. Repeat Violation Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch personal phone and then began preparing food, no hand wash. Warning
- 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 beans (82F-100F Hot Holding); macaroni and cheese (68F - Hot Holding) as per employee, products placed at steam table less than 1 hour prior. Employee began reheating products. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand sink across from walk in cooler. Employee replenished paper towels. Corrected On-Site Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Louis, Maria and Danay employed more than 60 days, no proof of employee training. Warning
Food safety inspection conducted on 1/29/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
2
Basic
9
Total
11
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-01-16: Accumulation of debris on exterior of warewashing machine. **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks preparing food not wearing hair restraints. Warning - From follow-up inspection 2025-01-16: Observed cooks preparing food not wearing hair restraints. **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris underneath shelves. Warning - From follow-up inspection 2025-01-16: Observed walk in cooler floor soiled with old food debris underneath shelves. **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floor at walk in freezer not smooth. Repeat Violation Warning - From follow-up inspection 2025-01-16: Observed floor at walk in freezer not smooth. **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall near rooftop entrance. Warning - From follow-up inspection 2025-01-16: Hole in or other damage to wall. Observed hole in wall near rooftop entrance. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris. Warning - From follow-up inspection 2025-01-16: Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris. **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed back exit doors at kitchen open during inspection. Warning - From follow-up inspection 2025-01-16: Observed back exit doors at kitchen open during inspection. **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area. Warning - From follow-up inspection 2025-01-16: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at dish area soiled with mold like substance. Warning - From follow-up inspection 2025-01-16: Observed walls at dish area soiled with mold like substance. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed smoker racks soiled with old food debris. Warning - From follow-up inspection 2025-01-16: Observed smoker racks soiled with old food debris. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-16: No proof of required state approved employee training provided for any employees. **Time Extended**
Food safety inspection conducted on 1/16/2025 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 1/7/2025
High Priority
1
Intermediate
3
Basic
10
Total
14
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks preparing food not wearing hair restraints. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris underneath shelves. Warning
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed floor at walk in freezer not smooth. Repeat Violation Warning
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall near rooftop entrance. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris. Warning
- 24-06-4:Basic - Observed clean tongs stored on dirty shelf. Manager removed tongs and took to dish area. **Corrective Action Taken** Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back exit doors at kitchen open during inspection. Warning
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at dish area soiled with mold like substance. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked corn bread and then placed on customer plate. Manager voluntarily discarded corn bread. Manager coached employee on bare hand contact with ready to eat food. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed smoker racks soiled with old food debris. Warning
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 140F). Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 1/7/2025 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).
Inspection on 5/14/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floor inside walk in freezer not smooth. Also observed floor tiles cracked throughout kitchen. - From follow-up inspection 2024-05-06: **Time Extended** - From follow-up inspection 2024-05-14: Floors not maintained smooth and durable. Observed floor inside walk in freezer not smooth. Also observed floor tiles cracked throughout kitchen. **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Observed Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-05-06: **Time Extended** - From follow-up inspection 2024-05-14: Observed Interior of ove **Time Extended**
- 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked ribs (92F - Cooling) at hot box in kitchen, as per manager cooling for more than 2 hours. Manager took ribs to reheat to 165F. **Corrective Action Taken** - From follow-up inspection 2024-05-06: Observed cooked chicken wings (82F - Cooling) as per manager product was prepared 3 hours prior. Advised manager to reheat product to 165F. Admin Complaint - From follow-up inspection 2024-05-14: Observed cooked ribs at 101F, cooked chicken 85F all cooling at room temperature at smoker room. As per manager, more than 2 hours. Employee took product to reheat to 165F. Admin Complaint
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-05-06: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Time Extended** - From follow-up inspection 2024-05-14: Required employee training expired for some employees. **Time Extended**
Food safety inspection conducted on 5/14/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floor inside walk in freezer not smooth. Also observed floor tiles cracked throughout kitchen. - From follow-up inspection 2024-05-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of smoker soiled with old food debris. - From follow-up inspection 2024-05-06: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Observed Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-05-06: **Time Extended**
- 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked ribs (92F - Cooling) at hot box in kitchen, as per manager cooling for more than 2 hours. Manager took ribs to reheat to 165F. **Corrective Action Taken** - From follow-up inspection 2024-05-06: Observed cooked chicken wings (82F - Cooling) as per manager product was prepared 3 hours prior. Advised manager to reheat product to 165F. Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris. Observed interior of ice machine soiled at warehouse washing area. - From follow-up inspection 2024-05-06: **Time Extended**
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachine temperature at 160F. - From follow-up inspection 2024-05-06: Observed dishmachine temperature at 162F. **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-05-06: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-05-06: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Time Extended**
Food safety inspection conducted on 5/6/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 4/29/2024
High Priority
8
Intermediate
6
Basic
13
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling vents throughout kitchen and in smoker area.
- 24-06-4:Basic - Clean utensils or equipment stored on soiled smoker.
- 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 employee beverages inside reach in freezer across from cook line and inside walk in cooler.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees preparing food without any hair and beard restraint.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors inside walk in cooler and walk in freezer soiled with old food debris. Observed floor soiled with oil at dry storage area.
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed floor inside walk in freezer not smooth. Also observed floor tiles cracked throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers of cooking oil stored on floor at dry storage area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at mini fridge and reach in freezer in kitchen area.
- 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 touching beans inside container at walk in cooler. Manager removed scoop. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside of mini fridge
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of smoker soiled with old food debris.
- 22-08-4:Basic - Observed Interior of oven has accumulation of black substance/grease/food debris.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back exit door open during inspection.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked ribs (92F - Cooling) at hot box in kitchen, as per manager cooling for more than 2 hours. Manager took ribs to reheat to 165F. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger meat stored over sliced cheese inside of mini fridge.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed coleslaw (53F - Cooling) at walk in cooler as per manager product was prepared more than 4 hours prior. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pulled pork (45F - Cold Holding) inside of walk in cooler, as per manager since previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mini fridge: raw chicken (49F - Cold Holding); cooked beef patty (53F - Cold Holding) in kitchen area. Observed pulled pork (45F - Cold Holding) inside of walk in cooler, as per manager since previous day.
- 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. Observed chicken wings and sliced brisket missing time mark at steam table.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed coleslaw (53F - Cooling) at walk in cooler as per manager product was prepared more than 4 hours prior.
- 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 Mac and cheese (120F - Hot Holding), as per manager for 3 hours - manager took product to reheat. And sauce with beef (109F - Hot Holding) Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hose next to walk in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris. Observed interior of ice machine soiled at warehouse washing area.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachine temperature at 160F.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for cooked beef, cooked pork and cooked chicken. Provided written procedures via email to manager. Repeat Violation
- 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. Observed containers of cooked beef and cooked pork not date marked. As per manager, items were prepared on previous days.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/29/2024 revealed 27 total violations (8 high priority, 6 intermediate, 13 basic).
Inspection on 9/12/2023
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on slicer. Employee removed beverage. **Corrective Action Taken**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 25ppm at preparation area.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink. Manager removed hose. 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. Observed cooked ribs at steam table at 9:20am. Written plan states ribs are placed at steam table at 11:00 am. Discussed updating time procedures with GM and manager.
- 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 sloppy joe (96F - Hot Holding) at steam table. As per GM, for less than 30 minutes. GM increased steam table temperature. Employee took product to reheat to 165F. **Corrective Action Taken**
Food safety inspection conducted on 9/12/2023 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).