DirtyFLRestaurant Inspection Data

EVIE MAE'S BARBECUE

Health inspection records show EVIE MAE'S BARBECUE in MIRAMAR BEACH has 7 inspections with a food safety rating of 3.2/5. Recent inspections indicate some food safety concerns.

11610 US 98 W

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/27/2025

Inspection #: Visit ID: 10955181

  • 22-20-5:Basic - Accumulation of blackmold-like substance in the interior of the ice machine/bin on interior lid and chute. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed all four lobby bathroom doors not self closing all the way shut.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floors near steam well and warmer are in disrepair and are not smooth. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. 2 Opened cases of styrofoam cups stored on floor near dry storage under shelf and in dry storage by shelf. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license 6-1-25. Operator paid fee on site during inspection- Receipt # 257179958. 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. Hot hold- warmer- pulled pork 127F, brisket 127F, pork ribs 132F, sausage links 123F, chicken 125F, turkey 123F (11:00-2:00). Employee is reheating hot hold items in oven. Brisket 177F. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on the right side at mop sink.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Certified Manager arrived on site during inspection.

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10788530

  • N/A:No Violations Were Observed

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10787727

  • 01B-03-5:High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. - From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant. Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended** - From follow-up inspection 2025-02-26: Observed failure to comply with stop sale. Walk in freezer- 1/2 chickens, brisket chunks, beef ribs, ham, ground beef, beef steaks, raw beef trim, sausage links, turkey breast and pork ribs all in ROP packaging with out submitting a HACCP for approval. Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. Warning - From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant . Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended** - From follow-up inspection 2025-02-26: Observed failure to comply with stop sale. Walk in freezer- 1/2 chickens, brisket chunks, beef ribs, ham, ground beef, beef steaks, raw beef trim, sausage links, turkey breast and pork ribs all in ROP packaging with out submitting a HACCP for approval. Admin Complaint

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10785304

  • 01B-03-5:High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. - From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant. Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. Warning - From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant . Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended**

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10713231

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-11-4:Basic - Floors not maintained smooth and durable at front counter between steam well and warmer. Tile on order. **Corrective Action Taken**
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in potato salad, baked potato casserole and in sugar. Employee removed scoops and sent to warehouse washing. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dining room cold hold- ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by dough mixer near dry storage.
  • 25-05-4:Basic - Single-service articles improperly stored. Gallon jugs stored on floor in dry storage area.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink at front counter had greens food Debris in drain. Employee removed food Debris from sink. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. Warning
  • 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. Walk in freezer-ROP chicken, ROP brisket, ROP pork ribs, ROP turkey breast, ROP sausage.

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8788949

  • 32-07-4:Basic - Bathroom facility not clean located in kitchen.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair at front counter near warmers.
  • 08B-38-4:Basic - Food stored on floor. Multiple bags of cooked brisket stored on floor in walk in freezer. ( manager stated shelf fell).
  • 08B-12-5:Basic - Stored food not covered. Brisket on speed rack, beef in bin and chicken in bin stored in walk in cooler not covered.

Inspection Date: 6/14/2024

Inspection #: Visit ID: 8694738

  • N/A:No Violations Were Observed