DirtyFLRestaurant Inspection Data

FATBOYS JUICY BEEF & TASTY BIRD

FATBOYS JUICY BEEF & TASTY BIRD located in NICEVILLE has undergone 7 health department inspections, achieving a 3.4/5 overall safety rating. Recent inspections show improving food safety practices.

1548 John Sims Parkway
Florida, 32578
Okaloosa County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/5/2025

Inspection #: Visit ID: 13480108

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2025

Inspection #: Visit ID: 10933736

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Grill make bar not maintaining TCS foods at /or below 41F
  • 36-64-5:Basic - Objectionable odors noted on rear preparation / Ware- Wash line . Possibly from floor drains . Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grill make bar Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make bar - Interior ambient temperature 53F Top - shredded cheese 51, slaw top and bottom 49/50/50/51F, house made pico 50, sliced cheese top and bottom Swiss 58, pepper jack 57, American 53, provolone 52, Blue cheese 53F all greater than four hours - held overnight - no time / temperature logs available. Prob thermometer calibrated with line cooks. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make bar - Interior ambient temperature 53F Top - shredded cheese 51, slaw top and bottom 49/50/50/51F, house made pico 50, sliced cheese top and bottom Swiss 58, pepper jack 57, American 53, provolone 52, Blue cheese 53F ( see stop sale ) , pulled pork 48F per staff less than 4 hrs. // Fry station make bar - cheese 49/57 per staff less than 4 hrs. Warning

Inspection Date: 2/11/2025

Inspection #: Visit ID: 8858806

  • 36-64-5:Basic - Objectionable odors detected in area of the floor drains in ware-wash 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. 0 ppm chlorine Empty container replaced Corrected to 100 ppm chlorine. Corrected On-Site

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8788080

  • 49-05-4:Flammables stored near a possible source of ignition. For reporting purposes only. Red plastic gas can stored on floor of rear preparation line. Plug in equipment and electric dishwasher adjacent to gas can. Gas can removed during the inspection. Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Make line side upright reach in cooler Ambient thermometer reading 80+F

Inspection Date: 12/28/2023

Inspection #: Visit ID: 8581543

  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Repeat Violation

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8495269

  • N/A:No Violations Were Observed

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8387087

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP Grouper located in lowboy cooler on cook line.
  • 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 phones observed on make line cutting board Removed during the inspection and manager instructed to clean and sanitize the cutting board. **Corrective Action Taken**
  • 29-17-4:Basic - Waste line missing at soda gun holster. Front bar
  • 49-05-4:Flammables stored near a source of ignition. For reporting purposes only. Gas powered pressure washer stored in kitchen .
  • 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. 0 ppm x 3 attempts 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 chicken stored over beef patties in the walk in cooler . Raw chicken moved to bottom shelf during the inspection. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef patties then touched burger buns without changing gloves and washing hands. Buns placed on flat top . Discussion conducted with cook reference importance of not going from raw proteins to Ready to eat bread without hand wash and glove change.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Par cooked Wings 53F counter top of fry station. Per cook less than 1 hr. Advised cook to place wings in cold hold for rapid cooling.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Hose leading to drain attached to splitter