DirtyFLRestaurant Inspection Data

BROTHERS Q BBQ LLC

BROTHERS Q BBQ LLC located in STUART has undergone 4 health department inspections, achieving a 3.9/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1y 3mo ago · 4 reports on file

Southeast Indian Street
Florida, 34997
Martin County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 4 health inspection reports

All Inspection Reports

12/10/2024· 1y 3mo ago

Visit ID: 8862431

Met Inspection Standards
  • N/A:No Violations Were Observed

8/16/2024· 1y 6mo ago

Visit ID: 8712716

Met Inspection Standards

1 high, 1 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots stored on shelf over triple sink not inverted. Corrected On-Site
  • 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. collards (154F - Reheating) at 11:18 since 10:00 - 154F at 11:42 Observed in crock pot on warm setting. At current rate of reheating product will not reach 165F within 2 hours. Operator placed crock pot on high setting. **Corrective Action Taken**

3/15/2024· 1y 12mo ago

Visit ID: 8543216

Met Inspection Standards

1 high, 1 int, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Observed To go cups and lids stored under hand wash sink. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee health reporting document sent to operator.

11/2/2023· 2y 4mo ago

Visit ID: 8334108

Met Inspection Standards

1 int

  • 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. Bodily fluids procedure sent to operator.