BAR-B-QUE KING

Food safety records indicate BAR-B-QUE KING in TAMPA has 3 inspections with a 2.3/5 overall rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 3 reports on file

2132 MAIN ST

★★☆☆☆ (2.3/5)

Based on 3 health inspection reports

All Inspection Reports

Visit ID: 13524150

Met Inspection Standards

1 high, 4 int, 3 basic

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee in kitchen. Repeat Violation
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 81 F.
51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2026.
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. Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in handwash sink in kitchen. Operator removed. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Provided. Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen. Provided. Corrected On-Site Repeat Violation

Visit ID: 10935675

Met Inspection Standards

2 high, 2 int, 4 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
51-13-4:Basic - No Heimlich maneuver/choking sign posted.
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12A-20-4:High Priority - Employee washed hands with no soap. No soap provided in the only handwash sink at the food establishment. Recommended to use dish detergent temporarily.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of smoked chicken (122F - Hot Holding) stored in steam well. Operator moved to reheat in smoker. **Corrective Action Taken**
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.
31B-03-4:Intermediate - No soap provided at handwash sink. The only handwash sink.

Visit ID: 8867740

Met Inspection Standards