DirtyFLRestaurant Inspection Data

MISSION BBQ TOWN & COUNTRY

With 9 documented inspections, MISSION BBQ TOWN & COUNTRY in TAMPA has achieved a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

5602 West Waters Avenue
Tampa, Florida, 33634
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13506104

Met Inspection Standards

1 high, 5 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Employee printed and posted license at time of inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Located in dish pit area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front service line, adjacent to three compartment sink and adjacent to walk in cooler. Signs have been provided to the manager. Manager posted signs at time of inspection. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet wiping cloths are heavily soiled in inside sanitizer buckets. Employee changed out dirty cloths for new clean cloths at time of inspection. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at food service station wear gloves without first washing hands. Employees sanitized front service station with wiping cloth, then proceed to prepare food for customers. Employee removed gloves, washed hands and wore new gloves at time of inspection. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored inside hand washing sink at front line cook. Employee removed cloth at time of inspection. Employee used front service line, hand washing sink for filling sanitizer buckets. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at three compartment sink, manager provided paper towels at time of inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Located inside dry storage area on chemical rack.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to walk in cooler broken, no hot or cold water available at sink. Manager stated handwashing sink has been broken for about a week and an order has been placed for repairs.

9/15/2025· 7mo ago

Visit ID: 13505926

Met Inspection Standards

2 high, 2 basic

  • 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Will email DBPR HR 5030-105. Choking First Aid Procedures. Warning - From follow-up inspection 2025-09-15: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator discarded cheese. a. sliced cheese (45F - Cold Holding) Corrected On-Site Warning - From follow-up inspection 2025-09-15: Sliced cheese 48Fcold hold **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From hot holding cart on cooks line. Operator placed items in steamer rechecked temp a. cooked chicken (132F - Hot Holding) 140f **Corrective Action Taken** Warning - From follow-up inspection 2025-09-15: Poked chicken 125F hot holding **Time Extended**

8/27/2025· 7mo ago

Visit ID: 10911937

Follow-up Inspection Required

3 high, 2 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 33-11-4:Basic - Missing drain plug at dumpster. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Will email DBPR HR 5030-105. Choking First Aid Procedures. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler door on cooks line. Operator cleaned gasket. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 7lb can of vegetarian beans dented near seam. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator discarded cheese. a. sliced cheese (45F - Cold Holding) Corrected On-Site 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. From hot holding cart on cooks line. Operator placed items in steamer rechecked temp a. cooked chicken (132F - Hot Holding) 140f **Corrective Action Taken** Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels located near walk-in cooler. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired employee training on 06-17-2025 Warning

2/7/2025· 1y 2mo ago

Visit ID: 10716835

Met Inspection Standards

1 high, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline Employee removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard Employee placed beard guard on. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container wet nesting on shelf adjacent to dish machine
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in back prep kitchen Employee print and posted sign Corrected On-Site
  • 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 raw pork in walkin cooler Employee placed raw chicken on bottom shelf. Corrected On-Site

11/8/2024· 1y 5mo ago

Visit ID: 8727541

Met Inspection Standards

3 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Under dish machine, operator removed debris from drain and it drains properly. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar bin. Operator labeled at time of inspection. Corrected On-Site

4/15/2024· 2y ago

Visit ID: 8648863

Met Inspection Standards

1 int, 1 basic

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2024-04-15: **Time Extended**
  • 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certificates are copies of the original certificate. Warning - From follow-up inspection 2024-04-15: **Time Extended**

4/8/2024· 2y ago

Visit ID: 8526143

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. 1 food employee wearing visor with long pony tail on cook line. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 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. Ran dish machine multiple times, test 0ppm. Operator set up three compartment sink to manually sanitize and contact dish machine service company at time of inspection. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizing bucket stored in handwash sink at dish room. Manager removed. Corrected On-Site Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certificates are copies of the original certificate. Warning

10/20/2023· 2y 5mo ago

Visit ID: 8525973

Met Inspection Standards

1 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In walk-in freezer and dish machine area. Repeat Violation Warning - From follow-up inspection 2023-10-20: **Time Extended**

10/13/2023· 2y 6mo ago

Visit ID: 8349349

Follow-up Inspection Required

2 high, 6 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. In walk-in freezer and dish machine area. Repeat Violation Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, 0ppm. Operation setup three compartment sink to manually sanitize food contact surfaces. **Corrective Action Taken** Repeat Violation Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested 500+ppm in both sanitizing buckets at cook line. Operator discarded solution and remade at time of inspection, tested 200ppm. Corrected On-Site Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary ammonia not tested with test kit. Warning
  • 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. Provided by email. **Corrective Action Taken** Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped sanitizing solution in handwash sink at cook line. Discussed with operator about handwash sink for handwash only. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at cook line. Operator provided. Corrected On-Site Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning