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Licensee
Name:
WOODY'S BAR B Q
License Number:
SEA1200157
Rank:
Seating
License Expiration Date:
06/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
1482 S SIXTH STREET MACCLENNY, FL 32063
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/16/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
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.
In the cook line drawer reach in cooler, seven packages of vacuum packaged salmon fully thawed and sealed in packaging. Operator removed to discard. **Corrective Action Taken**
Basic - Equipment and utensils not properly air-dried - wet nesting.
In prep area, clean metal containers stacked while wet and in warewashing area clean plastic containers stacked while wet. **Repeat Violation**
Basic - Floors, walls and ceiling soiled/has accumulation of debris.
Multiple locations through kitchen with standing water on the ground.
Walls of dish area soiled, mold like substance.
Ceiling over smoke area stained and debris, dust around ceiling vents in prep area.
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Build up of ice along sides of sliding door reach in freezer on cook line and build up of ice on ground of walk in freezer.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink stored in standup reach in cooler on the cook line. Operator relocated. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
In the cook line drawer reach in cooler, seven packages of vacuum packaged salmon fully thawed and sealed in packaging. Operator removed to discard.
In the flip top reach in cooler closest the drive though on the cook line, bagged cheese (49F - Cold Holding); sliced cheese (51F - Cold Holding); cut lettuce (49F - Cold Holding) ambient air at 45F. Per employee lid occasionally gets stuck open. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In the flip top reach in cooler closest the drive though on the cook line, bagged cheese (49F - Cold Holding); sliced cheese (51F - Cold Holding); cut lettuce (49F - Cold Holding) ambient air at 45F. Per employee lid occasionally gets stuck open. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on flip top reach in cooler of cook line closest the drive though has build up of food residue staining.
Bulk ice bin with mold like substance on top portion of bin.
Can opener in prep area with debris on the blade. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink on waitstaff side of cook line used as dump sink as evident by ice in the sink.
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hand wash sink on waitstaff side of cook line with hot water turned off. Operator states waiting on repair to fix drip, operator turned hot water back on. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
