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Licensee
Name: BIG TIM'S BBQ License Number: SEA6206034
Rank: Seating License Expiration Date: 02/01/2014
Primary Status: Ownership Changed Secondary Status:
Location Address: 530 S 34 ST
ST PETERSBURG, FL 33711-1720

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/21/2013 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
4 6 9
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.
Violation    Observation
25-13-4    Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups and Togo containers on floor in she'd in rear of building.
36-35-4    Basic - Ceiling soiled with accumulated grease. Throughout grill/smoker area in back cooking area.
28-02-4    Basic - Condensation or other drainage not disposed of according to law. Leaking condensation in walk in cooler.
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Used as wash/sanitize in same sink and rinse. **Corrected On-Site**
14-11-4    Basic - Equipment in poor repair. Walk in cooler not holding food product temperature at proper temperature.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Beside dish area, screening does not meet floor.
29-11-4    Basic - Leaking pipe at plumbing fixture. Under 3 compartment and under handwash sink beside it.
36-28-4    Basic - Wall soiled with accumulated grease. Throughout kitchen in back cook/grill area. Smoke exhaust causing buildup on walls and ceiling.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
41-05-4    High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid and combat under prep station.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork 55°-58° in walk in and in stand up refrigerator in grill area.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in kitchen beside prep area/dish area in main kitchen. 2 live roaches behind pork chopping station in kitchen. 41 to many to count in kitchen area under main prep table with cutting board.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 15 old dried droppings under prep table behind 3 compartment. 13 old dried droppings under mixer/prep table beside door to front counter. Under prep/chopping station for the pork 30 old dried droppings. 8 old dried droppings under prep table with hot hold beans and sauce.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knives in handwash sink beside 3 compartment
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. At handwash sink beside 3 compartment **Admin Complaint**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink beside 3 compartment **Corrected On-Site**
53B-01-4    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**
31B-03-4    Intermediate - No soap provided at handwash sink.at handwash sink beside 3 comp. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.