EVIE MAE'S BARBECUE
11610 US 98 W · MIRAMAR BEACH · Walton County · FL 32550
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
2 full violation description(s) documented by the inspector during this visit.
High Priority 1
01B-03-5High Priority – – From initial inspection : High Priority – Stop Sale issued due to adulteration of food product. Dining room- cold hold – ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. – From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant. Observed in walk in freezer – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended**
Intermediate 1
03G-50-1Intermediate – – From initial inspection : Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold – ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. **Warning** – From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant . Observed in walk in freezer – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended**
Inspector observations synchronized from DBPR on September 14, 2026 2:21 PM.
Violation category totals
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.