DAVID’S BBQ & CATERING Inspection – May 19, 2025

High Priority 2

#6High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs held on cook line no time mark. Manager stated eggs placed out at 8:00 am. Manager had employee place proper time on eggs.

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in kitchen warmer: sausage (120F – Hot Holding). Manager stated sausage was placed in warmer at 8:00 am. Manager had employee reheat sausage on grill.

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for dining room soda machine.

#9Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate expired on 4/1/2025.

Basic 5

#1Basic14-38-4

Basic – Food storage container/container lid cracked or broken. Containers on dry storage shelf.

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of cabinet underneath kitchen slicer. Hood vent above cook line.

#3Basic33-16-4

Basic – Open dumpster lid. Dumpster in corner of parking lot. Manager closed lid.

#4Basic36-50-4

Basic – Unclean building components, attachments or fixtures. Walls in kitchen. Hood above cook line.

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. Mop stored outside of back door.

Florida Food Watch