ONE, TWO, THREE BBQ Inspection – September 23, 2025

High Priority 2

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed interior the walk in cooler raw chicken stored over raw ground beef.

#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. In the oven observed cooked chicken (89 F – Hot Holding); cooked shredded beef (86F – Hot Holding), as per operator in the oven bout an hour ago. Instructed operator to reheat food.

Intermediate 1

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Repeat Violation**

Repeat Violation

Basic 5

#1Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed interior the walk in cooler buckets with washed and cleaned onions stored on the floor.

#2Basic36-62-4

Basic – Light not functioning. On hood system front cook line.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled, unit at cook line.

#4Basic35B-03-4

Basic – Outer openings not protected with self-closing doors.

#5Basic08B-12-5

Basic – Stored in the wok in cooler ham, cheese stored not covered.

Florida Food Watch

ONE, TWO, THREE BBQ

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 2

Intermediate 1

Basic 5

Inspection Report

ONE, TWO, THREE BBQ

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 2

Intermediate 1

Basic 5