BB – RAD’S COASTAL BBQ Inspection – January 26, 2026

High Priority 2

#4High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pork over 48 in vacuum sealed packaging

Stop Sale

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (113, 124F – Hot Holding)

Intermediate 2

#6Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket

#7Intermediate03G-55-1

Intermediate – Reduced oxygen packaged, sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. Unable to provide proof of continuous monitoring

Basic 3

#1Basic08B-38-4

Basic – Food stored on floor. Cooking oil containers stored on the floor. Operator moved **Corrected On-Site**

Corrected On-Site

#2Basic25-32-4

Basic – Reuse of single-service or single-use articles. Cardboard boxes being reused for storage and transport of items

#3Basic03G-54-1

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked pork in vacuum sealed bags with date and no time mark not removed from packaging within 48hours

Florida Food Watch