STROUDS BARBEQUE AND GRILL Inspection – September 8, 2026

High Priority 2

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over ready to eat food

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 45f ,Cole slaw 46f per employee just brought from restaurant in cooler less than 4 hours

Intermediate 3

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled

#12Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -boxes in front of handsink

#13Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -cash register operator

Basic 8

#1Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic50-03-4

Basic – Hotel and Restaurant license current decal not displayed on mobile food dispensing vehicle.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of fryers soiled -exterior of reach in coolers soiled

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#6Basic25-05-4

Basic – Single-service articles improperly stored. -box of Togo containers on floor

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -wall behind grill soiled

#8Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. -floor heavily soiled under cooking equipment and other equipment -wheel cover soiled

Florida Food Watch