WOODY’S BACKYARD GRILL Inspection – October 28, 2026

High Priority 1

#5High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without removing gloves nor washing hands.

Intermediate 2

#6Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed macaroni and brisket held more than 24 hours not properly date marked at reach in cooler.

Basic 4

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at kitchen.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hood filter at cook line soiled.

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by reach in freezer at entrance of kitchen.

Florida Food Watch