BLUE WILLY'S BARBECUE
1190 E COMMERCIAL BLVD · OAKLAND PARK · Broward County · FL 33334
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-42-4High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing smallwares and not using any soap or sanitizer at the 3 compartment sink.
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 3 flies in the kitchen.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed potato salad on ice behind the front counter at 42-47F. More ice was added to the container.. Observed butter pats at 77°F left out at room temperature behind the front counter. They were put into a reach-in cooler. **Corrective Action Taken**
03D-05-4High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed cooked beef brisket at 48-62° F and cooked Park butt at 58-60°F in the walk-in cooler. Both items were cooked on 8/13/17. Both items are wrapped in foil and plastic and laying against each on shelving in the walk-in cooler. . Provided and explained cooling tip sheet. **Repeat Violation**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed 11 dry droppings in the women's guest bathroom. Observed 4 dry droppings in the men's guest bathroom. 10 dry droppings under a shelf used for storing chemicals in the kitchen. 4 dry droppings under the 3 compartment sink in the kitchen. 8 dry droppings along the wall under shelving used to store food on the east side of the kitchen. 5 on the floor along the wall by the unused drive thru window. 8 under an upright hot hold unit near the front counter.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of cooked beef brisket and cooked pork butt. **Repeat Violation**
Intermediate 8
31A-15-4Intermediate – Employee filled sanitizer pails at handwash sink.
22-22-4Intermediate – Encrusted material on can opener blade.
03D-25-4Intermediate – Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Observed cooked beef brisket at 48-62° F and cooked Park butt at 58-60°F in the walk-in cooler. Both items were cooked on 8/13/17. Both items are wrapped in foil and plastic and laying against each on shelving in the walk-in cooler.
53A-01-5Intermediate – Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Steven Hyman owner/manager on duty is not a Certified Food Manager . Provided CFM handout.
16-06-4Intermediate – No cleaning agent provided in wash compartment of sink. Observed employee washing smallwares and not using any soap or sanitizer at the 3 compartment sink. Provided 3 compartment sink hand out.
53A-05-5Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 5 employees working with no Certified Food Manager Present.
03D-21-4Intermediate – Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Observed cooked beef brisket at 48-62° F and cooked Park butt at 58-60°F in the walk-in cooler. Both items were cooked on 8/13/17. Both items are wrapped in foil and plastic and laying against each on shelving in the walk-in cooler.
03D-16-4Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed large pieces of cooked beef brisket at 48-62° F and large pieces of cooked Park butt at 58-60°F in the walk-in cooler. Both items were cooked on 8/13/17. Both items are wrapped in foil and plastic and laying against each on shelving in the walk-in cooler. **Repeat Violation**
Basic 9
14-01-4Basic – Bowl or other container with no handle used to dispense food. Observed that a styrofoam bowl is being used as a scoop for black pepper.
36-36-4Basic – Ceiling tile missing above the water heater.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Male employee working with food.
36-24-5Basic – Hole in or other damage to wall along the floor to the left of the water heater.
33-16-4Basic – Open dumpster lid.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Observed styrofoam take-out boxes behind the front counter that are not inverted. They were turned over.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Observed a wet mop on the floor in the mop sink.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm when tested in 2 different sanitizer pails. They were both corrected to 100 ppm. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed a large container of sugar is not labeled.
Inspector observations synchronized from DBPR on August 11, 2026 2:32 AM.
Violation category totals
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.