BACKYARD BOYS BBQ INC
1840 S RIDGEWOOD AVE, South Daytona FL 32119 · 386-767-5252
Last inspected Jan 15, 2026 · 7 visits since August 2023
JAN 24
AUG 24
JAN 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 26 points off where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Provided Clean-up of Vomiting and Diarrheal Events poster.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
What the inspector wrote — 14 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta salad 44-45F cooling overnight in walk in cooler in stacked plastic container
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 50F at the salad bar. In a bowl on top of cold holding area less than an hour and half
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above smoker
Show the remaining 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Back slicer
Manager or person in charge lacking proof of food manager certification. Kim
No paper towels or mechanical hand drying device provided at handwash sink. Prep area
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups, brisket, other items dated with frozen day in coolers
Bowl or other container with no handle used to dispense food. Soufflé cup in garlic powder
Cleaned and sanitized equipment or utensils not properly stored. Large pot stored on the floor
Equipment in poor repair. Cracked plastic lids on containers in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood and filters - walk in cooler entrance curtains
Old labels stuck to food containers after cleaning. Items in reach in cooler dated with old labels
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 100 ppm cl
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Smoker
Equipment in poor repair. Lids to dry goods cracked and repaired with duct tape
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor soiled/has accumulation of debris. Grease in the fryer area Debris under smoker and adjacent cooking equipment Walk in cooler under shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters -walk in cooler door
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outdoor mop sink, couple inches of standing water with tadpoles
Water leaking from pipe and/or faucet/handle. Cookline faucet leaking, handles difficult to turn
Jul 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler pasta salad 48F in the middle to 46F on the outside
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over can, walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler overnight: chicken 44f, brisket 46F, Cole slaw 45F, beef 45F, chicken 45F, soup 45F, pork 45F Operator opened freezer door and called for service Salad bar deviled egg and bread pudding 52F on the salad bar for less than an hour
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Smoker
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled chicken from previous day dated the 7th
Equipment in poor repair. Lids to dry goods cracked and repaired with duct tape
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor soiled/has accumulation of debris. Grease in the fryer area Debris under smoker and adjacent cooking equipment Walk in cooler under shelving
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters -walk in cooler door
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outdoor mop sink, couple inches of standing water with tadpoles
Water leaking from pipe and/or faucet/handle. Cookline faucet leaking, handles difficult to turn
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front wait station 0 ppm cl corrected to 100 ppm cl
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Dented olive can
Food being reheated by nonapproved method as evidenced by inadequate rate of heating during time of inspection. Ribs 68F, 80F reheating at 10:27. At 11:04, 78-88F. Advised to reheat to 165F within 2 hour#.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to smoker
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter and waitstation, greater than 200 ppm cl. Corrected to 200 ppm cl
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs, pulled chicken, sliced pork
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kim and Alyssa
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
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/hotels-restaurants/food-lodging/food-manager/ 6 or 7 employees
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server on duty, employed 3 or 4 years per operator
Carbon dioxide/helium tanks not adequately secured. 2 on one side of the smoker, 1 on the other side,
Ceiling/ceiling tile shows damage or is in disrepair. Back kitchen area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. back prep area
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
Floor soiled/has accumulation of debris. Grease, fryer area
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers Top of smoker
Old labels stuck to food containers after cleaning. - In reach in cooler, beets dated the 29th, pasta salad dated the 4th. Both old labels per operator. Operator discarded product - on third pans stacked after washing
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to back smoker
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Beets; hot dogs; sausage
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alyssa
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard back prep area
Bowl or other container with no handle used to dispense food. In garlic
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen next to grill and over prep table
Food stored on floor. Oil containers
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area in the back
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light debris wire shelving
Save a days from previous day in on top of warmer. Operator discarded
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine sanitizer bucket in service area tested exceeding 200ppm, operator refilled bucket, retested 100ppm
Food-contact surface soiled with food debris. -white cutting board stained on prep table in the middle of the kitchen -can opener blade soiled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and cooked beef, per operator cooked on Sunday, 1/14/2024 lacking date marking, operator dated
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys stored on top of the dishwasher, employee removed
Equipment in poor repair. -glass cracked in glass door in service area reach-in cooler
Floor tiles missing and/or in disrepair. -baseboard tiles in womens restroom broken/missing
Food storage container/container lid cracked or broken. -large white sugar container -plastic bread containers on lower shelf of prep table
Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup on floor of walk-in freezer -white chest freezer across from glass door reach-in cooler
No handwashing sign provided at a hand sink used by food employees. -handwash sink next to beer cooler in kitchen, handwash sink in service area, handwash sink in women's restroom, provided handwash sign, operator posted
Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind grill has an accumulation of food debris
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of a cutting board on the prep table in the middle of the kitchen, operator removed
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over sliced cheese, operator relocated
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 119F, per operator less 1 hour in hot holding cabinet, operator relocated to smoker to reheat to 165F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Provided Clean-up of Vomiting and Diarrheal Events poster.
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of hot holding cabinets and reach-in cooler in kitchen has an accumulation of food debris
Accumulation of debris on exterior of warewashing machine.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee styrofoam cup stored on top of paper towel dispenser, operator relocated
Equipment in poor repair. -walk-in cooler fans blowing 50F, should be set at 36F -hot holding cabinet door handle missing, creating an opening for hot air to escape -reach-in cooler glass door cracked
Food stored in a location that is exposed to splash/dust. -containers of croutons and sliced bread stored on dish drying rack, operator relocated
Ice buildup in reach-in freezer and/or walk-in freezer. -white chest freezer
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off grill handle, operator relocated
No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have an accumulation of grease -exterior of trash cans soiled
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. -reach-in cooler next to large mixer
Wall soiled with accumulated grease, food debris, and/or dust. -wall above spray hose in dishwashing area has a light accumulation of black, mold-like substance
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.