FAT BOYZ BBQ
10334 W SAMPLE RD, Coral Springs FL 33065
Last inspected Jan 27, 2026 · 7 visits since July 2023
MAR 24
NOV 24
FEB 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door stainless; chicken wings (44-47F - Cold Holding); raw burger patty's (48-49F - Cold Holding); raw fish (48F - Cold Holding). Per operator items cold holding in unit overnight. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030698 | Feb 26, 2025 | May 8, 2025 | $360 |
Inspection history
7 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling tile missing. In kitchen area above lowboy cooler and shelves
Light shield damaged/in disrepair. Light shield damaged and dangling from ceiling.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator adjusted to 300ppm
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Cut board in kitchen contains cut marks
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on prep table. Employees removed
Employee with no hair restraint while engaging in food preparation. Employee working with food in kitchen without hair restriction. Employee put on hair net
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline soiled with grease
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Employee added solution. Quaternary solution tested 200 ppm
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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. Two door stainless; chicken wings (44-47F - Cold Holding); raw burger patty's (48-49F - Cold Holding); raw fish (48F - Cold Holding). Per operator items cold holding in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door stainless; chicken wings (44-47F - Cold Holding); raw burger patty's (48-49F - Cold Holding); raw fish (48F - Cold Holding). Per operator items cold holding in unit overnight. See stop sale
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Eurodib cooler at 11:20am spear ribs 52F ambient cooling for 1 hour to 51F at 11:54am. At this rate proper cooling to 41F in four hours will not occur.observed item covered cooling. Operator placed item in freezer to quick chill
Bowl or other container with no handle used to dispense food. Bowl used for scoop in seasoning container. Operator removed
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator at cookline wearing watch while prepping food. Operator removed watch
Employee with no hair restraint while engaging in food preparation. Operator at cook line preparing food with no hair restriction. Operator put on hair restriction
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. -Employee wiped hands on apron then continued food preparation. Reviewed proper hand washing with employee, employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee put on gloves and began food preparation without washing hands. Reviewed proper hand washing and glove usage. Employee washed hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee left kitchen area to dining room with gloved hands, returned to cook line and continued food preparation. Reviewed proper hand washing and glove usage. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line; coleslaw (50F - Cold Holding); potato salad (52F - Cold Holding), observed on low ice bath in one pan. Items not prepared or portioned today. Operator placed in separate ice bath pans. Coleslaw 39F, Potato Salad 40F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Reach in cooler storage area; collard greens 50F at 3:15pm(ambiently cooling for 1hr) to 53F at 4:15pm; potato salad 52F at 3:15pm (ambiently cooling for 1hr) to 54F at 4:15pm. Observed cooling covered in deep container. Operator uncovered.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Interior of microwave has accumulation of grease.
No handwashing sign provided at a hand sink used by food employees.
Standing water in bottom of reach-in-cooler. -Reach in cooler next to prep table.
Time/temperature control for safety food thawed in an improper manner. - Storage area; corn ambiently thawing under no temperature control. Operator moved to reach in cooler to thaw properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Cook line Sanitizer Bucket (Quaternary 50ppm), operator remade 200ppm
Mar 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use rice scoop stored in unclean water at 82 degrees Fahrenheit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed quaternary ammonium sanitizer at 3 compartment sink at 00 ppm. Operator set up chlorine sanitizer solution to 100 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw shrimp stored over yucca in freezer. Operator removed and stored properly.
Toxic substance/chemical improperly stored. -Observed a can with air freshener stored next to clean blender could lead to cross contamination. Operator relocate air freshener.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed pork sauce stored in refrigerator. Item removed from freezer yesterday.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on on cooked rice, pork and beans stored in reach in cooler. Per operator, items were cooked on 07/22/2023. Operator correctly date marked. -Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at front line cooler open on 07/25/2023.
Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stored in a manner lead to wet nesting.
In-use tongs stored on equipment door handle between uses. -Observed in-used tongs stored on oven door. Operator removed and stored properly.
Open dumpster lid.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Observed quaternary ammonium sanitizer at 00 ppm. Operator set up chlorine sanitizer solution to 100 ppm.
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.