MISSISSIPPI SWEETS BBQ CO
9859 LAKE WORTH RD #29, Lake Worth FL 33467 · 561.642.4748
Last inspected Jan 27, 2026 · 7 visits since August 2023
DEC 23
OCT 24
FEB 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019990 | Jan 26, 2026 | Apr 8, 2026 | $400 |
| 2--2018044871 | Aug 14, 2018 | Sep 19, 2018 | $600 |
Inspection history
7 visits, newest first
Jan 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drink cooler front counter Butter pads 68F cold holding Per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator moved to another cooler
Cutting board top on table across from grill is damaged with pieces broken. Don't use this
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server left to the outside of the restaurant, came back to front counter and started to package food without washing hands first Employee washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his cell phone located on his back pocket then proceeded to handled clean utensil to stirred food on top of grill Operator corrected employee, employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drink cooler front counter Butter pads 68F cold holding Per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator moved to another cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Sitting on table, shelf above stovetop and on stovetop with no flame on. Cooked rice 122F hot holding, chicken stock 89F hot holding, cooked mushrooms 98F hot holding, cooked onions 87F hot holding. Per operator products stored for approximately 1 hours. Operator decided to discard cooked rice and move the other items to be reheated to 165F++
Cutting board top on table across from grill is damaged with pieces broken. Don't use this
Food stored in a prohibited area. Observed a case with bbq sauce stored inside men's restroom and a box with silverware Operator moved to kitchen area
Insect control device installed over food preparation area. On prep area. Operator removed
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large plastic bin of cooked pulled chicken (52F - Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large plastic bin of cooked pulled chicken (52F - Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures available for use of time as a public health control to hold time/temperature control for safety for cooked ribs and cooked chicken,provided operator email copy of the is a public health control written procedures to print and fill out.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled unclean dishes and then picked up and served plated food, poured drinks, and handled ice without washing hands.
Toxic substance/chemical improperly stored. Windex with food items in dry storage Removed
Spray bottle containing toxic substance not labeled. Degreaser spray bottle On shelf Labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving
Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding) in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; ice bag placed on top to quick chill;
Cutting board has cut marks and is no longer cleanable at cook line
Ice buildup in reach-in freezer at prep station
Walk-in cooler shelves with rust that has pitted the surface- some shelves at the back of the cooler
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food...employee grabbed raw chicken and then changed gloves without washing hands. Employee washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken top of macaroni cheese, egg white above margarine at walk in cooler. Operator properly stored food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... bbq chicken in the shelf underneath prep table at kitchen being held less than 4 hours. Operator time marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...cell phone on the prep counter at kitchen. Employee removed.
Food stored on floor...water at front line. Operator properly stored.
Wet wiping cloth not stored in sanitizing solution between uses at front line, operator properly stored
Wood food-contact surface not properly sealed...sealed peeling off prep table at kitchen.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Observed butter being held for 4 hours without TPHC plan. Provided via email.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic water bottles stored on the floor. Operator relocated to shelf.
In-use ice scoop stored on soiled surface between uses.observed on top of ice machine. Operator cleaned, sanitized, and placed in existing rack.
Single-service articles improperly stored. Observed cases of take out box's stored on the floor. Operator relocated to shelves.
Walk-in cooler interior/shelves have accumulation of soil residues.
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.