OUTSIDE BBQ LLC
606 PINELLAS AVE, Tarpon Springs FL 34689 · 727-935-1088
Last inspected Apr 13, 2026 · 8 visits since October 2023
DEC 23
OCT 24
APR 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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 manager with printed form 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023064931 | Oct 25, 2023 | Dec 27, 2023 | $400 |
Inspection history
8 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium sanitizer greater than 500 ppm, corrected to 200 ppm
Feb 19, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above dressings in walk in cooler, scallops above cooked rice in walk in cooler
Clam/mussel/oyster tags not marked with last date served.
Ice scoop handle in contact with ice. At inside bar,scoop removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop and spoon in container of water, water temperature 67F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled
Oct 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 8 seconds
Stop Sale issued due to food not being in a wholesome, sound condition. Grouper in the original packaging
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 manager with printed form 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink not accessible for employee use at all times. Hand sink next to prep sink blocked by fan, fan moved
Manager or person in charge lacking proof of food manager certification. Burke Bryant manager on duty with no manager certification
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided manager form 5030-103, only 3 employees have their food safety training certificate
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 5 pieces of grouper still in original packaging p, see stop sale
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table next to batter, keys removed
Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on
Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on
Equipment and utensils not properly air-dried - wet nesting. Beverage cups stacked still wet
Insect control device installed over food preparation area. Bug light zapper above silverware station and above prep table in back area of kitchen, both have been removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled
No Heimlich maneuver/choking sign posted. Provided manager with printed copy of form 5030-105
Jan 3, 2024□ 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 ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler on end of cook line shelves and fan guards
Dec 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator changed chemical jug, ran another cycle, still 0 ppm
Handwash sink not accessible for employee use at all times. Hand wash sinks in bar have rack over one, towel bucket and knife in other
Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler on end of cook line shelves and fan guards
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of reach in cooler at wait station, moved to shelf
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At wait station < 150 ppm, corrected to 200 ppm
Oct 26, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Equipment in poor repair. Gaskets torn on reach in coolers
Oct 25, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 17 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hat on then touched clean plates without washing hands
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings in back of double oven on cook line 4 rodent droppings on floor behind prep table next to double oven on cook line 1 rodent droppings on floor in between cooler drawer and oven on cook line 1 rodent dropping on shelf in dry storage next to deli paper 12 rodent droppings in corner of floor in dry storage Approximately 80 rodent droppings inside prep table by prep sink 1 rodent dropping on floor behind flour bun in dish area
Stop Sale issued due to food not being in a wholesome, sound condition. 3 trays, total of 34, of raw oysters with use first sticker and no shell tag In double door cooler on cook line.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No tag on/for original container of raw, in-shell clams/mussels/oysters. See Stop Sale. 3 trays, total of 34, of raw oysters with use first sticker and no shell tag In double door cooler on cook line.
Dead roaches on premises. 3 dead cockroaches next to ice bin in server area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer at 0ppm for dish machine, manager ran dish machine again after priming, now at 100ppm
Employee with no hair restraint while engaging in food preparation. Cook put hat on
Equipment in poor repair. Gaskets torn on reach in coolers
Floor soiled/has accumulation of debris. Floor heavily soiled with grease under fryers on cook line Floor soiled under all equipment in kitchen
Food being prepared outside. Bartender cutting limes and lemons outside in outside bar
Food stored on floor. Container of oil on floor outside of the dry storage entrance Bucket of chicken base on floor in dry storage
In-use tongs stored on equipment door handle between uses.
No mop sink or curbed cleaning facility provided at establishment. Mop sink not functioning at this time of inspection, manager states they use hose out back and dump the mop water into yard out back
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled
Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. Toothpicks at front counter in bowl
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.