PERRY'S BBQ
12310 UNIVERSITY MALL CT, Tampa FL 33612 · (813)631-8977
Last inspected Jul 29, 2026 · 7 visits since December 2023
JUL 24
MAR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. 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.
★ 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--2015019363 | Mar 31, 2015 | Jun 25, 2015 | $400 |
Inspection history
7 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
What the inspector wrote — 11 findingsThe state's own report →
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.
Buildup of food debris/soil residue on equipment door handles. Door handles on reach in cooler across from wok station have food buildup.
Dead roaches on premises. 1 dead roach on kitchen floor. Manager cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean dishes shelves in back kitchen area. Manager discarded drink.
Show the remaining 7 findings ▾
Floor tiles missing and/or in disrepair. Floor tiles broken/missing in back kitchen area.
Food stored on floor. Bus tub of broccoli stored on floor in back kitchen area. Employee removed and properly stored broccoli.
In-use tongs stored on equipment door handle between uses. Tongs hanging on wok station. Manager removed Tongs and placed at dishwasher.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board in back kitchen area. Employee removed cloth and placed board at 3 compartment sink.
Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation. Employee washed broccoli.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored in food preparation table in back kitchen area. Employee removes and properly stored cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket tested 400ppm of chlorine. Manager refilled bucket retested at 100ppm of chlorine.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef sitting on top of a box of lemons inside walk in cooler. Manager removed him properly stored beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (46F - Cold Holding); cooked shrimp (47F - Cold Holding) Items placed inside walk in cooler for rapid chill.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on food preparation table in kitchen area has stains and is no longer cleanable.
Equipment in poor repair. Door handle missing on walk in frezzer.
Floor tiles missing and/or in disrepair. Floor tiles missing in kitchen area.
Food stored on floor. Bucket of day sauce stored on floor in back kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Manager removed and placed tongs in 3 compartment sink.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Manager removed cloth and placed cutting board in three compartment sink.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reaching cooler in kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket by mop sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bus bucket tested 200 ppm of chlorine. Employee emptied and refilled bucket retested at 100ppm of chlorine.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Buildup of food debris/soil residue on equipment door handles. Door handle on reach in cooler has buildup of old food.
Equipment in poor repair. Door handle is missing on walk in freezer.
Food stored on floor. Buckets of soy sauce stored on floor in dry storage.
In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Chef removed tongs and placed at dishwasher.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of vegetables peeler stored inside cabbage.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on reach in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Management discarded drink.
Working containers of food removed from original container not identified by common name. Clear bottles of soy sauce and other sauces have no labeling of ingredients on front line.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained at time of inspection.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen by wok station blocked with large white bins. Operator moved bins during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Some reach in cooler handles are soiled with old food debris at time of inspection.
Cutting board has cut marks and is no longer cleanable. Observed small green cutting board is grooved at time of inspection.
Equipment in poor repair. Door handle on walk in freezer is missing at time of inspection.
Floor soiled/has accumulation of debris. Floor is soiled around equipment in kitchen at time of inspection.
Food stored on floor. - Observed bulk beef stored in bus tub on walk in cooler floor. Operator moved beef to shelf during inspection. - Observed bulked food item stored on floor of walk in freezer at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Observed handle of vegetable peeler in cut cabbage on cooks line. Operator removed peeler during inspection. - Observed scoop handle in bulk rice in back store room. Operator removed scoop during inspection.
Working containers of food removed from original container not identified by common name. Bulk food items in large food containers not labeled with what they are at time of inspection n
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate14 Basic
Show 23 findings ▾
Container of medicine improperly stored. Medicine stored above drinks on side prep table upfront. Operator moved at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken, discussed with operator. Operator moved to approved location at time of inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm)CORRECTED TO; (Chlorine 50ppm)
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 operator education packet containing cleanup procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled on back prep table, operator placed in dish pit to be rewashed.
Handwash sink used for purposes other than handwashing. Front handwashing sink used as dump sink, discussed with operator on utilizing handwashing sink for handwashing only.
No probe thermometer provided to measure temperature of food products. No working probe thermometer available upon request. Discussed with operator on obtaining working thermometer.
No soap provided at handwash sink. No soap at front hand wash sink near kitchen entrance, operator stocked at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lui Ling Wang expired 01/21/2024 Discussed with operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near kitchen entrance. Discussed with operator.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Catering pans in storage shelf in restroom, discussed with operator.
Covered waste receptacle not provided in women's bathroom. Employee restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on food storage shelf. Operator moved to approved location at time of inspection.
Equipment in poor repair. In use hot holding device without door, discussed with operator. Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Discussed with operator.
Floor soiled/has accumulation of debris. Floor soiled under fry station. Discussed with operator. Floor in walk in freezer soiled.
Floor tiles missing and/or in disrepair. Tiles throughout kitchen in disrepair.
Food stored on floor. Chicken stored on floor in walk in cooler, operator moved to approved location at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water near front, 78F Discussed with operator, operator rewashed at time of inspection.
No Heimlich maneuver/choking sign posted. Provided operator education packet containing choking poster.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in back cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line. Discussed with operator.
Unwrapped single-service utensils not presented so that only the handles are touched. Single service forks not all facing same direction, discussed with operator.
Working containers of food removed from original container not identified by common name. Flour bin in back storage area, discussed with operator.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment Sink tested 0ppm, operator remade tested 50 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 74 F, noodles 46 F operator placed in walk in cooler at time of inspection.
Handwash sink not accessible for employee use at all times. Buckets of sauces blocking handwash sink. Operator removed at time of inspection.
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/ observed 5+ employees working with no food manager on site.
No soap provided at handwash sink. No soap at handwash sink on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler.
Equipment and utensils not rinsed between washing and sanitizing. Observed employee wash dishes and sanitized without rinsing prior to sanitizing.
Equipment in poor repair. Walk in freezer door handle broken.
Floor soiled/has accumulation of debris. Floors throughout kitchen.
Food storage container/container lid cracked or broken. Chicken container cracked.
Food stored on floor. Oil on floor on cook line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on handle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Peeler handle in cut cabbage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of soda machine.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks near soda machine not all facing the same direction.
Working containers of food removed from original container not identified by common name. Container of flour not labeled.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Raw fish and shrimp stored overtop oranges inside walk in cooler. Employee removed fish and shrimp and properly stored items.
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. No body fluid clean up sign emailed operator education packet with sign.
Food stored on floor. Bucket of soy sauce stored on floor by walk in cooler. Employee removed and properly stored soy sauce.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at 83F. Employee discarded water and placed items at dishwasher.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets torn inside reach in cooler across from wok station.
Time/temperature control for safety food thawed in an improper manner. Pork ribs thawing in Standing water. Employee removed pork ribs and properly stored it.
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.