ROB'S FAMILY BBQ
8990 SR 84, Davie FL 33324
Last inspected Mar 20, 2024 · 2 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
MAR 24
Operating with an expired Division of Hotels and Restaurants license.
★ 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 |
|---|---|---|---|
| 2--2017055245 | Nov 17, 2017 | Dec 21, 2017 | $400 |
Inspection history
2 visits, newest first
Mar 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Observed chlorine 0 Ppm. Sanitizer bucket was low operator replaced rechecked 100 Ppm
Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2023
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (63F - Cold Holding) on top of over stacked container. On bottom cheese 42F Per operator held less than 3 hours. Operator removed excess cheese and placed in lower cooler. Per operator ribs removed from refrigerator less than three hours. Operator added more ice to ice bath. Observed at grill station ribs (55-64F - Cold Holding) in a container sitting in ice bath with little ice. Discussed option of putting ribs on TPHC. Emailed form
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (90F - Hot Holding)sitting on char grill with low heat. Per operator held less than three hours. Operator placed onions on hot side of char grill. Rechecked 170F
Show the remaining 8 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine 200+ Ppm. Operator discarded made new solution rechecked 100 Ppm
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers not stored inverted or in a protected manner on dish rack. Operator inverted
Equipment in poor repair. Observed ice machine door not properly attached to unit
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
Floors not constructed to be easily cleanable though rear of the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 80F stored in front of char grill.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Dec 13, 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 ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grill station ribs (75-78F - Cold Holding) sitting in ice bath with little ice. Rib removed from refrigerator less then one hour. Employee added more ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (81F - Hot Holding) grill station. Item prepared less than two hours. Item move to grill for reheat and hot hold
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer in excess of 200 ppm
Handwash sink used for purposes other than handwashing. Observed fillet knife in hand washing sink on front line next to flip top cooler. Operator removed
Spray bottle containing toxic substance not labeled on grill station
Commercially processed reduced oxygen packaged mahi 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. Employee removed
Equipment in poor repair. Observed ice machine door not properly attached to unit.
Exterior door has a gap at the threshold that opens to the outside.
Floors not constructed to be easily cleanable though out rear kitchen.
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.