SHIVERS BBQ
28001 S DIXIE HWY, Homestead FL 33033 · (305)248-2272
Last inspected Apr 7, 2026 · 6 visits since December 2023
APR 24
SEP 24
FEB 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed ribs (123F - Reheating); ribs (169F - Reheating).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed brisket (51F - Cold Holding) in reach in cooler at cook line, as per employee less than 2 hours. Employee closed lid. Also observed cooked chicken (48F - Cold Holding) at walk in cooler, as per operator delivery was received less than 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Show the remaining 8 findings ▾
Floor area(s) covered with standing water. Observed by dishwashing area.
Floor not cleaned when the least amount of food is exposed. Observed under shelves at walk in freezer. Also observed under dishwasher machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at cook line.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler at cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and dishwashing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in freezer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm); at preparation area, employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 50ppm)
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato souffle (46F - Cold Holding); cooked brisket (47F - Cold Holding) inside walk in cooler. As per operator for less than 4 hrs.
Handwash sink used for purposes other than handwashing. Observed cooking utensils stored inside hand sink next to washing area. Operator removed the items.
Bowl or other container with no handle used to dispense food. Observed bowl inside beans container inside walk in cooler. Operator removed the bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor area(s) covered with standing water. Observed on floor at washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection. also observe raw ribs (78F - Cold Holding) in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler. Corrected On-SiteCorrected On-SiteRepeat Violation**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe beans (117F - Hot Holding on steam table, as per operator less than 3 hours. Employee reheat beans during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled homemade bbq sauce, operator removed sauce from containers and moved soiled containers to dishwasher area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken not date marked at walk in cooler, as per operator over 24 hours. Operator dated food during inspection.
Bowl or other container with no handle used to dispense food. Observe on cut cooked brisket ends at cook line. Employee removed plate during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.
Floor area(s) covered with standing water. Observe at walk in cooler.
Floor not cleaned when the least amount of food is exposed. Observe at walk in cooler.
Food stored on floor. Observe corn cream container stored on walk in freezer floor, operator stored properly during inspection.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observe throughout kitchen.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe on cream corn container at walk in cooler, operator removed utensil during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Observe raw ribs in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe Sanitizer Bucket (Chlorine 0ppm); employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 50ppm)
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed ribs (123F - Reheating); ribs (169F - Reheating).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
Handwash sink used for purposes other than handwashing. Observed sponges and towels on HWS next to dishwasher.
Bowl or other container with no handle used to dispense food. Observed on cooked brisket container at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area at cook line.
Floor area(s) covered with standing water. Observed by dishwasher area.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler/freezer.
Food not stored at least 6 inches off of the floor. Observed a coleslaw containers at walk in cooler, Manager add wheels/base during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
Soiled dry wiping cloth in use. Observed at cook line by grill.
Stored food not covered. Observed cooked chicken container not covered inside reach in cooler at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate12 Basic
Show 16 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee at the time of the inspection. Instructed employee correct procedures to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above cooked chicken inside reach in cooler at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork (123F - Hot Holding) at steam table, as per employee less than 1 hour. Employee proceeded to reheating food.
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 Sanitizer Bucket (Chlorine +400ppm); Sanitizer Bucket (Chlorine 100ppm)
Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in coolers and walk in freezer handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents at kitchen area.
Food stored on floor. Observed coleslaw container stored on produce walk in cooler floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed near cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at preparation area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed HWS next to 3 compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line also at fryer station.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. Observed 4 tomatillos cans rusted on shelves next to oven at kitchen area. Manager discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) next to steam table, as per employee less than 1 hour. Employee moved food to walk in cooler. coleslaw (43F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting lards at cook line, also soiled can opener blade.
Bowl or other container with no handle used to dispense food. Observed in cooked cubes pork container at the cook line. Employee removed during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to restaurant food in reach in cooler near cook line. Employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items at preparation area. Employee moved during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching hash browns casserole at steam table. Employee rearranged properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at he cook line.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in shelve at walk in cooler. Manager moved during inspection.
Soiled dry wiping cloth in use. Observed at the dishwasher area.
Time/temperature control for safety food thawed in an improper manner. Observed raw ribs in standing water at 74° F in 3 compartment sink. As per employee less than 2 hours. Employee turned on water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
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.