TOM JENKINS BBQ
1236 S FEDERAL HWY, Fort Lauderdale FL 33316
Last inspected Dec 29, 2025 · 6 visits since February 2024
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.
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed collard greens (117F - Hot Holding) and baked beans (132F - Hot Holding) at front counter steam table. Operator put foods inside oven to reheat to 165F for hot hot holding.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded.
Show 5 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired June of 2025
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents in dining area soiled
Equipment in poor repair. Front flip top,cooler gasket torn
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in reach in freezer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator replaced solution. Quart tested 200ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm). Operator remade to 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed collard greens (117F - Hot Holding) and baked beans (132F - Hot Holding) at front counter steam table. Operator put foods inside oven to reheat to 165F for hot hot holding.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in cooler - raw ribs stored over cooked chicken. Operator stored correctly.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mac and cheese (126F - Hot Holding) at cookline. Per operator, food out of temperature for approximately 30 minutes. Operator put food in oven to reheat to 165F for hot holding.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in Reach-in Cooler. Operator removed.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Operator hung mop.
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.