TWO FAT GUYS
7535 ENTERPRISE DR #52, Riviera Beach FL 33404 · 561-845-2114
Last inspected Aug 14, 2026 · 9 visits since January 2024
APR 24
SEP 24
MAR 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - gumbo (51F - Cooling) held overnight and more than 6 hours in covered plastic containers - see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $730
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024024189 | Apr 8, 2024 | Aug 2, 2024 | $250 |
| 2--2023017217 | Feb 21, 2023 | Apr 27, 2023 | $480 |
Inspection history
9 visits, newest first
Aug 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade bags used in direct contact with ice in chest freezer at the back of the kitchen Advised to remove
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked chicken in chest freezer at cook line; raw chicken over steak in chest freezer; not commercially packaged Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (51F - Cold Holding); beef (51F - Cold Holding); in cooler at cook line; cooked rice (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef and vegetables (51F - Cold Holding); ham (51F - Cold Holding); cheese (51F - Cold Holding) in walk-in cooler; as per operator foods not prepared or portend today; food out of temperature for approximately 2 hours; food moved in cooler at front counter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (116F - Hot Holding)in steam table at cook line; as per operator food out of temperature for approximately 2 hours; advised to reheat to 165 F
Show the remaining 4 findings ▾
Manager or person in charge lacking proof of food 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. Emailed form and advised to print and sign
Current Hotel and Restaurant license not displayed.
Floors not maintained smooth and durable- big cracks in the kitchen by cook line
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with ice in chest freezer at the back of the kitchen Advised to remove
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked chicken in chest freezer at cook line; raw chicken over steak in chest freezer; not commercially packaged Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (51F - Cold Holding); beef (51F - Cold Holding); in cooler at cook line; cooked rice (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef and vegetables (51F - Cold Holding); ham (51F - Cold Holding); cheese (51F - Cold Holding) in walk-in cooler; as per operator foods not prepared or portend today; food out of temperature for approximately 2 hours; food moved in cooler at front counter.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (50-48F - Cooling)at 11:47 to 52 F at 12:15 since 9:00; in cooler at cook line; at this rate food will not reach 41 F or below Food moved in cooler at front counter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (116F - Hot Holding)in steam table at cook line; as per operator food out of temperature for approximately 2 hours; advised to reheat to 165 F
Manager or person in charge lacking proof of food manager certification.
No person in charge present during hours of operation.
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. Emailed form and advised to print and sign
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went to the store and provided bleach as sanitizer
No soap provided at handwash sink at cook line Provided
Ambient air thermometer not located in the warmest part of the cold holding unit- thermometer stored under fan in walk-in cooler; advised to move;
Current Hotel and Restaurant license not displayed.
Floors not maintained smooth and durable- big cracks in the kitchen by cook line
Nov 14, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections at front of building.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
No conspicuously located ambient air temperature thermometer in holding unit. For walk in and flip top coolers.
Nov 13, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef not in commercial packaging over French fries at large chest freezer. Educated operator on proper storage procedures.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler: raw shell eggs (48F - Cold Holding) Walk in cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in walk in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler: raw shell eggs (48F - Cold Holding) Walk in cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in walk in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: roast beef (44F - Cold Holding); ham (44F - Cold Holding); cheese (44F - Cold Holding); cooked rice (44F - Cold Holding); cooked yuca (45F - Cold Holding); cooked ribs (52F - Cold Holding); cooked pork chops (55F - Cold Holding); beef stew (44F - Cold Holding); hot dogs (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Flip top cooler in kitchen: cheese (50F - Cold Holding); butter (47F - Cold Holding); shredded lettuce (47F - Cold Holding) Observed products double panned on upper portion of cooler. Per operator, not prepared or portioned today. Per operator, products held in walk in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: roast beef (44F - Cold Holding); ham (44F - Cold Holding); cheese (44F - Cold Holding); cooked rice (44F - Cold Holding); cooked yuca (45F - Cold Holding); cooked ribs (52F - Cold Holding); cooked pork chops (55F - Cold Holding); beef stew (44F - Cold Holding); hot dogs (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Flip top cooler in kitchen: cheese (50F - Cold Holding); butter (47F - Cold Holding); shredded lettuce (47F - Cold Holding) Observed products double panned on upper portion of cooler. Per operator, not prepared or portioned today. Per operator, products held in walk in cooler overnight. See stop sale.
Toxic substance/chemical improperly stored. Observed Degreaser over portion cups and lids at storage shelf by employee restroom. Operator stored products properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections at front of building.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted at drying rack.
No conspicuously located ambient air temperature thermometer in holding unit. For walk in and flip top coolers.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw hamburger patties stored over garlic bread. Advised operator of proper storage. Operator stored correctly.
Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident by tuna sitting in strainer inside sink. Operator removed.
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.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee beverage sitting on prep table.
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - gumbo (51F - Cooling) held overnight and more than 6 hours in covered plastic containers - see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - gumbo (51F - Cooling) held overnight and more than 6 hours in covered plastic containers - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - sliced ham (51F - Cold Holding); sliced mozzarella (50F - Cold holding); shredded cheese (51F - Cold Holding) not portioned or prepared today removed from walk in cooler at 10:00am held in top unit under 4 hours - operator moved to walk in cooler. sandwich make table - sliced roast beef (51F - Cold Holding); sliced mozzarella (52F - Cold Holding); sliced provolone (52F - Cold Holding); sliced ham (51F - Cold Holding) not portioned or prepared today held in top unit since 10am under 4 hours - operator moved to walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle.
Apr 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At dry storage shelf 2 cans of tomato sauce dented. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over container of ready to eat sauerkraut, operator repositioned to proper storage with sauerkraut above the raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale Items (cheese, egg, tomatoes, sausage listed on time as a public health control has no time markings, per operator product stored more than 4 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale Items (cheese, egg, tomatoes, sausage listed on time as a public health control has no time markings, per operator product stored more than 4 hours.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area 1 can of baked beans, 1 can of Hoisin sauce, 1 can of cut green beans all dented.
Pesticide/insecticide labeled for household use only present in establishment. At back storage area several cans of pesticide labeled for household use only, operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At back storage area freezer open box of raw beefsteak stored over portioned bread, operator corrected by removing raw beef steak to correct position
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler Raw hamburger stored over ready to eat salad, operator corrected by removing hamburger to stove
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler cooked meatballs in tomato sauce date marked 1/30, operator stated prepared 2 days prior, operator corrected by providing proper date marking
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line Raw shell egg (74F - Ambient air Cold Holding); operator stated eggs were being held at room temperature for less than 1 hour, operator moved eggs to cooler
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. At prep area Sanitizer Bucket (Chlorine 200+ppm); operator corrected by diluting to 100ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler by stove; provolone cheese (48F - Ambient Cooling at 10:30 for 30 minutes/ 48F Ambient Cooling At 11:30); White American (50F - Ambient Cooling at 10:30 for 30 minutes/50F Ambient cooling at 11:30. Items stored in overfilled pan, At this rate product will not reach 41F within 4 hours, operator removed overfilled portion to reach in cooler.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers eggs and hamburger undercooked with No consumer advisory for eggs, provided consumer advisory which the operator then posted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler cooked pasta and cooked onions with no date marking, operator stated items prepared 2 days prior. Operator corrected by providing correct date marking
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.