WOODYS BAR B Q
99 FLAGLER REGIONAL PLZ, Palm Coast FL 32137
Last inspected Mar 13, 2024 · 5 visits since September 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.
SEP 23
MAR 24
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed wait staff grab lettuce with bare hands and no AOP.
★ 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 |
|---|---|---|---|
| 5--2014036439 | Aug 12, 2014 | Jan 30, 2015 | $400 |
Inspection history
5 visits, newest first
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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. Dish machine tests at 0ppm.
Manager or person in charge lacking proof of food manager certification. Establishment does not have a CFM present.
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. Establishment does not have proof of training it's staff.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 4 high priority.
4 High priority6 Intermediate18 Basic
Show 28 findings ▾
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. Dish machine tests at 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fries slacking 63F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries slacking on counter 63F. Sitting outside of smoker; Chicken 52F; ( - Cold Holding). Addressed and cook put inside of smoker.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet potatoes 119F; ( - Hot Holding). Person in charge reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
Handwash sink not accessible for employee use at all times. Bottle of soap in hand washing sink at end of cookline.
Manager or person in charge lacking proof of food manager certification. Establishment does not have a CFM present.
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/ No CFM on staff with 5 people present.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at 4 hand washing sinks. 2 in kitchen, 1 at server station and 1 at bar
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. Establishment does not have proof of training it's staff.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance inside of it.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling til missing above dish area.
Cove molding at floor/wall juncture broken/missing. Wall behind 3 compartment sink is missing cove molding.
Cutting board has cut marks and is no longer cleanable. Server salad bar is grooved and has black marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Person in charge removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on prep table. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Glasses at server station are wet nesting.
Equipment in poor repair. Gaskets on reach in cooler at end of cookline are torn.
Exterior door has a gap at the threshold that opens to the outside. Back door is propped open.
Floor not cleaned when the least amount of food is exposed. Excess grease on floor throughout kitchen and dishwashing area.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries slacking and are no longer frozen. 63F.
Hood filter missing from automatic fire suppression/exhaust system. Missing several hood filters.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer are bar has ice buildup inside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has food debris.
Single-service articles not stored inverted or protected from contamination. Single service plates and bowls not inverted. Person in charge inverted all.
Standing water in bottom of reach-in-cooler. Make cooler on cookline has standing water inside.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Exposed concrete near dish machine.
Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop bucket.
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority5 Intermediate17 Basic
Show 27 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed wait staff grab lettuce with bare hands and no AOP.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed waitress plate lettuce with bare hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In server cooler in back; butter 52F, tomatoes 48F, black beans 47F, ranch dressing, blue cheese dressing, chipolte dressing 54F; ( - Cold Holding). All in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server cooler in back; butter 52F, tomatoes 48F, black beans 47F, ranch dressing, blue cheese dressing, chipolte dressing 54F; ( - Cold Holding) all in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs 126F. Ribs reheated to 170F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler not dated. Person in charge dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen has drink ice in it. Hand washing sink sink in dish room blocked by ladder.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and no soap at back hand washing sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing trading for some employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on interior right side.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles are soiled and there's a hole in ceiling.
Cove molding at floor/wall juncture broken/missing. Missing cove molding in dish room.
Cutting board has cut marks and is no longer cleanable.board at front prep table is deeply grooved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal equipment on prep table. Person in charge moved.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Missing hoods in fan.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath both double and single door to the back of building.
Floor not cleaned when the least amount of food is exposed. Excessive grease on floor behind cook line.
Food stored on floor. Oil on floor in kitchen. Person in charge picked up oil.
Hole in or other damage to wall. Wall by single door in back of kitchen is damaged. Missing cove molding.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar has ice buildup.
In-use ice scoop stored on soiled surface between uses. Ice bucket stored upside down retaining water.
No handwashing sign provided at a hand sink used by food employees. Missing At all hand washing sinks in establishment.
Standing water in bottom of reach-in-cooler. Reach in cooler in kitchen has water on bottom shelf.
Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature. French fries thawing at room temperature, person placed back in reach in freezer. Person in charge turned on faucet.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor near 3 compartment sink has exposed concrete.
Wet mop not stored in a manner to allow the mop to dry. Wet mops face down in back area.
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.