Back Porch Southern Eats INC

What the inspector found on Oct. 22, 2026

• High Priority Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, baked beans (100F - Hot Holding). Employee stated they came from warmer approximately 1.5 hours prior and put in oven to bring up temperature. Second temp 20 minutes later 163F. Also, in metal pan on top of grill, butter (112F - Hot Holding). Employee stated it has been on grill for approximately 3 hours. He moved pans from off side of grill to light side of grill. In stand up warmer at end of cook line, pulled pork (110F - Hot Holding); ribs (94F - Hot Holding); sausage links (93F - Hot Holding); mac and cheese (109F - Hot Holding). Items in warmer for approximately two hours. Employee began to bring items temperature up. Fixed during the inspection. Repeat violation.
• High Priority Toxic substance/chemical improperly stored. Behind bar on rack near entrance, two spray bottles of cleaner hung on side of rack next to/over to go boxes and individually wrapped straws.
• Intermediate Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line and stored above prep table stained/have deep cut marks. Interior/ around nozzles of soda machine in lobby soiled with build up. Repeat violation.
• Intermediate 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/. Front of house manager has no certified food manager training with six employees working plus herself. Repeat violation.
• Intermediate 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 employee training through SafeStaff expired 9/7/2026.
• Intermediate Spray bottle containing toxic substance not labeled. In dish area near handwash sink, spray bottle of clear liquid not labeled. Also, purple spray bottle behind bar not labeled. Operator labeled both bottles. Fixed during the inspection.
• Basic Bowl or other container with no handle used to dispense food. In seasoning container on bottom shelf under grill has to go bowl in container used as scoop. Also, in container of sugar on dry storage rack has to go bowl in container used as scoop. Operator removed bowls from products. Fixed during the inspection.
• Basic Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of soda machine near office not inverted. Operator flipped bucket. Fixed during the inspection.
• Basic Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris and grease. Multiple walls in kitchen soiled with grease residue/yellowish stains. Also, ceiling vents in kitchen and surrounding tiles soiled with dust build up. Also, floor in walk-in cooler in disrepair/soiled with food debris. Also, floor in walk-in freezer soiled with food debris. Repeat violation.
• Basic Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of back warmer soiled with food debris.
• Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen on reach in coolers/warmers soiled with food debris/torn. Also, tables under grills on cook line soiled with food debris/black residue. Repeat violation.
• Basic Ripped/worn tin foil used as shelf cover. Tin foiled used on cook line shelves soiled/torn. Repeat violation.
• Basic Standing water in bottom of reach-in-cooler. Standing water in bottom of beer cooler behind bar.
• Basic Utensils in poor condition. Spatulas hung in prep area chipped. Also, handle of whisk hung in prep area has melted handle. Also, in dish areas, plastic pans cracked/broken.
• Basic Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At server area in lobby, Sanitizer Bucket (Quaternary 0ppm). Operator dumped sanitizer bucket and will make new one. Fixed during the inspection. Repeat violation.
• Basic Working containers of food removed from original container not identified by common name. On bottom shelf of prep table, container of salt not labeled. Prep employee labeled container. Fixed during the inspection. Repeat violation.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.