Woody's Bar Bq

What the inspector found on Oct. 26, 2026

• High Priority 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. Dishmachine testing at 0ppm. Establishment will utilize triple sink until unit is repaired. Fixed during the inspection. Repeat violation.
• High Priority Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge states is aware, working with Tallahassee. Repeat violation.
• High Priority Pesticide-emitting strip present in food prep area. Pesticide emitting strip observed at hand wash sink at front counter area.
• High Priority Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce, cut lettuce in salad makeline at 44-48F. Tomatoes stored at fill line at 48F. Person in charge moved to other unit to rapidly chill. Ribs stored on ice to right of cookline at 64. Discussed holding on time. Fixed during the inspection.
• High Priority Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in smoker at 126F. Person in charge reheated to 170F. Fixed during the inspection.
• High Priority Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb to right of front counter area smoker and hose Bibb outside of side door missing vacuum breakers. Repeat violation.
• Intermediate Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink by front counter smoker area. Repeat violation.
• Basic Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Large amount of dead insects in sticky trap by back door,
• Basic Cove molding at floor/wall juncture broken/missing. Cove molding missing throughout kitchen. Observed mold like substance at wall and damage to wall at dishmachine. Observed ceiling tiles over white lay down reach in freezer missing, damaged, missing ceiling tiles of walk in cooler. Vents in kitchens with debris accumulated. Standing water at dishpit area on floor. Repeat violation.
• Basic Equipment and utensils not properly air-dried - wet nesting. Cups at server area wet nesting.
• Basic Equipment in poor repair. Door to walk in cooler in poor repair, separating. Repeat violation.
• Basic Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with large amount of ice buildup. Repeat violation.
• Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to walk in cooler, reach in coolers/ freezer with mold like substance accumulation. Repeat violation.
• Basic Sanitizer stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizing wipes stored alongside, over food product in kitchen.
• Basic Standing water in bottom of reach-in-cooler. Salad makeline line with standing water in bottom of unit.

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