Fat Boys' BBQ
Last inspected: Jan 28, 2026
70
Score
Going back to 2022, Fat Boys' BBQ has nine inspections in the public record. The latest inspection on file is from Jan 28, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
“Dishmachine chlorine sanitizer not” comes up most often, recorded two times in the inspection record.
Fat Boys' BBQ's latest score of 70 falls below the Kissimmee average of 78. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
5 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 11, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Mar 20, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Dish-machine soiled on top. - From follow-up inspection 2025-03-20: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in dry storage are not chained together and secured to a fixed structure. - From follow-up inspection 2025-03-20: **Time Extended**
51-11-4
90
Mar 19, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
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. Dish-machine sanitizing at 0ppm. Advised operator to use triple sink until machine has been fixed. **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon over coleslaw in walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. Coleslaw, potato salad, pasta salad, milk, cut tomatoes all temping between 48F and 51F. Per operator items were prepared on the 16th and 18th by midday. Advised operator to not use reach-in cooler for TCS food until repaired. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw, potato salad, pasta salad, milk, cut tomatoes all temping between 48F and 51F. Per operator items were prepared on the 16th and 18th by midday. Advised operator to not use reach-in cooler for TCS food until repaired. **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips for dish machine are expired.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine. Dish-machine soiled on top.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in dry storage are not chained together and secured to a fixed structure.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored on top of microwave adjacent to prep sink. Employee sweater, purse and drinks stored on top of foil sheets in dry storage area.
40-06-5
43
Sep 17, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. sausage gravy, grits, green beans (110F - Reheating) all Less than 2 hours but will not make temp. Advised to reheat on stove or grill and use time as a public health control. For immediate service, reheat in microwave. No warning given as they are aware of problem and working on a fix.
03E-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked wings.
08A-05-6
Intermediate - 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 reach in cooler. **Corrected On-Site**
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in beans, styrofoam cup in grits.
14-01-5
Basic - Equipment in poor repair. Cookline steam table unable to make temp for reheating foods.
14-11-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken thawing in prep sink.
06-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grill area at hood.
36-27-5
55
Mar 12, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 400 ppm, advised to add plain water. New test 200 **Corrected On-Site**
41-27-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale., one egg, manager discarded.
01B-14-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outdoors near walk in freezer.
29-34-4
Basic - Equipment in poor repair. Reach in cooler gasket in poor repair
14-11-5
Basic - Toilet/urinal not flushing/functioning properly. Ladys room
32-23-4
58
Aug 2, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
52
Mar 2, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Bucket tested at 0 ppm. Advised to add sanitizer as manager stated he had not yet done so. New test at 50ppm.
22-52-4
High Priority - Dented/rusted cans present. See stop sale. Sliced peaches Sysco brand 6# 5oz original applesauce Madison brand 6# 12oz
01B-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Must have clean up kit by July 1, 2023
11-27-4
Intermediate - 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. Must have proof of employee health acknowledgment by July 1, 2023
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine heavily soiled.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Various vents throughout kitchen, including dry storage area moderately-heavily soiled.
36-34-5
52
Aug 5, 2022
Routine - Food
6 critical violations. 1 major violation. 13 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fruit fly at salad bar area
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cornbeef hash (66F - Cold Holding) employee put in ice bath to rapid chill and maintain 41° or below **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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. potatoes (79F - Cold Holding) in cook line per employee less than 4 hours per manager time frame is 8am to 11am **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits and sausage gravy 130° reheated 185°-190° **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior area
29-34-4
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.
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chlorine hanging under hand wash sink next 3 bay sink **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - lids of cans of sugars - water pipes under dishwasher machine
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. - pork on top of prep table 50° , recommended to return to walk-in cooler until prep **Corrective Action Taken**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Wall soiled with accumulated black debris in dishwashing area. - wall behind flat top - wall next to fryer
36-27-5
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Accumulation of debris on exterior of warewashing machine. -top
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl inside bread crumbles **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dishwasher area
36-34-5
Basic - Current Hotel and Restaurant license not displayed. 4/21
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - hat in dry storage shelves **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - food prep employee wearing bracelets
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door side of smoker next to cookline
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs in stove oven handle
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk-in cooler
05-09-4
19
Frequently Asked Questions
When was Fat Boys' BBQ last inspected?
The most recent health inspection at Fat Boys' BBQ on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Fat Boys' BBQ?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Fat Boys' BBQ.
How does Fat Boys' BBQ compare to other restaurants in Kissimmee?
Fat Boys' BBQ most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has Fat Boys' BBQ's inspection record improved over time?
Yes. Recent inspections at Fat Boys' BBQ have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fat Boys' BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fat Boys' BBQ inspected?
Based on the inspection history on file, Fat Boys' BBQ is inspected around three times per year on average.
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