Shortys Bar B Q
Last inspected: Mar 13, 2026
5
Score
The most recent inspection for Shortys Bar B Q, located at 11575 Sw 40 St, Miami, FL, on March 13, 2026, resulted in a high-risk score of 5. This inspection identified 7 critical, 6 major, and 26 minor violations. The facility's inspection history shows a pattern of mostly high-risk outcomes across 11 scored inspections.
11
Inspections
7
Critical latest
6
Major latest
26
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
7 critical violations. 6 major violations. 26 minor violations.
5
Nov 13, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
43
Mar 31, 2025
Complaint Full
1 minor violation.
95
Jan 29, 2025
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
45
Jan 7, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
39
May 6, 2024
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
50
Apr 29, 2024
Complaint Full
8 critical violations. 6 major violations. 13 minor violations.
9
Sep 12, 2023
Food-Licensing Inspection
2 critical violations. 2 minor violations.
58
Jan 10, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
45
Nov 9, 2022
Complaint Full
3 critical violations. 1 major violation. 10 minor violations.
35
Jul 19, 2022
Routine - Food
3 critical violations. 7 minor violations.
45
Violations — Mar 13, 2026 Inspection
High Priority - Live, small flying insects found. Observed approximately 4 to 5 flies on the air and some landing on the wall at the dishwasher area .
35A-02-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle inside Cole slaw and red beans inside WIC. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed cook line equipment with heavy grease on sides.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cooking pots stored on floor at ware washing area.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Inside reach in cooler.
40-06-5
Basic - Equipment in poor repair. Observed gasket in disrepair at RIC at cook line.
14-11-5
Basic - Floor area(s) covered with standing water. Observed throughout kitchen.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. Observed inside WIF. Observed under smokers.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing throughout kitchen area. Observed at WIF floor in disrepair.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside WIF and RIF.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven and smoker soiled.
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed RIF at kitchen area.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. Observed hoods soiled at cook line. Observed on top of smoker heavy buildup of old food debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelf above steam table with heavy food debris.
22-16-4
Basic - Stored food not covered. Pitcher with drinking water stored in a freezer under a lid with exposed insulation.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs thawing at room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Observed wall in dishwasher area soiled.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over Cole slaw inside WIC.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (84F - Cold Holding); Cole slaw (57F - Cold Holding) on top of preparation table.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Smoker room : ; cooked wings (79F - Hot Holding); cooked brisket (121F - Hot Holding); cooked brisket (82F - Hot Holding). Observed next to steam table at cook line : ; ribs (81F - Hot Holding); cooked chicken wings (114F - Hot Holding); baked potatoes (116F - Hot Holding). Observed Hot box cabinets: ; ribs (86F - Hot Holding).
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed chemical bottle on top of prep table.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dishwasher area. **Repeat Violation**
29-34-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of hot holding minimum temperature.
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed knives stored soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue at front counter.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, pork, ribs without date marked, as per cook for more than 24 hours prior.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed several spray bottles not labeled.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 75F running for 3 minutes by front counter.
27-16-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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