Woody's Bar B Q
1482 S Sixth Street, Macclenny, FL 32063 · Permanent Food Service · License 1200157
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection9 high priority (7 no follow-up needed, 2 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 16 basic (7 repeats); basic violations cost 12 at most-52
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
30 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler at end of cook line near drive through area, corn (59°F - Cold Holding). Operator stated item in cooler overnight.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. On cart at end of cook line, ribs (74°F - Cooling). Operator stated item has been cooling for 2.25 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at end of cook line near drive through area, corn (59°F - Cold Holding). Operator stated item in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At meat cutting station, scrap meat (78°F - Hot Holding). Operator stated item out for one hour. Operator voluntarily discarded.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
On cart at end of cook line, ribs (74°F - Cooling). Operator stated item has been cooling for 2.25 hours. Ribs in deep pan with liquid covered wit( two layers of aluminum foil and lid.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler, sweet potatoes (47,48,47,44°F - Cooling). Operator stated potatoes in cooler overnight. Potatoes wrapped in foil and stacked on top of each other.
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee placed dirty dishes at dish area, removed prepackaged sauce from reach in cooler without washing hands.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator made new sanitizer sink, tested 200 ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed a total of three flying insects. One at end of cook line. Two at dish area.
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk in cooler, sweet potatoes (47,48,47,44°F - Cooling). Operator stated potatoes in cooler overnight. Potatoes wrapped in foil and stacked on top of each other. On cart at end of cook line, ribs (74°F - Cooling). Operator stated item has been cooling for 2.25 hours. Ribs in deep pan with liquid covered wit( two layers of aluminum foil and lid.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At bar soda gun has build up of syrup in nozzle.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink at the end of the cook line, hot water turned off. Operator stated sink has link, she turned hot water off. Operator turned on hot water.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink at dish area has metal scrub pad in sink. Operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employee certificates expired 06/2026. Operator had one employee complete training during inspection.
Fixed on the spot
Basic16
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler bag of unwashed onions stored over case of ready to eat corn. Operator moved onions.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
In stand up reach in cooler at cook line, unopened employee drinks on top shelf. Operator removed drinks.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
In dish area no lid on employee drink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In prep area metal pan used as a scoop in bulk breading. At wait station in bottom of salad reach in cooler plastic soufflé cup used as scoop in corn. Operator removed both items.
Fixed on the spot
Equipment in poor repair.
Observed one black rolling cart top shelf cracked. Multiple reach in cooler/ freezer gaskets torn.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
At cook line slide top reach in freezer ice and food debris build up at gasket. In walk in freezer ice build up on floor. In walk in cooler at bar, ice build up cooling unit.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
At cook line interior of unused reach in cooler drawers, interior has build up.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In prep area both ice machine bins have black/green mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line hood filters over grill have grease buildup. At bar exterior of glass door reach in freezer has black/green mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Dish area metal pans stacked before air drying.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At bar standing water in bottom of glass reach in cooler.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At wait station hand wash sink missing sign. Operator posted sign.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
One lid open on dumpster.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Floors throughout kitchen not sealed,
Floors/walls and/or ceilings soiled/has accumulation of debris.
At cook line floor under cooking equipment soiled with grease and debris. In walk in cooler walls and fans covers soiled with dust and food residue.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
At outside mop sink area, mop stored in mop bucket and bottom of sink. Operator inverted mops.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Safest restaurants in Macclenny
No other A-grade restaurants in Macclenny yet.