Woody's Bar-B-Q

2227 W New Haven Ave, West Melbourne, FL 32904 · Permanent Food Service · License 1503582

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 repeat), 10 basic
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

17 violations found

First visitSep 17, 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.
17 violations found:
- 4 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  8 kids burgers raw, in walkin cooler stored not covered, dried out.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. ribs (50°F - Cold Holding)
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Dishwasher, educated employee
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Tested first time 0 ppm, found chemical was full, employee primed machine.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Sheet pans covering sink inside kitchen dish pit
  No soap provided at handwash sink.
  Hand sink inside kitchen back cook area
- 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. Steven expired 8-30
  Repeat violation
Basic10
- Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
  Freezer not working properly, only cold holding
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Roast in walk in not covered. Raw beef hamburgers dried out.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Green cutting board
  Equipment in poor repair.
  Reach in freezer door fell off when i opened it. Gasket on walk in freezer is hanging on bottom door. Freezer is only cold holding not frozen
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Interior of dishwasher is egregious. Needs to be delimed.
  Accumulation of debris on exterior of warewashing machine.
  Top of dishwasher needs to be cleaned.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Floor under equipment on front cook line has towels and old food debris build up Hood filters above smoker has heavy grease build up
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Back kitchen has standing water from ice machine drain not lined up with drain
  Ceiling tile missing.
  In dishwashing area, exposed insulation
  Objectionable odors in bathroom or other areas of the establishment.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.