Mission BBQ
4412 Weston Rd Ste 412, Davie, FL 33331 · Permanent Food Service · License 1624537
What drove the grade
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 high priority (fixed by the Oct 30 follow-up), 2 intermediate (1 fixed on the spot), 5 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature 147.3°F after 3 attempts.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed gallon of bleach stored in hand washing sink next to three compartment 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. One Person expired.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food baking soda removed from original container not identified by common name.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag of bread crumbs stored on floor in preparation area . Operator evaluated.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing wate r less than 135°F.
Observed at front counter In-use utensil stored in standing water temperature 110°F. Operator discarded water.
Fixed on the spot
Ice scoop handle in contact with ice.
Operator removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cell phone on prep table. Employee removed.
Fixed on the spot
Earlier inspections 1
A90Routine inspection6 violations, 2 high priority No follow-up needed
- First visitJul 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on front line corn on the cob (120-134°F - Hot Holding) per operator held out of temperature approximately 20 minutes. Operator reheated on stove.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed 2 flying insects flying in the air around potato boxes. Operator killed.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed scoop in standing water temperature 126°F. Employee charged water. Rechecked 138°F
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed half hotel pans stacked with moisture between them.
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of single serve hinge to go container stored on the floor.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored inside mop bucket. Operator stored correctly.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.