Shortys Bar B Q
5989 South University Dr, Davie, FL 33328 · Permanent Food Service · License 1613405
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 complaint inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 20, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1),In hot box located at end of cook line, Brisket (121°F - Hot Holding). Per manager, food prepared approximately 1 hour ago and held in unit. Food was removed from unit to be reheated on cook line. 2). French Fries (119°F - Hot Holding), in pan near to grill. Per manager, food prepared approximately 10 minutes ago and held in pan. Food was taken out to be reheated. 3).in steam table, Brisket (119°F - Hot Holding). Per manager, food prepared approximately 1 hour ago and held in unit. Food was taken out of steam table to be reheated.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of condensed milk stored on floor in walk in cooler. Food was removed from floor.
Fixed on the spot
Earlier inspections 1
A94Routine inspection4 violations No follow-up needed
- First visitSep 16, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer by the cook line.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Operator removed wiping cloth.
Fixed on the spot
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 0ppm). Operator corrected to 100ppm.
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.