Fat Boyz BBQ
899 E Cypress Creek Rd, Ft Lauderdale, FL 33334 · Permanent Food Service · License 1622921
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection7 high priority (3 fixed by the Oct 14 follow-up, 4 fixed on the spot, 1 repeat), 2 intermediate-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans of mushrooms and corn cream present.
See stop sale
Repeat violation
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. In walk in cooler: At 12:58pm cooked beans (104°F - Cooling at 12:58pm, since 11:00am; 91°F at 2:00pm); cooked yam since (127°F - Cooling at 12:58 since 12:00pm; 118°F at 2:00pm); cooked chicken (104°F - Cooling at 1:05pm, since 12:00pm; 91°F at 2:00pm); cooked brisket 120°F - Cooling at 1:05pm, since 12:00pm; 110°F at 2:00pm) at this current rate of cooling product will not reach 70°F within 2 hours, See stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In walk in cooler: At 12:58pm cooked beans (104°F - Cooling at 12:58pm, since 11:00am; 91°F at 2:00pm); cooked yam since (127°F - Cooling at 12:58 since 12:00pm; 118°F at 2:00pm); cooked chicken (104°F - Cooling at 1:05pm, since 12:00pm; 91°F at 2:00pm); cooked brisket 120°F - Cooling at 1:05pm, since 12:00pm; 110°F at 2:00pm) at this current rate of cooling product will not reach 70°F within 2 hours, See stop sale
Fixed on the spot
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.
Employee dropped glove on the floor, picked it up, put it on and then touched clean utensils and equipment. Educated employee who then washed hands
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched soiled apron then handled clean utensils and clean equipment. Educated employee who then proceeded to wash hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 1 live fly flying around kitchen, not landing on food or equipment
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a bottle of dish detergent stored over cooking spices. Operator moved bottle and stored correctly.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. In walk in cooler: At 12:58pm cooked beans (104°F - Cooling at 12:58pm, since 11:00am; 91°F at 2:00pm); cooked yam since (127°F - Cooling at 12:58 since 12:00pm; 118°F at 2:00pm); cooked chicken (104°F - Cooling at 1:05pm, since 12:00pm; 91°F at 2:00pm); cooked brisket 120°F - Cooling at 1:05pm, since 12:00pm; 110°F at 2:00pm) at this current rate of cooling product will not reach 70°F within 2 hours, See stop sale
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection more than 4 employees present and working in kitchen with no certified food manager on site, discussed with operator.
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.