Wally's BBQ
3591 Tamiami Trl, Port Charlotte, FL 33952 · Permanent Food Service · License 1801593
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection1 high priority (fixed on the spot), 2 intermediate, 8 basic (2 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 7, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: 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.
Observed cook wipe hands on shirt and hat while engaging in food preparation. Educated cook on proper handwashing and not to touch cloths or skin while preparing food.
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hot water in women's restroom not reaching 85°F the hot water faucet is not working.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
The manager placed paper towels at handwashing sink. Repeat Violation Corrected On-Site Repeat Violation
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked bread uncovered in walk-in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
The tongs was removed from oven door.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers in kitchen.
The open drink was removed from reach-in cooler.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach under storage rack in dishwashing area. The manager removed dead roach, cleaned and sanitized area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Repeat violation
Floor tiles missing and/or in disrepair in dishwashing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Repeat violation
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Emailed To Management Gratuities, Tips and Operations Charges Industry Bulletin.
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.