Johnny's Bar B Q
7411 SR 21, Keystone Heights, FL 32656 · Permanent Food Service · License 2000940
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection1 high priority (fixed on the spot), 2 intermediate, 9 basic (1 repeat)-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 visitRoutine inspection
- First visitJul 31, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Chlorine dish machine at 0ppm after multiple attempts to prime. Operator placed call for maintenance, dish washing employee able to prime dish machine to 50ppm.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Tray warming oven at pass through window with burned on cheese debris to bottom of tray. Green cutting board in use in prep table with black residue staining. Yellow cutting board in clean dish storage area with black food residue staining.
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. Two food handling employees with expired food handler training.
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in cooler, uncovered tubs of chicken and ribs. Operator covered.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Bulk sugar container with scoop handle in contact with the product.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf next to microwave over pass through window meat prep line.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ice build up on guard of walk in freezer fan. Walk in cooler door with torn door gasket and lifted metal interior with exposed insulation. Rice cooker repaired with duct tape. Walk in cooler shelves with rust pitting the surface.
Ripped/worn tin foil used as shelf cover.
Ripped tin foil lining bottom shelf of prep tables.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Backside fryer exhaust with grease/debris build up. Cook line hood filters with dust build up over fryers. Tubing of dish machine with dust build up. Fan of warewashing area blowing towards dish machine with dust build up.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf opposite ware washing area, clean metal and plastic containers stacked while wet.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water at base of flip top reach in cooler at the pass through window. Establishment has cloths at base of oiler to attempt to absorb.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee hand wash signage at hand wash sink by the dish machine.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.