Woody's Bar B-Q

1638 S University Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2607845

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Jul 7, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 13 basic (2 repeats); basic violations cost 12 at most
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul72026

Routine inspection

20 violations found

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.
20 violations found:
- 3 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw fish and chicken on shelf above okra in upright freezer, front counter, all opened, raw shelled eggs above butter in walk in cooler, employee rearranged
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw hamburger on shelf above raw pork loin, employee rearranged walk in cooler
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly at front counter
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Cooked corn opened on the 4th, dated by employee
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee dumped water in hand sink at front counter, explained to him
  No paper towels or mechanical hand drying device provided at handwash sink.
  At hand sink, front counter, employee placed a roll
  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 employee expired on 1/2025
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk container at front counter, labeled sugar by employee
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In prep cooler at front counter area, employee placed one, missing also in little cooler at cash register area and in long prep cooler
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Sugar in container on floor, employee placed it on crate, and bottled sauces by cash register, placed on shelf by employee
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee drink on prep table, employee moved it to bottom shelf
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee portioning dressing, explained to her
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  In upright freezer at cook line
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Blackish build up on shelf and vents in upright cooler at front counter
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Blackish build up on hand sink and base of faucet in hand sink at front counter area, door frame blackish on sliding door cooler at front counter, vents in walk in cooler are dusty
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Faucet at hand sink front counter dripping
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand sink by triple sink, employee placed one
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Rear door
- 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.
  Cigarettes and gum above to go lids in prep table, front counter, employee moved them
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.