Woody's Bar BQ
5930 Powers Ave, Jacksonville, FL 32217 · Permanent Food Service · License 2614248
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection6 high priority (3 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 8 basic (4 repeats)-49
- Administrative complaint on Oct 26, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score31
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 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed salad in make line at 47°F. Person in charge discarded. Ranch, cheese, corn, cut tomato 40-43°F. Person in charge made aware should hold time/temperature control for safety foods at 41°F. Person in charge began icing items down.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
No change at callback. CFO states has been in contact with Tallahassee, working on renewing.
Fixed on the spot
- First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut lettuce, cut lettuce in salad makeline at 44-48°F. Tomatoes stored at fill line at 48°F. Person in charge moved to other unit to rapidly chill. Ribs stored on ice to right of cookline at 64. Discussed holding on time.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken in smoker at 126°F. Person in charge reheated to 170°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Establishment will utilize triple sink until unit is repaired.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibb to right of front counter area smoker and hose Bibb outside of side door missing vacuum breakers.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Pesticide emitting strip observed at hand wash sink at front counter area.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge states is aware, working with Tallahassee.
Repeat violationAdministrative complaint
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water shut off at hand wash sink by front counter smoker area.
Repeat violation
Basic8
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door to walk in cooler in poor repair, separating.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer with large amount of ice buildup.
Repeat violation
Code 21, Wiping cloths and linens: Sanitizer stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizing wipes stored alongside, over food product in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets to walk in cooler, reach in coolers/ freezer with mold like substance accumulation.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups at server area wet nesting.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Salad makeline line with standing water in bottom of unit.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Large amount of dead insects in sticky trap by back door,
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Cove molding missing throughout kitchen. Observed mold like substance at wall and damage to wall at dishmachine. Observed ceiling tiles over white lay down reach in freezer missing, damaged, missing ceiling tiles of walk in cooler. Vents in kitchens with debris accumulated. Standing water at dishpit area on floor.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.