Redneck Rick Backyard Cooking LLC
602 E Moody Blvd, Bunnell, FL 32110 · Permanent Food Service · License 2800773
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection2 high priority (1 fixed by the Jul 17 follow-up, 1 fixed on the spot), 2 basic (1 repeat)-9
- Safety score91
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 visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Operator ordered a new one.
More time given
- First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In double drawer cooler below grill unit dice chicken (46°F - Cold Holding); sausage (47°F - Cold Holding); ground beef Pattie (47°F - Cold Holding)
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple sink sanitizer 0ppm. Operator added more sanitizer 50ppm.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board on flip top cooler no longer cleanable.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 8 dead roaches in kitchen area on floor near cookline, and near ice machine. Operator cleaned up on site.
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.
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.