T&T BBQ
5463 SR 6 W, Jasper, FL 32052 · Permanent Food Service · License 3400198
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 3 basic (1 repeat)-25
- Safety score75
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 30, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in reach-in cooler next to kitchen prep table: fish (47°F - Cold Holding). Manager stated fish placed in cooler one hour prior to temperature being taken. Manager took lid off of container so fish could reduce in temperature to 41°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Items stored in kitchen warmer closest to wait station: potatoes (128°F - Hot Holding). Manager stated fish potatoes placed in warmer one hour prior to temperature being taken. Manager placed potatoes in oven to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs stored over butter lettuce in reach-in cooler across from ice cream freezer.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flies in kitchen.
Repeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Behind deflector plate in kitchen ice machine soiled with mold-like substance.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper hand towels at both kitchen hand washing sinks. Hand towels provided at hand washing sinks.
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions stored on kitchen floor.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach-in freezers throughout the kitchen.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Kitchen 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.