Woody's Bar-B-Q Wauchula

902 S 6 Ave, Wauchula, FL 33873 · Permanent Food Service · License 3500275

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
3 high priority (fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 1 repeat), 3 basic
-24
Safety score76

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

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed pulled pork at 69°F on the cook line, per owner the pulled pork had been on the line less then an hour, owner reheated the pulled pork to 165°F and hot held at 135°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed a pan of Swai over a pan of corn on the cob and cabbage, owner moved the Swai.
  Fixed on the spotRepeat violation
- 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. Observed dish machine is at 0ppm for chlorine, owner set up 3-compartment sink till dish machine is serviced.
  Fixed on the spot
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand washing sink blocked by a cart on the cook line, owner moved the cart.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed ice in hand washing sink in wait staff area, owner corrected.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed no soap in women's bathroom, owner replaced.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for J. Prevatt.
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed bags of chicken in a sink in back of kitchen not thawing properly, owner corrected by turning the water on and running over the chicken.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed handle of ice scoop in ice in the ice machine, owner moved scoop.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed torn gasket on reach in freezer on cook line and the walk in cooler and walk in freezer is under a work order due to not cooling correctly.
  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.