Sarge's Smokehouse BBQ
3216 Cork Rd, Plant City, FL 33565 · Permanent Food Service · License 3919426
What drove the grade
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-9
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score71
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 visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator only had bleach designed for general cleaning, laundry, and non-food contact surfaces available. Label did not say that it was designed for food contact surfaces. Employee bought correct bleach designed for food contact surfaces indicated on label.
Fixed on the spotAdministrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Had employee make sanitizer in sink and discussed measurements.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee refilled
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
Observed whole onions and tomatoes stored over ham and premade Cubans in cooler. Employee moved items
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
- 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.