Big John's Alabama Bar-B-Que
5707 N 40 St, Tampa, FL 33610 · Permanent Food Service · License 3900846
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 complaint inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 3 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 14, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot holding: cooked ribs 98°F, per operator ribs were taken off grill 1 hour prior. Time temped 3:15. Operator put on grill at time of inspection to bring back to temperature.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cuttings boards.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwash sink across from ice machine.
Basic3
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Employee opened water bottle on prep table in kitchen across from ice machine. Operator discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Broken top of reach in freezer across from stove. Reach in cooler handle across from ice machine.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.