Perry's BBQ
12310 University Mall Ct, Tampa, FL 33612 · Permanent Food Service · License 3911233
What drove the grade
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 intermediate (1 repeat), 10 basic (4 repeats); basic violations cost 12 at most-16
- Safety score84
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 29, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Repeat violation
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Bus tub of broccoli stored on floor in back kitchen area. Employee removed and properly stored broccoli.
Fixed on the spotRepeat violation
Raw fruits/vegetables not washed prior to preparation.
Broccoli not washed before preparation. Employee washed broccoli.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging on wok station. Manager removed Tongs and placed at dishwasher.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on clean dishes shelves in back kitchen area. Manager discarded drink.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet cloth stored underneath cutting board in back kitchen area. Employee removed cloth and placed board at 3 compartment sink.
Fixed on the spotRepeat violation
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Chlorine sanitizer bucket tested 400ppm of chlorine. Manager refilled bucket retested at 100ppm of chlorine.
Fixed on the spotRepeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth stored in food preparation table in back kitchen area. Employee removes and properly stored cloth.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Door handles on reach in cooler across from wok station have food buildup.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on kitchen floor. Manager cleaned and sanitized area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles broken/missing in back kitchen area.
Repeat violation
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.