Woodys BBQ

13600 US Hwy 1 #18, Sebastian, FL 32958 · Permanent Food Service · License 4101232

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Aug 12, 2026

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
1 intermediate, 8 basic (1 repeat)
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

9 violations found

First visitAug 12, 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:
- 1 Intermediate
- 8 Basic
What the inspector cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Meat slicer soiled with food debris.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Make table cook line.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Make table on cook line torn gasket left and right doors. Walk in cooler gasket torn.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  At bar with pint glass lip edge on surface. Pulled glasses, sanitized and covered rust with clean aluminum foil.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  On drying rack, moved to wash.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Two door reach in freezer, gaskets soiled with food debris. Walk in cooler gasket soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean bins wet nesting. Unstacked, manager educated new dishwasher.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  HVAC vents soiled with dust and mold like substance in kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Three employees drinks above make table, moved to bottom shelf of prep table.
  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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.