Fat Boys BBQ
4132 E Silver Springs Blvd, Ocala, FL 34470 · Permanent Food Service · License 5200012
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (no follow-up needed), 2 intermediate (fixed on the spot, 1 repeat), 5 basic-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 visitSep 21, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Seven portions of Bread pudding 61°F-65°F in reach in cooler at front counter. Reach in cooler has an ambient temperature of 47°F. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Seven portions of Bread pudding 61°F-65°F in reach in cooler at front counter. Reach in cooler has an ambient temperature of 47°F. Stop sale issued.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice chute has mold like substance inside. Microwave soiled with food debris. Both were cleaned during this inspection.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sani bucket stored in hand washing sink at front counter. Removed during this inspection.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 47°F, filter is dusty and blocking air flow. Operator cleaned during this inspection then ambient temperature 39°F.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
One old label on plastic pan on clean dish shelf.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on three door reach in cooler under pass thru soiled with slime substance. Gaskets on reach in chest freezer on cookline soiled with food debris. Gaskets on reach in cooler near smoker soiled with mold like substance.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men's room door left open and has no device.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Two tiles missing in kitchen
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.