Shortys Bar B Q

11575 SW 40 St, Miami, FL 33165 · Permanent Food Service · License 2325048

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 14 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed before it reopened Nov 5 · 54 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 complaint inspection
14 high priority (fixed before it reopened Nov 5), 6 intermediate (fixed before it reopened Nov 5), 35 basic; basic violations cost 12 at most
-66
Emergency closure on Oct 22, reopened Nov 5
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score14

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

Inspection history

1 inspection · 3 visits

Oct222026

Complaint inspection

55 violations found · Inspector came back 2 times

2nd follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Official report, on the Florida DBPR website
1st follow-up visitOct 23, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
32 violations still not corrected:
- 3 High priority
- 2 Intermediate
- 27 Basic
What was still cited
High priority3
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  More time given
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic27
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
  Uncleanable knife block in use to store knives.
  Observed uncleanable knife block in use to store knives.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Observed accumulation of debris inside warewashing machine.
  More time given
  Accumulation of debris on exterior of warewashing machine.
  Observed accumulation of debris on exterior of warewashing machine.
  More time given
  Old labels stuck to food containers after cleaning.
  More time given
  Old food stuck to clean dishware/utensils.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Iced tea dispenser not cleaned at least once every 24 hours.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Utility lines are unnecessarily exposed.
  More time given
  Worn, torn and/or soiled floors/carpeting.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitOct 22, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
55 violations found:
- 14 High priority
- 6 Intermediate
- 35 Basic
What the inspector cited
High priority14
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed shredded cheese (48°F - Cold Holding); cole slaw (45°F - Cold Holding); sliced tomatoes (44°F - Cold Holding) at the reach in cooler located at the cook line.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed baked potatoes (84°F - Hot Holding); ribs (126°F - Hot Holding); cooked chicken (104°F - Hot Holding); wings (110°F - Hot Holding) at the steam table in the kitchen area.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Observed baked potatoes (84°F - Hot Holding); ribs (126°F - Hot Holding); cooked chicken (104°F - Hot Holding); wings (110°F - Hot Holding) at the stream table with incorrect time marking. Operator discarded items.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Observed waitresses bring in dirty dishes into ware wash area and immediately grab clean plates with bare hands without proper handwashing.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee leave cook line station to clean dishes and then come back to cook line and begin food preparation with no hand washing.
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch face and a clean tong without proper handwashing.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed hose bibb with no vacuum breaker in kitchen area near oven.
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed three flying insects landing on chicken wings in back prep area. Observed four flying insects flying in the air near the ware washing area. Observed two flying insects landing on bread near cook line area. Observed approximately 10+ flying insects landing on kitchen prep table near back exit door.
  Rodent activity present as evidenced by rodent droppings found.
  Observed approximately 10+ rodent droppings on floor in dry storage area. Observed approximately 5+ rodent droppings near electrical box in dry storage area. Observed approximately 10+ rodent droppings on shelf where clean aprons are stored in dry storage area.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed household pesticide stored in dry food storage area, next to flour.
  Toxic substance/chemical improperly stored.
  Observed clear spray bottle containing cleaning solution stored next to take out containers in kitchen area.
Intermediate6
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no testing kit for chlorine three compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed HWS by the dishwashing area have a knife inside of it.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at any of the HWS in the kitchen.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
  Observed graffiti remover under sink by the cook area.
  Spray bottle containing toxic substance not labeled.
  Observed clear spray bottle containing cleaning solution stored near front service counter with no label.
Basic35
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed working squeeze bottles of sauces and oils with no label in kitchen area.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed plastic bin of wings not covered.
  Food stored on floor.
  Observed bucket of mayonnaise on floor.
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed employee drinking from an open container with no lid at the cook line.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed several employees engaged in food preparation with no hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting board with cut marks and no longer cleanable near dry storage area.
  Equipment in poor repair.
  Observed chest freezer in kitchen area in disrepair. Observed walk in cooler door in disrepair.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in freezer with rusted shelves.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler near front service area with rusted shelves.
  Food storage container/container lid cracked or broken.
  Observed gray plastic container inside walk in cooler cracked.
  Uncleanable knife block in use to store knives.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
  Old labels stuck to food containers after cleaning.
  Observed old labels on plastic containers at the dry rack shelf.
  Old food stuck to clean dishware/utensils.
  Observed food debris on clean plates at the dry rack area.
- Code 22, Food-contact surfaces clean and sanitized: Iced tea dispenser not cleaned at least once every 24 hours.
  Observed ice tea dispenser have mold like build up.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine have slime and black mold like build up.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters at the cook line soiled. Observed reach in cooler gaskets at the cook line heavily soiled.
  Buildup of food debris/soil residue on equipment door handles.
  Observed reach in cooler door handles at the cook line with food debris build up.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean pot lids stored on floor in dishwashing area.
  Equipment and utensils not properly air-dried - wet nesting.
  Observed aluminum containers at the dry rack area with water accumulation on the outside rim.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed take out containers in kitchen area not inverted or protected properly.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water inside reach in cooler located at the cook line.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Observed women's restroom with no covered receptacles.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed cove molding on kitchen floor missing.
  Utility lines are unnecessarily exposed.
  Observed utility lines in dry storage area exposed.
  Worn, torn and/or soiled floors/carpeting.
  Observed kitchen floor near cook line area heavily soiled.
  Floor tiles missing and/or in disrepair.
  Observed kitchen floor tiles throughout establishment cracked and in disrepair.
  Floor area(s) covered with standing water.
  Observed standing water on floor inside walk in cooler.
  Hole in or other damage to wall.
  Observed holes in wall in dry storage area by dish washer station.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles in disrepair in kitchen and back storage area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents soiled in kitchen area.
  Ceiling tile missing.
  Observed two ceiling tiles missing in kitchen area.
- 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.
  Observed personal items stored on prep table in kitchen area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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

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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.