Callahan Barbecue
450077 SR 200 Ste# 1, Callahan, FL 32011 · Permanent Food Service · License 5501034
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection3 high priority (1 fixed by the Jul 17 follow-up, 2 fixed on the spot, 2 repeats), 3 intermediate (fixed on the spot), 11 basic (7 repeats); basic violations cost 12 at most-31
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In warmer in kitchen near flip top reach in cooler, pulled pork (120°F - Hot Holding); brisket (125°F - Hot Holding). Manager stated items have been in warmer for about 20 minutes. Items returned to oven to bring temperature back up. Also, at front counter, baked beans (120°F - Hot Holding, rechecked 165°F); mac and cheese (127°F - Hot Holding rechecked 172°F). Manager stated items had been in warmer approximately 35 minutes. Items returned to oven to bring up temperature. Temperatures retaken 20 minutes later.
Fixed on the spot
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.
Four (4) pans of vegetables on top shelf of stove held on time as a public health control with no time marking. Manager stated items were cooked 1 hour prior and added time marking. Also, inspector observed employee cook fresh chicken and place on top of older chicken that is all held on time with no new time or new at bottom.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two (2) live flying insects at front counter. Also, observed one (1) live flying insect in kitchen. Ear reach in cooler.
Repeat violationAdministrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink in ware washing area. Manager stocked paper towels.
Fixed on the spot
No soap provided at handwash sink.
No soap at handwash sink near cook line. Manager stocked hand soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle on side of black cart at front counter with clear liquid not labeled. Manager added label to bottle.
Fixed on the spot
Basic11
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
At front counter, Sanitizer Bucket (Chlorine 0ppm). Manager made new bucket and rechecked at 100ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
On drink machine at front counter by register around nozzles soiled with mold-like substance. Also, multiple gaskets in kitchen soiled with food debris/torn. Also, exterior of fryers soiled with grease build up.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On top shelf of prep table, multiple piles of to go boxes not inverted. Employee flipped over boxes.
Fixed on the spot
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
Outdoor shed used to store single service items not fully enclosed with large gap by door where floor is missing.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men's restroom door not self closing.
Repeat violation
Bathroom facility in disrepair.
Urinal in men's restroom not working with black trash bag over it and do not use sign.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Manager shut lid.
Fixed on the spot
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Dumpster on dirty.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Unsealed concrete throughout kitchen/walk-in cooler/warewashing.
Repeat violation
Floor, wall and/or ceiling soiled/has accumulation of debris.
Ceiling vents and tiles in kitchen area soiled with dust build up. Also, multiple floor areas in kitchen soiled with food debris.
Repeat violation
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.
Employees chargers, cellphone and vape on prep table shelf next to microwave. Employee removed items.
Fixed on the spot
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.