Bob’s Famous BBQ
462540 State Road 200, Yulee, FL 32097 · Permanent Food Service · License 5501186
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic (2 repeats)-23
- Safety score77
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 15, 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
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 stand up warmer near back door, chicken thighs/wings (110°F-120°F - Hot Holding). Employee stated chicken was placed in warmer 30 minutes prior. Operator put chicken back onto smoker to bring back up to temperature.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two (2) live flying insects near three compartment sink.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
In kitchen and at front counter, Sanitizer Bucket (Chlorine 200+ppm, recheck 100ppm); Sanitizer Bucket (Chlorine 200+ppm, rechecked 200ppm). Operator remade both buckets.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator uses chlorine for sanitizer but has quaternary test strips. Inspector provided a few test strips till proper strips can be gotten.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink near three compartment sink. Employee stocked paper towels.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
One employee training certificate displayed on wall photocopied.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
On bottom shelf of cook line, sugar in large container not labeled. Operator added label.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards near stand up warmer in kitchen heavily grooved.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Sanitizer bucket at front counter mixture of soap/chlorine and water.
Wiping cloth sanitizing solution stored on the floor.
In kitchen under three compartment sink, sanitizer bucket in floor. Operator moved to shelf.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
To left of back door, mop stored in dirty water. Operator removed mop from water and hung up to dry.
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.