Austin Barbecue Company
4606 S Jog Road, Greenacres, FL 33467 · Permanent Food Service · License 6021595
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 Oct 14 routine inspection3 high priority-18
- Safety score82
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 visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed pork chop (53°F - Cooling) in reach in cooler. Observed packages vacuum sealed with Bluetooth thermometer not yet activated. Operator unable to provide data logged time when cooling has started or how long the food has been cooling.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed pork chop (53°F - Cooling) in reach in cooler. Observed packages vacuum sealed with Bluetooth thermometer not yet activated. Operator unable to provide data logged time when cooling has started or how long the food has been cooling.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
1. Per Operator thermometer calibration is completed once a month. The plan mentioned once a week 2. No corrective action for recorded temperature increase on 10/13, reach in cooler reached 47°F from, 7-830p. Operator discarded three pork chops. 3. No information in temperature log or Cooling log for Sous vide pork chops for batches made 10/14. 4. Observed pork chop (53°F) in reach in cooler. Observed packages vacuum sealed with Bluetooth thermometer not yet activated. Operator unable to prove temperature of product throughout process.
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.
- Stop sale
- An order that the food can’t be sold or served.