Two Fat Guys
7535 Enterprise Dr #52, Riviera Beach, FL 33404 · Permanent Food Service · License 6006762
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 5 intermediate (2 fixed on the spot, 1 repeat), 3 basic-42
- Administrative complaint on Aug 13, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score38
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 visitAug 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced ham 61°F Cold holding on the prep table at cook line; food out of temperature since 30 minutes ; food not prepared or portioned today; food moved to cooler; Ricotta cheese container 52°F Cold Holding in walk-in cooler ; as per operator food out of temperature since 12:00 pm; food not prepared or portioned today ; moved to different cooler:
Administrative complaintFixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked pork 125 Hot Holding in steam table at cook line; As per operator food out of temperature for approximately 30 minutes; advised to reheat to 175°F
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw bacon not commercially packaged over hot dogs in small chest freezer ; stored properly
Administrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with ice in chest freezer at the back of the kitchen
Ice in black shopping bags in chest freezer Advised to remove
Administrative complaint
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Not signed
Administrative complaint
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Administrative complaint
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable- big cracks in the kitchen by cook line
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced ham (51°F - Cold Holding); beef (51°F - Cold Holding); in cooler at cook line; cooked rice (48°F - Cold Holding); cooked chicken (48°F - Cold Holding); cooked beef and vegetables (51°F - Cold Holding); ham (51°F - Cold Holding); cheese (51°F - Cold Holding) in walk-in cooler; as per operator foods not prepared or portend today; food out of temperature for approximately 2 hours; food moved in cooler at front counter.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked beef (116°F - Hot Holding)in steam table at cook line; as per operator food out of temperature for approximately 2 hours; advised to reheat to 165°F
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
cut tomatoes (50-48°F - Cooling)at 11:47 to 52°F at 12:15 since 9:00; in cooler at cook line; at this rate food will not reach 41°F or below Food moved in cooler at front counter
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw steak over cooked chicken in chest freezer at cook line; raw chicken over steak in chest freezer ; not commercially packaged Stored properly
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with ice in chest freezer at the back of the kitchen
Advised to remove
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed form and advised to print and sign
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went to the store and provided bleach as sanitizer
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at cook line
Provided
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Repeat violationAdministrative complaint
No person in charge present during hours of operation.
Basic3
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit- thermometer stored under fan in walk-in cooler; advised to move ;
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable- big cracks in the kitchen by cook line
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.