Outside BBQ LLC

6305 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6216808

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 3 basic
-16
Safety score84

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

Inspection history

1 inspection · 2 visits

Oct122026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Official report, on the Florida DBPR website
First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  pork ribs (111°F - Hot Holding); cooked chicken (117°F - Hot Holding) Foods items were put into stainless steel pans and placed inside the oven to bring up the temperature rapidly. Food items were not out of temperature for more than 4 hours. Second temperature was taken at 4:23pm and temperature was brought up above 165 degrees.
  Fixed on the spot
Intermediate4
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed manager on duty Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with dried food debris. Fryer baskets soiled with grease build up.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Stainless steel lids stored inside the hand sink basin. Items removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of employee training could be provided. Manager states training certificates are located at Tarpon Springs location.
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Stored on prep table in kitchen prep area. Item moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Hot holding unit bottom door plexiglass is broken and being covered by a cardboard. Establishment has plan for a new u it to be coming in soon.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of counter top toaster soiled with grease and food debris.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.