Dubz BBQ
4391 Aiden Lane Suite 4391, North Port, FL 34287 · Permanent Food Service · License 6805885
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-21
- Complaint after follow-up on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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 11, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sour cream (46°F - Cold Holding) in a double container; cheesecake (45°F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the above foods have been stored for approximately 1 hour. The operator voluntarily discarded the cheesecake. The operator took the sour cream out of the double container for proper cold holding. The operator will monitor the temperature. Observed cooked chicken (41°F - Cold Holding); cooked pork ribs (42°F - Cold Holding) in the walk in cooler.
Administrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: The dishware/equipment drying shelves with rust that has pitted the surface.
More time given
Interior of the reach in cooler on the server expo line has exposed insulation.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on the top exterior of warewashing machine.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sour cream (50°F - Cold Holding); cheesecake (49°F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the potentially hazardous foods had been stored for approximately 3 hours. The operator placed the above foods in the walk in cooler. Observed cooked beef (45°F - Cold Holding); cooked pork ribs (44°F - Cold Holding) in the walk in cooler. The operator to monitor walk in cooler temperature.
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed equipment stored inside the handwashing sink in the dish area. The operator removed the equipment from the handwashing sink sink.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed ice inside the handwashing sink near the soda machine.
Repeat violation
Soap dispenser at handwash sink not working/unable to dispense soap behind the bar.
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic deli containers with no handle used as scoops for brown sugar and flour. The operator removed the plastic containers from the foods.
Fixed on the spot
The dishware/equipment drying shelves with rust that has pitted the surface.
Interior of the reach in cooler on the server expo line has exposed insulation.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on the top exterior of warewashing machine.
Code 25, Single-service items: Iced tea filters not stored inverted or protected from contamination at the beverage station at the entrance to the kitchen.
The operator properly stored the filters.
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.