Mission BBQ
4335 W Lake Mary Blvd, Lake Mary, FL 32746 · Permanent Food Service · License 6903314
What drove the grade
Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 intermediate, 3 basic-12
- Safety score88
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 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
- circle thermometer reads 45f. Ambient temperature 40f at front cooler
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 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- 2 water filters for soda machine has change out date 4/25/26
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
- large catering order boxes in plastic sleeves on floor
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- manager moved to dish station for rewash
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.