BBQ Time 2
Last inspected: Mar 13, 2026
50
Score
Going back to 2022, BBQ Time 2 has nine inspections in the public record. On Mar 13, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
“Ready-to-eat” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Tampa average 79, so BBQ Time 2 trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Saucers and cooked beef in walk in cooler.
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in storage room in kitchen.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezers in kitchen and storage room of kitchen.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walks throughout kitchen.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle.
23-24-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen and front counter area.
36-73-4
50
Jul 9, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Macaroni salad in walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled with clear liquid.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen. **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris under fryers and in kitchen.
36-73-4
Basic - Floors not maintained smooth and durable throughout kitchen and front counter.
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. **Repeat Violation**
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
52
Jan 30, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Clorox spray on reach in freezer in kitchen.
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen.
23-24-4
Basic - Floor not cleaned when the least amount of food is exposed. Kitchen and front counter area.
36-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
50
Oct 24, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-24: **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf soda boxes at front line. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee watermelon over collard greens in reach in cooler. Operator removed at time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
22-16-4
52
Jul 31, 2024
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - 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. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Andrea Roque has been working at establishment since December 2023. **Warning**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in walk in cooler. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled with green liquid in kitchen. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf soda boxes at front line. **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee watermelon over collard greens in reach in cooler. Operator removed at time of inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers. **Warning**
22-16-4
39
Mar 1, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Collard greens in reach in cooler not date marked.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to 3 Compartment Sink temped 74 F, ran approximately 2 minutes.
27-16-4
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Floors not maintained smooth and durable. Floors not smooth and easily cleanable.
36-11-4
Basic - Food stored on floor. Oil on floor near ice machine.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Steamer door handle soiled.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all facing the same direction.
25-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm, operator remade tested 150 ppm. **Corrected On-Site**
21-08-4
52
Nov 8, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
36-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At fryers and through kitchen.
36-37-5
90
Apr 4, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs stored over cooked chicken in walk in cooler.
08A-02-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near walk in cooler. Operator provided at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
36-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Light shield damaged/in disrepair above ice machine.
38-01-4
Basic - Employee beverage container in ice machine/ice bin. Employee removed at time of inspection. **Corrected On-Site**
12B-14-4
Basic - Working containers of food removed from original container not identified by common name. Seasonings in mental pans.
02D-01-5
47
Dec 7, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walkin cooler **Warning**
02C-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Roger Starr 5-8-17 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. By soda machine **Warning**
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Working containers of food removed from original container not identified by common name. Sugar **Repeat Violation** **Warning**
02D-01-5
61
Frequently Asked Questions
When was BBQ Time 2 last inspected?
The most recent health inspection at BBQ Time 2 on file is from Mar 13, 2026. The public record contains nine inspections in total.
What is the most common violation at BBQ Time 2?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at BBQ Time 2.
How does BBQ Time 2 compare to other restaurants in Tampa?
BBQ Time 2 most recently scored 50 out of 100, which is lower than the Tampa average of 79.
Has BBQ Time 2's inspection record improved over time?
Results have been roughly steady. Inspections at BBQ Time 2 have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at BBQ Time 2 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is BBQ Time 2 inspected?
Based on the inspection history on file, BBQ Time 2 is inspected around three times per year on average.
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