BBQ Tonight
Last inspected: Apr 13, 2026
58
Score
Public records show nine inspections at BBQ Tonight stretching back to 2023. The most recent report on file is from Apr 13, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly six violations before.
The most common issue across all inspections has been “no paper towels”, showing up five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
4 major violations. 3 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. Nothing in walking cooler date marked **Repeat Violation**
02C-02-5
Intermediate - Equipment drain line draining into handwash sink. In kitchen **Corrected On-Site**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Tables blovking sink in kitchen **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter **Corrected On-Site**
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice **Repeat Violation**
10-01-5
Basic - Stored food not covered. Rice in dry storage area **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Food stored on floor. Case of oil and tub of rice on floor near back door. Multiple items in walk in freezer
08B-38-4
58
Oct 10, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (130F - Hot Holding). On stove, less then four hours, operator will reheat to 165°F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Goat over chicken **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Table blocking sink in kitchen **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in walking cooler dated **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Deli container in sugar bin **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Multiple items in walk-in freezer and cooler **Repeat Violation**
08B-38-4
45
Apr 24, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch face then return to food preparation. Operator will coach employee on proper hand washing **Corrective Action Taken**
12A-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in walking cooler dated
02C-02-5
Basic - Food stored on floor. Multiple items in walk-in freezer and cooler. **Repeat Violation**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen
51-11-4
Basic - Standing water in floor drain/floor drain draining very slowly. At triplesink
29-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin
10-01-5
45
Sep 30, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In two door reachin in kitchen shell eggs over yogurt **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline
31B-02-4
Intermediate - No soap provided at handwash sink. At cookline
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front counter
31B-05-4
Basic - Water leaking from faucet. Hand sink at front counter
29-11-4
Basic - Food stored on floor. Multiple items in walk-in freezer
08B-38-4
58
Jun 13, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over butter in reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on dish rack. Bottle on prep table in kitchen **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen
21-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
61
Apr 23, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. paneer (47F - Cold Holding) in unit less then four hours. Was placed in a plastic pan in another plastic pan, operator will adjust **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Chicken over onions on walk-in cooler. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
08A-04-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid at front counter **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Through kitchen **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
23-24-4
58
Apr 22, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. paneer (47F - Cold Holding) in unit less then four hours. Was placed in a plastic pan in another plastic pan, operator will adjust **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Chicken over onions on walk-in cooler. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid at front counter **Warning**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Through kitchen **Warning**
23-24-4
52
Jun 12, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Frequently Asked Questions
When was BBQ Tonight last inspected?
The most recent health inspection at BBQ Tonight on file is from Apr 13, 2026. The public record contains nine inspections in total.
What is the most common violation at BBQ Tonight?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at BBQ Tonight.
How does BBQ Tonight compare to other restaurants in Orlando?
BBQ Tonight most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has BBQ Tonight's inspection record improved over time?
No. Recent inspections at BBQ Tonight have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at BBQ Tonight means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is BBQ Tonight inspected?
Based on the inspection history on file, BBQ Tonight is inspected around three times per year on average.
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