Dubz BBQ
Last inspected: Mar 20, 2026
22
Score
Inspectors have visited Dubz BBQ seven times, with records going back to 2023. The most recent visit was on Mar 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to 11 violations per visit.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up three times.
The city-wide average sits at 78, which Dubz BBQ's 22 doesn't quite reach. The pattern in the record is worth a careful look.
7
Inspections
6
Critical latest
1
Major latest
10
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
6 critical violations. 1 major violation. 10 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with raw meats in the walk in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked beef brisket in the walk in cooler. The operator discarded the salmon was discarded due to a separate violation. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon. **Corrected On-Site**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (51F - Cold Holding) in the upper portion of the reach in cooler on the server expo line. The operator stated the sour cream had been held for approximately 2 hours. The operator stored the sour cream in the lower portion of the cold unit. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker for the hose connected to the splitter at the mop sink.
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoops for multiple foods in the kitchen.
14-01-5
Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon. **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting after being removed from the dishmachine.
24-08-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed a total number of 39 units approved on the existing license. Observed a proviso on remodel plans stating a seating increase cannot be made without a completed evaluation form. The operator was emailed a seating change form. **Corrective Action Taken**
51-15-4
Basic - Ice scoop handle in contact with ice inside the ice bin at the soda machine. The scoop was properly stored. **Corrected On-Site**
10-08-5
Basic - Interior of reach in cooler door in disrepair/has exposed insulation on the server expo line.
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit in the reach in cooler at the server expo line.
05-09-4
Basic - Standing water in bottom of reach-in- keg cooler behind the bar.
29-49-6
Basic - Stored food not covered. Observed multiple foods not covered in the walk in cooler. **Repeat Violation**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
22
Jul 31, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
55
Mar 10, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
67
Aug 26, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen area on reach in handles, food debris on back side of handles.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed third pans on drying shelf in dish wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed torn gasket on hot holding unit.
14-11-5
86
Jan 17, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in holder. Observed cook remove and place in dish. **Corrective Action Taken**
22-02-4
Basic - Food stored on floor. Observed hotel pan with ribs stored under bottom shelf on floor. Observed operator removing immediately and storing properly. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Observed in walk-in cooler and freezer, prepped foods uncovered. Observed cook working on walk in cooler. **Corrective Action Taken**
08B-12-5
82
Sep 8, 2023
Routine - Food
No violations found.
100
Feb 15, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
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. Spoke with operator on the proper procedures. E mailed operator information. **Corrective Action Taken**
11-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with black like substance on them. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed medicine above prep area. Operator corrected on site **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in dish area. Spoke with operator on proper procedures.
24-08-4
Basic - Food stored on floor. Observed a case of ribs on cooler floor. Operator corrected on site **Corrected On-Site**
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. 08-23- Educated operator/staff on cleaning and Sanitizing between contact with different raw animal products/ ready to eat products/ produce and fruit.
08B-23-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not inverted with mop head up. Operator corrected on site. **Corrected On-Site**
42-01-4
67
Frequently Asked Questions
When was Dubz BBQ last inspected?
The most recent health inspection at Dubz BBQ on file is from Mar 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Dubz BBQ?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Dubz BBQ.
How does Dubz BBQ compare to other restaurants in North Port?
Dubz BBQ most recently scored 22 out of 100, which is lower than the North Port average of 78.
Has Dubz BBQ's inspection record improved over time?
No. Recent inspections at Dubz BBQ have averaged around 11 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Dubz BBQ 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 Dubz BBQ inspected?
Based on the inspection history on file, Dubz BBQ is inspected around two times per year on average.
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