Evie Mae's Barbecue
Last inspected: Feb 5, 2026
58
Score
Evie Mae's Barbecue has been inspected eight times since 2024. The most recent report on file is from Feb 5, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Across the inspection history, “floors not maintained smooth and durable in front” is the issue that surfaces most often, recorded three times.
Compared to other Miramar Beach restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of contender ( cleaner and destainer with bleach) stored on food contact surface near hand wash sink and microwave.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold warmer- turkey breast 124F, sausage 120F, brisket 130F ( 10:00-1:15). Hot hold- At front counter- baked potato casserole 115F, greens 122F, grits 122F, cream corn 116F, green beans 101F, chili 126F, pinto beans 114F ( 11:00-1:08 ). Equipment was unplugged. Manager plugged in equipment and began reheating items in oven. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Floors not maintained smooth and durable in front of steam well and warmers at front counter. **Repeat Violation**
36-11-4
Basic - Single-service articles improperly stored. Case of pie pans stored on floor under prep table in kitchen. Employee removed case and placed on dry storage shelf. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Stored food not covered. Raw pork ribs, beef trim, cooked diced potatoes and raw beef stored in walk in coolers not covered. Chef covered all products during inspection. **Corrected On-Site**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid and ice chute soiled. **Repeat Violation**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
58
Aug 27, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license 6-1-25. Operator paid fee on site during inspection- Receipt # 257179958. **Corrected On-Site**
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on the right side at mop sink.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- warmer- pulled pork 127F, brisket 127F, pork ribs 132F, sausage links 123F, chicken 125F, turkey 123F (11:00-2:00). Employee is reheating hot hold items in oven. Brisket 177F. **Corrective Action Taken**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Certified Manager arrived on site during inspection.
53A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed all four lobby bathroom doors not self closing all the way shut.
32-04-4
Basic - Accumulation of blackmold-like substance in the interior of the ice machine/bin on interior lid and chute. **Repeat Violation**
22-20-5
Basic - Single-service articles improperly stored. 2 Opened cases of styrofoam cups stored on floor near dry storage under shelf and in dry storage by shelf. **Repeat Violation**
25-05-4
Basic - Floors not maintained smooth and durable. Floors near steam well and warmer are in disrepair and are not smooth. **Repeat Violation**
36-11-4
47
Apr 25, 2025
Routine - Food
No violations found.
100
Feb 26, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. - From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant. Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended** - From follow-up inspection 2025-02-26: Observed failure to comply with stop sale. Walk in freezer- 1/2 chickens, brisket chunks, beef ribs, ham, ground beef, beef steaks, raw beef trim, sausage links, turkey breast and pork ribs all in ROP packaging with out submitting a HACCP for approval. **Admin Complaint**
01B-03-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. **Warning** - From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant . Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended** - From follow-up inspection 2025-02-26: Observed failure to comply with stop sale. Walk in freezer- 1/2 chickens, brisket chunks, beef ribs, ham, ground beef, beef steaks, raw beef trim, sausage links, turkey breast and pork ribs all in ROP packaging with out submitting a HACCP for approval. **Admin Complaint**
03G-50-1
78
Feb 25, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. - From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant. Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended**
01B-03-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. **Warning** - From follow-up inspection 2025-02-25: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant . Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. **Time Extended**
03G-50-1
78
Feb 21, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.
01B-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Sink at front counter had greens food Debris in drain. Employee removed food Debris from sink. **Corrected On-Site**
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in freezer-ROP chicken, ROP brisket, ROP pork ribs, ROP turkey breast, ROP sausage.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floors not maintained smooth and durable at front counter between steam well and warmer. Tile on order. **Corrective Action Taken**
36-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in potato salad, baked potato casserole and in sugar. Employee removed scoops and sent to warehouse washing. **Corrected On-Site**
10-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dining room cold hold- ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees by dough mixer near dry storage.
31B-04-4
Basic - Single-service articles improperly stored. Gallon jugs stored on floor in dry storage area.
25-05-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.
03G-53-1
45
Nov 5, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Stored food not covered. Brisket on speed rack, beef in bin and chicken in bin stored in walk in cooler not covered.
08B-12-5
Basic - Floor tiles missing and/or in disrepair at front counter near warmers.
36-17-5
Basic - Food stored on floor. Multiple bags of cooked brisket stored on floor in walk in freezer. ( manager stated shelf fell).
08B-38-4
Basic - Bathroom facility not clean located in kitchen.
32-07-4
82
Jun 14, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Evie Mae's Barbecue last inspected?
The most recent health inspection at Evie Mae's Barbecue on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Evie Mae's Barbecue?
Across the inspection record, “floors not maintained smooth and durable in front” has been cited three times, more than any other issue at Evie Mae's Barbecue.
How does Evie Mae's Barbecue compare to other restaurants in Miramar Beach?
Evie Mae's Barbecue most recently scored 58 out of 100, which is lower than the Miramar Beach average of 81.
Has Evie Mae's Barbecue's inspection record improved over time?
Results have been roughly steady. Inspections at Evie Mae's Barbecue have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Evie Mae's Barbecue 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 Evie Mae's Barbecue inspected?
Based on the inspection history on file, Evie Mae's Barbecue is inspected around five times per year on average.
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