Fat Boys BBQ
Last inspected: Dec 22, 2025
61
Score
The health department has logged nine inspections at Fat Boys BBQ, the earliest from 2022. The most recent report on file is from Dec 22, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Fat Boys BBQ's latest score of 61 falls below the Ocala average of 78. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cooked onions on the prep table by the reach-in cooler and reach-in freezer, 113°. These onions then changed pans and were then put in to the reach-in cooler, not tightly covered. **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : the 3 compartment sink at 0 ppm for quaternary ammonia. This was dumped and refreshed to 250 ppm for quaternary ammonia. **Corrected On-Site**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda and tea nozzles all have buildup.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed : a short CO2 tank on the way to the walk-in cooler, not secured.
51-11-4
Basic - Stored food not covered. Observed : blackened chicken in the reach-in cooler, 41°, uncovered.
08B-12-5
61
Oct 6, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the prep area, pasta for Mac and cheese at 72F (3:15pm) per Manager pasta was cooked at 9:30Am.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the prep area, pasta for Mac and cheese at 72F (3:15pm) per Manager pasta was cooked at 9:30Am.
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front window, butter 71F, 63F and 64F, slaw 50F, per operator all items moved around 10:00AM.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front window, butter 71F, 63F and 64F, slaw 50F, per operator all items moved around 10:00AM. **Repeat Violation** **Admin Complaint**
03A-02-5
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. For sever employees **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. For seven employees **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, spray bottle with purple liquid. **Repeat Violation**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. At the prep area, container not labeled, manager labeled sugar. **Repeat Violation**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink between Hot holding equipments. **Repeat Violation**
12B-07-4
Basic - Ceiling tile missing. Above handwash sink at the cook line. **Repeat Violation**
36-36-4
35
Apr 21, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front area, corn 129-131F, Manager will use time as a public health control, corn will be discarded at 6:00pm. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the prep area chili 50F, Manager voluntarily discarded.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the prep area, green beans and bbq beans with extra ingredients from previous day, no date marked, Employee dated. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink area, spray bottles not labeled, Manager labeled. **Corrected On-Site**
41-17-4
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. Desserts (banana pudding and peach cobbler) at the front counter next to register, manager moved behind counter. **Corrective Action Taken**
02D-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves with food debris.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates at the front counter not inverted, manager inverted. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. At the prep area, bin not labeled, employee labeled sugar. **Corrected On-Site**
02D-01-5
Basic - Ceiling tile missing. Above handwashing sink.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables, employee moved all. **Corrected On-Site**
12B-07-4
45
Aug 28, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in wait station warmer: chicken (120F - Hot Holding). Manager stated chicken placed in warmer one hour prior to temperature being taken. Manager returned chicken to kitchen to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item placed in kitchen reach-in cooler across from kitchen warmer: slaw (50F - Cold Holding). Manager stated slaw placed in cooler one hour prior to temperature being taken. Manager moved slaw to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room put on gloves to prepare food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen ice machine deflector plate. Blade of can opener on kitchen prep table. Cutting boards on prep table in wait station and prep table in back of kitchen. Interior of kitchen microwave. **Repeat Violation**
22-02-4
Basic - Ceiling tile missing. Ceiling tile missing above three compartment sink.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink dry storage shelf across from kitchen ice machine. Manager had employee remove drink from dry storage shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on dry storage shelf across from kitchen ice machine. Manager had employee remove phone from dry storage shelf. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of three compartment sink.
36-17-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer on cook line.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of kitchen reach-in cooler. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack in dish area.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pan lids stored on kitchen warmer. Manager turned lids over. **Corrected On-Site**
25-06-4
39
Mar 4, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Flying insects (two) near back door area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the prep area, raw shell eggs above sour cream container, Manager moved. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled, manager moved to triple sink. **Corrected On-Site**
22-02-4
Basic - Single-service articles improperly stored. To go container boxes on floor at the dry storage room.
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table at the smoker area, manager moved. **Corrected On-Site**
12B-07-4
58
Nov 6, 2023
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the prep area, brisket cooked 11/05/23 at 46F, also in walk-in cooler brisket 45Fm 46F 47F and 49F. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the prep area, brisket cooked 11/05/23 at 46F, also in walk-in cooler brisket 45Fm 46F 47F and 49F. **Warning**
01B-36-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the prep area, observed chicken wings date marked for 9 days, manager fixed the date. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the front counter area, chicken salad made 10/28/23.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front area, cut tomatoes 46F, manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No documents for any employees **Warning**
53B-01-5
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine located outside on a unprotected area and soiled surface, manager moved. **Corrected On-Site**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, employee removed. **Corrected On-Site**
21-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, observed cellphone on top of seasoning container, employee moved. **Corrected On-Site**
40-06-5
37
Jul 7, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brisket in hot box near front counter 129F Mac and cheese 129F in steam table. Manager began reheating both. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-07: Pork 90F and 108F Manager moved to oven to reheated to 165F, also chicken 130F, chicken will be added to time as a Public Health control form. All items came out of smoker around 11:00am. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment is under new ownership, remodel was conducted. New prep area added where walk in cooler was previously. Bar added at front counter. Two smokers added outside. Walk in cooler added outside. Ice machine added outside. **Warning** - From follow-up inspection 2023-07-07: **Time Extended**
51-16-7
78
Sep 14, 2022
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies in kitchen area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ceiling of microwave soiled.
22-02-4
Intermediate - No soap provided at handwash sink. Sink in kitchen. Soap refilled during this inspection. **Corrected On-Site**
31B-03-4
Intermediate - Nonfood-grade basting brush used in food. Paint brush being used to spread butter.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in reach in cooler in server station opened on Saturday. Date added. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Floor area(s) covered with standing water. Under ice machine. **Repeat Violation**
36-22-4
Basic - Bowl or other container with no handle used to dispense food. Cup inside crushed red pepper. Removed. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Several missing on cookline.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Gatorade bottle on shelf over salt. Discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
43
Frequently Asked Questions
When was Fat Boys BBQ last inspected?
The most recent health inspection at Fat Boys BBQ on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Fat Boys BBQ?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Fat Boys BBQ.
How does Fat Boys BBQ compare to other restaurants in Ocala?
Fat Boys BBQ most recently scored 61 out of 100, which is lower than the Ocala average of 78.
Has Fat Boys BBQ's inspection record improved over time?
Yes. Recent inspections at Fat Boys BBQ have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fat Boys BBQ 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 Fat Boys BBQ inspected?
Based on the inspection history on file, Fat Boys BBQ is inspected around three times per year on average.
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