Gs BBQ
Last inspected: Apr 6, 2026
67
Score
Public records show eight inspections at Gs BBQ stretching back to 2024. Inspectors last stopped by on Apr 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly 10 violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged two times.
The city-wide average is 69, putting Gs BBQ squarely in typical territory. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw chicken tenders commercially packaged over ready to eat cornbread wrapped in tin foil. Operator rearranged storage levels. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with food residue staining build up.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cookline reach in cooler door handles with food residue build up. **Repeat Violation**
23-24-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up at base of stand up reach in freezer on cook line.
14-69-4
Basic - Utensils in poor condition. Scoop in steam table on cook line with melted plastic handle.
14-12-4
67
Sep 11, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
1 major violation.
View 1 violation
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 has added walk in freezer and additional outside cooking area with no revised plans. **Warning** - From follow-up inspection 2025-08-06: Additional time needed, operator has drawn plans to submit. **Time Extended**
51-16-7
90
Aug 4, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
20
Feb 21, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm at time of inspection. Operator attempted to prime unable to get correct chemical reading. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line hot box; sausage (129F - Hot Holding); jalapeño poppers (128F - Hot Holding); beans (129F - Hot Holding). Operator put all items in oven to bring back to temperature, at conclusion of inspection beans and sausage still reheating, Jalapeño poppers over 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Three compartment sink reading 0 sink and surface cleaner. Operator drained and reset to 272ppm sink and surface. **Corrected On-Site**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris on the blade.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine, strips present wet/not usable.
16-37-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All food handler training certificates are photo copies. No proof of training. **Warning**
53B-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cook line reach in freezer. Operator discarded. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Single service cups stored on floor by door to smoker area.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on bags of coffee filters. Operator relocated the wiping cloth. **Corrected On-Site**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cook line hot box handles with residue build up.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on single service food bags u Dee prep table. Operator removed the employee jacket. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of dish area, clean containers stacked while wet.
24-08-4
Basic - Equipment in poor repair. Melted spatula handle on cook line.
14-11-5
Basic - Food stored on floor. Bulk flour bag stored on floor of dry storage area.
08B-38-4
Basic - Food stored outside. Reach in chest freezers stored outside of smoker area, not covered or protected.
08B-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Knife between prep table and wall.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signage at hand wash sinks. **Repeat Violation**
31B-04-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
26
Sep 20, 2024
Food-Licensing Inspection
No violations found.
100
Sep 18, 2024
Food-Licensing Inspection
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink for smoker area not mounted on the wall. **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sinks through kitchen area. Truck expected to arrive with paper products later in the day.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap available at hand wash sinks through kitchen area. Soap and chemical products coming with sanitizer company later in the day.
31B-03-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink not installed at time of inspection. **Warning**
29-27-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster available at time of inspection.
51-13-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Shared dumpster not on nonabsorbent pad, currently on grass.
33-23-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sinks through kitchen area.
31B-04-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. No drainboards for dishmachine. **Warning**
16-04-4
58
Frequently Asked Questions
When was Gs BBQ last inspected?
The most recent health inspection at Gs BBQ on file is from Apr 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Gs BBQ?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Gs BBQ.
How does Gs BBQ compare to other restaurants in Starke?
Gs BBQ most recently scored 67 out of 100, which is about the same as the Starke average of 69.
Has Gs BBQ's inspection record improved over time?
Yes. Recent inspections at Gs BBQ have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gs 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 Gs BBQ inspected?
Based on the inspection history on file, Gs BBQ is inspected around five times per year on average.
Nearby Restaurants