I Bar B Que Express
Last inspected: Apr 22, 2026
35
Score
The health department has logged 12 inspections at I Bar B Que Express, the earliest from 2022. I Bar B Que Express was last inspected on Apr 22, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
“Interior of oven/microwave has accumulation” accounts for the largest share of issues, appearing nine times across the record.
I Bar B Que Express' latest score of 35 falls below the Fruitland Park average of 80. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
4
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. -Soap over to go cups. **Warning**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef patties over French fries. **Repeat Violation** **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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. -0 ppm. **Warning**
22-41-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -Provided form. Operator posted. **Corrected On-Site** **Warning**
02B-02-5
Basic - Hole in or other damage to wall. -To right side of three compartment sink. **Warning**
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Interior of fryer cabinets. -Left side of meat warmer. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Chicken wings in standing water. **Warning**
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves. **Warning**
22-16-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Raw meat cooler gasket torn. **Warning**
14-10-4
Basic - Floors not maintained smooth and durable. **Repeat Violation** **Warning**
36-11-4
35
Dec 9, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Double door cooler gaskets torn. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
22-08-4
86
Dec 4, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef patties over onion rings. **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. -2 by prep cooler near warewash. **Warning**
35A-05-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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/ **Warning**
53A-05-6
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
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Hole in ceiling over rear corner above freezer. **Warning**
36-37-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Double door cooler gaskets torn. **Warning**
14-10-4
Basic - Floors not constructed to be easily cleanable. **Warning**
36-12-4
Basic - Food stored on floor. -Soda syrup boxes. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning**
22-08-4
43
Apr 11, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -Throughout. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Ovens. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Interior of fryer cabinets. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelving. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
14-20-4
67
Apr 10, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rib tips 118f, Ribs 107f, Chicken 93f, Brisket 110f. Less than 4 hours. Advised to reheat. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Coleslaw 56f, Potato Salad 54f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef patties over okra. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - No soap provided at handwash sink. -In kitchen. **Warning**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. -At drink station. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At drink station. -In kitchen. **Warning**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Stored on soda syrup boxes. **Warning**
12B-07-4
Basic - Floors not maintained smooth and durable. -Throughout. **Repeat Violation** **Warning**
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Ovens. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Interior of fryer cabinets. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelving. **Warning**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. **Warning**
14-20-4
30
Sep 10, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 53f, Butter 80f. Less than 4 hours. Operator put on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef patties over French fries. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board by steam tables.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Handsink used for dump sink.
31A-11-4
Basic - Equipment in poor repair. -Ice machine lid.
14-11-5
Basic - Floor soiled/has accumulation of debris. -Under fryers.
36-73-4
Basic - Floors not maintained smooth and durable. -Throughout. **Repeat Violation**
36-11-4
Basic - Food stored on floor. -Soda syrup boxes.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Ovens. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Interior of fryer cabinets.
23-03-4
45
Apr 5, 2024
Routine - Food
No violations found.
100
Apr 3, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Jan 5, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Leaking from condenser in walk in cooler. **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
29-11-4
82
Dec 21, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
50
Apr 4, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 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. A "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" **Repeat Violation**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cookie dough in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 51f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Knife stored in handsink by ice machine. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Handsink by ice machine.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Pine sol over soda syrup boxes.
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Floor soiled/has accumulation of debris. Under fryers.
36-73-4
Basic - Dead roaches on premises. -2 dead in rear prep area.
35A-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Floors not constructed to be easily cleanable.
36-12-4
Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
29
Dec 9, 2022
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 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. 0 ppm. **Warning**
22-41-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -Collard greens 122f, less than 2 hours. Advised to reheat. **Repeat Violation** **Warning**
03B-15-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked sausage in walk in cooler. **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -Observed dishwasher handle dirty plates and then stack clean plates. **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 52f, Potato salad 52f. Less than 4 hours. Advised to rapid chill. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
21-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Repeat Violation** **Warning**
22-08-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
30
Frequently Asked Questions
When was I Bar B Que Express last inspected?
The most recent health inspection at I Bar B Que Express on file is from Apr 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at I Bar B Que Express?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited nine times, more than any other issue at I Bar B Que Express.
How does I Bar B Que Express compare to other restaurants in Fruitland Park?
I Bar B Que Express most recently scored 35 out of 100, which is lower than the Fruitland Park average of 80.
Has I Bar B Que Express' inspection record improved over time?
Results have been roughly steady. Inspections at I Bar B Que Express have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at I Bar B Que Express 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 I Bar B Que Express inspected?
Based on the inspection history on file, I Bar B Que Express is inspected around four times per year on average.
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