Mission BBQ
Last inspected: Feb 24, 2026
58
Score
Mission BBQ has been inspected eight times since 2022. On Feb 24, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“Time/temperature control for safety food” comes up most often, recorded two times in the inspection record.
Restaurants in Orlando average 79, so Mission BBQ trails the local norm. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
58
Aug 5, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Jan 23, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken prepped 1 hour prior per operator (130F - Hot Holding) Operator put in oven to reheat Recheck 167F **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Souffle cup being used as scoop in container of cocoa powder Operator removed **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees with beards but no beard nets engaged in food prep **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair nets or restraints on several female employees engaged in food prep/packaging Put on hair restraints **Corrected On-Site**
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of cocoa powder unlabeled Operator labeled **Corrected On-Site**
02D-01-5
70
Jul 31, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
64
Mar 1, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverages on prep table cookline. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold on caulking by dishmachine area.
23-03-4
70
Nov 21, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter blend bricks 61-71F
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. West Blend butter blend in storage room at 61-71F.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork ribs in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk in walk in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potatoes punch for fries. **Corrective Action Taken**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front serving area.
36-34-5
Basic - Unnecessary items/unused equipment on the premises. In back storage area.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish shelve
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in prep area.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Salt container in back storage. **Repeat Violation**
02D-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Catering aluminum pans on top of hot box.
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over where clean dishes are stored.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Smoker
22-08-4
32
Apr 24, 2023
Routine - Food
No violations found.
100
Aug 29, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly observed **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rib loin (112F - Hot Holding) manager placed to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Trash bag, staff moved.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels replaced **Corrected On-Site**
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Manager removed **Corrected On-Site**
35B-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager inverted. **Corrected On-Site**
24-05-4
52
Frequently Asked Questions
When was Mission BBQ last inspected?
The most recent health inspection at Mission BBQ on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Mission BBQ?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Mission BBQ.
How does Mission BBQ compare to other restaurants in Orlando?
Mission BBQ most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Mission BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Mission BBQ have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mission 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 Mission BBQ inspected?
Based on the inspection history on file, Mission BBQ is inspected around two times per year on average.
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