Mission BBQ
Last inspected: Nov 12, 2025
95
Score
Going back to 2022, Mission BBQ has 10 inspections in the public record. The most recent report on file is from Nov 12, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up three times.
Compared to the broader Tampa restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in the drying rack area. **Repeat Violation** - From follow-up inspection 2025-11-12: **Time Extended**
24-08-4
95
Nov 4, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher testing at 0ppm. Discussed setting up three compartment sink. Tested at 200ppm. **Corrective Action Taken**
22-49-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line and under prep table.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting in the drying rack area. **Repeat Violation**
24-08-4
78
Jul 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers and lids in the dish drying area. Manager unstacked. **Corrected On-Site** **Repeat Violation**
24-08-4
95
Feb 10, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelves use for dry storage being rusted.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers in the dish washing area. Manager corrected storage. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon used to scoop whip cream touching the product. Manager removed. **Corrected On-Site**
10-06-5
86
Sep 4, 2024
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flies by the back prep area.
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer tablets on top of the serving counter. Observed a toxic chemical cleaner stored on top of the cook line. Manager removed items. **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/dispenser. Observed black mold like substance in the interior of the ice machine in the back prep area and the interior of the ice dispenser in the self service area. Manager had an employee clean the ice dispenser in the self service area. **Corrected On-Site**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with cut marks.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee meals stored above the food served to the public in the walk in cooler.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers in the dish washing area.
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed grease build up next to the frying station and around cooking equipment on the cook line. Observed build up around the dishwashing area.
36-73-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Improper handwashing signs observed in the restrooms.
31B-04-4
Basic - Old residue stuck to clean dishware/utensils. Observed a container used for tea with old tea residue.
16-48-4
Basic - Open dumpster lid. Observed a recycling dumpster with the lid open. Manager closed the lid. **Corrected On-Site**
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking faucet at the hand wash sink next to the three compartment sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar with no label. Manager had an employee label the container. **Corrected On-Site**
02D-01-5
43
Dec 12, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager ordered correct test kit during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-12: **Time Extended**
16-32-5
90
Dec 7, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager ordered correct test kit during inspection. **Corrective Action Taken** **Warning**
16-32-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee stated drain backed up. Observed no backup. Drain and hand wash sink blocked off. Employees using alternate hand sink. **Warning**
31A-09-4
82
Jul 12, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee beginning to touch ready to eat food without washing hands and changing gloves after touching clothing. **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink located at front ciunter. **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test strips available.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen had pink slimy substance on flap located inside machine.
22-20-5
Basic - Backflow device not located for convenient service or maintenance access. Missing one back flow device on splitter located on mop sink
29-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on clean dish storage shelf.
24-08-4
61
Mar 23, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Managers explained that items were placed into ice bath at 12 and then placed into walk in cooler to continue cooling. Cooked bean containers were covered with plastic and metal lid. Items temped at 101F - 95F. Spoke with operator about proper cooling methods and time frames. See stop sale. **Warning** - From follow-up inspection 2023-03-23: Manager had a meeting with staff and discussed the proper cooling procedures. Process not observed at the time of inspection. **Time Extended**
03D-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at front counter have deep grooves in surface. **Warning** - From follow-up inspection 2023-03-23: Manager ordered cutting boards for front counter. **Time Extended** **Corrective Action Taken**
14-09-4
Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. **Warning** - From follow-up inspection 2023-03-23: Data plate ordered for dish machine. **Time Extended** **Corrective Action Taken**
16-01-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Water in between containers. **Warning** - From follow-up inspection 2023-03-23: Water in between containers. **Time Extended**
24-08-4
74
Jul 13, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed temperature at 153F. Use triple sink until fixed.
16-54-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked together wet nesting.
24-08-4
86
Frequently Asked Questions
When was Mission BBQ last inspected?
The most recent health inspection at Mission BBQ on file is from Nov 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Mission BBQ?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Mission BBQ.
How does Mission BBQ compare to other restaurants in Tampa?
Mission BBQ most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Mission BBQ's inspection record improved over time?
Yes. Recent inspections at Mission BBQ have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Mission BBQ means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mission BBQ inspected?
Based on the inspection history on file, Mission BBQ is inspected around three times per year on average.
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