Mississippi Sweets BBQ Co
Last inspected: Jan 27, 2026
82
Score
Mississippi Sweets BBQ Co has been inspected nine times since 2022. On Jan 27, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Employee touched soiled surface and then engaged” comes up most often, recorded two times in the inspection record.
The city-wide average for Lake Worth sits at 77, putting Mississippi Sweets BBQ Co on the better side of that line. The full picture is one of consistent compliance.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drink cooler front counter Butter pads 68F cold holding Per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator moved to another cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-27: Drink cooler by front counter: milk (46F - Cold holding) As per employee stored overnight Not prepped or portioned today See Stop Sale **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board top on table across from grill is damaged with pieces broken. Don't use this **Warning** - From follow-up inspection 2026-01-27: **Time Extended**
14-09-4
82
Jan 26, 2026
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server left to the outside of the restaurant, came back to front counter and started to package food without washing hands first Employee washed hands **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his cell phone located on his back pocket then proceeded to handled clean utensil to stirred food on top of grill Operator corrected employee, employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drink cooler front counter Butter pads 68F cold holding Per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator moved to another cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Sitting on table, shelf above stovetop and on stovetop with no flame on. Cooked rice 122F hot holding, chicken stock 89F hot holding , cooked mushrooms 98F hot holding, cooked onions 87F hot holding . Per operator products stored for approximately 1 hours. Operator decided to discard cooked rice and move the other items to be reheated to 165F++ **Corrective Action Taken** **Warning**
03B-01-6
Basic - Cutting board top on table across from grill is damaged with pieces broken. Don't use this **Warning**
14-09-4
Basic - Food stored in a prohibited area. Observed a case with bbq sauce stored inside men's restroom and a box with silverware Operator moved to kitchen area **Corrected On-Site** **Warning**
08B-37-4
Basic - Insect control device installed over food preparation area. On prep area. Operator removed **Corrected On-Site** **Warning**
35B-02-4
47
Jul 18, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large plastic bin of cooked pulled chicken (52F - Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in shallow plastic pan sliced cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit over night, see stop sale.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large plastic bin of cooked pulled chicken (52F - Cooling) at 11:55 per operator product prepared yesterday and held in unit overnight, discussed cooling with operator see stop sale.
03D-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures available for use of time as a public health control to hold time/temperature control for safety for cooked ribs and cooked chicken,provided operator email copy of the is a public health control written procedures to print and fill out.
03F-10-5
50
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 14, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding) in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; ice bag placed on top to quick chill; **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable at cook line
14-09-4
Basic - Ice buildup in reach-in freezer at prep station
14-69-4
Basic - Walk-in cooler shelves with rust that has pitted the surface- some shelves at the back of the cooler
14-17-4
74
Dec 15, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
52
Aug 14, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
67
Feb 13, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Single-service articles improperly stored. Cases of to go boxs stored on the floor. Operator relocated to shelves. **Repeat Violation**
25-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed plastic water bottles stored by front. Operator relocated to shelf.
08B-38-4
74
Aug 16, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed single serve butter being held at 46°F. Operator returned to refrigeration. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer buckets exceed 200 ppm. Operator corrected to 100 ppm **Corrected On-Site**
41-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Single-service articles improperly stored. Observed cases of To go box's stored on floor.
25-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
64
Frequently Asked Questions
When was Mississippi Sweets BBQ Co last inspected?
The most recent health inspection at Mississippi Sweets BBQ Co on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Mississippi Sweets BBQ Co?
Across the inspection record, “employee touched soiled surface and then engaged” has been cited two times, more than any other issue at Mississippi Sweets BBQ Co.
How does Mississippi Sweets BBQ Co compare to other restaurants in Lake Worth?
Mississippi Sweets BBQ Co most recently scored 82 out of 100, which is higher than the Lake Worth average of 77.
Has Mississippi Sweets BBQ Co's inspection record improved over time?
Results have been roughly steady. Inspections at Mississippi Sweets BBQ Co have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mississippi Sweets BBQ Co 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 Mississippi Sweets BBQ Co inspected?
Based on the inspection history on file, Mississippi Sweets BBQ Co is inspected around three times per year on average.
Nearby Restaurants