Outside BBQ
Last inspected: Apr 13, 2026
86
Score
Outside BBQ has been inspected eight times since 2023. Outside BBQ was last inspected on Apr 13, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about six violations before that.
Looking across the full record, “clam/mussel/oyster tags not marked” is the recurring theme, flagged two times.
Among Tarpon Springs restaurants, the typical score is 77; Outside BBQ is comfortably above that bar. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium sanitizer greater than 500 ppm, corrected to 200 ppm **Corrected On-Site**
41-27-4
86
Feb 19, 2026
Food-Licensing Inspection
No violations found.
100
Apr 28, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above dressings in walk in cooler, scallops above cooked rice in walk in cooler
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled
22-08-4
Basic - Ice scoop handle in contact with ice. At inside bar,scoop removed **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop and spoon in container of water, water temperature 67F
10-07-4
67
Oct 30, 2024
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Dec 27, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Oct 26, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2023-10-26: **Time Extended**
01C-05-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in coolers **Warning** - From follow-up inspection 2023-10-26: **Time Extended**
14-11-5
86
Mar 31, 2023
Complaint Full
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of pita bread stored on top of raw uncovered shrimp. Operator moved pita bread **Corrected On-Site**
08A-02-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hair net than began prep with no hand wash. Discussed proper hand washing with operator.
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47F cold hold operator stated the cheese was out less than 4 hours second temperature 45F cooling, operator placed on ice. Mahi Mahi 47F cold hold see stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mahi mahi 47F cold hold.
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not dated prior to 3-7-23. Dates on tags after 3-7-23 are dated with the date the oysters were shucked not date they were sold. Discussed with operator the proper procedure for dating oyster tags. **Repeat Violation**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator has been provided handout.
11-27-4
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/
53A-03-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has been provided employee agreement
11-26-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 3 mussels dead held in preparation unit. Mussel shells open not on ice. When tapped 3 mussels did not close. See stop sale.
01B-10-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi-mahi 9 piece
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler storing oysters to be shucked
22-16-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Foil, kabob sticks stored outside in unenclosed area unprotected, discussed the need to store single service in a protected area.
25-11-5
Basic - Unnecessary items/unused equipment on the premises. Smoker stored outside. Operator stated that it is not used. Chairs stored outside. Discussed with operator the need to remove smoker from the premises. **Repeat Violation**
33-31-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Drawers on cook line
05-09-4
Basic - Floor soiled/has accumulation of debris. Floors, walls and ceilings soiled in cookline, prep area and storage areas
36-73-4
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Partial smoked cigarettes on table in back storage area on prep table in an area where single service items are being stored.
12B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep unit in server station and with clean dishes in oyster shucking room.Bottles of water removed. **Corrected On-Site**
12B-07-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils on shelf in oyster shucking room. Operator removed all dishes to be washed, rinsed and sanitized. **Corrected On-Site**
24-03-4
20
Jan 13, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
70
Frequently Asked Questions
When was Outside BBQ last inspected?
The most recent health inspection at Outside BBQ on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Outside BBQ?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited two times, more than any other issue at Outside BBQ.
How does Outside BBQ compare to other restaurants in Tarpon Springs?
Outside BBQ most recently scored 86 out of 100, which is higher than the Tarpon Springs average of 77.
Has Outside BBQ's inspection record improved over time?
Yes. Recent inspections at Outside 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 Outside 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 Outside BBQ inspected?
Based on the inspection history on file, Outside BBQ is inspected around two times per year on average.
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