Perry's BBQ
Last inspected: Feb 24, 2026
41
Score
The health department has logged eight inspections at Perry's BBQ, the earliest from 2022. The newest entry in the record is dated Feb 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to 10 violations per visit.
Looking across the full record, “food stored on floor” is the recurring theme, flagged five times.
That's lower than the typical Tampa restaurant, which scores around 79. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef sitting on top of a box of lemons inside walk in cooler. Manager removed him properly stored beef. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (46F - Cold Holding); cooked shrimp (47F - Cold Holding) Items placed inside walk in cooler for rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on food preparation table in kitchen area has stains and is no longer cleanable.
22-02-4
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.
11-27-4
Basic - Equipment in poor repair. Door handle missing on walk in frezzer. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in kitchen area.
36-17-5
Basic - Food stored on floor. Bucket of day sauce stored on floor in back kitchen area. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Manager removed and placed tongs in 3 compartment sink. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Manager removed cloth and placed cutting board in three compartment sink. **Corrected On-Site**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reaching cooler in kitchen area.
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket by mop sink.
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bus bucket tested 200 ppm of chlorine. Employee emptied and refilled bucket retested at 100ppm of chlorine. **Corrected On-Site**
21-08-4
41
Aug 18, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Door handle on reach in cooler has buildup of old food. **Repeat Violation**
23-24-4
Basic - Equipment in poor repair. Door handle is missing on walk in freezer. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Buckets of soy sauce stored on floor in dry storage.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Chef removed tongs and placed at dishwasher.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of vegetables peeler stored inside cabbage. **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on reach in cooler.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Management discarded drink. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Clear bottles of soy sauce and other sauces have no labeling of ingredients on front line.
02D-01-5
67
Mar 19, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained at time of inspection.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen by wok station blocked with large white bins. Operator moved bins during inspection. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Some reach in cooler handles are soiled with old food debris at time of inspection.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed small green cutting board is grooved at time of inspection.
14-09-4
Basic - Equipment in poor repair. Door handle on walk in freezer is missing at time of inspection.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor is soiled around equipment in kitchen at time of inspection.
36-73-4
Basic - Food stored on floor. - Observed bulk beef stored in bus tub on walk in cooler floor. Operator moved beef to shelf during inspection. - Observed bulked food item stored on floor of walk in freezer at time of inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Observed handle of vegetable peeler in cut cabbage on cooks line. Operator removed peeler during inspection. - Observed scoop handle in bulk rice in back store room. Operator removed scoop during inspection. **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk food items in large food containers not labeled with what they are at time of inspection n
02D-01-5
55
Jul 31, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
17
May 1, 2024
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 74 F, noodles 46 F operator placed in walk in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment Sink tested 0ppm, operator remade tested 50 ppm chlorine. **Corrected On-Site**
22-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Buckets of sauces blocking handwash sink. Operator removed at time of inspection. **Corrected On-Site**
31A-09-4
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/ observed 5+ employees working with no food manager on site.
53A-05-6
Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler.
12B-07-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee wash dishes and sanitized without rinsing prior to sanitizing.
16-16-4
Basic - Equipment in poor repair. Walk in freezer door handle broken.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen.
36-73-4
Basic - Food storage container/container lid cracked or broken. Chicken container cracked.
14-38-4
Basic - Food stored on floor. Oil on floor on cook line. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle. **Repeat Violation**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Peeler handle in cut cabbage.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of soda machine.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks near soda machine not all facing the same direction.
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.
02D-01-5
30
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw fish and shrimp stored overtop oranges inside walk in cooler. Employee removed fish and shrimp and properly stored items. **Corrected On-Site**
08A-04-5
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. No body fluid clean up sign emailed operator education packet with sign. **Corrective Action Taken**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets torn inside reach in cooler across from wok station.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork ribs thawing in Standing water. Employee removed pork ribs and properly stored it.
06-01-5
Basic - Food stored on floor. Bucket of soy sauce stored on floor by walk in cooler. Employee removed and properly stored soy sauce. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at 83F. Employee discarded water and placed items at dishwasher. **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
55
Feb 15, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on counter since 10:50 Rice 45, chicken 64. Operator had employee put food items back into refrigerator. **Corrective Action Taken**
03A-02-5
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/ 5 employees working at the time of inspection.
53A-05-6
Basic - Single-service articles improperly stored. Single service trays on the ground in kitchen.
25-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has deep grooves in surface.
14-09-4
70
Nov 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Perry's BBQ last inspected?
The most recent health inspection at Perry's BBQ on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Perry's BBQ?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Perry's BBQ.
How does Perry's BBQ compare to other restaurants in Tampa?
Perry's BBQ most recently scored 41 out of 100, which is lower than the Tampa average of 79.
Has Perry's BBQ's inspection record improved over time?
Yes. Recent inspections at Perry's BBQ have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Perry's BBQ 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 Perry's BBQ inspected?
Based on the inspection history on file, Perry's BBQ is inspected around two times per year on average.
Nearby Restaurants