Pitmasters All American BBQ
Last inspected: Jan 13, 2026
61
Score
The health department has logged seven inspections at Pitmasters All American BBQ, the earliest from 2022. On Jan 13, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly nine violations before.
Across the inspection history, “accumulation of debris on exterior of warewashing machine” is the issue that surfaces most often, recorded three times.
By comparison, the average Punta Gorda facility scores 82, putting Pitmasters All American BBQ on the weaker side. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at frontline handwash sink. Educated the operator of the handwash sink only for handwashing and for no other purpose.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for Time as a Public Health Control for cooked mushrooms, onions, and green peppers. Emailed the written procedure.
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Observed mini-bowl with no handle to scoop food items at Make Table. Operator replaced with handle. **Corrected On-Site**
14-01-5
61
Aug 28, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish 51F and pork 52F at Make Table. Operator placed all the food items at Walk in Cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed open package of raw pork over tater tots at Reach in Freezer. Operator switched the food items. **Corrected On-Site** **Repeat Violation**
08A-02-6
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. Observed documents incomplete due to no signature. Operator completed the documents during inspection. **Corrected On-Site**
11-26-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee beverages at Reach in Cooler not identified or segregated from food served to the public. Operator labeled the and segregated the employee food. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Observed make table 52F ambient temperature. Operator removed all potentially hazardous food items for time/temperature control. **Corrective Action Taken**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed multiple floor tiles missing at prep area.
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed multiple ice scoop in soiled container. Operator cleaned the scoops and container. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust on fan cover at prep table. Operator cleaned the fan cover. **Corrected On-Site**
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple cold holding unit handles soiled. **Repeat Violation**
23-24-4
50
Mar 5, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Oct 28, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over tater tots at Reach in Freezer. Operator switched the food items. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing 2 vacuum breakers at mop sink. Operated took off the splitter. **Corrected On-Site**
29-42-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
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 - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor at cookline. Operated placed in another container on the shelf underneath prep table. **Corrected On-Site**
21-38-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Accumulation of debris on exterior of warewashing machine. Operated clued the exterior of the Dish Machine. **Corrected On-Site**
16-21-4
52
Jan 29, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing 1 vacuum breaker at mop sink.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground turkey burgers over and behind raw meat at Reach in Drawers. Operator switched the food items. **Corrected On-Site**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm on test strip. Operator replaced and primed the sanitizer to 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cookline handwash sink due to the sink being inoperable. Operator informed in the process of plumber coming to repair.
27-16-4
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 - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of the Dish Machine. **Corrected On-Site**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed 0ppm at Walk in Coolers.
23-24-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at Reach in Freezer.
14-69-4
Basic - Plumbing system in disrepair. Observed handwash sink at cookline. Operator informed in the process of being repaired as the plumber has been called to repair.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area. Observed wall soiled at ware washing area. Operator cleaned the walls. **Corrected On-Site**
36-27-5
41
Sep 19, 2023
Routine - Food
2 critical violations. 7 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic spread 68F at steam table. Operator discarded the food item.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed garlic spread 68F at steam table. Operator discarded the food item..
01B-02-5
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. Observed heavy whip cream at Reach in Cooler. Operator date marked the food item. **Corrected On-Site**
02C-03-5
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. Handed operator the written procedure. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. Operator cleaned and sanitized the blade. **Corrected On-Site**
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
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. Handed the form which was completed by the end of inspection. **Corrected On-Site**
11-26-1
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
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 - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area.
36-27-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees at cookline. Educated the operator.
13-04-4
33
Dec 17, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stew 82°F at Warmer Holding Unit. Operator reheated on the stove to a minimum of 165°F within 2 hours. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-02-5
Basic - Equipment in poor repair. Observed Make Table at frontline. **Repeat Violation**
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at kitchen.
36-34-5
Basic - Accumulation of residue buildup in the interior of the ice machine/bin.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cookline.
22-08-4
55
Frequently Asked Questions
When was Pitmasters All American BBQ last inspected?
The most recent health inspection at Pitmasters All American BBQ on file is from Jan 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Pitmasters All American BBQ?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited three times, more than any other issue at Pitmasters All American BBQ.
How does Pitmasters All American BBQ compare to other restaurants in Punta Gorda?
Pitmasters All American BBQ most recently scored 61 out of 100, which is lower than the Punta Gorda average of 82.
Has Pitmasters All American BBQ's inspection record improved over time?
Yes. Recent inspections at Pitmasters All American BBQ have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pitmasters All American 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 Pitmasters All American BBQ inspected?
Based on the inspection history on file, Pitmasters All American BBQ is inspected around two times per year on average.
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