Shivers BBQ
Last inspected: Apr 7, 2026
43
Score
Across the available record, Shivers BBQ has eight inspections on file, the first dated 2022. Inspectors last stopped by on Apr 7, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around 11 violations across recent inspections versus roughly 15 violations before.
“Walk-in cooler/freezer shelves with rust” accounts for the largest share of issues, appearing six times across the record.
Compared to other Homestead restaurants (averaging 70), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed brisket (51F - Cold Holding) in reach in cooler at cook line, as per employee less than 2 hours. Employee closed lid. Also observed cooked chicken (48F - Cold Holding) at walk in cooler, as per operator delivery was received less than 2 hours. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
22-02-4
Basic - Floor area(s) covered with standing water. Observed by dishwashing area. **Repeat Violation**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed under shelves at walk in freezer. Also observed under dishwasher machine.
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at cook line.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler at cook line.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and dishwashing area.
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in freezer. **Repeat Violation**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm); at preparation area, employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
43
Dec 18, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato souffle (46F - Cold Holding); cooked brisket (47F - Cold Holding) inside walk in cooler. As per operator for less than 4 hrs. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking utensils stored inside hand sink next to washing area. Operator removed the items. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside beans container inside walk in cooler. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Observed on floor at washing area. **Repeat Violation**
36-22-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
64
Feb 11, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe beans (117F - Hot Holding on steam table, as per operator less than 3 hours. Employee reheat beans during inspection. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection. also observe raw ribs (78F - Cold Holding) in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler. Corrected On-Site** **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled homemade bbq sauce, operator removed sauce from containers and moved soiled containers to dishwasher area. **Corrective Action Taken**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken not date marked at walk in cooler, as per operator over 24 hours. Operator dated food during inspection. **Corrected On-Site**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw ribs in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler. **Corrective Action Taken**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Observe on cut cooked brisket ends at cook line. Employee removed plate during inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.
36-34-5
Basic - Floor area(s) covered with standing water. Observe at walk in cooler. **Repeat Violation**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Observe at walk in cooler. **Repeat Violation**
36-01-4
Basic - Food stored on floor. Observe corn cream container stored on walk in freezer floor, operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observe throughout kitchen.
36-68-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe on cream corn container at walk in cooler, operator removed utensil during inspection. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe Sanitizer Bucket (Chlorine 0ppm); employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
21-07-4
30
Sep 5, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed ribs (123F - Reheating); ribs (169F - Reheating). **Corrected On-Site**
03E-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges and towels on HWS next to dishwasher. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed on cooked brisket container at cook line. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area at cook line. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Observed by dishwasher area.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler/freezer.
36-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed a coleslaw containers at walk in cooler, Manager add wheels/base during inspection. **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line. **Repeat Violation**
22-16-4
Basic - Soiled dry wiping cloth in use. Observed at cook line by grill. **Corrected On-Site**
21-10-4
Basic - Stored food not covered. Observed cooked chicken container not covered inside reach in cooler at cook line. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
43
Apr 30, 2024
Routine - Food
4 critical violations. 12 minor violations.
View 16 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee at the time of the inspection. Instructed employee correct procedures to wash hands.
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above cooked chicken inside reach in cooler at cook line. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork (123F - Hot Holding) at steam table, as per employee less than 1 hour. Employee proceeded to reheating food. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +400ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in coolers and walk in freezer handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents at kitchen area. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Observed coleslaw container stored on produce walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed near cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at preparation area. **Corrected On-Site**
21-11-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed HWS next to 3 compartment sink.
29-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line also at fryer station.
21-12-4
30
Dec 1, 2023
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) next to steam table, as per employee less than 1 hour. Employee moved food to walk in cooler. coleslaw (43F - Cold Holding) **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed 4 tomatillos cans rusted on shelves next to oven at kitchen area. Manager discarded during inspection. **Corrected On-Site**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting lards at cook line, also soiled can opener blade.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed in cooked cubes pork container at the cook line. Employee removed during inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to restaurant food in reach in cooler near cook line. Employee removed during inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items at preparation area. Employee moved during inspection.
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching hash browns casserole at steam table. Employee rearranged properly. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at he cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in shelve at walk in cooler. Manager moved during inspection. **Corrected On-Site**
12B-13-4
Basic - Soiled dry wiping cloth in use. Observed at the dishwasher area.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ribs in standing water at 74° F in 3 compartment sink. As per employee less than 2 hours. Employee turned on water. **Corrective Action Taken**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
21-09-4
37
Jun 26, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
43
Oct 10, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Frequently Asked Questions
When was Shivers BBQ last inspected?
The most recent health inspection at Shivers BBQ on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Shivers BBQ?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited six times, more than any other issue at Shivers BBQ.
How does Shivers BBQ compare to other restaurants in Homestead?
Shivers BBQ most recently scored 43 out of 100, which is lower than the Homestead average of 70.
Has Shivers BBQ's inspection record improved over time?
Yes. Recent inspections at Shivers BBQ have averaged around 11 violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Shivers 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 Shivers BBQ inspected?
Based on the inspection history on file, Shivers BBQ is inspected around two times per year on average.
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