T&T BBQ
Last inspected: Dec 5, 2025
67
Score
Going back to 2022, T&T BBQ has six inspections in the public record. The newest entry in the record is dated Dec 5, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly nine violations earlier on.
The most common issue across all inspections has been “equipment in poor repair”, showing up five times.
The city-wide average sits at 71, which T&T BBQ's 67 doesn't quite reach. The record is unremarkable in either direction.
6
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single-serve packets in basket on shelf in kitchen: butter (75F - Cold Holding). Manager voluntarily discarded.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink next to register.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured. Operator chained tanks. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Equipment in poor repair. Ice buildup in two reach-in freezers. **Repeat Violation**
14-11-5
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 scoop submerged in flour. Employee removed. **Corrected On-Site** **Repeat Violation**
10-01-5
67
Sep 12, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin interior soiled with mold-like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Sink leaking, shut off, and marked "Do not use." Manager has contacted service person for repair. **Corrective Action Taken**
31A-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back hand wash sink. Manager restocked towels. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured to wall, next to front hand wash sink.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vent soiled with dust accumulation.
36-34-5
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 submerged in fish flour.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine backsplash soiled with mold-like substance. Reach-in cooler gaskets soiled with food debris. **Repeat Violation**
23-03-4
Basic - Equipment in poor repair. Ice buildup in reach-in freezers. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Jugs of cooking oil on floor next to fryer.
08B-38-4
55
Mar 29, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Approved Thawing Methods Used
FL-31
67
Dec 5, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inner plate of ice bin soiled with mold-like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back hand wash sink. Manager replaced. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as a scoop in flour.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee moved. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Ice buildup in reach-in freezers. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Soda machine backsplash soiled with mold-like substance. Reach-in cooler gaskets soiled with food debris. **Repeat Violation**
23-03-4
67
Mar 16, 2023
Routine - Food
8 critical violations. 3 major violations. 5 minor violations.
View 16 violations
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. 0ppm, operator changed sanitizer container and primed line. 100ppm. **Corrected On-Site**
22-41-4
High Priority - Grease interceptor/trap overflowing onto floor/ground. 5 gallon buckets and old grease debris thrown into wooded patch next to grease trap.
28-27-5
High Priority - Sewage/wastewater backing up through sinks. Inside smoke house sink.
28-25-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. icing with butter (47F - Cold Holding) in cooler by ice cream, operator stated item made on the cook top on Monday, the icing is thick and in a large plastic container with the lid on indicating item may have not properly cooled.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. icing with butter (47F - Cold Holding) in cooler by ice cream, operator stated item made on the cook top on Monday, the icing is thick and in a large plastic container with the lid on indicating item may have not properly cooled. See stop sale. chili (55F - Cold Holding) in small container in reach in cooler with broken door, item was out of cooler while putting food orders together everything else was 41 or below.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cake icing in reach in cooler near ice cream. Operator moved eggs. **Corrected On-Site**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 droppings in cabinets inside screened in smoke house located outside. All food prep happens inside kitchen, no food prep conducted inside smoke house. **Admin Complaint**
35A-04-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb next to water heater outside the back of building.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained.
22-02-4
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/ 4 employees present no manager at establishment.
53A-05-6
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. 2 employees working in the kitchen.
53B-02-5
Basic - Equipment in poor repair. Reach in cooler door that is broken and "fixed" with cardboard. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer. In large reach in freezer in main kitchen.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water 74F. Operator dumped water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Reach in cooler with sliding doors the door jam is soiled.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Smoke house screening torn.
35B-05-4
17
Jul 22, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cooler lunch box on top shelf of reach in cooler. Employee moved. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Reach in cooler in kitchen broken cooler door.
14-11-5
Basic - Food stored on floor. Oil jugs on floor in kitchen, operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table, operator moved. **Corrected On-Site**
21-44-1
74
Frequently Asked Questions
When was T&T BBQ last inspected?
The most recent health inspection at T&T BBQ on file is from Dec 5, 2025. The public record contains six inspections in total.
What is the most common violation at T&T BBQ?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at T&T BBQ.
How does T&T BBQ compare to other restaurants in Jasper?
T&T BBQ most recently scored 67 out of 100, which is lower than the Jasper average of 71.
Has T&T BBQ's inspection record improved over time?
Yes. Recent inspections at T&T 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 T&T 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 T&T BBQ inspected?
Based on the inspection history on file, T&T BBQ is inspected around two times per year on average.
Nearby Restaurants