Tom Jenkins BBQ

1236 S Federal Hwy, Fort Lauderdale, FL 33316-2067

American

Last inspected: Dec 29, 2025

100

Score

Low Risk

Tom Jenkins BBQ has been inspected eight times since 2023. Tom Jenkins BBQ was last inspected on Dec 29, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.

Tom Jenkins BBQ's latest score of 100 sits above the Fort Lauderdale average of 80. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 29, 2025

Routine - Food

No violations found.

100

Oct 29, 2025

Routine - Food

1 major violation. 4 minor violations.

View 5 violations

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired June of 2025 **Warning**

53B-05-5

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator replaced solution. Quart tested 200ppm **Warning**

21-08-4

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in reach in freezer **Warning**

14-69-4

Basic - Equipment in poor repair. Front flip top,cooler gasket torn **Warning**

14-11-5

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents in dining area soiled **Warning**

36-34-5

Mar 5, 2025

Routine - Food

2 critical violations.

View 2 violations

Employee Health Policies Present

FL-03

Food Contact Surfaces Clean and Sanitized

FL-22

Oct 22, 2024

Routine - Food

1 critical violation.

View 1 violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in cooler - raw ribs stored over cooked chicken. Operator stored correctly. **Corrected On-Site**

08A-02-6

Apr 24, 2024

Routine - Food

1 critical violation.

View 1 violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mac and cheese (126F - Hot Holding) at cookline. Per operator, food out of temperature for approximately 30 minutes. Operator put food in oven to reheat to 165F for hot holding. **Corrective Action Taken**

03B-01-6

Feb 20, 2024

Routine - Food

2 minor violations.

View 2 violations

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in Reach-in Cooler. Operator removed. **Corrected On-Site**

12B-13-4

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Operator hung mop. **Corrected On-Site**

42-01-4

Jun 28, 2023

Routine - Food

2 critical violations.

View 2 violations

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Cole slaw (44-45F - Cold Holding) not portioned or prepared today held in walk in cooler since 06/24 - see stop sale.

01B-02-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table - not portioned or prepared today hush puppies (42F-46 - Cold Holding) held under 4 hours moved to lowboy cooler. Walk in cooler - Cole slaw (44-45F - Cold Holding) not portioned or prepared today held in walk in cooler since 06/24 - see stop sale. **Corrective Action Taken**

03A-02-5

Feb 3, 2023

Routine - Food

1 critical violation. 4 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by front counter ; cooked chicken (127F - Hot Holding); cooked ribs (128F - Hot Holding) held under 4 hours ago. Manager moved to oven to reheat foods to 165F or above. **Corrective Action Taken** **Repeat Violation**

03B-01-6

Basic - Employee personal food not properly identified and segregated from food to be served to the public inside Hoshizaki reach in cooler in kitchen. Manager removed **Corrected On-Site**

08B-49-4

Basic - Exterior door has a gap at the threshold that opens to the outside.

35B-01-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator discarded water **Corrected On-Site**

10-07-4

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator properly stored to dry. **Corrected On-Site**

42-01-4

Show all 8 inspections Show less

Frequently Asked Questions

When was Tom Jenkins BBQ last inspected?

The most recent health inspection at Tom Jenkins BBQ on file is from Dec 29, 2025. The public record contains eight inspections in total.

What is the most common violation at Tom Jenkins BBQ?

Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Tom Jenkins BBQ.

How does Tom Jenkins BBQ compare to other restaurants in Fort Lauderdale?

Tom Jenkins BBQ most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.

Has Tom Jenkins BBQ's inspection record improved over time?

Results have been roughly steady. Inspections at Tom Jenkins BBQ have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Tom Jenkins 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 Tom Jenkins BBQ inspected?

Based on the inspection history on file, Tom Jenkins BBQ is inspected around three times per year on average.

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