B & B Bar B Que in Apalachicola
130 Ave E, Apalachicola, FL 32320B & B Bar B Que in Apalachicola has been subject to nine stop-sale and stop-use orders since November 2024, reflecting persistent food safety violations across temperature control, equipment sanitation, and date marking compliance. A stop-use order issued January 29, 2025 required the retail cooler to be repaired and released before use for time/temperature control foods after inspectors measured feta cheese at 45°F in the deli area, exceeding safe cold-holding limits. Additional stop-sale orders in January and February 2025 documented adulterated products, improper date marking of ready-to-eat foods, and temperature violations involving out-of-temperature-control items from Piggly Wiggly and internally prepared foods. A second stop-use order issued February 19, 2025 required equipment repair and release. The facility's most recent inspection on February 23, 2026 documented 11 violations including high-priority findings of improper glove use in the deli department, raw animal food stored above ready-to-eat items in both the deli and retail areas, expired date-marked turkey roast and unmarked beef topping requiring voluntary destruction, and missing shellstock tags for items sold within 90 days. Inspectors also found buildup on vegetable dicers and equipment not meeting cleanliness standards. A focused inspection on February 24, 2026 issued a check-back release for the stop-use and stop-sale orders. Prior inspections in February and January 2025 documented cross-contamination risks, chemical storage violations above food preparation areas, and handwashing failures.
Summary generated from Florida DBPR public inspection records.
B & B Bar B Que in Apalachicola: Comparison to Franklin County Averages
This Facility
0
violations / inspection
0 violations per inspection
Franklin County Avg
3.31
violations / inspection
3.31 county average
This Facility
0
emergency closures
0 closures
Franklin County Avg
0.21
closures / facility
0.21 county average
B & B Bar B Que in Apalachicola: FDACS Inspection History (6)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 2 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check-Back release issued for Stop Use and/or Stop Sale Order.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Chapter 5K-4: Food deemed adulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Adequate documentation was provided.
— Met Sanitation Inspection Requirements· 11 violations· 3 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
Risk-Based Violations
3-203.12
Shellstock tags or labels do not remain attached to the original container until the
container is empty; date when the last shellstock from the container is sold or served not recorded on the
tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90
calendar days from the last date sold or served in chronological order; or shellstock removed from its
tagged or labeled container commingled with shellstock from another container before being ordered by the
consumer. 3-203.12 PfPf
Establishment unable to provide any shell stock tags upon request, for any sold in the past
90 days.
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Deli Department: Food employee went out to retail to help stored delivery before coming
back to serve customer at hot bar with same set of single service gloves. COS. Inspector informed
person-in-charge. Person-in-charge coached employee. Gloves were changed.
Y
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Retail: Raw, not pasteurized, milk stored above pasteurized milk. COS. Items were
rearranged. Raw sausage stored over ready-to-eat lunch meats. COS. Items were rearranged.
Y
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Deli Department: Buildup of debris on two vegetable dicers stored on water heater next to
three compartment sink. COS. Items were moved to three compartment sink
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date
mark and the correct date mark cannot be determined. 3-501.18 PP
Deli Department: Blackened turkey roast date marked for 02/08/26. Date of discovery
02/23/26. COS. Item was voluntarily discarded. Cooked beef topping found in pizza reach-in cooler not date
marked. Date was unable to be determined. COS. Items were voluntarily discarded. See Stop Sale and
Release.
x
3-501.19(B)(2)
Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours
past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf
Deli Department: Pan of rice not date marked once taken out of temperature control. Item
was out roughly thirty minutes before discovery. COS. Rice was properly date marked.
x
Good Retail Practice Violations
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Loading Area: Gaps observed under loading bay door and back door. Doors lead to exterior.
Light can be seen shining through.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Produce Department: Persistent leak from drain of handwash sink next to prep sink while
handwash sink is turned on. Deli Department: Persistent drip from faucet of three compartment sink while
sink is turned off.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Produce Department: Damage to ceiling. Insulation is visible. Loading Area: Damage to
ceiling. Insulation is visible.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Deli Department: Buildup of debris under cooking equipment. Produce Department: Buildup
of debris along walls. Loading Area: Buildup of debris on and under shelving units. Buildup of debris along
floors of back corridor.
97
Food consists in whole or in part of a diseased, contaminated, filthy, putrid, or
decomposed substance, or is otherwise unfit for food. 500.10(1), F.S.
Observed cold brew coffee at retail produced by another Florida Department of Agriculture
regulated facility. Process used by production facility is currently under stop use. See Stop Sale order
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Chapter 5K-4: Food deemed adulterated.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business
Center at (850) 245-5520 or [email protected].
Print Date: 2/23/2026
Page 1 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking
and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking
and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
— 2 inspections
— Met Sanitation Inspection Requirements· 8 violations· 1 stop-sale order· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Visit per request #5125979 and #5125967.
Check-Back release issued for Stop Use Order.
* Retail cooler has been repaired, checked and released.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Back storage area: Raw shell eggs observed on top of gallons of milk in the walk-in cooler.
COS Eggs removed from this area and relocated.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Deli area: Meat/cheese slicer not use today found with old food particles. COS Slicer was
cleaned and sanitized during this time.
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Produce area: Bottle of dish soap and Clorox stored on top of the ware wash sink. COS
Chemicals were removed from this area and relocated.
Y
x
7-301.11
Poisonous or toxic materials for retail sale not stored or displayed to prevent
contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating
the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an
area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11
PPRepeat
Retail area: bottle bleach & insect repellant located above food products. COS All chemicals
were removed from this area and relocated.
Y
x
Repeat
COS
Good Retail Practice Violations
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Meat department: The wash compartment of the ware wash sink is not draining properly due
to the back legs are lower than the front legs.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat department: There is a water leak under the ware wash sink and hand sink drain pipe.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat department: There is a ceiling water leak in front of the ware wash sink. Back storage
area: Damage ceiling and insulation is falling down.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Deli area, meat department and back storage area: Floors in the walk in cooler have residue
and product build up.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 16 violations· 3 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Stop Use Order issued on 1/29/25 for Retail Cooler. Food establishment can visit https://foodpermit.fdacs.gov or contact the
Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to
request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will
result in Administrative Action.
Cooler may not be used to hold time/temperature control for safety foods such as meats and cheeses until it has been repaired,
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat department: Feed screw in upper chamber of meat grinder not in use day of inspection
had old residue build-up.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Deli retail area: Internal temperature of prepackaged, commercially processed feta cheese
held in open air cooler beneath deli display case measured 45 degrees F. COS: Probed product was
voluntarily discarded. Temperature logs of case indicated that temperature began rising at 9:15 on day of
inspection, and case was being stocked. All temperature control for safety foods were removed and placed
in walk-in cooler.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date
mark and the correct date mark cannot be determined. 3-501.18 PP
Deli department: Open chub of roast beef in reach-in cooler below deli display case marked
"Sell by 1/28/25" and held past 7 days. COS: Product was voluntarily discarded.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment does not have written procedures to follow for clean-up and disinfection of
vomit and diarrhea.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Meat department: Sanitizer and other chemicals stored on wire shelving directly above
three-compartment sink and clean trays. COS: Chemicals were moved to an appropriate location.
x
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Meat department: Employee returned to processing room from retail area and began
handling exposed food without first washing hands. COS: Employee was stopped and washed hands
appropriately. Discussed proper handwashing with management.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Meat department: Bottle of dish soap and other items stored in basin of handwash sink
between warewashing sink and walk-in cooler. COS: Items were removed and stored properly.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
Restrooms: No hot water available at handwash sinks in restrooms. COS: Management was
able to reset the hot water heater and restore hot water to both bathrooms.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Women's restroom: No sign instructing employees to wash hands posted in restroom.
Good Retail Practice Violations
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from
contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Meat department and deli department: Employees not wearing beard restraints while working
with exposed food.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Meat department: Employee wearing bracelet while working with exposed food.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Deli retail area: Open air cooler beneath deli display case not maintaining temperature
control for safety foods at 41 F or below. Stop Use Order issued. Meat department: Wire shelves above
warewash sink pitted and rusted.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Meat department: Insufficient space available for drying utensils and equipment.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Produce department: Water leak from pipes of handwash sink. Back storage area: Mop sink
slow draining and clogged. Meat department: Two basin sink missing a leg and leaning.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back storage area: Lights in back hallway not working.
6-501.11
Premises not free of litter and items that are unnecessary to the operation or
maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114
Back storage area: Accumulation of boxes, old equipment, and other items in back hallway,
preventing access from one end of the hall to the other.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking
and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 1/29/2025
Page 2 of 3
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
I, _____________________________________________________ the person in charge of PIGGLY WIGGLY hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
AMBER RUCKDESCHEL, QUALITY ASSURANCE & TRAINING
SPECIALIST
KATE MCLEMORE, MANAGER
FDACS-14325 Rev. 07/13
Hayden LeConte, Sanitation and Safety Specialist
Print Date: 1/29/2025
Page 3 of 3
Print Name and Title
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Focused Inspection - Check-back Needed· 1 stop-sale order· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Establishment has 30 days to provided hot water to the employees male restroom. Failure to provided hot water in 30 days will
result in a Re-Inspection required. Establishment can Call (850) 245-5520 if the hot water is provided prior to the 30 days.
Trainee present during inspection. All violations verified by primary inspector.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE All Out of temperature control food — Brand: Piggly Wiggly
Reason: FS 500.04; FS 500.10 Aduiterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: NA
Quantity: NA · NA
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Emergency Response Assessment – Hurricane Idalia
No violations or enforcement actions recorded for this inspection.
B & B Bar B Que in Apalachicola: Stop-Sale & Stop-Use Orders (9)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Chapter 5K-4: Food deemed adulterated. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Chapter 5K-4: Food deemed adulterated. Comments: To request a Food Safety Inspector v… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER AND RELEASE | All Out of temperature control food | Piggly Wiggly / NA | FS 500.04; FS 500.10 Aduiterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
B & B Bar B Que in Apalachicola: Frequently Asked Questions
- How many health inspections has B & B Bar B Que in Apalachicola had?
- B & B Bar B Que in Apalachicola has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has B & B Bar B Que in Apalachicola ever been shut down?
- No, B & B Bar B Que in Apalachicola has no emergency closures on record with Florida DBPR.
- When was B & B Bar B Que in Apalachicola last inspected?
- B & B Bar B Que in Apalachicola was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 24, 2026. Inspection type: Focused Inspection.
- How many inspections has B & B Bar B Que in Apalachicola had?
- B & B Bar B Que in Apalachicola has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of B & B Bar B Que in Apalachicola find?
- B & B Bar B Que in Apalachicola was most recently inspected by FDACS on February 24, 2026 (Focused Inspection).
- Has B & B Bar B Que in Apalachicola had any stop-sale or stop-use orders?
- Yes, B & B Bar B Que in Apalachicola has 9 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Products include: All Out of temperature control food.
- What are the most common violations at B & B Bar B Que in Apalachicola?
- The most frequently cited FDACS violations at B & B Bar B Que in Apalachicola are: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.
- Does B & B Bar B Que in Apalachicola have any repeat violations?
- Yes, B & B Bar B Que in Apalachicola has had the following violations cited on multiple FDACS inspections: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.
Nearby Establishments to B & B Bar B Que
Poor Inspection Records Near Apalachicola
Stories You May Have Missed Apalachicola
Orlando Sushi Restaurant Logged 8 High-Severity Violations, Stayed Open
A Aki Sushi & Steakhouse in Orlando racked up 8 high-severity violations May 11, including food from unapproved sources,…
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with B & B Bar B Que. How we collect and verify this data.