How many health inspections has HONEY'S BBQ had?

HONEY'S BBQ has had 27 inspections according to Florida DBPR records.

Has HONEY'S BBQ ever been shut down?

Yes, HONEY'S BBQ has been shut down 1 time by state inspectors.

What are the most common violations at HONEY'S BBQ?

The most frequently cited violations at HONEY'S BBQ are: Proper ventilation, Food contact surfaces, Chemical properly stored.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

HONEY'S BBQ

2200 POSNER BLVD, Davenport, FL 33837

Polk County · Permanent Food Service · Owner: ALMOST THERE EATERY LLC · License: SEA6307962

HONEY'S BBQ in Davenport, FL has 27 inspections on record with 216 total violations (8 per inspection) and 1 emergency closure.

27Inspections

216Violations

1Closures

Data current as of April 21, 2025

Emergency Closures (1)

Emergency closure history for HONEY'S BBQ
Date	Reason	Reopened
Mar 21, 2018	Roach activity	10:09:00

Inspection History (27)

Apr 21, 2025 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V12 Shell stock requirements

V13 Parasite destruction

V16 Proper cooking temps

V21 Time as control

Nov 20, 2024 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

Intermediate Violations

V40 Wiping cloths usage

V41 Toilet facilities

Jan 26, 2024 — Routine - Food· 4 violations · Inspection Completed - No Further Action

HONEY'S BBQ

Emergency Closures (1)

Inspection History (27)

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