Hb's BBQ in Vero Beach
4105 Us Hwy 1, Vero Beach, FL 32967HB's BBQ in Vero Beach has experienced significant and ongoing food safety enforcement by FDACS. Between February 2025 and February 2026, the establishment received 10 stop-sale and stop-use orders documenting critical violations including improper hot-holding temperatures (chicken, pork, fish, and plant products measured between 97°F and 129°F when minimum is 135°F), improper cold-holding temperatures, unsanitary equipment, and controlled substance violations. Multiple temperature-control violations resulted in voluntary product destruction witnessed by inspectors; one batch of improperly held chicken was reheated to 165°F and released. In the February 2026 inspection, the establishment was found operating without a valid food permit and cited for 18 violations including hot-held and cold-held temperature failures, poisonous materials stored on food prep tables, and dirty food-contact surfaces. The September 2025 inspection documented 16 violations including an employee handling ready-to-eat food without handwashing, undate-marked barbecue sauces and jalapeno peppers, and equipment with debris buildup. Focused inspections in October and November 2025 found no additional violations but noted ongoing stop-sale orders remaining in effect. The most recent inspection on February 19, 2026 was an "Operating Without a Valid Food Permit - Met Sanitation Inspection" with 18 violations cited.
Summary generated from Florida DBPR public inspection records.
Hb's BBQ in Vero Beach: Comparison to Indian River County Averages
This Facility
0
violations / inspection
0 violations per inspection
Indian River County Avg
6.32
violations / inspection
6.32 county average
This Facility
0
emergency closures
0 closures
Indian River County Avg
0.12
closures / facility
0.12 county average
Hb's BBQ in Vero Beach: FDACS Inspection History (7)
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.
— 1 inspection
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 18 violations· 1 stop-sale order· Operating Without Permit
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.
Thank you for submitting your food establishment permit application. To complete the application process, you must meet all
permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application,
electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must
be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit
application.
Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties
if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found
to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action
to suspend food activities.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
Risk-Based Violations
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24
hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure. 4-602.12
Processing - ovens and microwave with food debris throughout.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Processing - multiple metal food pans with food debris throughout located under prep
counter. Cos - all pans moved to ware-washing sink for cleaning and sanitizing during inspection.
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Food service - containers of cooked chicken with internal temperatures between 110 f - 115 f
when probed located inside steam table. Cos - all products were voluntarily discarded during inspection ,
stop sale order release issued.
x
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
Processing - metal container of raw chicken with internal temperature between 44 f - 43 f
when probed located next to cooking station, cos - raw chicken moved to stand up cooler during inspection.
x
Print Date: 2/19/2026
Page 1 of 4
26
P
Citation Description: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 P
Observation: Food service - sanitizer liquid inside small bucket over 400 ppm when tested , cos - sanitizer
was disposed and re - mixed to proper concentration during inspection.
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
Processing - cleaning agents stored on top of prep table area. Cos - cleaning agent moved
to proper storage during inspection.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Back - missing paper towels or hand drying device for restroom hand sink. Cos - paper
towels were obtained during inspection.
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Retail - big container of sugar not labeled with common name of foods located under storage
cabin.
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
Processing - food employees not wearing beard guard while working with exposed foods.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Processing - multiple cleaned food equipment not stored in a self- draining position causing
wet nesting located on rack next to 3 bay sink.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or not
stored by using other means that afford protection from contamination until used. 4-903.11(C)
Food service - multiple single use items not taken out of original protective packaging not
stored inverted located on counters next to steam table , cos - all single use items were inverted during
inspection.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Back - milk crate being use for shelving located inside walk in cooler.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Processing - no sanitizer test kit available , cos - test kit was obtained during inspection.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits
or other soil accumulation. 4-601.11(B)
Processing - food debris and grease build up throughout oven and cooking station areas.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and returnables
do not have drain plugs in place. 5-501.114
Outside - drain plug missing for dumpster.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside - dumpster lid was opened upon inspection , cos - lid was closed during inspection.
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
Back - soil build up throughout the floor inside walk in cooler.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Processing - employees personal phone stored on top of microwave , employees personal
purse stored on top of prep food areas , cos - All personal items were moved to proper storage during
inspection.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
Establishment is operating without a valid food permit , see comments.
o
A Supplemental Report was also issued during the visit which includes important information for management.
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 hot 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.
— 6 inspections
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: Establishment has requested pick up of controlled substances. A routine reminder will be sent approximately every 30 days.
Stop Sale Order issued on 9/2/25 remains in effect. Food establishment may visit https://foodpermit.fdacs.gov or contact the
Business Center at (850) 245-5520 to request a written release of the Stop Sale Order. If the product contains a controlled
substance, a court order obtained by a law enforcement agency may be required before the Department may release the product
for destruction. Failure to obtain a written release from the Department prior to moving the stopped product or failure to comply
with the terms of the Department's written release will result in Administrative Action.
This offsite industry visit is being conducted to document a conversation to help assist the food establishment with compliance of
recent food safety observations and continuing issues.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: Stop Sale Order issued on 9/2/25 remains in effect. Food establishment may visit https://foodpermit.fdacs.gov or contact the
Business Center at (850) 245-5520 to request a written release of the Stop Sale Order. If the product contains a controlled
substance, a court order obtained by a law enforcement agency may be required before the Department may release the product
for destruction. Failure to obtain a written release from the Department prior to moving the stopped product or failure to comply
with the terms of the Department's written release will result in Administrative Action.
This offsite industry visit is being conducted to document a conversation to help assist the food establishment with compliance of
recent pending stop-sale orders issued.
No violations or enforcement actions recorded for this inspection.
— Product Re-inspection Required· 16 violations· 6 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.
Risk-Based Violations
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24
hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure. 4-602.12
Kitchen- Turbo oven had a significant amount of baked on debris inside it.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen- Sandwich press had a buildup of debris on the food contact surface. COSSandwich press was taken out of service.Retail- Cappuccino machine internal mechanism had a buildup of
debris. COS- Machine was taken apart and cleaned.
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Service area- Chicken, Pork, Fish, and plant products found on hot table with internal
temperatures which measured between 97 degrees F and 129 degrees F using a certified, calibrated
thermometer. See stop sale. COS - Items were voluntarily discarded or reheated.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge was unable to properly answer questions regarding foodborne illness.
o
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Kitchen- Several open containers of Barbecue sauces were found without date markings.
COS- Sauces were properly date marked. Back room- Two open containers of jalapeno peppers were
found without date marks and not under refrigeration after having been opened (See stop sale). COSJalapeno's were voluntarily discarded.
o
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
Kitchen- Employee was observed re-entering the kitchen area and donning gloves to handle
ready to eat food without first washing hands. COS- Employee was reminded to wash hands and did so
before handing food.
x
77
Hemp or Hemp Extract intended for Human Consumption distributed or sold in a
container that is attractive to children as provided in 581.217, F.S. 5K-4.034(6)(b), F.A.C.Repeat
Hemp Extract products observed to be Attractive to Children - product and/or labels in the
shape of an animal, human, or cartoon; or bears any resemblance to an existing candy product. See stop
sale
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
Employee restroom- No hot water available at the hand wash sink.
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Back room- Raw chicken was observed being thawed at ambient temperature. COSChicken was moved to cooler.
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
Back room- Light showing under the back door.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Back room- Case of single use food containers stored directly on the floor.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Kitchen- Utensils stored in a plastic container with the food contact surface up. COSUtensils were moved to the three compartment sink to be washed and sanitized.
4-501.11
Concentration of sanitizing solution not accurately determined by using a test kit or
other device. 4-501.116 Pf
Kitchen- Sanitizer test strips were not available for use.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen- Breading station had a buildup of grease and debris. Microwave oven had a buildup
of debris inside.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Back room- Backflow preventer not installed on the mop sink.
98
The product intended for human consumption contains a total delta-9
tetrahydrocannabinol concentration of more than 0.3% on a wet-weight basis and therefore does not meet
the definition of hemp or hemp extract. The product is considered adulterated pursuant to s. 500.10(1)(a),
and s. 581.217(3)(e), F.S. and contains a controlled substance pursuant to s. 893.03(1)(c)190.a., F.S.
Retail- Hemp products found with a total delta 9 tetrahydrocannabinol concentration in
excess of 0.3%. 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: 500.10(1)(a), 581.217(3)(e), F.S., 893.03(1)(c)190.a., F.S.* Controlled Substance
Comments:
Print Date: 9/2/2025
Page 1 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: 500.10(1)(a), 581.217(3)(e), F.S., 893.03(1)(c)190.a., F.S.* Controlled Substance
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: 500.10(1)(a), 581.217(3)(e), F.S., 893.03(1)(c)190.a., F.S.* Controlled Substance
Comments:
Print Date: 9/2/2025
Page 2 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER AND RELEASE
Reason: 581.217(7)(e), F.S.* Distribution/Retail Sale and Advertising/Marketing
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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was reheated to a minimum of 165°F for 15 seconds, checked, and released.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
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.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: Stop Use Order issued on 2/28/25 remains in effect. 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.
No violations or enforcement actions recorded for this inspection.
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 12 violations· 3 stop-sale orders· Operating Without Permit
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.
Stop Use Order issued. 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.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department
may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food
Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is
available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS
and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please
note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center
by email at [email protected] or by calling 850-245-5520 for further assistance.
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Kitchen: Packages of raw pork sausages stored over packages of raw hamburger patties.
COS: Employee separated raw meats in reach in cooler.
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
Kitchen area: Packages of raw hamburger and raw pork sausage stored over cheesy bread
in reach in cooler. COS: employee moved raw meats to bottom shelf.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen: Fried chicken/wings had an internal temperature of 103-112 degrees F taken with
an accurate and calibrated thermometer. COS: Fried Chicken and wings were reheated to 165 degrees F.
Retail area: Dispenser of nacho cheese and chili had an internal temperature of 123 degrees F taken with
an accurate and calibrated thermometer. COS: Nacho cheese and chili was voluntary discarded.
x
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
Kitchen: Shredded cheese and ground pork sausage had an internal temperature of 45-46
degrees F taken with an accurate and calibrated thermometer. COS: Employee moved items to another
reach in cooler. Walk in cooler: Package of hot dogs held for more than 24 hours had an internal
temperature of 44 degrees F taking with an accurate and calibrated thermometer. COS: Manager
voluntarily discarded hot dogs.
x
Print Date: 2/28/2025
Page 1 of 4
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) Pf
Observation: Kitchen area: Container of shredded cheese had improper date marking. COS: Employee
labeled the cheese with the correct dated. Walk in Cooler: Hot dogs held for more than 24 hours were not
date marked. See Supplement.
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 did not have any written procedures for cleanup of vomit and diarrhea.
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
Back room: Outside door has a gap at the bottom.
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
Kitchen: Employees not wearing a beard restraint in the processing area with exposed foods.
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
Retail: Dispenser of nacho cheese and chili was not maintaining Time/temperature Control
for Safety foods at 135 degrees F or above. Dispenser for nacho cheese and chili had an ambient of 117
degrees F. Dispenser was placed on a stop-use. See supplement
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits
or other soil accumulation. 4-601.11(B)
Kitchen area- fryer near the stovetop has a heavy buildup of grease residue and particles.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Backroom area- no backflow prevention device is installed on the faucet at the mop sink
near employee's unisex toilet room.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside area- lids on the dumpster are open.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
Food establishment is operating without a 2025 food permit.
o
A Supplemental Report was also issued during the visit which includes important information for management.
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 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot 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 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: 2/28/2025
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
Mary Golden
I, _____________________________________________________
the person in charge of RAILROAD CITGO 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)
ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II
MARY GOLDEN, PERSON IN CHARGE
Print Name and Title
FDACS-14325 Rev. 07/13
Logan Samuelsen Senior Sanitation & Safety Specialist
Print Date: 2/28/2025
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Hb's BBQ in Vero Beach: Stop-Sale & Stop-Use Orders (11)
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.
Hb's BBQ in Vero Beach: Frequently Asked Questions
- How many health inspections has Hb's BBQ in Vero Beach had?
- Hb's BBQ in Vero Beach has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Hb's BBQ in Vero Beach ever been shut down?
- No, Hb's BBQ in Vero Beach has no emergency closures on record with Florida DBPR.
- When was Hb's BBQ in Vero Beach last inspected?
- Hb's BBQ in Vero Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 19, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
- How many inspections has Hb's BBQ in Vero Beach had?
- Hb's BBQ in Vero Beach has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Hb's BBQ in Vero Beach find?
- Hb's BBQ in Vero Beach was most recently inspected by FDACS on February 19, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
- Has Hb's BBQ in Vero Beach had any stop-sale or stop-use orders?
- Yes, Hb's BBQ in Vero Beach has 11 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Hb's BBQ in Vero Beach?
- The most frequently cited FDACS violations at Hb's BBQ in Vero Beach are: 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 4-602.12: Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
- Does Hb's BBQ in Vero Beach have any repeat violations?
- Yes, Hb's BBQ in Vero Beach has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 4-602.12: Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.
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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 Hb's BBQ. How we collect and verify this data.