DERRICKS BBQ

Inspection summary

DERRICKS BBQ has been inspected 2 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 13, 2026. The most recent inspection, on July 14, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 22 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded 3 times on July 13, 2026. For example: Bare hand contact with RTE food; Alternative Operating Procedure (AOP)

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded once on July 13, 2026. For example: Original container: properly labeled, date marking, consumer advisory

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded once on July 13, 2026. For example: Food protection, cross-contamination

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded once on July 13, 2026. For example: Food-contact surfaces clean and sanitized

• PestsHigher risk

  Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

  Recorded once on July 13, 2026. For example: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants disclosure site
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