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Mr B-B-Que Restaurant

Mr B-B-Que Restaurant
704 S Fiske Blvd
Cocoa, FL 32922
(321)631-6906

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 5278972
Inspection Date: Friday, October 10, 2014
Inspection Number: 2394845
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. Charcoal stored on top of lean sheet pand on shelf under prep table **Corrected On-Site**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Pocket thermometer tested in ice bath and found at 42°. Unable to calibrate, provided operator with a complimentary pocket thermometer **Corrected On-Site**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 5268357
Inspection Date: Wednesday, June 25, 2014
Inspection Number: 2390213
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair.
14-38-4 Basic.Food storage container/container lid cracked or broken.
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 4979303
Inspection Date: Thursday, March 13, 2014
Inspection Number: 2300659
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Storage room.
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. Loose in places.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
36-12-4 Basic.Floors not constructed to be easily cleanable. Duct tape on floors.
21-05-4 Basic.Soiled dry wiping cloth in use.
08B-56-4 High Priority.Food stored in ice used for drinks. Bucket of lemonade. **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 4979302
Inspection Date: Thursday, July 11, 2013
Inspection Number: 2300658
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. In dish storage area.
36-08-4 Basic.Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Loose and in disrepair.
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Exterior of soda nozzles.
21-05-4 Basic.Soiled dry wiping cloth in use.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **. Repeat Violation**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 4979302
Inspection Date: Thursday, July 11, 2013
Inspection Number: 2300658
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. In dish storage area.
36-08-4 Basic.Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Loose and in disrepair.
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Exterior of soda nozzles.
21-05-4 Basic.Soiled dry wiping cloth in use.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **. Repeat Violation**

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 4642114
Inspection Date: Thursday, January 17, 2013
Inspection Number: 2176128
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. Food containers, replaced some, still needs to replace remaining **. Repeat Violation**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **. Repeat Violation**
36-28-4 Basic.Wall soiled with accumulated grease.
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Front room. **. Repeat Violation**

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 4299275
Inspection Date: Thursday, January 19, 2012
Inspection Number: 2066375
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Pans, cracked.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in coolers.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Flour dust on rack.

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 4299276
Inspection Date: Thursday, August 18, 2011
Inspection Number: 2066376
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked vegetables , meats, etc,. Repeat Violation.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in shelving.
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Not inverted, to go containers.
35B-05-1 Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. Missing exterior metal soffiting on north side of building. Repeat Violation. Materials for repair are onsite.
37-06-1 Observed wall soiled with accumulated grease. Kitchen.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 4016438
Inspection Date: Friday, April 01, 2011
Inspection Number: 1999493
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk in cooler.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hamburgers,cooked rice and mac n cheese noted 112-115 in steam table for 2 hours. Corrected On Site. Reheated to 165 DF.
04-03-1 Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Steam table holding mac and cheese, burgers. At 112-115Corrected On Site. Recommend using meral pans touching qater in steam table.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine. Mild.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
35B-15-1 Critical. Observed metal soffiting on north side of building exterior missing/in poor repair.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 4016439
Inspection Date: Wednesday, October 13, 2010
Inspection Number: 1999494
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
30-02-1 Critical. Vacuum breaker mising at hose bibb. By back door.
32-22-1 Critical. Observed objectionable odors in bathroom. Mens room.
37-05-1 Observed wall soiled with accumulated food debris. Cook line.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 3679906
Inspection Date: Friday, May 21, 2010
Inspection Number: 1888283
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A Critical. Food protection during storage, preparation, display, service, transportation
08A Critical. Food protection during storage, preparation, display, service, transportation
21 Wiping cloths clean, used properly, stored
8a Food protection during storage, preparation, display, service, transportation

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 3679907
Inspection Date: Thursday, September 03, 2009
Inspection Number: 1888284
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL RTE PHF IN WIC
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN WINGS AND PORK
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK Corrected On Site.
14-35-1 Observed ripped/worn tin foil used as shelf cover. ALL OVER IN KITCHEN
23-05-1 Observed residue build-up on nonfood-contact surface. WHITE FREEZER DOOR AND BOX FRAME
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. STORED HANDLE SIDE DOWN IN CONTAINER
29-11-1 Observed leaking pipe at plumbing fixture. WIC
47-08-2 Critical. Observed electrical wiring in disrepair. For reporting purposes only. BROKEN OUTLET ON FLOOR

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 3543503
Inspection Date: Friday, April 10, 2009
Inspection Number: 1696571
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 3225472
Inspection Date: Thursday, April 09, 2009
Inspection Number: 1696571
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and beans found at 46 degrees fahrenheit.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice found in steamtable at 112F. Reheated immmediately. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler holding phf's at 45-46 degrees fahrenheit.
15-32-1 Observed walk-in cooler gasket torn/in disrepair.

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 3225473
Inspection Date: Tuesday, November 18, 2008
Inspection Number: 1696572
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for potato salad made 11/16/08. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed oxtails 120 degrees F and pork chops/gravy at 105 degrees F. In steam table 3 hours. Corrected On Site. Reheating to 165 degrees F.
29-07-1 Plumbing system improperly repaired. Observed leaking swivel faucet on three compartment sink repaired with black tape.
32-15-1 Critical. No handwashing sign provided at a handsink used by male food employees in mens restroom.
36-11-1 Floors not maintained smooth and durable. Observed vinyl floor covering in disrepair in kitcjen below triple sink and cove material coming off baseboard in kitchen. Repeat Violation.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 2889459
Inspection Date: Thursday, April 03, 2008
Inspection Number: 1562069
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
23-05-1 Observed residue build-up on bread rack in kitchen. Repeat Violation.
25-06-1 Observed single-service articles stored without protection from contamination. Styrofoam to go boxes not covered or inverted for protection in kitchen. Repeat Violation. Corrected On Site.
36-11-1 Floors not maintained smooth and durable; flooring peeling in some places in kitchen.
37-19-1 Observed moldy ceiling tiles in dining area.
46-09-1 Critical. Exit signs not properly illuminated at side exit from dining area.

Inspection For: MISTER BBQ
License Number: 1502865
License ID: 2134079
Inspection Visit ID: 2889460
Inspection Date: Tuesday, November 13, 2007
Inspection Number: 1562070
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; in walkin cooler at 45-46 degrees fahrenheit.
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink on prep surface.
14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic containers used to reheat food melted and pitted.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface on metal shelf/rack used for bread.
25-05-1 Observed single-service articles improperly stored. To go boxes not inverted on shelf above microwave oven.
45-35-1 Critical. No current hood fire suppression system inspection report available.
51-18-1 No copy of latest inspection report.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: MISTER BBQ
License Number: 1502865
Inspection Date: Thursday, June 28, 2007
Inspection Number: 1489387
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
3 critical violations of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”

Inspection For: MISTER BBQ
License Number: 1502865
Inspection Date: Thursday, January 18, 2007
Inspection Number: 1489389
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Details
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
2 critical violations of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 critical violation of code 49 which requires:
  • “Flammable/combustible materials - properly stored (For Reporting Purposes Only)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Mr B-B-Que Restaurant in Cocoa Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa's Mr B-B-Que Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Mr B-B-Que Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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