DUBZ BBQ

Name: DUBZ BBQ
Address: 4391 AIDEN LANE SUITE 4391, NORTH PORT, FL, 34287, US
Rating: 68.7

4391 AIDEN LANE SUITE 4391, NORTH PORT, FL 34287

License #6805885

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

DUBZ BBQ in NORTH PORT currently holds an InspectFL Health Score of 68.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 22 total violations — 6 critical, 2 major, 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (51F - Cold Holding) in the upper portion of the reach in cooler on the server expo line. The operator stated the sour cream had been held for approximately 2 hours. The operator stored the sour cream in the lower portion of the cold unit.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit in the reach in cooler at the server expo line.
[14-31-5] Nonfood-grade bags used in direct contact with raw meats in the walk in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting after being removed from the dishmachine.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed a total number of 39 units approved on the existing license. Observed a proviso on remodel plans stating a seating increase cannot be made without a completed evaluation form. The operator was emailed a seating change form.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked beef brisket in the walk in cooler. The operator discarded the salmon was discarded due to a separate violation.
[29-49-6] Standing water in bottom of reach-in- keg cooler behind the bar.
[06-09-1] Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
[10-08-5] Ice scoop handle in contact with ice inside the ice bin at the soda machine. The scoop was properly stored.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse