GS BBQ

Name: GS BBQ
Address: 915 N TEMPLE AVE, STARKE, FL, 32091, US
Rating: 45.4

915 N TEMPLE AVE, STARKE, FL 32091

License #1400045

🔥 BBQ ℹ️

45.4 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 22 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GS BBQ in STARKE currently holds an InspectFL Health Score of 45.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 73 total violations — 13 critical, 12 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 11, 2025

The latest inspection on October 27, 2026 shows 22 observation rows: 3 critical, 1 major, and 18 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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GS BBQ has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in standing water and the temperature is 72 F. Operator stated they use the scoop for ice cream and cobbler.
[14-11-5] Equipment in poor repair. Observed gaskets on reach in cooler on cook line torn. Observed gaskets on reach in cooler in back area torn.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed hot holding cabinet on cook line with heavy grease on handle.
[25-05-4] Single-service articles improperly stored. Observed one case of cup lids and one case of cups stored in the floor in the dry storage area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the cook line hand washing station, ran water for two minutes, temperature was 75 F.
[33-16-4] Open dumpster lid. In the back dumpster area, observed dumpster lid open.
[35A-02-8] Live, small flying insects found. Observed one flying insect in the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored with restaurant food in reach in cooler by front counter. Operator threw food away.
[41-10-4] Toxic substance/chemical improperly stored. In the dry storage area, observed chemicals stored above fryer oil. Operator moved the fryer oil.
[51-18-6] No copy of latest inspection report available. Operator was unable to provide the last inspection report.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the large ice machine with black/green mold like substance on the deflector plate and on rim of interior of machine. Observed small ice machine with pink mold like substance in the interior of the ice chute and on the deflector plate.
[08B-38-4] Food stored on floor. Charcoal stored on floor in smoker room. Operator moved the charcoal.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce/onions stored above ready to eat food. Operator moved the onions.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed pans stacked on top of each other,on the clean dish shelf in the dish area with water present.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed an employee cup on the shelf above the table in the prep area.
[14-01-5] Bowl or other container with no handle used to dispense food. In dry storage area, observed a scoop without a handle stored in a container of spices. Operator removed scoop. In dry storage area, observed a scoop without a handle in a bulk bin of dry ingredients. Operator removed scoop.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Observed grease and food debris on walls behind flat top grill on cook line. Observed grease and debris in between the prep table and flat top grill on cook line. Observed bbq sauce on the walls in the dish area. Observed heavy soil in between the two ice machines.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth, not in use, on the table in the dish area, not stored in the sanitizer bucket.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven next to flat top grill on the cook line with food and grease buildup. Observed a microwave in the prep area with heavy interior food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer on back cook line with soiled gaskets. Observed dust on hood vents above flat top grill on cook line. Observed black/green mold like substance on soda dispenser head at server station. Observed walk-in freezer gasket with debris.
[25-32-4] Reuse of single-service or single-use articles. Observed a single service spice container with a handle used as a container for a housemade spice called hot spice, per the operator. Operator removed housemade spice from single service container.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on non chemical dispenser side of splitter on hose bibb at outside mop sink. Operator removed the splitter.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cookline door handles soiled with food residue.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working pass through window with dangling rope type bracelets handling customers food orders.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf opposite dish machine, clean containers stacked while wet.
[08B-43-4] Food stored in a room/shed that is not fully enclosed. Cans of food stored in screened in outside prep area exposed to weather elements.
[08B-38-4] Food stored on floor. In walk in cooler container of raw pork stored on the floor. In dry storage room, jugs of fryer oil stored on the floor. Employee relocated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with dust build up. Wait station soda dispenser plate behind nozzles has residue build up.
[08B-12-5] Stored food not covered. In the walk in cooler uncovered container of cut jalapeno peppers, employee covered.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on cook linen stored on the ground in front of the hand wash sink.
[35A-02-7] Live, small flying insects found. Observed two live flies, one at pass through window and one at corner of the cookline by prep table.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025. Operator renewed license during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the stand up reach in cooler opposite the grill, raw beef over cut ready to eat tomatoes. Employee relocated the beef to the bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler on cook line; cut tomatoes (46F - Cold Holding); coleslaw (47F - Cold Holding); corn (49F - Cold Holding); potato salad (46F - Cold Holding); deviled egg (51F - Cold Holding) flip top door left open, discussed with operator and ice bags added to product. Operator placed ice bags under product and no temperature correction, inspector had operator remove time/temperature control food for safety to freezer and seperate cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the warming cabinet on the cook line, corn (118F - Hot Holding); jalapeño popper (126F - Hot Holding) operator placed back into over and at conclusion of inspection, corn second temperature (156F - Reheating); jalapeño popper second temperature (167F - Hot Holding)
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle at front bar counter over can of peaches. Operator relocated the chemical spray bottle.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added walk in freezer and additional outside cooking area with no revised plans.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink opposite walk in cooler. Operator provided.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for eggs cooked to order during breakfast, discussed with operator and provided sign to be laminated and operator hung second advisory.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cook line hot box handles with residue build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on single service food bags u Dee prep table. Operator removed the employee jacket.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelves of dish area, clean containers stacked while wet.
[14-11-5] Equipment in poor repair. Melted spatula handle on cook line.
[08B-38-4] Food stored on floor. Bulk flour bag stored on floor of dry storage area.
[08B-42-4] Food stored outside. Reach in chest freezers stored outside of smoker area, not covered or protected.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Knife between prep table and wall.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash signage at hand wash sinks.
[33-16-4] Open dumpster lid. Dumpster lid open.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cook line reach in freezer. Operator discarded.
[25-05-4] Single-service articles improperly stored. Single service cups stored on floor by door to smoker area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on bags of coffee filters. Operator relocated the wiping cloth.
[49-05-4] Flammables stored near a source of ignition. For reporting purposes only. Propane tanks stored in smoker area directly next to smoker. Operator relocated the propane tanks.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm at time of inspection. Operator attempted to prime unable to get correct chemical reading.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Three compartment sink reading 0 sink and surface cleaner. Operator drained and reset to 272ppm sink and surface.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line hot box; sausage (129F - Hot Holding); jalapeño poppers (128F - Hot Holding); beans (129F - Hot Holding). Operator put all items in oven to bring back to temperature, at conclusion of inspection beans and sausage still reheating, Jalapeño poppers over 165F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris on the blade.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine, strips present wet/not usable.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All food handler training certificates are photo copies. No proof of training.