What is Shorty's Bar-b-que's health inspection score?

Shorty's Bar-b-que has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shorty's Bar-b-que last inspected?

Shorty's Bar-b-que was last inspected on March 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shorty's Bar-b-que have?

Shorty's Bar-b-que has 108 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shorty's Bar-b-que safe to eat at?

Shorty's Bar-b-que has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Shorty's Bar-b-que serve?

Shorty's Bar-b-que serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shorty's Bar-b-que

Name: Shorty's Bar-b-que
Address: 9200 S DIXIE HWY, Miami, 33156
Rating: 0

9200 S DIXIE HWY, Miami

Last Inspected: 3/16/2026

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0Poor

American•Pinecrest

Ranked #156 of 174 in PinecrestBetter than 22% of american restaurants

Declining

5 inspections

Last: Mar 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

21.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

12x

Plumbing issues

Plumbing or waste disposal problems

21x

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

49x

Food storage

Food not properly stored or protected

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-106

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-23 pts

Potential hazards • 5 pts each

Basic

-29 pts

Best practices • 2 pts each

Inspection Timeline

-24 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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9200 S DIXIE HWY, Miami, FL 33156

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Violation Timeline

Sep 2025

1 inspections

4 intermediate

17 basic

Sep

Nov 2025

2 inspections

6 high priority

6 intermediate

35 basic

Dec 2025

1 inspections

2 intermediate

11 basic

Dec

Mar 2026

1 inspections

4 high priority

7 intermediate

16 basic

Inspection History

5 records on file

1 Routine - Food3 Complaint Full1 Routine

Mar 26

Routine - Food InspectionLatestInspection Completed - No Further Action

4 High7 Med16 Basic

27 total4 risk factors

0/100inspection score

−138 pts

High Priority (4)

−90 pts

03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat food(4x)Risk Factor−40

Intermediate (2)

−20 pts

02ANo consumer advisory for raw/undercooked oysters(2x)−10
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (5)

−28 pts

10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
24Clean equipment not properly stored or air dried(3x)−6
28Sewage/waste water not properly disposed(6x)−12
33Garbage/refuse not properly handled; premises not maintained−2

Base deductions−138 pts

Risk factor bonus (4× +5)−20 pts

Dec 25

Complaint Full InspectionCall Back - Complied

2 Med11 Basic

13 total2 risk factors

68/100inspection score

−68 pts

High Priority (2)

−50 pts

03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Basic (4)

−18 pts

10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(5x)−10
38Lighting inadequate; fixtures not shielded−2

Base deductions−68 pts

Risk factor bonus (2× +5)−10 pts

Nov 25

Complaint Full InspectionCall Back - Admin. complaint recommended

1 High2 Med15 Basic

18 total3 risk factors

45/100inspection score

−100 pts

High Priority (3)

−70 pts

03ETCS food not reheated to 165°F for hot holding(2x)Risk Factor−20
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
27Water source not safe; no hot/cold water under pressure−5

Basic (5)

−20 pts

10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(5x)−10
38Lighting inadequate; fixtures not shielded−2

Base deductions−100 pts

Risk factor bonus (3× +5)−15 pts

Nov 25

Complaint Full InspectionAdministrative complaint recommended

5 High4 Med20 Basic

29 total5 risk factors

0/100inspection score

−168 pts

High Priority (5)

−120 pts

03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(4x)Risk Factor−40
03ETCS food not reheated to 165°F for hot holding(2x)Risk Factor−20
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (3)

−20 pts

01CShellstock tags missing or shellstock commingled−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure(2x)−10

Basic (7)

−28 pts

10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(3x)−6
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(5x)−10
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained−2
38Lighting inadequate; fixtures not shielded−2

Base deductions−168 pts

Risk factor bonus (5× +5)−25 pts

Sep 25

Routine Inspection

4 Med17 Basic

21 total

46/100inspection score

−78 pts

High Priority (1)

−10 pts

10Required employee training not completed−10

Intermediate (10)

−50 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5
23DBPR violation code 23−5

Basic (9)

−18 pts

29Improper food storage/protection−2
29Improper food storage/protection−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
35Live animals present−2
36Trash containers not covered−2
36Trash containers not covered−2
36Trash containers not covered−2
36Trash containers not covered−2

Base deductions−78 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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