What is Shortys Bar B Q's health inspection score?

Shortys Bar B Q 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 Shortys Bar B Q last inspected?

Shortys Bar B Q was last inspected on March 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shortys Bar B Q have?

Shortys Bar B Q has 108 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shortys Bar B Q safe to eat at?

Shortys Bar B Q 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 Shortys Bar B Q serve?

Shortys Bar B Q serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shortys Bar B Q

Name: Shortys Bar B Q
Address: 11575 SW 40 ST, Miami, 33165
Rating: 0

11575 SW 40 ST, Miami

Last Inspected: 3/16/2026

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0Poor

American•Kendall

Ranked #893 of 934 in KendallBetter than 17% of american restaurants

Declining

6 inspections

Last: Mar 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

13x

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-142

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-37 pts

Best practices • 2 pts each

Inspection Timeline

-11 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

11575 SW 40 ST, Miami, FL 33165

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Violation Timeline

Jul 2022

1 inspections

3 high priority

7 basic

Jul

Nov 2022

1 inspections

3 high priority

1 intermediate

10 basic

Jan 2023

1 inspections

3 high priority

1 intermediate

5 basic

Jan

Nov 2025

1 inspections

1 high priority

2 intermediate

10 basic

Mar 2026

2 inspections

10 high priority

9 intermediate

43 basic

Mar

Inspection History

6 records on file

3 Routine - Food2 Complaint1 Routine

Mar 26

Routine - Food InspectionLatestCall Back - Complied

3 High3 Med17 Basic

23 total3 risk factors

6/100inspection score

−127 pts

High Priority (3)

−80 pts

03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat food(4x)Risk Factor−40

Intermediate (2)

−25 pts

04Facilities inadequate to maintain TCS food temperatures(4x)−20
22Food-contact surfaces not clean and sanitized−5

Basic (6)

−22 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(3x)−6
33Garbage/refuse not properly handled; premises not maintained(2x)−4
43No separation from living area; unauthorized persons in kitchen−2

Base deductions−127 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Routine - Food InspectionWarning Issued

7 High6 Med26 Basic

39 total5 risk factors

0/100inspection score

−222 pts

High Priority (7)

−140 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
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(4x)Risk Factor−40
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(4x)Risk Factor−40
35AInsects, rodents, or pests present−10

Intermediate (6)

−50 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures(4x)−20
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (9)

−32 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored(2x)−4
13Improper dress code: hair restraint, jewelry, or nails−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(5x)−10
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(2x)−4
43No separation from living area; unauthorized persons in kitchen−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−222 pts

Risk factor bonus (5× +5)−25 pts

Nov 25

Routine - Food InspectionInspection Completed - No Further Action

1 High2 Med10 Basic

13 total2 risk factors

55/100inspection score

−72 pts

High Priority (2)

−50 pts

03FTime as a Public Health Control not followed(4x)Risk Factor−40
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
22Food-contact surfaces not clean and sanitized−5

Basic (3)

−12 pts

10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(4x)−8

Base deductions−72 pts

Risk factor bonus (2× +5)−10 pts

Jan 23

Complaint Inspection

3 High1 Med5 Basic

9 total

55/100inspection score

−51 pts

High Priority (3)

−30 pts

03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
11Food from unapproved source−10

Intermediate (3)

−15 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5

Basic (3)

−6 pts

36Trash containers not covered−2
36Trash containers not covered−2
41Plumbing in disrepair−2

Base deductions−51 pts

Nov 22

Complaint Inspection

3 High1 Med10 Basic

14 total

45/100inspection score

−84 pts

High Priority (4)

−40 pts

01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
10Required employee training not completed−10

Intermediate (8)

−40 pts

14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
16Employee eating/drinking in food area−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5
23Toxic substances improperly labeled−5
24DBPR violation code 24−5
24DBPR violation code 24−5

Basic (2)

−4 pts

29Improper food storage/protection−2
36Trash containers not covered−2

Base deductions−84 pts

Jul 22

Routine Inspection

3 High7 Basic

10 total

56/100inspection score

−43 pts

High Priority (1)

−10 pts

03Potentially hazardous food not cooked properly−10

Intermediate (5)

−25 pts

13Contaminated food not properly discarded−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5

Basic (4)

−8 pts

35Live animals present−2
36Trash containers not covered−2
36Trash containers not covered−2
41Plumbing in disrepair−2

Base deductions−43 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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