UPDATED: Bar-B-Q restaurant shut down again*


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NOTE: On January 10, 2020, The Department of Business and Professional Regulation admitted to Ocala Post that a clerical error was made when the State reported that Fat Boys’ Bar-B-Q restaurant had been shut down for the third time. The updated inspection reads; Follow-up Inspection Required. Violations require further review but are not an immediate threat to the public.

Fat Boys’ Bar-B-Q Restaurant, located at 4132 NE Silver Springs Blvd Ocala, was immediately shut down after an emergency order was issued on January 2, 2020, following a routine inspection. The restaurant will need a follow-up inspection after a time extension was given.

This is the third time in 12 months that the restaurant has been shut down.


The Department of Business and Professional Regulation cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a food-borne illness or injury and include items such as cooking, reheating, cooling and hand-washing.

Many of the offenses were repeat violations.

The violations were as follows:

  • Dead roaches on-premises. Five dead roaches on a sticky pad on the floor behind reach in chest freezer on cookline. One dead roach under counter with slicer.
  • Employee personal food not properly identified and segregated from food to be served to the public. Snickers bar on the shelf in the reach-in freezer over nuggets and cheer beer in the corn bin.
  • Employee personal items stored with or above food, clean equipment, and utensils, or single-service items. Jacket and apron on shelf over sauces. Moved all.
  • In-use tongs stored on equipment door handle between uses. Hanging on side of wood cabinet. Moved.
  • Interior of microwave soiled with encrusted food debris. Two microwaves on the cookline.
  • Soil residue build-up on nonfood-contact surface. Walk-in cooler curtains have buildup. Dish machine crates have build up. Grease buildup under the grill on cookline and on wood shelving.
  • Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male cook adjusted apron with gloved hands and poured fries without washing hands.
  • Roach activity present as evidenced by live roaches found. Two live roaches in wood cabinets under cooking equipment. Three live roaches on a glue trap on the floor behind reach in chest freezer on cookline.
  • Roach excrement and/or droppings present. throughout the wood in kitchen cabinets.
  • Hot water supply not maintained. No hot water in the establishment. The part has been ordered for repair.

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