Brother Jimmy's BBQ

8441 International Dr Ste 290, Orlando, FL 32819

Failed · Oct 30, 2026 Directions
59
Poor BiteKarma score 59 out of 100
How the BiteKarma score works

Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.

At a glance

  • Passed 8 of 9 graded inspections since 2024.
  • Keeps coming up: Food protection, cross-contamination, cited 5 times, plus 17 other repeat issues.
  • Last inspected Oct 30, 2026: failed with 18 violations.
  • 7 critical violations in the last two years.

Inspection history 9 visits

  1. 2026
  2. Failed Oct 30

    Routine Inspection

    18 violations
    • Minor Employee personal belongings
    • Minor Hand wash sinks, hand washing supplies and hand wash sign
    • Minor In use food dispensing utensils properly stored
    • Minor Current license properly displayed
    • Minor Non-food contact surfaces clean
    • Minor Other conditions sanitary and safe operation
    • Minor Lighting provided as required; fixtures shielded or bulbs protected
    • Minor Misrepresentation; misbranding
    • Minor Food management certification valid / employee training verification
    • Minor Original container: properly labeled, date marking, consumer advisory
    • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • Minor Cleaning and maintenance equipment
    • Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
    • Minor Water source safe, hot (100°F) and cold under pressure
    • Minor Wiping cloths; clean and soiled linens; laundry facilities
    • Minor Clean clothes; hair restraints; jewelry; painted/artificial fingernails
    • Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
  3. Passed Jun 3

    Callback Reinspection

    4 violations
    • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • Minor Dishwashing facilities; chemical test kit(s); gauges
    • Minor Non-food contact surfaces clean
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
  4. Passed Jun 2

    Routine Inspection

    10 violations, 2 critical
    • Critical Time and temperature control for safety foods
    • Critical Food protection, cross-contamination
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • Minor Dishwashing facilities; chemical test kit(s); gauges
    • Minor Food-contact surfaces clean and sanitized
    • Minor Employee personal belongings
    • Minor Non-food contact surfaces clean
    • Minor In use food dispensing utensils properly stored
    • Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
    • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
  5. 2025
  6. Passed Nov 18

    Routine Inspection

    10 violations, 2 critical
    • Critical Time and temperature control for safety foods
    • Critical Food protection, cross-contamination
    • Minor Non-food contact surfaces clean
    • Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
    • Minor Approved source
    • Minor Storage/handling of clean equipment, utensils; air drying
    • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • Minor Wiping cloths; clean and soiled linens; laundry facilities
    • Minor Food-contact surfaces clean and sanitized
    • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented

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