Bb.Q Chicken
3805 Northdale Blvd, Tampa, FL 33624 · Permanent Food Service · License 3919072
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection2 high priority (no follow-up needed), 1 intermediate, 6 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 2 quart container of cooked chicken dated 10/26. 2 quart container of cooked rice labeled 10/19. 2quart container of rice labeled 10/23. 6in full size pan of pickled radish dated 10/25 All items stop saled. Inspection completed on 11/04.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed 2 quart container of cooked chicken dated 10/26. 2 quart container of cooked rice labeled 10/19. 2quart container of rice labeled 10/23. 6in full size pan of pickled radish dated 10/25 All items stop saled. Inspection completed on 11/04.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed the handwashing sink in the corner near the drink cooler being used to store the sanitizer bucket.
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee food in the walk in cooler not segregated or labeled from food being sold to the public.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cardboard used to line nonfood-contact shelves near the walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior have accumulation of soil food residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed build up on the door to the walk in cooler. Observed food build up on the shelves in the walk in cooler.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed an employee cellphone being stored above the prep table on cookline.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.