Billy's Cafe

1601 S Duncan Dr, Tavares, FL 32778 · Permanent Food Service · License 4508184

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 8 basic (5 repeats); basic violations cost 12 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

12 violations found

First visitAug 12, 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.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator less than 4 hours. Operator added Ice. Butter (62°F - Cold Holding)
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer stored next to single serving lids. Operator removed.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Sausage gravy in walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board at cook line.
  Repeat violation
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board at cook line.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Next to open to go containers. Operator removed.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Oven at cook line.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler interior at cook line Sliding glass door refrigerator interior at cook line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets at cook line"
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Store on floor.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor at cook line. Floor under dry storage racks in back kitchen area. Floor to the right of ice machine.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.