BBQ Bill's

1901 N Young Blvd, Chiefland, FL 32626 · Permanent Food Service · License 4800212

High-priority violations on 3+ inspections

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 complaint inspection
2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 12 basic (3 repeats); basic violations cost 12 at most
-26
Administrative complaint on Oct 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

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

Inspection history

3 inspections · 3 visits

Latest inspection

Oct272026

Complaint inspection

15 violations found

First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 2 High priority
- 1 Intermediate
- 12 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.
  Salad bar items placed 15 minutes earlier with COLD HOLDING Cottage cheese 56°F; broccoli and macaroni salad 56°F; macaroni salad 56G. Manager placed all items in walk-in-cooler and cooled down to 40°F. Discussed with Manager Time as a Public Health contol written procedure and provided form.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Cook wearing gloves cracked half a dozen eggs on grill, then handled cooking utensils and plate to serve order, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of food removed ( salt ) from original container not labeled with name of contents. Employee labelled container.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Food dispensed ( sugar )with a bowl without a handle. Bowl removed
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Cutting board on flip-top make table in kitchen with grooves with black stains.
  Food storage container/container lid cracked or broken.
  Plastic Container with lettuce in reach in cooler has multiple crack in container.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
  Cook on cookline uses spatula while cooking and wipes off spatula on their apron, rather than washing, rinsing and sanitizing.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave has food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Air conditioner handler vent soiled with grease
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Microwave on cookline had grease on door and handle
- Code 25, Single-service items: Single-service articles improperly stored.
  Coffee filters not covered or protected at server station coffee machine. Manager placed filters in bag
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water t bottom of reach in cooler on cookline.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Handwash sink sign missing at missing at cookline handwash sink
- 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.
  Employee jacket and purse hanging on clean ware rack. Manager removed jacket and purse.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 2

Sep42026D60Routine inspection10 violations, 2 high priority Administrative complaint

First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 2 High priority
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Container of cooked sweet potatoes dated 8/28. Employee discarded
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pooled Eggs at 70°F, Cook advised that pooled eggs kept on temperature. Discussed Time as a Public Health contol procedure
  Administrative complaint
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box of nuggets, Chicken, pork on floor of walk-in-cooler.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In-use utensil stored with handle touching food product( cinnamon sugar ). Manager removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee drink in walk-in-cooler above house made ranch sauce
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  cook with no hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Cinnamon sugar container lid cracked
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Air handler cover and walls behind cooking equipment soiled with grease
- Code 25, Single-service items: Single-service articles improperly stored.
  Coffee filters not covered at server station.
- 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.
  Employee jackets and clothing stored on top of soft drink syrup boxes and beer bottles. Manager removed
  Fixed on the spot
Official report, on the Florida DBPR website

Jul162026F41Routine inspection13 violations, 4 high priority Administrative complaint

First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 4 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. On cart inside walk-in cooler: beans (61°F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In pan at cookline: pooled eggs (71°F - Cold Holding). Manager stated the eggs were brought from the walk-in cooler and cracked between 2 and 3 hours prior. The eggs were being held on ice, but the ice has melted. Manager placed the eggs in a larger pan of ice water to rapidly cool the eggs to 41°F.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  On cart inside walk-in cooler: beans (61°F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan. Stop sale issued.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1. One live fly crawling on metal pan in prep area. 2. One live fly flying in kitchen at cookline. 3. One live fly flying in kitchen near back door.
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  On cart inside walk-in cooler: beans (61°F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  One employee at cookline dumped a pan of water into the handwash sink.
Basic7
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  One employee handling food at cookline with watch on wrist.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth stored on rolling cart at cookline. Manager returned the cloth to the sanitizer bucket during this inspection.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nested clear plastic pans on shelf in salad bar prep area.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Concrete outdoor mop sink has been damage, with gaps in the concrete and an exposed drain that does not appear to be draining properly. Establishment does still have another working mop sink.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach in floor at cookline. An employee swept the area during this inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  1. Windowsill in dry storage area soiled with dirt and/or debris. 2. Floor below equipment at cookline soiled with grease. 3. Ceiling tiles throughout kitchen stained.
  Repeat violation
- 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.
  One employee jacket stored on shelf above jars of pickles in dry storage area. An employee removed the jacket from the area during this inspection.
  Fixed on the spotRepeat violation
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.