Betts Big T

2525 N Young Chiefland, Chiefland, FL 32626 · Permanent Food Service · License 4800530

Official report

out of 100

Grade F

Safety score 25 of 100

Latest visit: Aug 24, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 22 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
6 high priority (1 fixed on the spot), 3 intermediate (1 repeat), 14 basic (2 repeats); basic violations cost 12 at most
-55
Administrative complaint on Aug 24
Counts in full until a follow-up finds the problems fixed
-20
Safety score25

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

Inspection history

1 inspection · 1 visit

Aug242026

Routine inspection

23 violations found

First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
- 6 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Ham sandwiches in reach in cooler in kitchen at 48°F prepared 8/21
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Potato salad prepare on 8/17 in walk-in-cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Ham sandwiches in reach in cooler in kitchen at 48°F prepared 8/21. Reach in cooler Ambient Temperature 42.8°F
- Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
  Cook on line wearing gloves, grabbed t-shirt and wipe face, then handled cooking equipment and serving plates, without removing gloves, washing hands and putting on clean gloves. Cook wearing gloves cracked raw shelled eggs then removed gloves and put on clean gloves without washing hands first. Discussed with Manager.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 10ppm. employee primed dishmachine and machine showed 50ppm CL
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026
  Administrative complaint
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Tea machine has white crust accumulated on tip of liquid discharge spout. Cutting board on flip-top make table with mold like substance on cutting board in kitchen.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels in men's room
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager on duty Food manager certificate expired 3/14/2026
  Repeat violation
Basic14
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Crab legs in walk-in-freezer not covered
  Food stored on floor.
  Box of Grouper and Pork on floor in walk-in-freezer. Box of cooking oil on floor in back kitchen area.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee open drink and yogurt stored on middle shelf above food served to the public in reach in freezer on cook line. Cook removed both items.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Reach in cooler in kitchen gasket torn.
  Food storage container/container lid cracked or broken.
  Cole slaw lid in walk-in-cooler cracked corner missing.
  Cardboard used to line nonfood-contact shelves.
  Cardboard lining shelves in back kitchen area with single service cups. Cardboard lining wall of walk-in-freezer.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in walk-in-freezer by door with cardboard.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Employee cleaned machine
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Kitchen handwash sink faucet has a water leak.
- Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
  Self closing mechanism and exterior men's restroom disconnect
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Gap under south side door to dining area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water in hallway to walk-in-freezer.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Carbon dioxide tanks not adequately secured in kitchen.
  Repeat 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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.