Bubbaque's #6001

1306 N Young Blvd, Chiefland, FL 32626 · Permanent Food Service · License 4800597

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
4 high priority (1 fixed on the spot), 1 intermediate, 2 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

7 violations found

First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 4 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In reach in cooler under oven COLD HOLDING Wings 48°F; Sausage 58°F. Wings and sausage had been in reach in cooler drawer over night.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler under oven COLD HOLDING Wings 48°F; Sausage 58°F. Wnigs and sausage had been in reach in cooler drawer over night.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Hot box on cookline HOT HOLDING ribs 128°F, Ribs had been in hot box overnight.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength.
  Do not use equipment not properly sanitized. Sanitizer bucket at 0ppm CL. Employee added ore chlorine and brought level up to 50ppm CL
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer on reach in cooler under oven stated 36°F and items were at 48°F plus
Basic2
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed produce in shipping box ( tomatoe ) stored over ready-to-eat food ( Cole slaw ) in walk in cooler. Manager placed tomatoe on bottom shelf
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Single service trays at server station not inverted or protected. Manager inverted trays.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.