Billy's Pub Too
734 NE 125 St, North Miami, FL 33161 · Permanent Food Service · License 2311568
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 intermediate (1 repeat), 13 basic (4 repeats); basic violations cost 12 at most-19
- Safety score81
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 visitOct 8, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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.
Cooked macaroni held for more 24/hrs without date marked inside walk in cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun soiled.
Basic13
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Chest freezer lid rusted.
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris ins the oven.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine soiled.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Soda gun holster soiled.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed plastics container inside the electrical room/ mop room.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Hole on floor inside the walk in cooler.
Floor area(s) covered with standing water.
Standing water under the cousin bar area. Standing water by mop sink.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
A/C vents soiled.
Floor soiled/has accumulation of debris.
Grease under cooking equipments.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.