Billy's Cafe

13752 N US Hwy 441, Lady Lake, FL 32159 · Permanent Food Service · License 7000377

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 15 basic (1 repeat); basic violations cost 12 at most
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Oct22026

Routine inspection

20 violations found

First visitOct 2, 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.
20 violations found:
- 2 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. 1 cracked Egg Operator discarded
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee cracked raw egg and continue cooking and plated food without washing hands.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris
  Can opener and the meat slicer is soiled. The operator cleaned the can opener.
  Fixed on the spot
- Code 27, Water source: Well water testing report/documentation is not available upon request.
  Last report is from July 3, 2025.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Sanitizer bucket in the hand sink at the front counter. The operator over the hand sink.
  Fixed on the spot
Basic15
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Walk in cooler: Pickle bucket stored on the floor.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Hanging on the oven door.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  3 employee not wearing hair restraint.
  Employee with no beard guard/restraint while engaging in food preparation.
  1 employee with no bread guard.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface and soiled.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Bucket in hand sink at the front counter. The operator moved the bucket.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Line cooks area 2 reach coolers are soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  All cook line equipment on the cook line is build up grease and soiled. The white plug in fan across from the dishwasher area is soiled with dust.
  Buildup of food debris/soil residue on equipment door handles.
  Equipment handle are soiled on the cook line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet pans stored on racks next to prep area. The operator rewashed the pans.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Under the hood area behind the equipment build up grease and soiled
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  2 vents on the cook line are soiled.
  Floor soiled/has accumulation of debris.
  The floor around the whole cook line is build up grease and the Walk in cooler floors are solid.
- 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.
  Cell phone on prep area by walk in cooler. The operator moved the cell phone.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  2 tanks not secured. The operator secured the tanks.
  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

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.