BBQ BILL'S

Name: BBQ BILL'S
Address: 1901 N YOUNG BLVD, CHIEFLAND, FL, 32626, US
Rating: 75.3

1901 N YOUNG BLVD, CHIEFLAND, FL 32626

License #4800212

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BBQ BILL'S in CHIEFLAND currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 23 total violations — 7 critical, 1 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Shelving below grill soiled with grease. 2. Back of equipment at cookline soiled with grease.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf beside ice machine.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. No trash can near either handwash sink at cookline. An employee replaced the trash cans during this inspection.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Melted plastic rolling rack at cookline.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Box containing frozen ham thawing at room temperature at cookline. An employee moved the ham into the walk-in cooler to continue to thaw.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Sliced cheese sitting directly on top of raw shell eggs at the cookline. An employee voluntarily discarded the cheese during this inspection. 2. Raw beef stored on shelf directly above cooked sausage inside reach-in cooler at cookline. An employee moved the cooked sausage to a higher shelf during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee purse and jacket stored beside and on top of single-use lids in server station. 2. Employee jackets stored on canned foods on can rack in back of kitchen. Manager removed all personal items during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (72F - Cold Holding). The cheese is stored at room temperature sitting directly on top of raw shell eggs at the cookline. An employee stated the eggs have been sitting out for approximately 20 minutes and voluntarily discarded the cheese during this inspection.
[36-50-4] Unclean building components, attachments or fixtures. 1. Ceiling at cookline soiled with grease. 2. Ceiling throughout kitchen stained with grease.
[41-07-4] Container of medicine improperly stored. Clear bag containing several bottles of medicine stored on shelf directly beside sweetener packets in server station. Manager removed the medicine from the shelf during this inspection.

Inspection Completed - No Further Action
[24-17-4] Silverware/utensils dried with a towel/cloth. Dishwasher manually drying bowls with cloth towel. Inspector had employee resanitize the bowls during this inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured behind building, near storage area.
[36-50-4] Unclean building components, attachments or fixtures. 1. Ceiling throughout kitchen stained. 2. Cobwebs around perimeter of ceiling in exterior storage room. 3. Floor in exterior storage room soiled with dirt and/or debris. Manager had an employee sweep the area during this inspection. 4. Fan on ceiling in warewash area soiled with dust.
[41-10-4] Toxic substance/chemical improperly stored. Bottle containing dish soap stored directly beside bottle of honey and on shelf above prep table in kitchen near walk-in cooler. Manager removed the dish soap from the shelf during this inspection.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer and vise grips stored on top of cutting board prep table at cookline.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee phone on top of scale on prep table at cookline. 2. Employee phone on shelf directly above prep table near walk-in cooler. 3. Employee purse on shelf above condiments in canned goods storage. Manager removed the purse from the shelf during this inspection. 4. Employee purse stored on top of bacon bits in salad prep area. Manager removed purse from the area during this inspection.
[22-41-4] 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. Dish machine chlorine 0ppm. Employee primed machine, then 50ppm. Inspector instructed employee to resanitize all dishes that have been sanitized in the dish machine today.
[05-08-4] No probe thermometer provided to measure temperature of food products. Manager unable to locate a probe thermometer capable of measuring temperatures below 50F.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground hamburger meat stored on she,f directly above cases of raw shell eggs inside walk-in cooler. Employee moved the raw hamburger meat to the bottom shelf during this inspection.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lids on bins containing dry beans and flour in kitchen near walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Back of equipment at cookline soiled with grease. 2. Plastic cart at cookline soiled with grease.
[33-29-4] Grease receptacle lid open, broken, or missing. Grease receptacle lid left open. Manager closed the lid during this inspection.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline pulled up shorts with both gloved hands, then continued to cook and handle utensils at cookline without first washing hands and changing gloves. Manager had employee wash hands and put on new gloves during this inspection.

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