BBQ BILL'S

Name: BBQ BILL'S
Address: 1901 N YOUNG BLVD, CHIEFLAND, FL, 32626, US
Rating: 41.7

1901 N YOUNG BLVD, CHIEFLAND, FL 32626

License #4800212

🔥 BBQ ℹ️

41.7 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 15 findings · 2 critical

Complaint Full

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Critical

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Minor

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Quick take

BBQ BILL'S in CHIEFLAND currently holds an InspectFL Health Score of 41.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 38 total violations — 8 critical, 3 major, 27 minor.

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Record snapshot

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The latest inspection on October 27, 2026 shows 15 observation rows: 2 critical, 1 major, and 12 minor.

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Inspector notes

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Community reaction

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BBQ BILL'S has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad bar items placed 15 minutes earlier with COLD HOLDING Cottage cheese 56F; broccoli and macaroni salad 56F; macaroni salad 56G. Manager placed all items in walk-in-cooler and cooled down to 40F. Discussed with Manager Time as a Public Health contol written procedure and provided form.
[14-01-5] Bowl or other container with no handle used to dispense food. Food dispensed ( sugar )with a bowl without a handle. Bowl removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[14-38-4] Food storage container/container lid cracked or broken. Plastic Container with lettuce in reach in cooler has multiple crack in container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave on cookline had grease on door and handle
[25-05-4] Single-service articles improperly stored. Coffee filters not covered or protected at server station coffee machine. Manager placed filters in bag
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at missing at cookline handwash sink
[16-29-4] Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Cook on cookline uses spatula while cooking and wipes off spatula on their apron, rather than washing, rinsing and sanitizing.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves cracked half a dozen eggs on grill, then handled cooking utensils and plate to serve order, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air conditioner handler vent soiled with grease
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed ( salt ) from original container not labeled with name of contents. Employee labelled container.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water t bottom of reach in cooler on cookline.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse hanging on clean ware rack. Manager removed jacket and purse.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee handling food at cookline with watch on wrist.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf in salad bar prep area.
[29-08-4] Plumbing system in disrepair. Concrete outdoor mop sink has been damage, with gaps in the concrete and an exposed drain that does not appear to be draining properly. Establishment does still have another working mop sink.
[36-50-4] Unclean building components, attachments or fixtures. 1. Windowsill in dry storage area soiled with dirt and/or debris. 2. Floor below equipment at cookline soiled with grease. 3. Ceiling tiles throughout kitchen stained.
[35A-03-4] Dead roaches on premises. One dead roach in floor at cookline. An employee swept the area during this inspection.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On cart inside walk-in cooler: beans (61F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan at cookline: pooled eggs (71F - Cold Holding). Manager stated the eggs were brought from the walk-in cooler and cracked between 2 and 3 hours prior. The eggs were being held on ice, but the ice has melted. Manager placed the eggs in a larger pan of ice water to rapidly cool the eggs to 41F.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On cart inside walk-in cooler: beans (61F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan. Stop sale issued.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cart inside walk-in cooler: beans (61F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan.
[35A-02-7] Live, small flying insects found. 1. One live fly crawling on metal pan in prep area. 2. One live fly flying in kitchen at cookline. 3. One live fly flying in kitchen near back door.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on rolling cart at cookline. Manager returned the cloth to the sanitizer bucket 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. One employee jacket stored on shelf above jars of pickles in dry storage area. An employee removed the jacket from the area during this inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. One employee at cookline dumped a pan of water into the handwash sink.