BILLY JOE'S THE CONCH QUEEN LLC

Name: BILLY JOE'S THE CONCH QUEEN LLC
Address: 3936 PEMBROKE RD, PEMBROKE PARK, FL, 33021, US
Rating: 35.7

3936 PEMBROKE RD, PEMBROKE PARK, FL 33021

License #1622129

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

35.7 Grade F / 100

Failing Health Score

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Quick take

BILLY JOE'S THE CONCH QUEEN LLC in PEMBROKE PARK currently holds an InspectFL Health Score of 35.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 29 total violations — 13 critical, 6 major, 10 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.

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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.

Call Back - Admin. complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on not in use fliptop unit in front corner of kitchen heavily discolored.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on A/C vents at back of kitchen.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bagged frozen conch thawing in standing water at triple sink. Employee moved conch under running water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Employee replaced.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall area to left of True reach in cooler soiled.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen True reach in cooler, cole slaw (51F - Cooling); potato salad (54F - Cooling). Per manager both prepared on 3-31 and in unit overnight.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose at triple sink missing vacuum breaker.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1) In kitchen True reach in cooler, cole slaw (51F - Cooling); potato salad (54F - Cooling). Per manager both prepared on 3-31 and in unit overnight. See stop sale. 2) In kitchen True reach in cooler, guava butter 61F at 3:15pm (ambient cooling from approximately 11:30am) to 61F at 3:55pm. Manager moved butter to chest freezer to rapid chill.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and immediately putting up pans for use without conducting a sanitizing step. Manager set up sanitizer sink to proper 100ppm chlorine and sanitized pans.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On stovetop in kitchen, curry chicken (118F - Hot Holding); brown stew chicken (99F - Hot Holding). Per manager both prepared at approximately 11:45-12:00pm. Manager returned both onto fire to reheat above 165F to hold at 135F. 2) On prep table in kitchen, under no temperature control, mac and cheese (70F - Hot Holding); meatloaf (91F - Hot Holding). Per manager both prepared at approximately 11:30-11:45am. Advised manager to reheat both to above 165F and either properly cool for cold holding or properly hot hold.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler, cartons of raw shell eggs on shelves above cooked foods and condiments. Employee moved eggs to bottom of cooler to properly separate.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food items.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Low hot water pressure at kitchen hand sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after washing dishes and then assisted with food preparation without first washing hands. Reviewed proper procedures and employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and immediately putting utensils away without conducting a sanitizing step. Employee set up sanitizer sink to properly wash hands 100ppm chlorine and brought utensils back to sanitize.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles soiled in kitchen area.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees knew less than 60 days. No signed reporting agreements available. Bulletin printed, read, and signed during inspection.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. True reach in cooler broken, all foods at proper temperature.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose at triple sink missing vacuum breaker.

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