BILLY'S CAFE

Name: BILLY'S CAFE
Address: 13752 N US HWY 441, LADY LAKE, FL, 32159-8980, US
Rating: 44.1

13752 N US HWY 441, LADY LAKE, FL 32159-8980

License #7000377

☕ Café/Breakfast ℹ️

44.1 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 20 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BILLY'S CAFE in LADY LAKE currently holds an InspectFL Health Score of 44.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 16 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 30, 2025

The latest inspection on October 2, 2026 shows 20 observation rows: 2 critical, 3 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

BILLY'S CAFE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on the oven door.
[12A-12-4] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 3 employee not wearing hair restraint.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface and soiled.
[22-02-4] Food-contact surface soiled with food debris Can opener and the meat slicer is soiled. The operator cleaned the can opener.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket in the hand sink at the front counter. The operator over the hand sink.
[08B-38-4] Food stored on floor. Walk in cooler: Pickle bucket stored on the floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Line cooks area 2 reach coolers are soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2 vents on the cook line are soiled.
[36-73-4] 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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks not secured. The operator secured the tanks.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment handle are soiled on the cook line.
[23-03-4] 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.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked Egg Operator discarded
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under the hood area behind the equipment build up grease and soiled
[27-02-4] Well water testing report/documentation is not available upon request. Last report is from July 3, 2025.
[40-06-5] 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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. 1 employee with no bread guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet pans stored on racks next to prep area. The operator rewashed the pans.
[21-44-1] 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.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer in prep area
[35A-03-4] Dead roaches on premises. 1 dead roach on floor under soda rack. Operator removed roach and sanitized area.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Employee in cook line area preparing food
[36-73-4] Floor soiled/has accumulation of debris. Floors heavily soiled in cook line area behind equipment and in prep area Ceiling vents soiled in prep area
[08B-38-4] Food stored on floor. Pickle buckets in walk in cooler. Employee moved to shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line area Interior of microwave on cook line has accumulation of black substance/grease/food debris.
[25-32-4] Reuse of single-service or single-use articles. Cans reused for margarine in prep area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and cucumbers over feta cheese in walk in cooler. Operator corrected shelves.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added chlorine sanitizer recheck 100ppm
[41-07-4] Container of medicine improperly stored. Cough drops on microwave in cook line area. Operator discarded.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, touched clean equipment without hand wash. Operator had employee wash hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and glasses, touched clean equipment without hand wash. Discussed with employee who washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (64F - Cold Holding) butter cups (72F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sour cream (44F - Cold Holding); cottage cheese (44F - Cold Holding) operator states temperatures were taken at 9am all items were below 41F. Operator moved items to reach in freezer to rapidly chill. Recheck cottage cheese 41F; sour cream 42F Chicken on counter in cook line area (64F - Cold Holding) Bucket at front counter butter cups (72F - Cold Holding) See stop sale
[07-08-5] Time/temperature control for safety food re-served to customers. Observed employee clean off table with container of butter cups left from previous customer left on table. Employee sat new customers at the table without removing butter cups. Operator removed butter from table.
[29-42-4] Vacuum breaker missing at mop sink faucet.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Probe thermometer 40F
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in cook line area storing soiled dishes. Operator removed.
[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. Heidi, hired approximately 30 days ago. Employee read and signed agreement.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedure not filled out completely
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sharon Zach Morgan
[27-02-4] Well water testing report/documentation is not available upon request.