BB.Q CHICKEN
201 SE 2 AVE STE 101
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/5/2025
High Priority
4
Intermediate
7
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. In kitchen and dry storage area, operator stated air conditioner located in ceiling is being worked on.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by plastic wrap behind front counter. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler on back of cooks line the gasket is torn. Food rack on back wall in walk in cooler the paint is starting chip exposing rust.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Coleslaw in reach in cooler behind front counter the spoon is buried in food. Scoops handle directly in ice in ice bin behind front counter. Employee removed handles out of items. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 74F by rice cooker on cooks line. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter above cooks line. Reach in freezer gasket soiled on cooks line. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water by Three compartment sink, operator placed in cooler. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Handwash sink on cooks line. **Repeat Violation**
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee touched raw chicken then washed hands with no soap then put on clean gloves. Inspector stopped employee and had him wash hands properly.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over onions in walk in cooler, operator moved eggs to the bottom. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cans of butane fuel on shelf above reach in cooler on cooks line, manager moved cans to the bottom. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flows missing at both ends of splitter that was added to Handwash sink behind front counter.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on back of cooks line is stained. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Green bucket inside Handwash sink by Three compartment sink. **Repeat Violation**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days all other employees are newer than 60 days. **Warning**
- 11-26-1:Intermediate - 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At Handwash sink on cooks line, manager replaced soap at sink. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in reach in cooler behind front counter, manager unsure of the date he discarded food. **Corrective Action Taken**
Food safety inspection conducted on 2/5/2025 revealed 19 total violations (4 high priority, 7 intermediate, 8 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/5/2024
High Priority
3
Intermediate
10
Basic
12
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple containers and lids on floor in back storage area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on reach in cooler on cooks line.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items in walk in cooler above eggs to be sold to the public, employees moved to the bottom and labeled. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.
- 08B-38-4:Basic - Food stored on floor. Bags of rice on floor in back storage area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tong in water 76 at server alley, rice scoop in water 83 by rice cooker at front line, spatulas in water 72 on cooks line.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light over flour battering cart on cooks line.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden boards on floor under items in dry storage back area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior soiled located on server line. Hood filters above cooks line. Interior food walk in cooler door.
- 25-05-4:Basic - Single-service articles improperly stored. Multiple packages of Togo boxes on floor behind bar.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Inside the beer walk in cooler next to door.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink on cooks line.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was sweeping floor with broom then moved to cooks line and started cooking chicken no Handwash in between tasks.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee touched raw chicken then touched multiple reach in cooler door handles, inspector had him stop change gloves, wash hands, and clean handles.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken on top of bottled drinks in beer walk in cooler.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Making kimchi in cooler that lasts for 30 days. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line had 2 containers and multiple towels at Handwash sink, employee moved all items.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia .
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working at this time.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Making kimchi in cooler that lasts for 30 days. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw made the previous Saturday, employee labeled 8/31. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle in mop sink area and on wall outside of walk in cooler, employees labeled as windex and bleach spray. **Corrected On-Site**
Food safety inspection conducted on 9/5/2024 revealed 25 total violations (3 high priority, 10 intermediate, 12 basic).