BILLY JOE'S THE CONCH QUEEN LLC
3936 Pembroke Road
Florida, 33021
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/12/2025
High Priority
3
Intermediate
3
Basic
5
Total
11
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler to
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under triple sink not set
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 84F, operator moved to ware washing area and discarded water **Corrected On-Site**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with no sanitize step. Triple sink not set up. Instructed employee on proper set up of triple sink. Set up triple sink at 100ppm chlorine and employee sanitized wares **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top shelf above multiple ready to eat foods in reach in cooler. Operator reorganized **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (68F); cooked beef (69F) being held at room temperature for 1.5 hours, operator moved to reach in cooler **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed a kitchen hand wash sink. Operator provided **Corrected On-Site**
- 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. Not provided for new employees. Provided to operator
Food safety inspection conducted on 2/12/2025 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 7/23/2024
High Priority
4
Intermediate
0
Basic
5
Total
9
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of spice containers r kitchen prep table. Employee removed phone. **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepared food dishes. Employee removed watch. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Container of fryer oil on floor by cook line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle on top shelf in True reach in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers in kitchen storage missing labels.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading less than 50ppm chlorine. Manager added bleach to correct to 100ppm. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In True reach in cooler, cut head of cabbage in standard printed to go bag. Employee moved cabbage to zip top bags. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen stovetop, curry chicken (118F - Hot Holding); brown gravy (97F - Hot Holding). Per employee both items prepared approximately 1.5-2 hrs ago. Employee returned both to heat to reheat above 165F for proper hot holding. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Manager remade to proper 100ppm. **Corrected On-Site**
Food safety inspection conducted on 7/23/2024 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).