DirtyFLRestaurant Inspection Data

BB.Q CHICKEN

BB.Q CHICKEN in TAMPA has 9 health inspections on record with an overall food safety rating of 1.9/5. Food safety practices have remained consistent.

3805 NORTHDALE BLVD

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13541622

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee open drink and bowls of French fries on clean prep table adjacent to front line fryers. Open container of water stored on shelf over Reach in cooler, adjacent to front line fryers. Employee relocated food to an approved location during time of inspection. Corrected On-Site
  • 12B-01-4:Basic - Employee eating while preparing food. Employee eating while preparing/cooking food at front line fryers. Discussed with manager.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle and sushi inside Walk in cooler not identified or segregated.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone stored on prep table shelf over service window in kitchen area. Employee backpack and hat stored on shelf over pans and bagged sauces adjacent to Walk in cooler. Personal cellphone and speakers on prep table adjacent to front line fryers.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located at kitchen entrance adjacent to front line fryers. Repeat Violation
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Front line utensils stored in crock pot at 121F at 12:09pm. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled, located on dry storage shelf over three compartment sink. Inside nozzle of soda gun soiled at bar area. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at kitchen entrance adjacent to front line fryers. Located next to ice machine at bar area. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located at front line adjacent to burners. Located at kitchen entrance adjacent to front line fryers. Located next to ice machine at bar area. Located at bar area. Repeat Violation
  • 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. Cooked white rice and cooked chicken inside Walk in cooler not dated.

Inspection Date: 9/24/2025

Inspection #: Visit ID: 10919683

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container of water stored in kitchen prep table next to service window. Employee placed water into a container with lid and relocated to an approved location during time of inspection. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bucket of soy sauce on floor adjacent to front register and kitchen entrance. Case of canned corn stored on floor in fry storage area. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front line and at three compartment sink. Missing at bar area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bag of raw chicken thawing inside a hotel pan filled with water. Discussed with employee. Employee relocated raw chicken to three compartment sink and thawed under cold running water during time of inspection. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in crock pot at 100F at front register. Utensils stored in 78F water at front line cook. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken gizzard stored over frozen potato, sweet potato fries, ice cream, dumplings, crab Rangoon, and egg rolls in Reach in freezer, located at dish pit. Employee relocated all raw chicken to an approved location during time of inspection. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sofa gun nozzle soiled, located at bar area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at front line used for storing pans. Employee handwash sink at three compartment sink used for thawing raw chicken gizzards. Employee removed all items during time of inspection. Employee dumping ice into Employee handwash sink at soda service station. Corrected On-Site Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at Employee handwash sink at drinks service station. Located at bar area. Located at dry storage room adjacent to ice machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located at bar area. Located at dry storage room adjacent to ice machine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 1 unlabeled chemical spray bottle located on Reach in cooler behind front register. Manager added label during time of inspection. Corrected On-Site Repeat Violation

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10809001

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled, adjacent to three compartment sink. Warning - From follow-up inspection 2025-03-31: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Located at three compartment sink. Warning - From follow-up inspection 2025-03-31: **Time Extended**

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10719126

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted current license during time of inspection. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open containers stored on shelf over Reach in cooler on front line cook. Employee relocated drinks during time of inspection. Discussed with operator. Employee personal drink on prep table adjacent to three compartment sink. **Corrective Action Taken** Warning
  • 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 vape pen and cellphone on prep table adjacent to three compartment sink. Warning
  • 08B-38-4:Basic - Food stored on floor. Oil stored on floor in dry storage pantry. Operator relocated oil o an approved location during time of inspection. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled, adjacent to three compartment sink. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee wash equipment at three compartment sink but not sanitize. Discussed with employee and operator. Employee rewashed and sanitized equipment. **Corrective Action Taken** Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Located next to front line stove top. Water at 84F. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked egg 51F at 2:15pm taken out from Walk in cooler at 11:20am; retempt to 55F at 2:51pm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked egg 51F, raw beef 46F, shredded cheese 51F, corn in heavy cream 48F, hot dog 47F 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. Cooked chicken not date marked in Walk in cooler. Employee added date during time of inspection. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Located at three compartment sink. Warning

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8722154

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Soiled with old food debris Warning
  • 29-18-4:Basic - Drain cover(s) missing. At mop sink Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 5 containers of oil stored on floor in dry storage area Employee placed on shelf Corrected On-Site Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensils stored in water temped at 78F next to grill top Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand sink on cook line Employee labeled Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm Employee primed dish machine and retested at 0ppm Employee set up 3-compartment sink and tested at 200ppm Quat Manager was advised not to use dish machine for sanitization until dish machine is repaired **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal pan stored on hand sink Employee removed Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with pink sanitizer not labeled on service line Warning

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8656598

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and bar area Warning - From follow-up inspection 2024-07-02: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-07-02: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2024-07-02: Current shift lead on duty Mai Nguyen does not have any certified food manager training. Currently there are 4 and 2 servers working at time of callback. Admin Complaint
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-07-02: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Sinks at bar and room behind bar Warning - From follow-up inspection 2024-07-02: **Time Extended**

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8344372

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and bar area Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 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 not working changed task and did not wash hands. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over bottled water, operator moved them Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Behind bar operator moved obstruction Corrected On-Site Warning
  • 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/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar and back room behind bar Warning
  • 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. 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. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sinks at bar and room behind bar Warning

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8456726

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food preparation - From follow-up inspection 2023-07-31: Observed on prep table. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 60 f no temperatures taken food held over 4 hours Reach in cooler under stove top.Stop sale : Cook sausage 55 f 1 lbs 52 f cook beef 53f 2 lbs cook chicken 60 f 2lbs cook kimchi 2lbs 55 f Raw chicken between 45f - 53 f in reach in cooler unit. Employee moved to freezer - From follow-up inspection 2023-07-31: Cold holding reach in cooler under cooks line. Cheese 43 f raw chicken 43 f cook chicken 43 f raw chicken 43 f Cold holding Raw chicken 45 f discussed with operator to move in walk in cooler. **Time Extended** **Corrective Action Taken**

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8447559

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food preparation
  • 12B-01-4:Basic - Employee eating while preparing food. Discussed with employees not to eat on the cooks line.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed with management the importance of washing hands and changing gloves.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale cut cabbage 71 f sitting on counter over 4 hours. Ambient temperature 60 f no temperatures taken food held over 4 hours Reach in cooler under stove top.Stop sale : Cook sausage 55 f 1 lbs 52 f cook beef 53f 2 lbs cook chicken 60 f 2lbs cook kimchi 2lbs 55 f
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 60 f no temperatures taken food held over 4 hours Reach in cooler under stove top.Stop sale : Cook sausage 55 f 1 lbs 52 f cook beef 53f 2 lbs cook chicken 60 f 2lbs cook kimchi 2lbs 55 f Raw chicken between 45f - 53 f in reach in cooler unit. Employee moved to freezer
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan with water stored in hand washing sink. Washing dishes in the hand washing sink.
  • 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/ 4 employees on duty
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
  • 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. Printed for operator.