BB.Q CHICKEN
3805 NORTHDALE BLVD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 3/31/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/28/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/28/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 11/13/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 11/13/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 7/2/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 7/2/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 4/18/2024
High Priority
2
Intermediate
6
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 4/18/2024 revealed 11 total violations (2 high priority, 6 intermediate, 3 basic).
Inspection on 7/31/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 7/31/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/27/2023
High Priority
3
Intermediate
5
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 7/27/2023 revealed 10 total violations (3 high priority, 5 intermediate, 2 basic).