DirtyFLRestaurant Inspection Data

BILLY'S CAFE

BILLY'S CAFE has 6 health inspections on file for its TAVARES location, with an overall rating of 1.2/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

1601 S DUNCAN DR

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13481683

Met Inspection Standards

3 high, 5 int, 14 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dry storage. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter. Operator removed. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One cook at cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in dry storage area. Floor at cook line soiled. Floor under dish washer soiled. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the end of cook line. Repeat Violation
  • 36-62-4:Basic - Light not functioning. One bulb at cook line.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Exterior equipment at cook line. Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Cold water knob does not turn.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. One step mop in bucket.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Baking soda. Operator labelled. ** Sugar and flour Corrected On-Site** Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, wipe fingers on rag and touched clean plates. Spoke with operator **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator moved to freezer for quick cooling. Butter (50F - Cold Holding) Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Pain reliever on prep table. Operator removed. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Long white cutting board on prep table... Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. One new employee. Emailed Food employee reporting agreement form to operator.
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle with yellow and clear liquid at cook line.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with yellow and clear liquid at cook line.

8/4/2025· 7mo ago

Visit ID: 10896425

Met Inspection Standards

3 high, 1 int, 8 basic

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile in dish area Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board at cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on table next to steam table. Operator removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at the end of cook line soiled Floor in the corner of ice machine soiled.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior at cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4;hours. Moved to freezer for quick cooling. Pancake mix (45F - Cold Holding) Hash Browns (51F - Cold Holding) **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator added time mark. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lysol spray on counter next to salt and corn starch. Operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table soiled. Reach in cooler interior at cook line.

4/2/2025· 11mo ago

Visit ID: 10720272

Met Inspection Standards

3 high, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. - dishwasher area. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored with food items on front line. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone, personal items stored at expo. - pursesstoed whit food in dry storage Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. - under ice machine - under cooking equipment on cooks line. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available. Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -silverware stored at service area. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cooking equipment on cooks line. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 41-07-4:High Priority - Container of medicine improperly stored. - employee medicine stored at expo. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - operator placed correct time on raw shell eggs Corrected On-Site Repeat Violation

11/14/2024· 1y 3mo ago

Visit ID: 8737661

Met Inspection Standards

2 high, 1 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. - cooks line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored next to condiments on front line. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under ice machine - under all cooking equipment on cooks line. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of reach in cooler on cooks line. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind all cooking equipment on cooks line. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored above raw ground beef patties on cooks line. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - raw shell eggs operator placed correct time .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line Repeat Violation

2/14/2024· 2y ago

Visit ID: 8440707

Met Inspection Standards

3 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored on expo. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - floor under cooking equipment in kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Splash board at burner stove.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment on cooks line. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener (COS) - electric slicer (COS) White cutting board on cooks line. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand sink next to 3 compartment sink blocked with pans Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink Corrected On-Site

7/10/2023· 2y 8mo ago

Visit ID: 8358790

Met Inspection Standards

1 high, 2 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On cooks line.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at expo.
  • 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 purse stored with Togo cup at front counter.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees on cooks line.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit on cooks line. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment on cooks line. Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink located outside of backdoor. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting boards on cooks line.
  • 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. 4 employees