BB.Q CHICKEN

Name: BB.Q CHICKEN
Address: 9700 DEER LAKE CT UNIT 2A, JACKSONVILLE, FL, 32246, US
Rating: 36.7

9700 DEER LAKE CT UNIT 2A, JACKSONVILLE, FL 32246

License #2616308

🍗 Wings/Chicken ℹ️

36.7 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 19 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BB.Q CHICKEN in JACKSONVILLE currently holds an InspectFL Health Score of 36.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 84 total violations — 22 critical, 27 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 18, 2026

The latest inspection on October 5, 2026 shows 19 observation rows: 3 critical, 7 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

64%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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BB.Q CHICKEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Gasket pulled out in prep cooler by stove
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Brown build up around nozzles
[25-05-4] Single-service articles improperly stored. To go cups in box on floor, front counter, manager placed them on shelf
[29-09-4] Faucet/handle missing at plumbing fixture. Handle on cold water at hand sink at cook line goes around and no water comes out
[31A-11-4] Handwash sink used for purposes other than handwashing. 2 glasses in hand sink at front counter/bar, employee moved them
[41-10-4] Toxic substance/chemical improperly stored. Quat tablets in bottles on top off to go cups, front counter, employee rearranged
[51-13-4] No Heimlich maneuver/choking sign posted. None, emailed one
[51-18-6] No copy of latest inspection report available. Couldnt find it
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Sugar in containers that has a label with blankets
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink in between raw chicken and scooping cooked beef, explained to her and she washed again in hand sink
[41-17-4] Spray bottle containing toxic substance not labeled. A couple with blue solution at front counter/bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. White build up, cook line area, also by storage area
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back prep area
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers with white powder, employee stated they are flour
[11-27-4] 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. None, emailed one
[11-26-1] 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. For a couple of new employees less than 2 months, emailed agreement
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter/bar, manager placed some
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with white build up by bulk flours at cook line, gasket with blackish build up in reach in cooler at cook line, fan dusty at bar
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in portioned containers on shelf above cheeseballs in upright freezer, employee rearranged

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored above food prep area during preparation
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on shelf above food prep area during preparation
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under cooking equipments on cook line
[08B-38-4] Food stored on floor. Container of prep raw chicken stored on floor in walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer with soiled gasket Exterior of fryer soiled
[16-46-4] Old labels stuck to food containers after cleaning. Old label on clean equipment on clean dry storage rack
[24-17-4] Silverware/utensils dried with a towel/cloth. Employee drying clean plates and silverware with cloth towel and then storing away
[36-05-4] Utility lines preventing proper floor cleaning. Ceiling vent in kitchen with dust build up
[02D-01-5] Working containers of food removed from original container not identified by common name. Container on cook line with white granulated substance. Employee states is seasoning
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching clothing and then returning to prep food without washing hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse and stored equipment away without sanitizing.
[08A-04-5] Raw animal food stored over or with unwashed produce. Prep frozen raw chicken stored over frozen case of vegetable dumplings in reach in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White rice (74F - Cold Holding), three individual plastic wrapped stored sitting on shelf in kitchen and place there from reach in cooler around 2 hrs ago as per employee to be used later when order is placed. Discussed placing items on Time.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer at non-chemical side of splitter at mop sink
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in three compartment sink area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no quaternary test strips to test solution that is in use
[53A-05-6] 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/ Observed 5 food handler employees preparing food with no certified food manager present
[53B-01-5] 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. Operator has 11 food handler employees and all have photo copies of 3rd party training certificates that are not original. Person in charge unable to locate any originals
[11-26-1] 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. Operator has 2 new employees with no proof of form

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above prep table on cook line. Employee removed
[36-73-4] Floor soiled/has accumulation of debris. Floor under cooking equipment soiled on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil spoon stored in 77F standing water at front counter. Employee discarded water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease build up
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean equipment on dry storage shelf
[41-07-4] Container of medicine improperly stored. Employee medicine stored above prep table on cook line. Employee removed
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried wings (79-80F - Hot Holding); fried wings (119-137F - Hot Holding), stored sitting in fry basket for approximately 2 hrs as per employee. Manager stated items is in Time and showed time mark but no paperwork. Complete TPHC during inspection
[41-10-4] Toxic substance/chemical improperly stored. WD chemical spray and can of butane chemical spray stored above prep table on cook line. Employee removed
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Kimchi fried rice on menu is served with fried egg under cooked on menu. Menu had consumer advisory but no marking to indicate this menu item is under consumer advisory. Employee marking asterisks next to each paper menu items. Observed on line menu is missing both the consumer advisory and no asterisks next to the menu items as well. Manager will have company to fix it on line
[53A-05-6] 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/ Observed 4 food handler employees working and no certified manager present. Certified Manager arrived during inspection
[53B-01-5] 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. Operator has 5 food handler employees hired over 60 days with no proof of training
[11-26-1] 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. Multiple employees hired with no proof of form

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Old 2024 license displayed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored over prep table in back kitchen area. Employee removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse stored on prep table on cook line next to food prep. Employee removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee at front counter preparing food with no hair restraint. Employee put on hat
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at front counter stored in 76F standing water. Employee discarded
[35B-02-4] Insect control device installed over food preparation area. Bug zapper installed over prep table in back kitchen area. Employee removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line make table reach in cooler gasket soiled. Hood filters with grease build up. Exterior fryer soiled with grease build up
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet leaking at hand wash sink on cook line
[41-07-4] Container of medicine improperly stored. Employee medicine stored above prep table next to food in back kitchen. Employee discarded
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at front counter area touching shirt and hat and then preparing food without washing hands
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from cup on front counter area and then preparing and handling customer plated food without washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 total live flying insects in establishment in following areas: 1 live flying insects at front counter area 1 live flying insects at three compartment sink area 3 live flying insects at mop sink area
[08A-04-5] Raw animal food stored over or with unwashed produce. Cases of raw shell eggs stored over case of unwashed produce in walk in cooler. Employee properly stored
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken during prep and then handling film wrap and scissors to cut film wrap and place both items away on shelf next to clean equipment and then handling clean equipment without washing hands. Person in charge review with employee
[41-10-4] Toxic substance/chemical improperly stored. Butane can with chemical stored on front cook line prep table above food and next to soda cans in storage area. Employee removing
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer at mop sink at non-chemical side of splitter
[11-27-4] 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Operator has no certified food manager and no other certified food manager employed at this establishment
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Kimchi fried rice on menu is served with fried egg under cooked on menu. Menu had consumer advisory but no marking to indicate this menu item is under consumer advisory
[53A-05-6] 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/ Observed 4 food handler employees working and preparing food and no certified manager present
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line. Employee provided paper towel
[53B-02-5] 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. Operator has several food handler employees hired over 60 days with no proof of training
[11-26-1] 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. Operator has several food handler employees hired with no proof of form