BB.Q CHICKEN

Name: BB.Q CHICKEN
Address: 3805 NORTHDALE BLVD, TAMPA, FL, 33624, US
Rating: 29.3

3805 NORTHDALE BLVD, TAMPA, FL 33624

License #3919072

🍗 Wings/Chicken ℹ️

29.3 Grade F / 100

Failing Health Score

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Latest inspection

June 30, 2026 · 18 findings · 5 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 TAMPA currently holds an InspectFL Health Score of 29.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 30, 2026. Across those visits, inspectors documented 78 total violations — 15 critical, 30 major, 33 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 30, 2026 shows 18 observation rows: 5 critical, 5 major, and 8 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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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.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above food prep area on the reach in cooler , employee moved drink to appropriate location.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed cell phone in food prep area on front counter , employee moved phone off counter.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils used on the hot line wedged between the fryers , employee removed to utensils and had the cleaned and sanitized.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hoods soiled hoods in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler close to fryers had dripping batter on the inside,
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[41-07-4] Container of medicine improperly stored.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook not washing hands before putt on gloves , employee washed hands.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils used for food stored in water at 79f, employee removed and washed the utensils.
[03F-02-5] 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. No time marks for rice and cabbage listed on the time as a public health control , employee placed time stamps on products
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary sanitation in triple sink at 750ppm, manager refilled triple sink now at 200ppm
[31A-09-4] Handwash sink not accessible for employee use at all times.at hot line next to stove top , and next to ice machine in store room , manager moved items to make handwashing sink accessible
[31A-11-4] Handwash sink used for purposes other than handwashing.observed santiser bucket in handwashing sink close to dining room Observed handwashing sink next to ice machine blocked
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.st handwashing sink located by dining room.
[31B-03-4] No soap provided at handwash sink. Behind bar and ice machine, operating placed soap at bath locations.
[22-31-4] Non-pitting surface rust on food-contact equipment. In walk in cooler shelves.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher close to kitchen exit door in the red zone, discussed with operator .

Disposition: Met Inspection Standards
[12B-02-4] 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.
[12B-01-4] Employee eating while preparing food. Employee eating while preparing/cooking food at front line fryers. Discussed with manager.
[08B-49-4] 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] 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] No handwashing sign provided at a hand sink used by food employees. Located at kitchen entrance adjacent to front line fryers.
[10-05-5] 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.
[22-02-4] 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.
[31B-02-4] 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.
[31B-03-4] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[12B-07-4] 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.
[08B-38-4] 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.
[31B-04-4] 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] 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.
[10-05-5] 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.
[08A-05-6] 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.
[11-07-5] 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] 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] 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] 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.
[31B-02-4] 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] No soap provided at handwash sink. Located at bar area. Located at dry storage room adjacent to ice machine.
[41-17-4] 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.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed and posted current license during time of inspection.
[12B-07-4] 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.
[40-06-5] 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.
[08B-38-4] Food stored on floor. Oil stored on floor in dry storage pantry. Operator relocated oil o an approved location during time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled, adjacent to three compartment sink.
[22-45-4] 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.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Located next to front line stove top. Water at 84F.
[01B-02-5] 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
[03A-02-5] 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
[02C-02-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Located at three compartment sink.