BBQ BILL'S

Name: BBQ BILL'S
Address: 1901 N YOUNG BLVD, CHIEFLAND, FL, 32626, US
Rating: 77

1901 N YOUNG BLVD, CHIEFLAND, FL 32626

License #4800212

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77 Grade C / 100

Mixed Health Record

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Latest inspection

July 16, 2026 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BBQ BILL'S in CHIEFLAND currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 16, 2026. Across those visits, inspectors documented 13 total violations — 4 critical, 2 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on July 16, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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DBPR

*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

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on rolling cart at cookline. Manager returned the cloth to the sanitizer bucket during this inspection.
[29-08-4] Plumbing system in disrepair. Concrete outdoor mop sink has been damage, with gaps in the concrete and an exposed drain that does not appear to be draining properly. Establishment does still have another working mop sink.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee handling food at cookline with watch on wrist.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf in salad bar prep area.
[36-50-4] Unclean building components, attachments or fixtures. 1. Windowsill in dry storage area soiled with dirt and/or debris. 2. Floor below equipment at cookline soiled with grease. 3. Ceiling tiles throughout kitchen stained.
[35A-03-4] Dead roaches on premises. One dead roach in floor at cookline. An employee swept the area during this inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cart inside walk-in cooler: beans (61F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. One employee jacket stored on shelf above jars of pickles in dry storage area. An employee removed the jacket from the area during this inspection.
[35A-02-7] Live, small flying insects found. 1. One live fly crawling on metal pan in prep area. 2. One live fly flying in kitchen at cookline. 3. One live fly flying in kitchen near back door.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On cart inside walk-in cooler: beans (61F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan at cookline: pooled eggs (71F - Cold Holding). Manager stated the eggs were brought from the walk-in cooler and cracked between 2 and 3 hours prior. The eggs were being held on ice, but the ice has melted. Manager placed the eggs in a larger pan of ice water to rapidly cool the eggs to 41F.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On cart inside walk-in cooler: beans (61F - Cooling overnight). Manager stated the beans were cooked the previous day and placed into the walk-in cooler to cool. The beans are cooling in a deep covered metal pan.
[31A-11-4] Handwash sink used for purposes other than handwashing. One employee at cookline dumped a pan of water into the handwash sink.

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