BBQ BILL'S

Name: BBQ BILL'S
Address: 1901 N YOUNG BLVD, CHIEFLAND, FL, 32626, US
Rating: 83.1

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

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BBQ BILL'S in CHIEFLAND currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 27 total violations — 8 critical, 1 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 4, 2026 shows 11 observation rows: 3 critical, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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

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

Disposition: Administrative complaint recommended
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Melted plastic rolling rack at cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Shelving below grill soiled with grease. 2. Back of equipment at cookline soiled with grease.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf beside ice machine.
[36-50-4] Unclean building components, attachments or fixtures. 1. Ceiling at cookline soiled with grease. 2. Ceiling throughout kitchen stained with grease.
[41-07-4] Container of medicine improperly stored. Clear bag containing several bottles of medicine stored on shelf directly beside sweetener packets in server station. Manager removed the medicine from the shelf during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Sliced cheese sitting directly on top of raw shell eggs at the cookline. An employee voluntarily discarded the cheese during this inspection. 2. Raw beef stored on shelf directly above cooked sausage inside reach-in cooler at cookline. An employee moved the cooked sausage to a higher shelf during this inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Box containing frozen ham thawing at room temperature at cookline. An employee moved the ham into the walk-in cooler to continue to thaw.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. No trash can near either handwash sink at cookline. An employee replaced the trash cans during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (72F - Cold Holding). The cheese is stored at room temperature sitting directly on top of raw shell eggs at the cookline. An employee stated the eggs have been sitting out for approximately 20 minutes and voluntarily discarded the cheese during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee purse and jacket stored beside and on top of single-use lids in server station. 2. Employee jackets stored on canned foods on can rack in back of kitchen. Manager removed all personal items during this inspection.
[14-38-4] Food storage container/container lid cracked or broken. Lids on bean and sugar bins cracked.

Disposition: Inspection Completed - No Further Action
[33-29-4] Grease receptacle lid open, broken, or missing. Grease receptacle lid left open. Manager closed the lid during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Bottle containing dish soap stored directly beside bottle of honey and on shelf above prep table in kitchen near walk-in cooler. Manager removed the dish soap from the shelf during this inspection.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer and vise grips stored on top of cutting board prep table at cookline.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured behind building, near storage area.
[22-41-4] 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. Dish machine chlorine 0ppm. Employee primed machine, then 50ppm. Inspector instructed employee to resanitize all dishes that have been sanitized in the dish machine today.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Back of equipment at cookline soiled with grease. 2. Plastic cart at cookline soiled with grease.
[36-50-4] Unclean building components, attachments or fixtures. 1. Ceiling throughout kitchen stained. 2. Cobwebs around perimeter of ceiling in exterior storage room. 3. Floor in exterior storage room soiled with dirt and/or debris. Manager had an employee sweep the area during this inspection. 4. Fan on ceiling in warewash area soiled with dust.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee phone on top of scale on prep table at cookline. 2. Employee phone on shelf directly above prep table near walk-in cooler. 3. Employee purse on shelf above condiments in canned goods storage. Manager removed the purse from the shelf during this inspection. 4. Employee purse stored on top of bacon bits in salad prep area. Manager removed purse from the area during this inspection.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lids on bins containing dry beans and flour in kitchen near walk-in cooler.
[24-17-4] Silverware/utensils dried with a towel/cloth. Dishwasher manually drying bowls with cloth towel. Inspector had employee resanitize the bowls during this inspection.
[05-08-4] No probe thermometer provided to measure temperature of food products. Manager unable to locate a probe thermometer capable of measuring temperatures below 50F.
[12A-28-4] 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. Employee at cookline pulled up shorts with both gloved hands, then continued to cook and handle utensils at cookline without first washing hands and changing gloves. Manager had employee wash hands and put on new gloves during this inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground hamburger meat stored on she,f directly above cases of raw shell eggs inside walk-in cooler. Employee moved the raw hamburger meat to the bottom shelf during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter near ice machine in server station.
[33-16-4] Open dumpster lid. Dumpster lid left open. Manager closed the lid during this inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline pulled up shorts with bare hands, then put on gloves without first washing hands. Manager had employee wash hands and put on new gloves before continuing to work at cookline.

Community reaction

What do locals think?

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Community pulse

Would you eat here?

BBQ BILL'S has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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BBQ BILL'S

Mixed Health Record

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar BBQ in CHIEFLAND

SMOKIN' ACES REAL PIT BBQ

Other options in CHIEFLAND

CITY CORNER

THE FRYING DUTCHMAN

A TASTE OF LOVE MOBILE KITCHEN & CATERING

RALPHS MOBILE CHIEFLAND FL

BAD TO THE BONE BBQ & DELI

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