BBS

Name: BBS
Address: 1019 HENDRICKS AVE, JACKSONVILLE, FL, 32207, US
Rating: 81

1019 HENDRICKS AVE, JACKSONVILLE, FL 32207

License #2612585

81 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BBS in JACKSONVILLE currently holds an InspectFL Health Score of 81 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 October 22, 2025. Across those visits, inspectors documented 38 total violations — 9 critical, 12 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 October 22, 2025 included 4 critical violations, 8 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soft cheese opened on the 15th, employee discarded 1 oz
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar opened a couple of days ago, employee wrote date on
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f sprouts on double pan in prep reach in cooler, explained to employee, he moved it to reach in cooler, 67f butter on table, no time and blank procedure, explained to employee, he wrote time on
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee making sandwiches needs beard guard
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For checking chlorine in bucket
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Container is dirty for clean lids and utensils on shelf by triple sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by stove, employee brought paper towels
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket at cook line, test strip almost black and then turning white, employee diluted it to 100 ppm,
[51-18-6] No copy of latest inspection report available. Manager doesnt have access to to it
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Display cooler at front counter, also drink cooler at server area with half and half, employee placed one in deli case
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dusty above ovens, back cook line, also vents with blackish build up in walk in cooler, brownish build up in hand sink at drink server area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with black build up, employee placed it by triple sink
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For cooks here more than 2 months, John, Raul, Derek,
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water at prep counter, cook line, employee placed it on grill
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance at bar, employee labeled it cleaner
[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 cooks here that dont have certificates, John, Raul, Derek, and 2 new employee Mark and Christian, one month here
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds after grabbing raw fish then put on gloves and scooped cooked fish, explained to him and he washed hands again properly
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee couldnt find quat ones

Administrative complaint recommended
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons for drinks, got gloves
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils, employee placed it on grill side that is on
[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 2 new employees and all others that couldnt find their employee training certificates
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and vents
[25-05-4] Single-service articles improperly stored. Catering trays on storage shelf, top, employee inverted them
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[41-10-4] Toxic substance/chemical improperly stored. By clean glasses at bar, employee moved chemical
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Dessert case and drink cooler with dairy at server area
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-50-4] Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee just dipped glasses in sanitizer at bar, explained to her and she placed them back in
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall by slicer
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat, employee changed solution, 300 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage on shelf above sauces and raw sausage in container on top of cooked chicken, employee rearranged
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter with time on, cook line, has blank procedure, explained to manager
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Working with food
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Soft cheese dated 9/2, employee discarded 1 oz
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in hand sink by prep area back kitchen and ice in hand sink at bar
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8 employees here for more than 2 months, some since last inspection, no certificates found in binder or office
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink by ice bin, employee discarded it

Community reaction

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Community pulse