BETTS BIG T

Name: BETTS BIG T
Address: 2525 N Young CHIEFLAND, CHIEFLAND, FL, 32626, US
Rating: 72.1

2525 N Young CHIEFLAND, CHIEFLAND, FL 32626

License #4800530

72.1 Grade C / 100

Mixed Health Record

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Quick take

BETTS BIG T in CHIEFLAND currently holds an InspectFL Health Score of 72.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 43 total violations — 8 critical, 8 major, 27 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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 9, 2025

The latest inspection on April 21, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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: Inspection Completed - No Further Action
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. 1. Hot and cold water turned off at handwash sunk in warewash area. 2. No cold water at handwash sink in prep area of kitchen.
[33-29-4] Dumpster and/or grease receptacle lid open, broken, or missing. Lids of both the dumpster and grease receptacle left open.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Gap at top of door when closed in back of kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food and/or each other. 1. Pan containing raw steaks stored on shelf above open pan containing fully-cooked ham inside reach-in cooler at cookline. 2. Pan containing raw chicken stored on shelf above open pan containing raw fish inside reach-in cooler at cookline. An employee rearranged the shelves during this inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager certificate expired on 03/14/2026.
[29-08-4] Plumbing system in disrepair. Crack in basin of handwash sink in warewash area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1. One co2 tank not secured near fountain sodas in kitchen. 2. One co2 tank not secured outside behind porch area.
[36-51-4] Building components, attachments or fixtures in poor repair. 1. Screen torn on back porch connected to kitchen. 2. Several gaps in ceiling tiles near walk-in cooler.
[25-05-4] Single-service articles improperly stored. Several boxes containing single-use containers stored directly on floor in rear storage room.
[33-31-5] Unnecessary items/unused equipment on the premises. Discarded tables and sink outside near dumpster.
[36-50-4] Unclean building components, attachments or fixtures. Wall in front of kitchen soiled with dust.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top exterior of ice machine soiled with mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of metal bowls not inverted on top shelf of rack in corner of kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink near prep area or handwash sink near rear three-compartment sink. Manager replenished towels during this inspection.
[33-16-4] Open dumpster lid. Lid of dumpster left open behind building.
[36-51-4] Building components, attachments or fixtures in poor repair. 1. Cracked floor tiles throughout kitchen and storage areas. 2. Missing and/or damaged ceiling tiles throughout storage areas
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 8 co2 tanks not secured on backside of building.
[35A-03-4] Dead roaches on premises. Four dead roaches on floor in rear kitchen/storage area. Employee swept the area during this inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at green hose connection on back of building, near back door of kitchen. 2. Backflow prevention device missing at spigot on back corner of building.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table at cookline beside cutting board.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On shelf inside walk-in cooler: hamburger meat (46F - Cold Holding); hamburger meat (47F - Cold Holding); hamburger meat (51F - Cold Holding). Employee stated the hamburger meat was placed into the three-compartment sink the previous day and left to thaw overnight, then placed into the walk-in cooler this morning. Stop sales issued.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine visibly soiled with mold-like substance. Employee moved the ice scoop to the warewash area during this inspection.
[14-38-4] Food storage container/container lid cracked or broken. Two plastic pans with chipped corners on shelf in kitchen.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 9 Florida Restaurant and Lodging Association expired in 2024 and 08/2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and interior of ice machine door soiled with mold-like substance.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed wood on door frame and wall near storage area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table beside mixer at kitchen entrance.
[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. Pan of fully-cooked sausage held at cookline at room temperature without time marks. Manager stated it was held using Time as a Public Health Control since 8am and added the proper time marks to the white board during this inspection.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap below door leading to outside in rear kitchen/storage area. Dead roaches and live flies present in this area.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease on ground around grease receptacle.
[36-50-4] Unclean building components, attachments or fixtures. 1. Wall and ceiling near cookline soiled with dust. 2. Floor under equipment along wall in rear kitchen soiled with dirt and/or debris. 3. Floor in unused coolers in rear storage area soiled with dirt and/or debris.
[33-31-5] Unnecessary items/unused equipment on the premises. Accumulation of unused equipment and/or furniture surrounding backside of building.
[35A-02-7] Live, small flying insects found 1. One fly flying in kitchen at cookline. 2. Two flies flying at far end of kitchen, near handwash sink. 3. Three flies crawling on box of unwashed sweet potatoes in rear kitchen/storage area. 4. 18 flies crawling on exterior of large sugar bin in rear kitchen/storage area. 5. Four flies flying around drain pipe below three-compartment sink in rear storage area.
[32-22-4] Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Door to exterior mens restroom not self closing, mechanism broken or disconnected.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: hamburger meat (46F - Cold Holding); hamburger meat (47F - Cold Holding); hamburger meat (51F - Cold Holding). Employee stated the hamburger meat was placed into the three-compartment sink the previous day and left to thaw overnight, then placed into the walk-in cooler this morning.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025. Establishment is open and serving customers during this inspection.
[33-19-4] Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpster.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in warewash area nonfunctional.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on shelves, door, and floor inside walk-in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: hamburger meat (46F - Cold Holding); hamburger meat (47F - Cold Holding); hamburger meat (51F - Cold Holding). Employee stated the hamburger meat was placed into the three-compartment sink the previous day and left to thaw overnight, then placed into the walk-in cooler this morning. Stop sales issued.

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