BBQ Bill's
Last inspected: Mar 4, 2026
43
Score
The health department has logged 11 inspections at BBQ Bill's, the earliest from 2022. BBQ Bill's was last inspected on Mar 4, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 12 violations each.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Chiefland average 72, so BBQ Bill's trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
3
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf beside ice machine. **Repeat Violation**
24-08-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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. **Corrected On-Site**
06-01-5
Basic - Unclean building components, attachments or fixtures. 1. Ceiling at cookline soiled with grease. 2. Ceiling throughout kitchen stained with grease. **Repeat Violation**
36-50-4
Basic - 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.
14-47-4
Basic - 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. **Corrected On-Site**
33-38-4
Basic - Food storage container/container lid cracked or broken. Lids on bean and sugar bins cracked. **Repeat Violation**
14-38-4
43
Sep 9, 2025
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - 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. **Corrective Action Taken**
12A-28-4
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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. **Corrected On-Site**
41-10-4
High Priority - 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. **Corrective Action Taken**
22-41-4
High Priority - 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. **Corrective Action Taken**
12A-07-5
Intermediate - No probe thermometer provided to measure temperature of food products. Manager unable to locate a probe thermometer capable of measuring temperatures below 50F.
05-08-4
Basic - 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. **Corrective Action Taken** **Repeat Violation**
36-50-4
Basic - 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.
42-03-5
Basic - Silverware/utensils dried with a towel/cloth. Dishwasher manually drying bowls with cloth towel. Inspector had employee resanitize the bowls during this inspection. **Corrected On-Site**
24-17-4
Basic - Open dumpster lid. Dumpster lid left open. Manager closed the lid during this inspection. **Corrected On-Site**
33-16-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid left open. Manager closed the lid during this inspection. **Corrected On-Site**
33-29-4
Basic - Food storage container/container lid cracked or broken. Cracked lids on bins containing dry beans and flour in kitchen near walk-in cooler. **Repeat Violation**
14-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter near ice machine in server station.
24-08-4
Basic - 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. **Corrective Action Taken**
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured behind building, near storage area. **Repeat Violation**
51-11-4
26
Mar 11, 2025
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on wall on side of building, near AC units. Manager found and added a vacuum breaker to spigot during this inspection. **Corrected On-Site**
29-34-4
High Priority - Live, small flying insects found 1. Two flies flying in kitchen in storage area near back door. 2. One fly flying in prep area near kitchen entrance. **Repeat Violation**
35A-02-7
Basic - Bowl or other container with no handle used to dispense food. 1. Condiment cup without handle stored down inside shredded cheese at refrigerated make-table near cookline. 2. Condiment cups without handles stored down inside x2 trainers of salt and garlic on shelf near wall-in cooler.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured beside building, near AC units. Manager payed tanks on their side during this inspection. **Corrected On-Site**
51-11-4
Basic - Food storage container/container lid cracked or broken. Cracked lids on bean and sugar bins near walk-in cooler. **Repeat Violation**
14-38-4
Basic - Food stored on floor. Several cases of frozen fries stored directly on floor inside walk-in freezer. Manager placed all items on a shelf during this inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer at cookline soiled with food debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old date labels on several pitchers on clean dish rack in front prep area.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink can stored inside reach-in freezer at cookline directly above restaurant food. Manager discarded drink during this inspection. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Open box containing foam trays stored on floor inside exterior storage area. Manager placed trays on a shelf during this inspection. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Unclean building components, attachments or fixtures. 1. Ceiling throughout kitchen stained. 2. Vent on wall near cookline soiled with dust. **Repeat Violation**
36-50-4
47
Nov 6, 2024
Complaint Full
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies flying in dry storage area of kitchen near back door.
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. 1. Cleaning supplies stored down inside handwash sink at cookline. Employee removed all items from handwash sink during this inspection. 2. Employee filled a plastic container with water at handwash sink in warewash area. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline. Employee replenished paper towels during this inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No working probe thermometer available for establishment.
05-08-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Employees not using thermometer to monitor food reheating in smoker at cookline.
05-10-4
Basic - Unclean building components, attachments or fixtures. 1. Ceiling tiles throughout kitchen stained. 2. Lights on ceiling at cookline soiled with grease. 3. Floor in exterior storage room soiled with dirt and/or leaves. 4. Floor in salad bar prep area soiled with food debris. **Repeat Violation**
36-50-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on reach-in cooler door handle at cookline.
14-71-4
Basic - Dumpster and/or grease receptacle lid open, broken, or missing. 1. Dumpster lid open on dumpster behind building. 2. Grease receptacle lid left open on grease receptacle behind building. **Repeat Violation**
33-29-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee water bottle on prep table above clean dishes near walk-in cooler. Manager discarded bottle during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee backpack stored on top of case containing mayonnaise in dry storage area. 2. Employee phone stored on shelf above prep table and cutting board near walk-in cooler. Manager removed all personal items during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups at server station.
24-08-4
Basic - Food storage container/container lid cracked or broken. 1. Several cracked clear plastic pans on clean dish rack in salad bar prep area. 2. Cracked lid of dry bean storage bin near walk-in cooler. **Repeat Violation**
14-38-4
Basic - Food stored on floor. Several cases containing frying oil and mayonnaise stored directly on floor in dry storage area. Manager placed all items in a shelf during this inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from equipment door handle in corner of kitchen on right-side of cookline. Manager removed tongs from handle during this inspection. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in server station soiled with mold-like substance. 2. Exterior of large sugar and dried bean storage bins soiled with grease. 3. Shelving below grill at cookline soiled with grease. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Several boxes containing takeout cups and lids stored directly on floor in exterior storage area.
25-05-4
33
Jul 24, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad bar: tuna salad (58F - Cold Holding); pasta (56F - Cold Holding); coleslaw (58F - Cold Holding); egg (51F - Cold Holding). Employee stated she filled the salad bar approximately 30 minutes prior. Employee stated that all items were taken from a cooler where they were stored 41F. Employee began icing and monitoring all items to cool to 41F. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-07-24: On salad bar: Tuna salad 49F, egg 50F, pasta 48F, coleslaw 50F. All items are below 41F at the bottom of the containers, but high towards the top. Employee stated the salad bar was filled two hours prior. Employee began moving items to the freezer to cool to 41F. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jul 11, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
17
May 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 15 food handler certificates expired on 02/26/2024. **Warning** - From follow-up inspection 2024-05-03: No change. **Admin Complaint**
53B-01-5
90
Mar 1, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection at handwash sink at cookline. Backflow prevention device missing at two spigots above mop sink behind building. Backflow prevention device missing at spigot on side of building near co2 tanks. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained. Cutting board on table near walk-in cooler stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled blue bucket with water at handwash sink in kitchen near dish machine.
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 15 food handler certificates expired on 02/26/2024. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach missing label hanging from shelf above mop sink behind kitchen. Employee added proper label during this inspection. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee jackets stored on top of cases of mayonnaise and bottled waters. Employee removed jackets from area during this inspection. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks. Cutting board on table near walk-in cooler has deep cut marks.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above handwash sink on right-side of cookline soiled with dust. Ceiling throughout kitchen stained.
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign unavailable at handwash sink in prep area in front of kitchen.
31B-04-4
Basic - Insect control device installed over food preparation area. Pest control light stored in prep area of kitchen above shelf containing ranch dressing packets and shredded coconut.
35B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs hanging from oven door handle near handwash sink at cookline. Employee removed tongs from oven handle during this inspection. **Corrected On-Site**
10-20-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid left open behind building. Employee closed lid during this inspection. **Corrected On-Site**
33-29-4
Basic - Food storage container/container lid cracked or broken. Six cracked plastic pans on shelf in prep area near kitchen entrance.
14-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf in server station near ice machine.
24-08-4
37
Nov 28, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over pasteurized eggs for French toast. Employee discarded eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to cook line warmer. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - 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. No written procedure available. Inspector provided operator with written procedure. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from prep table with slicer. Microwave on shelf across from pass through table. Blade of can opener on prep table in front of walk-in cooler. Deflector plate inside of wait station ice machine. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on floor next to cook line warmer. Manager placed label on bottle. **Corrected On-Site**
41-17-4
Basic - Stored food not covered. Pan of broccoli and cheese in walk-in cooler. Manager placed cover on pan. **Corrected On-Site**
08B-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water on shelf in reach-in cooler next to dish area. **Repeat Violation**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of cook line warmer. Backs of fryers greasy. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Cases of bbq sauce and mayonnaise on floor in dry storage area next to back door. Manager placed items on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom in dining area.
32-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop cheese in reach-in cooler across from pass through table. Manager removed cup. **Corrected On-Site**
14-01-5
33
Jan 6, 2023
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
10
Jul 12, 2022
Routine - Food
12 critical violations. 6 major violations. 15 minor violations.
View 33 violations
High Priority - Toxic substance/chemical improperly stored. Container of gas stored next to case of portion lids in dry storage area with water heater.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored over fryer on cook line: hash browns (119F - Hot Holding). Employee stated item was cooked 15 minutes prior to temperature being taken. Employee reheated item, 189. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cheese in reach-in cooler on cook line. Employee moved hamburger to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022
50-17-2
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in dry storage area of kitchen. Observed one fly in dish area.
35A-02-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area area handled dirty dishes then handled clean dishes. Inspector had employee wash hands. **Corrective Action Taken**
12A-29-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and handled clean plate before washing hands. Inspector had employee wash hands. **Corrective Action Taken**
12A-27-4
High Priority - 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. Items in walk-in cooler: pork (51,50,50,53,52,55,53,52,51,53,53,53,53,52,49,49,49,51,52,52F - Cooling); pork ribs (52,48,49,50,51,52,52,51,52,52F - Cooling). Manager stated items were placed in walk-in cooler at 9:00 pm the previous day, temperature taken at 10:00 am. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: pork (51,50,50,53,52,55,53,52,51,53,53,53,53,52,49,49,49,51,52,52F - Cooling); pork ribs (52,48,49,50,51,52,52,51,52,52F - Cooling). Manager stated items were placed in walk-in cooler at 9:00 pm the previous day, temperature taken at 10:00 am. **Warning**
03D-02-5
High Priority - 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. Eggs on cook line no time mark.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler of salad prep area: lettuce (47F - Cold Holding); cheese (48F - Cold Holding). Employee stated items placed in cooler 15 minutes prior to temperature being taken. Items in reach-in cooler on cook line: hamburger (50F - Cold Holding); cheese (49,52F - Cold Holding); ham (51F - Cold Holding). Employee stated items placed in cooler the previous day. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler on cook line: hamburger (50F - Cold Holding); cheese (49,52F - Cold Holding); ham (51F - Cold Holding). Employee stated items placed in cooler the previous day. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table on cook line. Cutting board on reach-in cooler in salad prep area. Ice deflector of ice machine in wait station. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for establishment.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty managers certified expired on 6/30/2022. Ten employees on duty duty inspection. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in walk-in cooler. Employee stated items were prepared the previous day and placed the proper date on item. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on cook line. **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup being used for scoop in salad prep reach-in cooler. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen greasy.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler on cook line ambient temperature 53F.
14-74-7
Basic - Dead roaches on premises. Observed six dead roaches and eight dead flies in wind sill of dry storage area next to back door. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drink in reach-in cooler on cook line. Employee removed drink. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs stored on shelf across from dish area.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Food stored on floor. Case of bacon and sweet potato fries stored onwalk-in freezer floor. Sauerkraut and case of hamburger stored on floor in walk-in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoon on cook line stored in container of water, 118F. Employee turned heat on stove top to heat up water. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill and fryers greasy. Lite fixture above cook line greasy. **Repeat Violation**
23-03-4
Basic - Screen in door torn/in poor repair. Screen torn in room next to smoker.
35B-09-4
Basic - Single-service articles improperly stored. Portion cup lids stored on floor in dry storage next to water heater.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf above prep table. Employee turned containers over. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Chicken in walk-in cooler. Employee placed lid on chicken. **Corrected On-Site** **Repeat Violation**
08B-12-5
4
Frequently Asked Questions
When was BBQ Bill's last inspected?
The most recent health inspection at BBQ Bill's on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at BBQ Bill's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at BBQ Bill's.
How does BBQ Bill's compare to other restaurants in Chiefland?
BBQ Bill's most recently scored 43 out of 100, which is lower than the Chiefland average of 72.
Has BBQ Bill's inspection record improved over time?
Results have been roughly steady. Inspections at BBQ Bill's have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at BBQ Bill's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is BBQ Bill's inspected?
Based on the inspection history on file, BBQ Bill's is inspected around three times per year on average.
Nearby Restaurants