Bbs
Last inspected: Oct 22, 2025
14
Score
Inspectors have visited Bbs 10 times, with records going back to 2022. The newest entry in the record is dated Oct 22, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 22 violations per visit versus roughly 12 violations earlier in the record.
Looking across the full record, “employee with no beard guard/restraint while engaging” is the recurring theme, flagged six times.
By comparison, the average Jacksonville facility scores 74, putting Bbs on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
10
Major latest
8
Minor latest
Inspection History
Oct 22, 2025
Complaint Full
4 critical violations. 10 major violations. 8 minor violations.
View 22 violations
High Priority - 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 **Corrected On-Site**
12A-17-4
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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, **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For checking chlorine in bucket
16-33-4
Intermediate - 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 **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with black build up, employee placed it by triple sink **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar has ice in it, explained to employee **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee couldn't find quat ones
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by stove, employee brought paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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 don't have certificates, John, Raul, Derek, and 2 new employee Mark and Christian, one month here **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink by stove at cook line and hand sink at server room, employee brought soap for both hand sinks, also hand sink in back prep area close to prep sink **Corrected On-Site**
31B-03-4
Intermediate - 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, **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance at bar, employee labeled it cleaner **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Container is dirty for clean lids and utensils on shelf by triple sink
24-06-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee making sandwiches needs beard guard **Repeat Violation**
13-04-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. A couple of gaps in between filters, cook line
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water at prep counter, cook line, employee placed it on grill **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - 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 **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - No copy of latest inspection report available. Manager doesn't have access to to it
51-18-6
Basic - 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 **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
14
Sep 9, 2025
Routine - Food
6 critical violations. 9 major violations. 12 minor violations.
View 27 violations
High Priority - 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 **Corrected On-Site**
22-50-4
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 **Corrected On-Site**
01B-24-5
High Priority - Toxic substance/chemical improperly stored. By clean glasses at bar, employee moved chemical **Corrected On-Site**
41-10-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed dishes from sanitizer at bar after washing the dirty ones, explained to her and she washed hands **Corrected On-Site**
12A-13-4
High Priority - 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 **Corrected On-Site**
09-01-4
Intermediate - 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 couldn't find their employee training certificates **Repeat Violation**
11-26-1
Intermediate - 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 **Repeat Violation**
03F-10-5
Intermediate - 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
53B-13-5
Intermediate - 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. 3 employees expired on 2024, **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Green bottle at bar, labeled cleaner by employee **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Employee cutting lemons on bar counter on dining area side, explained to her and she moved to inside bar area **Corrected On-Site**
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink by prep area back kitchen and ice in hand sink at bar
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and hand sink by back prep area, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by triple sink **Repeat Violation**
36-34-5
Basic - 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 **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with food **Repeat Violation**
13-04-4
Basic - 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 **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert case and drink cooler with dairy at server area
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and vents **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Catering trays on storage shelf, top, employee inverted them **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Stored food not covered. Cooked potatoes 41f in walk in cooler, covered by employee **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall by slicer
36-30-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat, employee changed solution, 300 ppm **Corrected On-Site** **Repeat Violation**
21-08-4
9
Feb 26, 2025
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
19
Sep 16, 2024
Routine - Food
3 critical violations. 7 major violations. 17 minor violations.
View 27 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked broccoli, explained to him and he washed hands, discarded broccoli, employee cut undercooked tuna then changed gloves and scooped cheese, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat, employee changed solution, 300 ppm **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sausage above prep cooler, employee placed it in cooler, 50f cheese on prep table, explained time as public health control, employee wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jessica Stoia took test on 8/28/19
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand so at drink station **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr here couldn't locate it in his email, 2 years here
53A-01-7
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/. 6 employees touching food
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - 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 several employees
11-26-1
Intermediate - 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. 4 cooks here for a couple of years, couldn't find their certifications
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above triple sink
36-34-5
Basic - Cloth used as a food-contact surface. On raw fish filets, drawer unit **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved them, one open soda under table, **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, he put one on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Floor tiles missing and/or in disrepair. By cook line and beverage station
36-17-5
Basic - Hole in or other damage to wall. By triple sink
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 118f on grill, side off, employee placed it on side on **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at dessert station, employee cleaned it **Corrected On-Site**
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door is peeling in walk in cooler
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, manager placed one **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in dessert cooler, employee cleaned it, shelves in walk in cooler **Corrected On-Site**
23-03-4
Basic - Single-service articles improperly stored. Box with to go containers in shed
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels not immersed in sanitizer, not much sanitizer in bucket, cook line **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powder, sugar and flour, employee labeled them **Corrected On-Site** **Repeat Violation**
02D-01-5
14
Mar 7, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
27
Nov 7, 2023
Routine - Food
No violations found.
100
Oct 31, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 113f, cook said it was ready, customer didn't requested undercooked p, placed back on grill, 145f **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-31: Closed for paint and light remodel, no cooking **Time Extended**
03C-75-5
High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw chicken, washed hands for 6 seconds then grabbed cooked chicken, explained to her and she washed hands properly **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-10-31: Unable to see because they are closed for paint and light remodel **Time Extended**
12A-17-4
High Priority - - From initial inspection : High Priority - 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 cilantro for garnish and putting tomatoes on sandwiches, explained to them and they washed hands **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-31: Closed for light and paint remodel, no cooking **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then he grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-31: Unable to see because they are closed for paint and light remodel **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans on file show a hand sink next to cook line and it's not there, mgr here fir 17 years doesn't remember one hand sink in that location, a hands sink must be placed back in the same place or plan review will need to be submitted with a new drawing not showing this hand sink **Warning** - From follow-up inspection 2023-10-31: Water lines and drain in place, person will finish it soon **Time Extended**
31A-04-4
50
Oct 23, 2023
Routine - Food
6 critical violations. 6 major violations. 21 minor violations.
View 33 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 113f, cook said it was ready, customer didn't requested undercooked p, placed back on grill, 145f **Corrected On-Site** **Warning**
03C-75-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then he grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw chicken, washed hands for 6 seconds then grabbed cooked chicken, explained to her and she washed hands properly **Corrected On-Site** **Repeat Violation** **Warning**
12A-17-4
High Priority - 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 cilantro for garnish and putting tomatoes on sandwiches, explained to them and they washed hands **Corrected On-Site** **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked potatoes, drawer unit, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Emailed one **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans on file show a hand sink next to cook line and it's not there, mgr here fir 17 years doesn't remember one hand sink in that location, a hands sink must be placed back in the same place or plan review will need to be submitted with a new drawing not showing this hand sink **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - 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 a couple of new employees and one old employee without employee training **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink in server area **Repeat Violation**
31B-03-4
Intermediate - 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. One employee here for almost a year, John
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. On panko, employee removed it **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on stove shelf by dish machine, employee inverted them **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Clean linens stored on floor. By back prep area, employee placed it on shelf **Corrected On-Site**
21-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer, cook line area, employee moved them **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. Backpack hanging above onions, back prep area, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting raw meat **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking,he got a hat **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. One torn fryer basket **Repeat Violation**
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. One missing **Repeat Violation**
14-42-4
Basic - Ice scoop handle in contact with ice. Ice bin at bar, employee removed it **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70f water for utensils, employee placed it on grill **Corrective Action Taken**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Long prep cooler, mgr placed one **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by oven and hand sink at bar **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by walk in cooler
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. By prep area, employee got new solution **Corrected On-Site**
21-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area, employee placed it in sanitizer **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, prep area, mgr changed solution, 200 ppm quat **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container in back prep area, white powder, employee placed name on **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Food storage container/container lid cracked or broken. Container for cut tomatoes is cracked
14-38-4
8
Apr 4, 2023
Complaint Full
3 critical violations. 7 major violations. 17 minor violations.
View 27 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line wipe hands on clothing and continue to prep food and handle clean equipments without washing hands. Reviewed with manager
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter on shelf in walk in cooler. Employee in process of properly storing items. Employee properly stored all raw shell eggs at end of inspection **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on 2nd water hose spigot on wall at back door next to ice machine
29-34-4
Intermediate - Food manager certification expired. 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 Barbara Bredehoeft with expired 7-19-22 certificate and manager Brian Nelson 8-30-22 expired
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of 2nd oven on cook line with black debris build up
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen next to prep table with towel and knife stored inside. Moved by manager. **Corrected On-Site**
31A-11-4
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/ Operator has more than 4 food handler employees working preparing food and no current manager with certification present
53A-05-6
Intermediate - 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. At hand wash sink next to kitchen back door. Manager provided **Corrected On-Site**
31B-03-4
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine shield with black mold like substance. Manager cleaned **Corrected On-Site**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates at dry storage rack not inverted
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sauté station with excessive cut marks
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks stored on multiple food prep tables in area. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating and drinking in kitchen while preparing food
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees clothing and phones stored on food containers, prep table and next to food equipments in kitchen area. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. First oven on cook line with oven door in disrepair **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipments soiled
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing 1 hood filter in back kitchen area under hood suppression system **Repeat Violation**
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on shelf in walk in freezer. Manager removed **Corrected On-Site**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on 2nd oven door handle on cook line. Moved by manager. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting board on cook line prep table. Manager removed **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. Provided hand wash sign to operator **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old label on new container of prep food in walk in cooler. Manager removed **Corrected On-Site**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in walk in cooler soiled with black build up. Walls at ware washing area soiled with black build up
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White powdered substance stored in container. Manager stated it's flour
02D-01-5
14
Dec 9, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Bowl or other container with no handle used to dispense food. Small black cup used, manager replaced cup with a scoop **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employees preparing food items
13-04-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler door
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler
36-22-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cooking equipment
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign missing by triple sink, manager placed a hand wash sign at hand sink during inspection **Corrected On-Site**
31B-04-4
74
Frequently Asked Questions
When was Bbs last inspected?
The most recent health inspection at Bbs on file is from Oct 22, 2025. The public record contains 10 inspections in total.
What is the most common violation at Bbs?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited six times, more than any other issue at Bbs.
How does Bbs compare to other restaurants in Jacksonville?
Bbs most recently scored 14 out of 100, which is lower than the Jacksonville average of 74.
Has Bbs' inspection record improved over time?
No. Recent inspections at Bbs have averaged around 22 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bbs 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 Bbs inspected?
Based on the inspection history on file, Bbs is inspected around three times per year on average.
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