Billys Cafe
Last inspected: Oct 30, 2025
100
Score
Public records show seven inspections at Billys Cafe stretching back to 2022. On Oct 30, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 12 violations before.
Across the inspection history, “floor soiled/has accumulation of debris” is the issue that surfaces most often, recorded four times.
Billys Cafe's latest score of 100 sits above the Lady Lake average of 79. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 30, 2025
Complaint Full
No violations found.
100
Oct 20, 2025
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
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 raw shell egg then touched clean equipment without washing hands and changing gloves. Operator discussed with employee and had them wash hands. **Corrective Action Taken** **Warning**
12A-27-4
Intermediate - Handwash sink inoperable in cook line area. Operator states they have called a plumber to repair sink. **Warning**
31A-04-4
Intermediate - No soap provided at handwash sink. Hand wash sink next to ice machine. Operator placed soap at sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced deli meats in walk in cooler. Operator stated they were prepared 10/17. Operator dated. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Well water testing report/documentation is not available upon request. **Repeat Violation** **Warning**
27-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on cutting board. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under equipment in cook line area **Warning**
36-73-4
Basic - Interior of microwave in cook line area has accumulation of black grease/food debris. Reach-in cooler in cook line area interior/shelves have accumulation of soil residues. **Warning**
22-08-4
50
Jun 24, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sour cream (44F - Cold Holding); cottage cheese (44F - Cold Holding) operator states temperatures were taken at 9am all items were below 41F. Operator moved items to reach in freezer to rapidly chill. Recheck cottage cheese 41F; sour cream 42F Chicken on counter in cook line area (64F - Cold Holding) Bucket at front counter butter cups (72F - Cold Holding) See stop sale - From follow-up inspection 2025-06-24: Cottage cheese 45F Sour cream 47F Operator moved to freezer to rapidly chill **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : 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. Sharon Zach Morgan - From follow-up inspection 2025-06-24: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Well water testing report/documentation is not available upon request. - From follow-up inspection 2025-06-24: **Time Extended**
27-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors heavily soiled in cook line area behind equipment and in prep area Ceiling vents soiled in prep area - From follow-up inspection 2025-06-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Pickle buckets in walk in cooler. Employee moved to shelf. **Corrected On-Site** - From follow-up inspection 2025-06-24: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves - From follow-up inspection 2025-06-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line area Interior of microwave on cook line has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-06-24: **Time Extended**
22-16-4
58
Jun 23, 2025
Routine - Food
7 critical violations. 7 major violations. 10 minor violations.
View 24 violations
High Priority - Container of medicine improperly stored. Cough drops on microwave in cook line area. Operator discarded. **Corrected On-Site**
41-07-4
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, touched clean equipment without hand wash. Operator had employee wash hands. **Corrective Action Taken**
12A-27-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and glasses, touched clean equipment without hand wash. Discussed with employee who washed hands. **Corrective Action Taken**
12A-25-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (64F - Cold Holding) butter cups (72F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sour cream (44F - Cold Holding); cottage cheese (44F - Cold Holding) operator states temperatures were taken at 9am all items were below 41F. Operator moved items to reach in freezer to rapidly chill. Recheck cottage cheese 41F; sour cream 42F Chicken on counter in cook line area (64F - Cold Holding) Bucket at front counter butter cups (72F - Cold Holding) See stop sale
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Observed employee clean off table with container of butter cups left from previous customer left on table. Employee sat new customers at the table without removing butter cups. Operator removed butter from table. **Corrective Action Taken** **Admin Complaint**
07-08-5
High Priority - Vacuum breaker missing at mop sink faucet.
29-42-4
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. Heidi, hired approximately 30 days ago. Employee read and signed agreement. **Corrected On-Site**
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. Written procedure not filled out completely
03F-10-5
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. Sharon Zach Morgan
53B-14-5
Intermediate - Well water testing report/documentation is not available upon request.
27-02-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Probe thermometer 40F
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer in prep area
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in cook line area storing soiled dishes. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Reuse of single-service or single-use articles. Cans reused for margarine in prep area
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and cucumbers over feta cheese in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added chlorine sanitizer recheck 100ppm
21-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee in cook line area preparing food
13-02-4
Basic - Dead roaches on premises. 1 dead roach on floor under soda rack. Operator removed roach and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Floors heavily soiled in cook line area behind equipment and in prep area Ceiling vents soiled in prep area
36-73-4
Basic - Food stored on floor. Pickle buckets in walk in cooler. Employee moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line area Interior of microwave on cook line has accumulation of black substance/grease/food debris.
22-16-4
11
Dec 12, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over coleslaw in walk in cooler. Operator corrected shelves. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in cook line area washed hands for approximately 5 seconds. Discussed with operator.
12A-17-4
High Priority - Employee washed hands with cold water. Employee in front counter washed hands, took temperature of water after 70F. Discussed with manager.
12A-19-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hamburger in reach in cooler at cook line. Waffle batter in walk in cooler. Operator dated. **Corrected On-Site**
02C-02-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris. Under kitchen equipment Soda Bibb area Wall soiled under sprayer sink in dish machine area
36-73-4
Basic - Food stored on floor. Cases of oil in kitchen. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Black microwave at cook line Reach-in cooler in cook line area interior/shelves have accumulation of soil residues. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over cooked bacon in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08B-17-4
39
Jun 8, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
82
Sep 16, 2022
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
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 grabbed ice buckets that are placed on the floor to fill up and scooped ice with no hand wash
12A-29-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test strips
16-37-1
Intermediate - Well water testing report/documentation is not available upon request.
27-02-4
Basic - Ceiling tiles/vents soiled with accumulated food debris, grease, dust. Throughout kitchen area Floors soiled under kitchen equipment and storage racks
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Cooked potatoes in walk in cooler. Operator moved to shelf. **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle in kitchen area
10-20-4
Basic - Newspaper used to line food-contact shelves. 2 door reach in cooler in cook line area under waffle makers
14-05-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler in cook line area under waffle makers
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler in cook line area under waffle makers
14-33-4
Basic - Reuse of single-service or single-use articles. Sour cream containers and milk jugs used to storing pancake batter and fruit toppings
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes stored over cooked chicken in walk in cooler. Operator moved chicken to proper storage shelf. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths in server station
21-12-4
43
Frequently Asked Questions
When was Billys Cafe last inspected?
The most recent health inspection at Billys Cafe on file is from Oct 30, 2025. The public record contains seven inspections in total.
What is the most common violation at Billys Cafe?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Billys Cafe.
How does Billys Cafe compare to other restaurants in Lady Lake?
Billys Cafe most recently scored 100 out of 100, which is higher than the Lady Lake average of 79.
Has Billys Cafe's inspection record improved over time?
Yes. Recent inspections at Billys Cafe have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Billys Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Billys Cafe inspected?
Based on the inspection history on file, Billys Cafe is inspected around two times per year on average.
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