Bubbaque's BBQ #6006
Last inspected: Apr 8, 2026
19
Score
Public records show nine inspections at Bubbaque's BBQ #6006 stretching back to 2022. Inspectors last stopped by on Apr 8, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly 12 violations earlier in the record.
“Food-contact surface soiled with food debris” comes up most often, recorded six times in the inspection record.
By comparison, the average Williston facility scores 72, putting Bubbaque's BBQ #6006 on the weaker side. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
4
Major latest
10
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Purple power degreaser next to container of oil for baked potatoes. **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: ham 47F. Cheese 46F. Door of unit was found cracked open for unknown amount of time. Also, items in bottom of reach in cooler 37F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler: raw cubed steak on shelf over raw gator. Employee moved gator. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Live, small flying insects found One live fly in kitchen. One live fly in ware wash area.
35A-02-7
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. 0 ppm chlorine. Triple sink was already set up with sanitizer, all dishes will be placed in sanitizer after washing in the dish machine. **Corrected On-Site**
22-41-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee pulling plated food from pass thru with fake painted nails and no gloves. **Repeat Violation**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top corner of ice bin under fountain machine has black substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink next to back door blocked with wooden sticks and plastic bin. All were removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice and lemon in hand sink in server station. Manager removed. **Corrective Action Taken**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Two container of sugar not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In powdered sugar, rice and flour. Manager began removing all. **Corrective Action Taken**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in kitchen.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Hot box on cook line with broken gaskets. Container in make table on cook line melted. **Repeat Violation**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table on cook line.
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar. Removed during this inspection. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two reach in coolers on cook line soiled with food debris.
23-03-4
Basic - Open dumpster lid. Dumpster located behind building.
33-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink near back door draining slow.
29-20-5
19
Sep 15, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Bottle containing dish soap and spray bottle containing degreaser stored on shelf directly beside margarine and clean cutting boards in prep area. Employee placed both items on the floor during this inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom of refrigerated make-table at cookline: raw hamburger meat (70F - Cold Holding). Manager stated the hamburger meat was held at the cookline sitting on a warm surface during the lunch rush for approximately 30 minutes. Manager moved the hamburger meat to a freezer to rapidly cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ziplock bag containing raw fish stored on shelf inside reach-in cooler directly above gallon of milk. Employee moved the milk to a higher shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at refrigerated make-table in server station is stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in prep area completely blocked by large plastic bin and shopvac. **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored down in container of rice in dry storage room.
14-01-5
Basic - Wood surface not properly sealed. Unsealed wood on shelving inside walk-in freezer.
14-06-4
Basic - Unclean building components, attachments or fixtures. Hanging pot rack in kitchen soiled with dust.
36-50-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Hole on interior of ice machine door with exposed insulation.
14-36-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups counter in server station.
24-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area handling bacon with bracelet on wrist.
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on shelf above prep table in prep area of kitchen. Employee removed phone from the shelf during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in server station has deep cut marks.
14-09-4
35
Jun 3, 2025
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ziplock at containing cooked pasta with date mark of 5/27 on shelf inside reach-in cooler at cookline.
01B-28-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw alligator meat stored on shelf directly below pan containing raw hamburger meat in walk-in cooler. Employee moved the raw hamburger meat to another cooler during this inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerated make-table at cookline: cut lettuce (49F - Cold Holding). The cut lettuce is inside a ziplock bag, sitting on top of pans, above the safe load line. Employee stated it was placed in the cooler approximately 90 minutes prior. Inspector had employee move it to a closed cooler to cool to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade in server station soiled with old food and/or black substance. 2. Bottom edge of deflector plate inside ice machine soiled with black substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in storage area at end of cookline blocked by vacuum.
31A-09-4
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. Manager stated they have approximately 40 employees who handle food. No proof employees have been informed of their health reporting responsibilities. Inspector provided a new copy of the health reporting agreement to manager during this inspection.
11-26-1
Basic - Single-service articles not stored inverted or protected from contamination. Several foil pans not inverted on top shelf near dish machine.
25-06-4
Basic - Food stored on floor. Open container of frying oil stored directly on floor in kitchen near cookline.
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floor behind ice machine soiled with black substance and/or debris.
36-73-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with beard handling food at cookline without wearing beard guard.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee keys sitting on top of reach-in freezer at cookline. 2. Apron sitting directly on top of container of oil in server station. 3. Shirt hanging from shelf above foil pans in kitchen near warewashing area. 4. Employee phone on shelf beside clean cups in server station. Employee removed phone from shelf during this inspection. **Corrective Action Taken**
40-06-5
37
Mar 21, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Equipment in poor repair. 1. Handle on walk-in freezer door broken. 2. Temperature gauge on exterior of wall-in freezer broken.
14-11-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelving inside reach-in freezer at cookline rusted and coating flaking off.
14-33-4
90
Jul 10, 2024
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
14
Feb 14, 2024
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 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 pants with gloved hands, then proceeded to handle cooked chicken with the same gloved hands. Inspector had employee stop, wash hands, and put on new gloves before continuing to handle food. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Three packages of raw ground beef stored on shelf above whole-intact raw beef inside walk-in cooler. Employee moved raw ground beef to the bottom shelf during this inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: ranch dressing (48F - Cold Holding); bleu cheese dressing (47F - Cold Holding). Employee stated the ranch and bleu cheese dressing is made in-house with buttermilk. Employee stated the ranch and bleu cheese dressings were placed on the buffet line from the salad cooler one hour prior and placed both into the freezer to cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer stored on top of box of gloves on shelf above prep table in corner of kitchen. Bottle of bleach stored beside box of gloves and above prep table in corner of kitchen. Employee removed both from shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from spigot near mop sink behind building.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in salad bar prep area heavily stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaned thermometer in handwash sink at kitchen entrance. **Repeat Violation**
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. No food handler certificates available for any employees. Inspector observed three of the employees working in kitchen during the last inspection. **Warning**
53B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on corner of prep table at cookline. Employee returned cloth to sanitizer bucket during this inspection. **Corrected On-Site**
21-12-4
Basic - Unclean building components, attachments or fixtures. Ceiling tiles throughout kitchen stained. Hood above grill soiled with grease. Pot rack hanging from ceiling in kitchen soiled with grease. Air vent at drive-through window soiled with black substance. Ceiling tile above can storage shelf in back of kitchen soiled with mold-like substance. **Repeat Violation**
36-50-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster on right side behind building sitting directly on grass.
33-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested on shelf at server station near kitchen entrance. **Repeat Violation**
24-08-4
Basic - Open dumpster lid. Dumpster lid left open behind building.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. Lower portion of prep table at cookline soiled with food debris. Outside of oven at far left-side of cookline soiled with grease.
23-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf below grill soiled with rust.
14-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on floor in back of walk-in freezer.
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wired earbuds stored on corner of prep table at cookline beside box of gloves and above takeout containers. Employee removed both from area during this inspection. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink cup stored on prep table at cookline beside box of gloves and above takeout containers. Employee removed drink cup from table during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in salad bar prep area has deep cut marks and is no longer smooth and cleanable.
14-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use in rear canned foods storage room.
36-37-5
19
Oct 17, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad bar in nacho station: sour cream (45F - Cold Holding); diced tomatoes (62F - Cold Holding). Employee stated the sour cream and diced tomatoes have been out of refrigeration for approximately one hour and added ice to pans during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside reach-in cooler at server station: two cups of banana pudding with whipped topping with date mark of 10/6. Manager discarded both during this inspection. **Repeat Violation** **Admin Complaint**
01B-24-5
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 mopped a spill and continued to operate fryer without first washing hands and changing gloves. Inspector had employee stop and wash hands during this inspection.
12A-13-4
High Priority - Toxic substance/chemical improperly stored. Bottle of dish soap stored beside spices and foil wrap on lower shelf of prep table in prep area of kitchen. Employee removed soap from shelf during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee in prep area near smoker room washed hands in prep sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance on clean dish rack near cookline. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in handwash sink at cookline. Manager removed cloth from sink during this inspection. **Repeat Violation**
31A-11-4
Basic - Ceiling tile missing. Ceiling tile missing over salad bar prep table.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored beside spices and foil wrap on lower shelf of prep table in prep area of kitchen. Employee removed drink cup from shelf during this inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups at fountain machine in server station. **Repeat Violation**
24-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights throughout kitchen missing covers.
38-07-4
Basic - Old labels stuck to food containers after cleaning. Remnants of old date labels stuck to several metal pans on clean dish rack near cookline. **Repeat Violation**
16-46-4
Basic - Unclean building components, attachments or fixtures. Ceiling tiles in smoker area soiled with black substance. Ceiling tile in dry storage area soiled with mold-like substance. Floor in dry storage area soiled with dirt and/or food debris. **Repeat Violation**
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Water at handwash sink at cookline running constantly, unable to turn off with foot pedals.
29-11-4
27
Jan 3, 2023
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
74
Jul 18, 2022
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer next to kitchen prep area: chicken (128F - Hot Holding). Employee placed item in oven to reheat. **Corrective Action Taken**
03B-01-6
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. Shell eggs and pooled eggs on cook line no time mark. Employee stated item placed on cook line at 7:00 am, employee placed proper time mark on item. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in wait station.
35A-02-6
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 plates. Inspector had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Empowering entered kitchen from dining room and began preparing food without washing hands. Inspector had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
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 across from walk-in cooler, 0 ppm. Sanitizer bucket empty, employee placed new bucket in use. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from grill. Cutting board on reach-in cooler in salad prep area. Deflector plate of ice machine in wait station. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink at the end of the cook line. Employee removed steel wool. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink at the end of the cook line. Employee provided hand towels. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Cooking oil stored on floor in kitchen.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpster behind building. **Repeat Violation**
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill and fryers greasy. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Container stored on shelf next to cook line.
16-46-4
Basic - Single-service articles improperly stored. To go containers in dry storage shed stored on floor.
25-05-4
Basic - Stored food not covered. Coffee stored in filters in wait station.
08B-12-5
22
Frequently Asked Questions
When was Bubbaque's BBQ #6006 last inspected?
The most recent health inspection at Bubbaque's BBQ #6006 on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Bubbaque's BBQ #6006?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Bubbaque's BBQ #6006.
How does Bubbaque's BBQ #6006 compare to other restaurants in Williston?
Bubbaque's BBQ #6006 most recently scored 19 out of 100, which is lower than the Williston average of 72.
Has Bubbaque's BBQ #6006's inspection record improved over time?
No. Recent inspections at Bubbaque's BBQ #6006 have averaged around 14 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bubbaque's BBQ #6006 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 Bubbaque's BBQ #6006 inspected?
Based on the inspection history on file, Bubbaque's BBQ #6006 is inspected around two times per year on average.
Nearby Restaurants