BB.Q CHICKEN
201 SE 2 AVE STE 101, Gainesville FL 32601 · 904.729.8511
Last inspected May 7, 2026 · 12 visits since March 2024
APR 24
SEP 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed : in the walk-in cooler, raw chicken stored over Korean brown sauce(ready to eat). The chicken was moved to the bottom shelf. ALSO, raw chicken stored over water bottles in the beer walk-in cooler. The chicken was moved to the bottom shelf of another rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : pork ribs in standing water, 65° at the 3 compartment sink. These were soaking. These had been out for 2.5 and were moved to the walk-in cooler uncovered.
Toxic substance/chemical improperly stored. Observed : a pump bottle of soap stored over the pork ribs on the 3 compartment sink. The soap was moved to cleaning.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical sideS of the splitter in the mop sink.
Handwash sink not accessible for employee use at all times. Observed : the cook line hand wash sink was blocked by a rolling cart, and had a large lid covering the hand wash sink. All of this was removed.
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. Observed : the Employee Training was not able to be found.
Buildup of food debris/soil residue on equipment door handles. Observed : the 2 door reach-in freezer with flour on the the handles and frame. This was cleaned with a wet paper towel.
Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Observed : to go boxes on the floor by the office area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : multiple drinks and water bottles through out the kitchen, next to guest food. Some were moved to a lower location.
Food stored on floor. Observed : a case of water bottles on the floor in the private dining area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 4 utensils in standing water, 69°. The water was dumped.
Dec 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority8 Intermediate5 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over jalepenos in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (72-77F - Cold Holding) 3 sheet pans with cooked chicken sitting at room temperature on shelves in kitchen, operator stated the cooked chicken sits out for 3 hours then discarded if not used. Inspector provided time as a public health control application.
Toxic substance/chemical improperly stored. Large bottle of hand soap on top of reach in cooler on cooks line, employee moved soap.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at the end of both splitters added to mop sink.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Spray bottle filled with quaternary ammonia sanitizer tested over 500ppm. Bottle on cleaning cart in dining area.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line. Multiple cutting boards stained in varies areas in kitchen.
Handwash sink used for purposes other than handwashing. Large container in Handwash sink by Three compartment sink.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Uses quaternary ammonia.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink at front bar/counter area.
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.
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. 3 employees working at this time longer than 60 days.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink by Three compartment sink.
Dead roaches on premises. One dead roach on floor in back bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line, employee moved item.
Floor area(s) covered with standing water. In back storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 72F located at the front counter.
Old food stuck to clean dishware/utensils. Old food on one metal pan and plastic container on storage rack in the back storage area. Potato slicer/chopper soiled stored on bottom shelf in prep area, employee stated they haven't used item in 2 weeks.
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
Employee washed hands with no soap. Employee touched raw chicken then washed hands with no soap then put on clean gloves. Inspector stopped employee and had him wash hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over onions in walk in cooler, operator moved eggs to the bottom.
Toxic substance/chemical improperly stored. Cans of butane fuel on shelf above reach in cooler on cooks line, manager moved cans to the bottom.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flows missing at both ends of splitter that was added to Handwash sink behind front counter.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on back of cooks line is stained.
Handwash sink used for purposes other than handwashing. Green bucket inside Handwash sink by Three compartment sink.
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. 2 employees working longer than 60 days all other employees are newer than 60 days.
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.
No soap provided at handwash sink. At Handwash sink on cooks line, manager replaced soap at sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in reach in cooler behind front counter, manager unsure of the date he discarded food.
Ceiling tile missing. In kitchen and dry storage area, operator stated air conditioner located in ceiling is being worked on.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by plastic wrap behind front counter.
Equipment in poor repair. Reach in cooler on back of cooks line the gasket is torn. Food rack on back wall in walk in cooler the paint is starting chip exposing rust.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Coleslaw in reach in cooler behind front counter the spoon is buried in food. Scoops handle directly in ice in ice bin behind front counter. Employee removed handles out of items.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 74F by rice cooker on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter above cooks line. Reach in freezer gasket soiled on cooks line.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water by Three compartment sink, operator placed in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Behind Handwash sink on cooks line.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 3 high priority.
3 High priority10 Intermediate12 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was sweeping floor with broom then moved to cooks line and started cooking chicken no Handwash in between tasks.
Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee touched raw chicken then touched multiple reach in cooler door handles, inspector had him stop change gloves, wash hands, and clean handles.
Raw animal food stored over canned/bottled drinks. Raw chicken on top of bottled drinks in beer walk in cooler.
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.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Making kimchi in cooler that lasts for 30 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line.
Handwash sink used for purposes other than handwashing. Handwash sink on cooks line had 2 containers and multiple towels at Handwash sink, employee moved all items.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working at this time.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Making kimchi in cooler that lasts for 30 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw made the previous Saturday, employee labeled 8/31.
Spray bottle containing toxic substance not labeled. Bottle in mop sink area and on wall outside of walk in cooler, employees labeled as windex and bleach spray.
Cleaned and sanitized equipment or utensils not properly stored. Multiple containers and lids on floor in back storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on reach in cooler on cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple items in walk in cooler above eggs to be sold to the public, employees moved to the bottom and labeled.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.
Food stored on floor. Bags of rice on floor in back storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tong in water 76 at server alley, rice scoop in water 83 by rice cooker at front line, spatulas in water 72 on cooks line.
Insect control device installed over food preparation area. Bug light over flour battering cart on cooks line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden boards on floor under items in dry storage back area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior soiled located on server line. Hood filters above cooks line. Interior food walk in cooler door.
Single-service articles improperly stored. Multiple packages of Togo boxes on floor behind bar.
Wall soiled with accumulated grease, food debris, and/or dust. Inside the beer walk in cooler next to door.
Water leaking from pipe and/or faucet/handle. Under Handwash sink on cooks line.
May 1, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (74F - Cold Holding); cooked rice (63F - Cold Holding); kimchi (71F - Cold Holding) items sitting on counter, items placed in reach in cooler.
Mar 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.