BB.Q CHICKEN
3805 NORTHDALE BLVD, Tampa FL 33624
Last inspected Jun 30, 2026 · 10 visits since July 2023
NOV 24
MAR 25
SEP 25
OCT 25
JUN 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 →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024049687 | Jul 2, 2024 | Oct 23, 2024 | $160 |
Inspection history
10 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate7 Basic
What the inspector wrote — 18 findingsThe state's own report →
Container of medicine improperly stored.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook not washing hands before putt on gloves, employee washed hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils used for food stored in water at 79f, employee removed and washed the utensils.
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. See stop sale. No time marks for rice and cabbage listed on the time as a public health control, employee placed time stamps on products
Show the remaining 14 findings ▾
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. Quaternary sanitation in triple sink at 750ppm, manager refilled triple sink now at 200ppm
Handwash sink not accessible for employee use at all times.at hot line next to stove top, and next to ice machine in store room, manager moved items to make handwashing sink accessible
Handwash sink used for purposes other than handwashing.observed santiser bucket in handwashing sink close to dining room Observed handwashing sink next to ice machine blocked
No paper towels or mechanical hand drying device provided at handwash sink.st handwashing sink located by dining room.
No soap provided at handwash sink. Behind bar and ice machine, operating placed soap at bath locations.
Non-pitting surface rust on food-contact equipment. In walk in cooler shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above food prep area on the reach in cooler, employee moved drink to appropriate location.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed cell phone in food prep area on front counter, employee moved phone off counter.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils used on the hot line wedged between the fryers, employee removed to utensils and had the cleaned and sanitized.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hoods soiled hoods in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler close to fryers had dripping batter on the inside,
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher close to kitchen exit door in the red zone, discussed with operator.
Oct 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Front line utensils stored in crock pot at 121F at 12:09pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled, located on dry storage shelf over three compartment sink. Inside nozzle of soda gun soiled at bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Located at kitchen entrance adjacent to front line fryers. Located next to ice machine at bar area.
No soap provided at handwash sink. Located at front line adjacent to burners. Located at kitchen entrance adjacent to front line fryers. Located next to ice machine at bar area. Located at bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked white rice and cooked chicken inside Walk in cooler not dated.
Employee eating in a food preparation or other restricted area. Employee open drink and bowls of French fries on clean prep table adjacent to front line fryers. Open container of water stored on shelf over Reach in cooler, adjacent to front line fryers. Employee relocated food to an approved location during time of inspection.
Employee eating while preparing food. Employee eating while preparing/cooking food at front line fryers. Discussed with manager.
Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle and sushi inside Walk in cooler not identified or segregated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone stored on prep table shelf over service window in kitchen area. Employee backpack and hat stored on shelf over pans and bagged sauces adjacent to Walk in cooler. Personal cellphone and speakers on prep table adjacent to front line fryers.
No handwashing sign provided at a hand sink used by food employees. Located at kitchen entrance adjacent to front line fryers.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate4 Basic
Show 13 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in crock pot at 100F at front register. Utensils stored in 78F water at front line cook.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken gizzard stored over frozen potato, sweet potato fries, ice cream, dumplings, crab Rangoon, and egg rolls in Reach in freezer, located at dish pit. Employee relocated all raw chicken to an approved location during time of inspection.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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. Interior of sofa gun nozzle soiled, located at bar area.
Handwash sink used for purposes other than handwashing. Employee handwash sink at front line used for storing pans. Employee handwash sink at three compartment sink used for thawing raw chicken gizzards. Employee removed all items during time of inspection. Employee dumping ice into Employee handwash sink at soda service station.
No paper towels or mechanical hand drying device provided at handwash sink. Located at Employee handwash sink at drinks service station. Located at bar area. Located at dry storage room adjacent to ice machine.
No soap provided at handwash sink. Located at bar area. Located at dry storage room adjacent to ice machine.
Spray bottle containing toxic substance not labeled. 1 unlabeled chemical spray bottle located on Reach in cooler behind front register. Manager added label during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container of water stored in kitchen prep table next to service window. Employee placed water into a container with lid and relocated to an approved location during time of inspection.
Food stored on floor. Bucket of soy sauce on floor adjacent to front register and kitchen entrance. Case of canned corn stored on floor in fry storage area.
No handwashing sign provided at a hand sink used by food employees. Missing at front line and at three compartment sink. Missing at bar area.
Time/temperature control for safety food thawed in an improper manner. Bag of raw chicken thawing inside a hotel pan filled with water. Discussed with employee. Employee relocated raw chicken to three compartment sink and thawed under cold running water during time of inspection.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Located at three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled, adjacent to three compartment sink.
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee wash equipment at three compartment sink but not sanitize. Discussed with employee and operator. Employee rewashed and sanitized equipment.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Located next to front line stove top. Water at 84F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked egg 51F at 2:15pm taken out from Walk in cooler at 11:20am; retempt to 55F at 2:51pm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked egg 51F, raw beef 46F, shredded cheese 51F, corn in heavy cream 48F, hot dog 47F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not date marked in Walk in cooler. Employee added date during time of inspection.
Spray bottle containing toxic substance not labeled. Located at three compartment sink.
Current Hotel and Restaurant license not displayed. Operator printed and posted current license during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open containers stored on shelf over Reach in cooler on front line cook. Employee relocated drinks during time of inspection. Discussed with operator. Employee personal drink on prep table adjacent to three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen and cellphone on prep table adjacent to three compartment sink.
Food stored on floor. Oil stored on floor in dry storage pantry. Operator relocated oil o an approved location during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled, adjacent to three compartment sink.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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. Tested at 0ppm Employee primed dish machine and retested at 0ppm Employee set up 3-compartment sink and tested at 200ppm Quat Manager was advised not to use dish machine for sanitization until dish machine is repaired
Handwash sink not accessible for employee use at all times. Metal pan stored on hand sink Employee removed
Spray bottle containing toxic substance not labeled. Observed spray bottle filled with pink sanitizer not labeled on service line
Accumulation of debris on exterior of warewashing machine. Soiled with old food debris
Drain cover(s) missing. At mop sink
Food not stored at least 6 inches off of the floor. 5 containers of oil stored on floor in dry storage area Employee placed on shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensils stored in water temped at 78F next to grill top
No handwashing sign provided at a hand sink used by food employees. Missing hand sink on cook line Employee labeled
Jul 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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/
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. Sinks at bar and room behind bar
Floor soiled/has accumulation of debris. Under equipment in kitchen and bar area
Reach-in cooler interior/shelves have accumulation of soil residues.
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee not working changed task and did not wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over bottled water, operator moved them
Handwash sink not accessible for employee use at all times. Behind bar operator moved obstruction
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/
No paper towels or mechanical hand drying device provided at handwash sink.at bar and back room behind bar
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 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. Sinks at bar and room behind bar
Floor soiled/has accumulation of debris. Under equipment in kitchen and bar area
No handwashing sign provided at a hand sink used by food employees. At bar
Reach-in cooler interior/shelves have accumulation of soil residues.
Jul 31, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 60 f no temperatures taken food held over 4 hours Reach in cooler under stove top.Stop sale : Cook sausage 55 f 1 lbs 52 f cook beef 53f 2 lbs cook chicken 60 f 2lbs cook kimchi 2lbs 55 f Raw chicken between 45f - 53 f in reach in cooler unit. Employee moved to freezer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food preparation
Jul 27, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
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. Discussed with management the importance of washing hands and changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale cut cabbage 71 f sitting on counter over 4 hours. Ambient temperature 60 f no temperatures taken food held over 4 hours Reach in cooler under stove top.Stop sale : Cook sausage 55 f 1 lbs 52 f cook beef 53f 2 lbs cook chicken 60 f 2lbs cook kimchi 2lbs 55 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 60 f no temperatures taken food held over 4 hours Reach in cooler under stove top.Stop sale : Cook sausage 55 f 1 lbs 52 f cook beef 53f 2 lbs cook chicken 60 f 2lbs cook kimchi 2lbs 55 f Raw chicken between 45f - 53 f in reach in cooler unit. Employee moved to freezer
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.
Handwash sink used for purposes other than handwashing. Pan with water stored in hand washing sink. Washing dishes in the hand washing sink.
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/ 4 employees on duty
No paper towels or mechanical hand drying device provided at handwash sink. Bar
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. Printed for operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food preparation
Employee eating while preparing food. Discussed with employees not to eat on the cooks line.
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.