BILLY JOE'S THE CONCH QUEEN LLC
3936 PEMBROKE RD, Pembroke Park FL 33021 · 954.985.9894
Last inspected Apr 2, 2026 · 10 visits since April 2024
JUL 24
FEB 25
SEP 25
FEB 26
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024029794 | May 21, 2024 | Sep 18, 2024 | $300 |
Inspection history
10 visits, newest first
Apr 2, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on not in use fliptop unit in front corner of kitchen heavily discolored.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on A/C vents at back of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area to left of True reach in cooler soiled.
Apr 1, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and immediately putting up pans for use without conducting a sanitizing step. Manager set up sanitizer sink to proper 100ppm chlorine and sanitized pans.
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen True reach in cooler, cole slaw (51F - Cooling); potato salad (54F - Cooling). Per manager both prepared on 3-31 and in unit overnight.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1) In kitchen True reach in cooler, cole slaw (51F - Cooling); potato salad (54F - Cooling). Per manager both prepared on 3-31 and in unit overnight. See stop sale. 2) In kitchen True reach in cooler, guava butter 61F at 3:15pm (ambient cooling from approximately 11:30am) to 61F at 3:55pm. Manager moved butter to chest freezer to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On stovetop in kitchen, curry chicken (118F - Hot Holding); brown stew chicken (99F - Hot Holding). Per manager both prepared at approximately 11:45-12:00pm. Manager returned both onto fire to reheat above 165F to hold at 135F. 2) On prep table in kitchen, under no temperature control, mac and cheese (70F - Hot Holding); meatloaf (91F - Hot Holding). Per manager both prepared at approximately 11:30-11:45am. Advised manager to reheat both to above 165F and either properly cool for cold holding or properly hot hold.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose at triple sink missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on not in use fliptop unit in front corner of kitchen heavily discolored.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Employee replaced.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on A/C vents at back of kitchen.
Time/temperature control for safety food thawed in an improper manner. Bagged frozen conch thawing in standing water at triple sink. Employee moved conch under running water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area to left of True reach in cooler soiled.
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after washing dishes and then assisted with food preparation without first washing hands. Reviewed proper procedures and employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and immediately putting utensils away without conducting a sanitizing step. Employee set up sanitizer sink to properly wash hands 100ppm chlorine and brought utensils back to sanitize.
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025
Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler, cartons of raw shell eggs on shelves above cooked foods and condiments. Employee moved eggs to bottom of cooler to properly separate.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose at triple sink missing vacuum breaker.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. True reach in cooler broken, all foods at proper temperature.
Handwash sink does not have enough water pressure to properly wash hands. Low hot water pressure at kitchen hand sink.
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. All employees knew less than 60 days. No signed reporting agreements available. Bulletin printed, read, and signed during inspection.
Ceiling tile missing. Above hand sink and storage area in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles soiled in kitchen area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food items.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Can of wd40 stored on cook line. Operator properly stored
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw conch for conch salad. Consumer advisory posted in kitchen area, operator moved to menu board and denoted on menu
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared cooked conch fritters batter prepared yesterday morning not date marked. Operator date marked
Ceiling tile missing. Observed above three compartment sink
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust. Observed throughout kitchen area
Equipment in poor repair. Small chest freezer lid in poor repair
Floor soiled/has accumulation of debris. Observed under cook line equipment
Interior of microwave has accumulation of grease/food debris.
Unnecessary items/unused equipment on the premises. Steam table, grill not in use and not planning to be repaired being stored in establishment. Per operator possible sale in progress for equipment
Wall soiled with accumulated grease, food debris. Observed at wall behind microwave on cook line
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with no sanitize step. Triple sink not set up. Instructed employee on proper set up of triple sink. Set up triple sink at 100ppm chlorine and employee sanitized wares
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top shelf above multiple ready to eat foods in reach in cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (68F); cooked beef (69F) being held at room temperature for 1.5 hours, operator moved to reach in cooler
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. Observed a kitchen hand wash sink. Operator provided
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. Not provided for new employees. Provided to operator
Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler to
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris. Observed under triple sink not set
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 84F, operator moved to ware washing area and discarded water
Ripped/worn tin foil used as shelf cover.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading less than 50ppm chlorine. Manager added bleach to correct to 100ppm.
Nonfood-grade bags used in direct contact with food. In True reach in cooler, cut head of cabbage in standard printed to go bag. Employee moved cabbage to zip top bags.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen stovetop, curry chicken (118F - Hot Holding); brown gravy (97F - Hot Holding). Per employee both items prepared approximately 1.5-2 hrs ago. Employee returned both to heat to reheat above 165F for proper hot holding.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Manager remade to proper 100ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of spice containers r kitchen prep table. Employee removed phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepared food dishes. Employee removed watch.
Food stored on floor. Container of fryer oil on floor by cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle on top shelf in True reach in cooler.
Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers in kitchen storage missing labels.
May 21, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Employee washed hands with cold water. Observed employee wash hands at triple sink with water or 83F
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink
No handwash sink for employees. Total lack of water at only designated hand wash sink for food service in establishment. Only available hand wash sink is in restroom.
No hot running water at three-compartment sink. Water of 83F provided at three-compartment sink
No running water at mop sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathroom hand wash sink at 83F
May 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked chicken and meatloaf stored in refrigerator. Per operator, both items cooked yesterday morning.
Ceiling tile missing in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of black mold like substance buildup on ceiling tiles and AC vents throughout kitchen.
Equipment in poor repair. Observed True refrigerator gaskets in disrepairs.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residues buildup inside True refrigerator.
Wet wiping cloth not stored in sanitizing solution between uses. Observed an in-use wet wiping cloth not stored in sanitizer solution.
Apr 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked chicken and meatloaf stored in refrigerator. Per operator, both items cooked yesterday morning.
Ceiling tile missing in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of black mold like substance buildup on ceiling tiles and AC vents throughout kitchen.
Equipment in poor repair. Observed True refrigerator gaskets in disrepairs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of soiled residue buildup on sugar and salt containers.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residues buildup inside True refrigerator.
Time/temperature control for safety food thawed in an improper manner. Observed conch thawing in standing water at 3 compartment sink. Operator place underneath running water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed an in-use wet wiping cloth not stored in sanitizer solution.
Working containers of food removed from original container not identified by common name. Observed flour and sugar removed from the original containers not identified by common name.
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.