BILLY'S CAFE
13752 N US HWY 441, Lady Lake FL 32159 · 352-259-8988
Last inspected May 7, 2026 · 6 visits since December 2023
DEC 23
JUN 25
OCT 25
MAY 26
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee washed hands with cold water. Employee in front counter washed hands, took temperature of water after 70F. Discussed with manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Chicken, tuna and potato salad dated 4/28
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken, tuna and potato salad dated 4/28
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter. Provided sign to operator who posted.
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line area
Oct 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
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.
Handwash sink inoperable in cook line area. Operator states they have called a plumber to repair sink.
No soap provided at handwash sink. Hand wash sink next to ice machine. Operator placed soap at sink.
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.
Well water testing report/documentation is not available upon request.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on cutting board. Operator removed.
Floor soiled/has accumulation of debris. Under equipment in cook line area
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.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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
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
Well water testing report/documentation is not available upon request.
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
Food stored on floor. Pickle buckets in walk in cooler. Employee moved to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
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.
Jun 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority7 Intermediate10 Basic
Show 24 findings ▾
Container of medicine improperly stored. Cough drops on microwave in cook line area. Operator discarded.
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.
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (64F - Cold Holding) butter cups (72F - Cold Holding)
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
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.
Vacuum breaker missing at mop sink faucet.
Food thermometer(s) not calibrated according to manufacturer's specifications. Probe thermometer 40F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer in prep area
Handwash sink used for purposes other than handwashing. Hand wash sink in cook line area storing soiled dishes. Operator removed.
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.
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
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
Well water testing report/documentation is not available upon request.
Dead roaches on premises. 1 dead roach on floor under soda rack. Operator removed roach and sanitized area.
Employee with ineffective hair restraint while engaging in food preparation. Employee in cook line area preparing food
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
Food stored on floor. Pickle buckets in walk in cooler. Employee moved to shelf.
In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
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.
Reuse of single-service or single-use articles. Cans reused for margarine in prep area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and cucumbers over feta cheese in walk in cooler. Operator corrected shelves.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added chlorine sanitizer recheck 100ppm
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
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.
Employee washed hands with cold water. Employee in front counter washed hands, took temperature of water after 70F. Discussed with manager.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area
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.
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. Under kitchen equipment Soda Bibb area Wall soiled under sprayer sink in dish machine area
Food stored on floor. Cases of oil in kitchen. Operator moved to shelf.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over cooked bacon in walk in cooler. Operator corrected shelves.
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.