BILLY JOE'S THE CONCH QUEEN LLC

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025 Repeat Violation Admin Complaint - From follow-up inspection 2026-04-02: Observed at callback inspection same. Proof provided of money order sent to DBPR per received letter in March from Tallahassee. Payment must be physically sent cannot be done online. Admin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2026-04-02: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2026-04-02: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area to left of True reach in cooler soiled. - From follow-up inspection 2026-04-02: Observed at callback inspection same. Time Extended

High Priority - 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. Corrected On-Site

High Priority - 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. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025

High Priority - 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. Corrected On-Site

High Priority - 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.

Intermediate - 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.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Low hot water pressure at kitchen hand sink.

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. All employees knew less than 60 days. No signed reporting agreements available. Bulletin printed, read, and signed during inspection. Corrected On-Site

Basic - Ceiling tile missing. Above hand sink and storage area in kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles soiled in kitchen area. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food items.

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on cook line. Operator properly stored Corrected On-Site

Intermediate - 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 Corrected On-Site

Intermediate - 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 Corrected On-Site

Basic - Ceiling tile missing. Observed above three compartment sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust. Observed throughout kitchen area Repeat Violation

Basic - Equipment in poor repair. Small chest freezer lid in poor repair

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Interior of microwave has accumulation of grease/food debris.

Basic - 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 Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris. Observed at wall behind microwave on cook line

High Priority - 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 Corrected On-Site

High Priority - 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 Corrected On-Site

High Priority - 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 Corrective Action Taken

Intermediate - 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed a kitchen hand wash sink. Operator provided Corrected On-Site

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. Not provided for new employees. Provided to operator

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler to

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed under triple sink not set

Basic - 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 Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - 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. Corrected On-Site

High Priority - 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. Corrected On-Site

High Priority - 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. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Manager remade to proper 100ppm. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - Food stored on floor. Container of fryer oil on floor by cook line.

Basic - 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.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers in kitchen storage missing labels.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-05-06: At the time of callback inspection, no proof of employees training available. Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-05-06: Violation not complied. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling tile missing in kitchen. Warning - From follow-up inspection 2024-05-06: Violation not complied Admin Complaint

Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2024-05-06: Violation not complied Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed True refrigerator gaskets in disrepairs. Warning - From follow-up inspection 2024-05-06: Violation not complied Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residues buildup inside True refrigerator. Warning - From follow-up inspection 2024-05-06: Violation not complied. Admin Complaint

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed an in-use wet wiping cloth not stored in sanitizer solution. Repeat Violation Warning - From follow-up inspection 2024-05-06: Violation not complied Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. True reach in- ; Potato salad (79F - Cooling); Macaroni and cheese (60-65F - Cooling);Per Manager food items in unit less than 6 hours. Manager discarded items. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken stored over container of raw pork in large chest freezer across from triple sink. Manager inverted. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to triple sink and on prep table. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the True Reach-in cooler, jerk turkey (50 - Cold Holding). Per the employee the item was placed in the cooler yesterday. The item has been out of temperature overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the True Reach-in cooler, jerk turkey (50 - Cold Holding). Per the employee the item was placed in the cooler yesterday. The item has been out of temperature overnight. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. An employee provided towels. Corrected On-Site Repeat Violation

Intermediate - 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.

Basic - Covered waste receptacle not provided in women's bathroom. Restroom is unisex. Repeat Violation

Basic - Floor soiled/has accumulation of debris under the deep fryers.

High Priority - Raw animal food stored over or with unwashed produce. Observed in the True reach-in cooler, raw conch stored above vegetables. Operator moved conch to another cooler for proper storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. Operator provided towels. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Open dumpster lid. Lid closed. Corrected On-Site