JACKSONVILLE, FL. State inspectors visited BB.Q Chicken on Deer Lake Court on October 5, 2026, and documented that staff demonstrated no allergen awareness whatsoever, a violation that affects every customer with a food allergy who walked through the door.
The inspection turned up 8 high-severity violations and 5 intermediate violations at the Unit 2A location at 9700 Deer Lake Ct. The restaurant was not closed.
What Inspectors Found
The allergen violation alone touches every customer who disclosed a food allergy to staff. Food allergies affect 32 million Americans and trigger roughly 30,000 emergency room visits each year. A kitchen with no demonstrated allergen awareness cannot reliably prevent a reaction.
Toxic chemicals stored improperly near food is a separate, acute hazard. Mislabeled or misplaced cleaning agents can contaminate food directly, and in a worst-case scenario, cause poisoning before anyone realizes what happened.
Inspectors also cited food in poor condition, described as mislabeled or adulterated, and found that food contact surfaces, the cutting boards, prep tables, and counters where raw chicken is handled, had not been properly cleaned or sanitized. At a Korean fried chicken restaurant, where poultry moves through the kitchen at volume, that combination is a direct cross-contamination risk.
The facility also had no written employee health policy. That means no documented system for keeping sick workers out of the kitchen.
Improper handwashing technique rounded out the picture. Inspectors noted the technique failure, not the absence of handwashing, but the wrong execution of it. Pathogens remain on hands even when a worker goes through the motions.
What These Violations Mean
The allergen and employee health violations together describe a kitchen operating without the most basic safeguards for vulnerable customers. For a customer with a severe allergy to sesame, shellfish, or soy, a restaurant with no allergen awareness is not a calculated risk, it is an unknown one.
The food contact surface violation compounds that risk. Improperly sanitized surfaces allow bacterial transfer between raw and cooked product. At a chicken-focused restaurant, that means the potential for Salmonella or Campylobacter to reach a finished dish.
The shell stock traceability violation is specific and serious. Shellfish, including oysters, clams, and mussels, are high-risk foods eaten raw or lightly cooked. Without proper identification tags and receiving records, there is no way to trace a shellfish illness back to its source if a customer gets sick. That traceability gap is not a paperwork problem. It is the difference between a contained outbreak and an unresolved one.
Improper sewage disposal, also cited at this location, introduces the possibility of fecal contamination spreading through the facility. Sewage carries pathogens including E. coli and Hepatitis A. That violation, combined with inadequate toilet facilities and improperly cleaned utensils, describes a compounding infrastructure failure.
The Longer Record
BB.Q Chicken on Deer Lake Ct: Inspection History
The October 2026 inspection was not an anomaly. State records show BB.Q Chicken on Deer Lake Court has accumulated 84 total violations across 11 inspections on record. The facility has never been emergency-closed.
The pattern is striking. The restaurant logged 9 high-severity violations in December 2025, then passed a follow-up inspection two weeks later with zero high-severity findings. Six months before that, in March 2025, it drew 6 high-severity violations, then passed cleanly in April. The cycle repeated again in 2026.
That oscillation, serious violations followed by a clean pass followed by serious violations again, suggests the facility corrects problems when an inspector is present and returns to prior practices afterward. Three separate inspections have each found six or more high-severity violations. None resulted in a closure.
The October 5 inspection, with 8 high-severity findings including no allergen awareness, toxic chemical storage near food, adulterated product, and improperly sanitized food contact surfaces, left the restaurant open and serving customers.
