DUSTINS BAR B Q

Basic - - From initial inspection : Basic - Damage to wall at kitchen entrance next to steam table. FRP bulging out, missing baseboards, crumbled drywall exposed behind frp. Warning - From follow-up inspection 2026-03-30: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer walk in cooler Warning - From follow-up inspection 2026-03-30: Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Uncovered sweet potatoes next to handsink Repeat Violation Warning - From follow-up inspection 2026-03-30: Time Extended

Basic - - From initial inspection : Basic - Grease/soot accumulation on walls/ceiling, cookline Warning - From follow-up inspection 2026-03-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Milk crate and bread rack in smoker area, Shelving in smoker area Mixer base hood filters Warning - From follow-up inspection 2026-03-30: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over pickles in upright cooler - walk in cooler raw bacon over creamed corn Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - End pieces of meat cut off and stored below slicer 66F. Used for baked beans. Advised to add to boiling beans to reach 165F to cool properly - sour cream packs 45-49F, butter 45F. Glass door serve cooler. Other cooler temps 40-42F Stocked prior to start of lunch. Manager moved sour cream to walk in cooler

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Baked beans 92F in the center to 170F at the edge, reheating 3 hours per operator. 3 containers, 2 steam tables - in the smoker, turkey reheating 2 hours 126F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 110-139F ribs on right side of grill, cooked today. Advised to reheat to 165F to hot hold at 135F or above.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Soda machine nozzles

Basic - Clean utensils or equipment stored in dirty container. In the dish area, above clean dish pull through

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Food stored in a location that is exposed to splash/dust. Potatoes uncovered next to handsink

Basic - Food stored on floor. Beans and sauce for baked beans Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler speed rack, walk in cooler door along gaskets , walk in freezer fan covers, can rack storage, underside of large mixer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler interior and fan cover

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Visibly soiled utensil in sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rice shrimp over pickles in the upright cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packets at the salad bar 66F. Advised to use time as a public health control

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Baked beans 120-145F after approximately 2 hours Turkey after 2.5 hours 133-156F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Upright cook line cooler gaskets soiled - wire rack above grill - can opener

Intermediate - 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. Daniel

Basic - Cardboard used to line nonfood-contact shelves. bottom shelf near cookline Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on case of potatoes Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers Repeat Violation

Basic - Equipment in poor repair. Broken plastic lids and containers

Basic - Food stored on floor. Cases walk in freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Upright cook line cooler fan cover soiled - walk in cooler speed racks - mixer

Basic - Uncovered food stored near sink exposed to splash. Cases of potatoes next to hand sink Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over Cole slaw, walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar at expo window

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs 47-50F in the middle, cooling overnight in tightly wrapped large hotel pans. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken and pork pieces 49-56F. In walk in freezer. Out and moved to freezer to recover temperature. - butter 68F salad bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom,

Intermediate - 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. Tim

Intermediate - Spray bottle containing toxic substance not labeled. Next to ice machine; front area Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Bottom prep table and cookline shelves

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.large plastic containers

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler speed rack shelving - reach in cooler shelving and fan cover True cooler - shelving next to back handsink

Basic - Raw fruits/vegetables not washed prior to preparation. Lemons. Manager instructed employees to wash

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease, kitchen

Basic - Wiping cloth sanitizing solution not at proper minimum strength. Server sanitizer bucket 0 ppm cl 0 ppm quat

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar front counter Sugar under prep table