DirtyFLRestaurant Inspection Data

DUSTINS BAR B Q

DUSTINS BAR B Q located in EDGEWATER has undergone 5 health department inspections, achieving a 1.6/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 5 reports on file

1208 Ridgewood Avenue
Florida, 32132
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13657561

Met Inspection Standards

5 basic

  • 36-24-5: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**
  • 36-73-4: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**
  • 08B-36-4: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**
  • 36-27-5:Basic - - From initial inspection : Basic - Grease/soot accumulation on walls/ceiling, cookline Warning - From follow-up inspection 2026-03-30: **Time Extended**
  • 23-03-4: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**

3/23/2026· 3w ago

Visit ID: 13539421

Follow-up Inspection Required

7 high, 2 int, 7 basic

  • 36-24-5:Basic - Damage to wall at kitchen entrance next to steam table. FRP bulging out, missing baseboards, crumbled drywall exposed behind frp. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee purse in salad bar prep area on clean container - jackets in dry storage Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer walk in cooler Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Uncovered sweet potatoes next to handsink Repeat Violation Warning
  • 36-27-5:Basic - Grease/soot accumulation on walls/ceiling, cookline Warning
  • 23-03-4: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
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Perforated pans. Operator removed to wash **Corrective Action Taken** Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 47F and 56F from last night in the walk in cooler. See stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp tray over uncovered pickles, cookline Corrected On-Site Repeat Violation Warning
  • 41-27-4:High Priority - Spray sanitizer solution exceeds the maximum concentration allowed. Quat spray bottle greater than 400 ppm Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03E-02-5:High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. Turkey internal temp increased 3 degrees in 25 minutes in the smoker. Operator relocated to top shelf which has a higher temperature **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small cutoff pieces of meat (bean meat) 48-52F. Sitting below slicer with no time or temperature control for safety. Operator returned to cooler. Repeat Violation Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw from previous day 44F, 46F. Stacked and covered in plastic lexans overnight , see stop sale Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained red cutting board Heavily stained ice tea buckets. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pitcher for mixing batter Warning

10/3/2025· 6mo ago

Visit ID: 10911041

Met Inspection Standards

4 high, 1 int, 9 basic

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty container. In the dish area, above clean dish pull through
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Potatoes uncovered next to handsink
  • 08B-38-4:Basic - Food stored on floor. Beans and sauce for baked beans Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish machine Repeat Violation
  • 23-03-4: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
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler interior and fan cover
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Visibly soiled utensil in sanitizer. Corrected On-Site
  • 08A-05-6: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
  • 03A-02-5: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
  • 03E-02-5: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
  • 03B-01-6: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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Soda machine nozzles

2/26/2025· 1y 1mo ago

Visit ID: 8862485

Met Inspection Standards

3 high, 2 int, 11 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. bottom shelf near cookline Corrected On-Site
  • 40-06-5: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
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Broken plastic lids and containers
  • 08B-38-4:Basic - Food stored on floor. Cases walk in freezer
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish machine Repeat Violation
  • 23-03-4: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
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Cases of potatoes next to hand sink Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over Cole slaw, walk in cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar at expo window
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rice shrimp over pickles in the upright cooler.
  • 03A-02-5: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
  • 03E-02-5: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
  • 22-02-4: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
  • 53B-14-5: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

8/16/2024· 1y 8mo ago

Visit ID: 8723865

Met Inspection Standards

3 high, 4 int, 9 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Bottom prep table and cookline shelves
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.large plastic containers
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
  • 23-03-4: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
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Lemons. Manager instructed employees to wash
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease, kitchen
  • 21-07-4:Basic - Wiping cloth sanitizing solution not at proper minimum strength. Server sanitizer bucket 0 ppm cl 0 ppm quat
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar front counter Sugar under prep table
  • 03D-02-5: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.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom,
  • 53B-14-5: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
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Next to ice machine; front area Corrected On-Site