DirtyFLRestaurant Inspection Data

DIANNE'S OLD TIME BARBEQUE

Health inspection records show DIANNE'S OLD TIME BARBEQUE in HAWTHORNE has 11 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 11 reports on file

Sid Martin Highway
Florida, 32640
Alachua County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 11 health inspection reports

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 13630936

Met Inspection Standards
  • N/A:No Violations Were Observed

2/11/2026· 2mo ago

Visit ID: 13627801

Follow-up Inspection Required

2 high

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler; pulled pork (45-48F - Cold Holding); collard greens (46-51F - Cold Holding); Mac and cheese (57F - Cold Holding); green beans (66F - Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2026-02-11: At time of follow up inspection, ribs, pulled pork and collard greens cooked the previous day 2/10 and cooled down in covered metal pans stacked on each other in the walk in cooler with visible water vapors on container lids. Discussed alternative cooking methods with operator.Admin Complaint Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; pulled pork (45-48F - Cold Holding); collard greens (46-51F - Cold Holding); Mac and cheese (57F - Cold Holding); green beans (66F - Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler. - From follow-up inspection 2026-02-11: In the walk in cooler 4 pans of collar greens, 2 pans of pulled pork, 4 individually wrapped racks of ribs, sliced ham, Corn beef hash and boiled eggs all stored in the walk in cooler overnight night at 47F or higher. Operator began removing and discarding. Admin Complaint **Corrective Action Taken**

2/6/2026· 2mo ago

Visit ID: 13623248

Follow-up Inspection Required

4 high, 1 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board on prep counter by prep sink with deep cutting grooves.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table by smoker. Employee relocated the beverages. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf in hallway, clean metal containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Wait station reach in cooler with torn door gasket. Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Prep sink by rear exterior door with plumbing leak at the U bend, employee has bucket underneath to catch leak from ice melting in sink. **Corrective Action Taken**
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining bottom shelves of prep tables and ripped tin foil on shelf of walk in cooler. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall by pass through window has food debris build up.
  • 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. In the walk in cooler; pulled pork (45-48F - Cold Holding); collard greens (46-51F - Cold Holding); Mac and cheese (57F - Cold Holding); green beans (66F - Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler. **Corrective Action Taken** Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw mesquite chicken stored over raw pork shoulder. Employee switched storage levels. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; pulled pork (45-48F - Cold Holding); collard greens (46-51F - Cold Holding); Mac and cheese (57F - Cold Holding); green beans (66F - Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Home fries identified on time as public health control written procedures and held out on cook line missing product time marking. Employee added time marker to container. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with debris build up on blade. Cutting board on side of prep line with visible staining.

11/14/2025· 5mo ago

Visit ID: 13566694

Met Inspection Standards
  • N/A:No Violations Were Observed

10/7/2025· 6mo ago

Visit ID: 13540194

Met Inspection Standards
  • N/A:No Violations Were Observed

10/6/2025· 6mo ago

Visit ID: 10889905

Follow-up Inspection Required

3 high, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in bulk pepper container.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on in use prep table.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of prep area, clean containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Waitstation reach in cooler with torn door gasket. Walk in cooler fan guard repaired with duct tape.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build dripping on front plate of hood system.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining bottom shelves of prep tables. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Waitstation reach in cooler with standing water at base of cooler.
  • 14-12-4:Basic - Utensils in poor condition. On steamtable, metal spoon with melted handle. Blue cutting board at pass through window with deep grooves.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 12 rodent droppings in detached dry storage shelf on cardboard boxes of single service items stored on shelf. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standup reach in cooler on Cookline, hotdogs (48F - Cold Holding); corn beef hash (49F - Cold Holding); beef (47F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (47F - Cold Holding) per operator cooler door left open after breakfast service at 10:30, ambient air at 55F. At conclusion of inspection down to 50F ambient and all time/temperature control food for safety stored cooling in walk in cooler. **Corrective Action Taken** Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution on waitstation line too strong, 200+ ppm, employee emptied and reset to 50ppm Corrected On-Site

3/3/2025· 1y 1mo ago

Visit ID: 10697716

Met Inspection Standards

2 high, 7 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In the exterior smoker room, dead flies in sticky tape. Operator had employee remove the sticky tape. 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. Employee phone on coleslaw mixer and jacket on soda syrup box. Operator relocated all personal items. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over prep table, clean metal containers stacked while wet. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining bottom shelves of prep tables. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. In the walk in cooler uncovered container of gravy. Operator covered the container. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the prep sink by the smoker, frozen chicken thawing at ambient air temp. Operator turned on cold running water. **Corrective Action Taken**
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee vapor rub on prep table by biscuits unit.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, uncooked frozen chicken tenders in open box over box of raw ground beef. Operator rearranged storage levels. Corrected On-Site

10/16/2024· 1y 6mo ago

Visit ID: 8744727

Met Inspection Standards

1 high, 2 int, 10 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of the cook line. Operator relocated the beverage. 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. Employees phones, speakers, jackets stored on prep tables. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over prep area, clean metal containers stacked while wet.
  • 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Wall by fryer with food debris build up. Floor under ware washing area with standing water. Floors of walk in cooler not smooth easily cleanable, raised portions prevent walk in freezer door seal. Hole in wall under two compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Jugs of fryer oil on the floor of the prep line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Waitstation microwave with food debris on rotating plate. Employee cleaned. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build on backside of fryers. Grease build up on hood filters over fryer station. Repeat Violation
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining multiple food prep shelves in kitchen.
  • 25-05-4:Basic - Single-service articles improperly stored. Single service gloves in box on the floor of the prep area. In storage shed, single service cups and containers stored on the floor.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Two compartment sink in ware washing area leaking from hose connection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw ground beef patties over cooked pulled pork. Operator relocated the raw ground beef. Corrected On-Site
  • 53A-05-6: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/ At time of inspection 5 food handling employees present with no food manager present.
  • 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. At time of inspection all but one food handler training certification expired.

3/7/2024· 2y 1mo ago

Visit ID: 8463441

Met Inspection Standards

3 high, 2 int, 8 basic

  • 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 phone on clean equipment. Employee relocated the personal phone. Corrected On-Site
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Sweet potato fries stored on bottom of the pass through prep table no longer frozen solid. Discussed with operator the use of time as public health control. **Corrective Action Taken**
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters over cook line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer and flat top have build up of dust. Door gaskets with build up of debris on coolers and sliding track of smoker with a build up of debris. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Open dumpster lids.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Wait station reach in cooler has standing water at the base of the cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on in use prep table. Operator relocated the wet wiping cloth. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers with missing product description. Operator labeled the bulk containers. Corrected On-Site Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling raw chicken container, remove soiled gloves place on clean gloves and handle clean utensils without washing hands.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, frozen plastic wrapped raw beef over container of tater tots. Operator relocated the steaks. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Fly bait stored in outside shed next to wrapped single service napkins. Operator relocated the fly bait. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Metal shelves in walk in cooler with residue build up.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by smoker.

9/27/2023· 2y 6mo ago

Visit ID: 8505686

Met Inspection Standards
  • N/A:No Violations Were Observed

8/3/2023· 2y 8mo ago

Visit ID: 8389185

Follow-up Inspection Required

2 high, 2 int, 6 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Large amount of dead flying insects observed on flying insect strips in kitchen. Person in charge removed. Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing on left sided hood system. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on lines in walk in cooler. Repeat Violation
  • 06-07-5:Basic - Time/temperature control for safety food thawed under hot running water. Mac and cheese being thawed in kitchen with hot running water. Person in charge turned on cold water instead. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10ppm at server line, remade to 50ppm. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar unlabeled, person in charge labeled appropriately. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall silver reach in cooler at cookline, hot dog, ham at 45F. Person in charge states has been in and out of unit for prep. Ambient temperature of unit 40F. Person in charge moved items to walk in cooler to rapidly chill. Will monitor temperature of unit.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. One manager with CFM expired 2/2023.
  • 53B-13-5: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. One employee working at establishment for 2 years without proof of employee training.