DirtyFLRestaurant Inspection Data

DIXIE BBQ 1, LLC

DIXIE BBQ 1, LLC located in HOLLYWOOD has undergone 6 health department inspections, achieving a 1.7/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 6 reports on file

2790 STERLING RD

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13531106

Follow-up Inspection Required

3 high, 3 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Milk shake mixer cups directly beside hand sink and under paper towel dispenser at front counter. Manager moved items away from sink. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water (94F) by grill. Employee dumped water. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of fliptop cooler in kitchen. Repeat Violation
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing and rinsing pans and immediately putting up to dry. Sanitizer sink not set up for use. Reviewed with manager to explain proper setup and use of sinks. Employee set up sanitizer sink. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront reach in cooler, container of raw shell eggs above condiments. Manager moved eggs to bottom of cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath by fliptop, raw chicken tenders (40-47F - Cold Holding). Per manager chicken in ice bath approximately 2.5 hours. Observed ice melted. Employee moved chicken to cooler to rechill and refilled ice bath. Repeat Violation Admin Complaint

9/25/2025· 5mo ago

Visit ID: 10908542

Follow-up Inspection Required

4 high, 2 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 88F. Instructed operator to discard water, clean and sanitize utensils, place water on top of grill to be held at 135F Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line reach in freezer soiled, and drawers under flat top. Walk in cooler shelving soiled
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top
  • 22-45-4: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 and no sanitize step. Instructed operator, employee to set up sanitize sink and re sanitize wares. Sanitize sink set up at 200ppm quaternary and wares sanitized Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked beef in 2 door stainless reach in cooler. Employee reorganized Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw burger with gloved hands then wipe gloved hands on clean towel then proceed to handle tongs. Instructed operator and employee on proper procedure. Instructed employee to remove gloves wash hands, sanitize tongs and operator moved towel to soiled linens Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken on ice (57F - Cold Holding) being held in melted ice on cook line. Operator states chicken out less than 1 hour. Operator replaced ice and pan of chicken in ice. Retook temperature at end of inspection at 48F **Corrective Action Taken**
  • 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/
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 provided. Operator unable to provide remainder at time of inspection

4/21/2025· 10mo ago

Visit ID: 10760361

Met Inspection Standards

1 high, 2 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Operator instructed employee to put on hat Corrected On-Site
  • 08B-37-4:Basic - Food stored in a prohibited area. Bin of raw chicken stored on top of garbage can. Operator removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked brisket in cook line flip top. Operator reorganized Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in kitchen hand wash sink. Operator removed Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit blocked by multiple items. Operator cleared path Corrected On-Site
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator removed Corrected On-Site

1/15/2025· 1y 1mo ago

2 high, 1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top. Operator cleaned and sanitized Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bags of unwashed onions stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed produce in walk in cooler. Operator reorganized Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on cook line next to microwave. Operator properly stored Corrected On-Site
  • 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.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door Repeat Violation

5/28/2024· 1y 9mo ago

Visit ID: 8640835

Met Inspection Standards

4 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee uncovered cups of tea on shelf above make table in middle of kitchen. Manager discarded cups. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. 1) Containers of fryer oil on floor by base of stairs. 2) cases of raw chicken on floor in walk in cooler upstairs. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards on make line at fliptop unit.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee closed water bottle in glassfront cooler next to raw vegetables. Manager moved water to bottom of cooler. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher at top of stairs in red undercharged zone.

3/26/2024· 1y 11mo ago

Visit ID: 8343675

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl used to scoop Quinoa. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of frying oil on kitchen floor operator elevated Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken strips over sauces in peak cold reach in cooler. Operator moved to another shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken strips (49F - Cold Holding); batter (59F - Cold Holding) sitting on counter in ice bath with ice melted . Per operator held less than one hour. Operator added more ice. **Corrective Action Taken**
  • 11-26-1: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. New employee started three weeks ago. Operator had forms was not filled out. Operator had employee fill out form. Corrected On-Site