DUSTIN'S BAR-B-Q #6
14516 East Colonial Drive
Orlando, Florida, 32826
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/3/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. In small prep area over hand sink - From follow-up inspection 2024-10-03: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table Employee drink on table over portion cups Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse next to clean bins - From follow-up inspection 2024-10-03: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person - From follow-up inspection 2024-10-03: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Employee stacking wet dishes on dish rack - From follow-up inspection 2024-10-03: **Time Extended**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on potato salad container in walk in cooler Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used to scoop tater tot's in freezer at expo station. Handle in egg container in walk in cooler Handle in seasoning container Portion cup used to scoop salt Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters not covered or inverted in small prep area Aluminum pans in dry storage area Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken gumbo (112F - Hot Holding); broccoli cheese (130F - Hot Holding) in steam well less than 4hrs per operator. chicken gumbo (164 - reheated) ; broccoli cheese (165F - reheated) Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed **Corrective Action Taken** - From follow-up inspection 2024-10-03: **Time Extended**
Food safety inspection conducted on 10/3/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 10/2/2024
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. In small prep area over hand sink
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table Employee drink on table over portion cups 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 Purse next to clean bins
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Employee stacking wet dishes on dish rack
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on potato salad container in walk in cooler Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used to scoop tater tot's in freezer at expo station. Handle in egg container in walk in cooler Handle in seasoning container Portion cup used to scoop salt Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters not covered or inverted in small prep area Aluminum pans in dry storage area Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. salt, garlic, brown sugar containers Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo prep cooler at drive through: butter, coleslaw, 4 Buffet: melon 48F, pasta salad 46F, cut lettuce 54F cold holding all less than 4hrs per operator. Advised operator to put items on time as a public health control plan coleslaw, butter, (46-48F - Cold Holding) less than 4hrs. Operator put on ice for temperature recovery **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken gumbo (112F - Hot Holding); broccoli cheese (130F - Hot Holding) in steam well less than 4hrs per operator. chicken gumbo (164 - reheated) ; broccoli cheese (165F - reheated) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed **Corrective Action Taken**
Food safety inspection conducted on 10/2/2024 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 4/23/2024
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches for server
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on stand up cooler at server area
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All hood filters Gaskets hav3 heavy debris build up in stand up cooler at server area
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in cooler at cook line across from grill And in cooler in server area
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler at cook line across from grill
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to lined bottom of cut leafy green containers in walk on cooler
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 14 racks of baby back ribs Rack of cooked baby back ribs. Per manager, items are brought out from the walk in cooler and placed on the line for service. Items on tray on table next to grill. Per manager items brought out at 9:30am, at 1:36pm items at 80f degrees and over 4 hours. Items need to be discarded
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rack of cooked baby back ribs. Per manager, items are brought out from the walk in cooler and placed on the line for service. Items on tray on table next to grill. Per manager items brought out at 9:30am, at 1:36pm items at 80f degrees and over 4 hours. Items need to be discarded
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Paint finger nails for server scooping ice with a metal ice scoop, no protection or gloves
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slice that is not used Both hot boxes at cook line have a heavy debris build up
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife in basin of hand sink in back prep, smoker area 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/
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan to get racks of cooked baby ribs at cook line for 4 hours instead of keeping items cold at 41f or below
Food safety inspection conducted on 4/23/2024 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 8/18/2023
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At storage area observed one green cutting board and three white cutting boards Small soufflé containers used instead of scoop for sugar and bacon bits
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee preparing food with his hair hanging forward Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor next to hand was sink at cooks line
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine at the wait station
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over both smoker doors
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar at prep area across from dish wash area with no label
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at cooks line Corrected On-Site
- 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. Printed operator food employee reporting agreement and observed employees signing document Corrected On-Site
Food safety inspection conducted on 8/18/2023 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).