DirtyFLRestaurant Inspection Data

DUSTIN'S BAR B Q

Based on 3 health inspections, DUSTIN'S BAR B Q in PORT ORANGE has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

4908 Clyde Morris Boulevard
Florida, 32129
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 12/8/2025

Inspection #: Visit ID: 10926251

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowls in coleslaw and boiled eggs in walk-in cooler, employee removed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -clear plastic cups in beverage service area
  • 14-11-5:Basic - Equipment in poor repair. -walk-in cooler door has a large hole
  • 36-22-4:Basic - Floor area(s) covered with standing water. -underneath the dishwasher
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. -cracked/broken clear plastic containers on dish drying rack
  • 36-24-5:Basic - Hole in or other damage to wall. -hole in wall over handwashing sink next to 6 burner stove -missing tiles in dishwashing area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -green shelves in walk-in cooler soiled -exterior of fryers -exterior of grill
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -shrimp breading
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -ribs 95F in hot holding cabinet, operator discarded Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -table-top mixer shield soiled
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bleach spray bottle lacking label, employee labeled Corrected On-Site

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10818484

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine
  • 36-32-5:Basic - Ceiling shows damage or is in disrepair. -above cookline area in front of slatted grill
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored next to small mixer on table Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor inside the freezer. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cottage cheese
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -macaroni salad 45F, cottage cheese 51F, manager stated unknown amount of time, see stop sale. Advised to use time as a public health control for cold buffet, repeat violations on high priority may be addressed with administrative action. Provided written time as a public health control paperwork. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pulled pork 127-136F, soup 117F middle-160F edge, inside steam warmers less than 3 hours per manager, stated microwave Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris on can opener blade

Inspection Date: 7/12/2024

Inspection #: Visit ID: 8827446

  • 36-32-5:Basic - Ceiling/vent shows damage or is in disrepair. -above dish machine
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -under hand sink in back near smoker
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of sauces
  • 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. -handle inside bulk bin of navy beans
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator and oven in back
  • 33-16-4:Basic - Open dumpster lid.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment without washing hands. -dishwasher scrubbing/cleaning soiled items prior to handling already cleaned and sanitized sheet pans, cutting boards without washing hands
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -next to grill in warmer
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw beef inside stand up refrigerator in back. Employee corrected. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -macaroni salad 50F, salad 52F, coleslaw 49F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -corn chowder 84-88F, Brunswick stew 80-145F in salad bar. Manager reheated to 165F for hot holding at 135F Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -macaroni salad
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -some debris on can opener blade
  • 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.