Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
DUSTINS BBQ
License Number:
SEA7404711
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1208 S RIDGEWOOD EDGEWATER, FL 32132-2716
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/03/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
1
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Chill stick on the walk in freezer floor **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bottom shelf of upright True cooler on the line holding raw fish at 46F and Mac and cheese at 53F. Items in cooler overnight. See stop sale **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Baked beans portioned previous evening 51-63F In walk in cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has will not reach 165 degrees Fahrenheit within 2 hours based on time and temperature observations. 30 minutes reheating: in smoker turkey 50F pork 60F. 55 minutes later turkey 84F, pork 85F. Operator moved to a warmer area of the oven **Repeat Violation** **Warning**
High Priority - Potentially hazardous (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 cooling from previous day in large plastic bins, stacked in walk in cooler 42F at the edge to 47F in the center, see stop sale **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit. In upright True cooler on Cookline, raw beef over raw fish **Repeat Violation** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
