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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
03/16/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
2
6
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ecig in dry storage; jacket on drawers with clean equipment **Warning**
Basic - Working containers of food removed from original container not identified by common name.
- Cracker meal under prep table in kitchen
- sugar at front counter/expo **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Cooling overnight in walk in cooler:
Pulled pork 43-51F; spare ribs and baby back 43-47f. Cooling in large plastic containers. Baby back rib container tightly covered; pulled pork stacked. See stop sale. **Repeat Violation** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. Corrected to 100 ppm cl **Corrected On-Site** **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef marked 3/8. Operator stated date incorrect **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
All in walk in cooler overnight:
Boiled eggs 47F, vegetable beef 47F, cooked potatoes 47F, cubed cheese 47-50F, Cole slaw 47F, pasta salad 47F, cooked pasta 50F, potato salad 47F, opened canned chick peas 47F, opened canned green beans 47F, milk 47F, cottage cheese 47F, cut tomatoes 47F, cut lettuce 47F, , shredded cheese 47F; opened canned beets 47F, tcs muffin batter 47F; tricolor salad 47F, pea salad 47F, bread pudding 47F. See stop sale
At expo window for less than 2 hours, sour cream 57F. Advised to use time as a public health control or ice. **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.
