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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
09/20/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
7
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.
- Employee cooling towel in reach in freezer open bag of fish
- back back on case of potatoes near back door **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Old food stuck to clean dishware/utensils. 1/2 pans soiled in areas with what appears to be pulled pork. Operator pulled to run through dish machine again **Corrected On-Site** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Waitstation, wet towels in bucket with no sanitizer solution **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name.
- sugar in large plastic bin, kitchen area corrected on site
- powdered sugar at front counter **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.
Ribs up to 53F cooling from previous day
Pulled pork up to 45F cooling from previous day
Both in covered containers **Repeat Violation** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over open container of pickles, true cooler on cookline **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish, True cookline cooler **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Overnight on bottom shelf in True cookline cooler: Mac and cheese 52F, meat ends 54F, raw chicken 46F, raw fish 45F. See stop sale **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.
