DUSTINS BAR B Q
14516 E COLONIAL DR, Orlando FL 32826 · 4072032576
Last inspected Apr 13, 2026 · 7 visits since August 2023
APR 24
OCT 24
MAR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept overnight on make table located at restaurant entrance: Coleslaw 46F, butter 46F, honey butter 47F, sour cream cream temperature of 51F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and then continue to cut bread, inspector ask manager to have employee wash hands and change gloves. Employee did.
Handwash sink used for purposes other than handwashing. Knife inside hand sink by smoker, removed.Corrected On-SiteCorrected On-Site**
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, inspector corrected. Corrected On-SiteCorrected On-Site**
Show the remaining 8 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by steam well. Removed
Floor soiled/has accumulation of debris. Grease build up in floor under fryers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar. Properly stored.Corrected On-SiteCorrected On-Site**
Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris in oven
No handwashing sign provided at a hand sink used by food employees. No sign at ladies bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers have dust Hood filters have debris
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at cook line entrance.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate14 Basic
Show 17 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strip provided were wet.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Missing tile on prep area and in front of office.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cutting board in to go area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinks stored over cooler that has hot well in cook line. Removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cambros placed wet inside other on rack.
No handwashing sign provided at a hand sink used by food employees. In ladies bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers. Hood filters over grill Fan covers on meat walk in cooler have dust
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line have debris Walk in cooler shelves
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler across from grill.
Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind hand sink in cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket with 0 ppm. Rechecked 150 ppm
Working containers of food removed from original container not identified by common name. Bulk brown sugar no label, labeled
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of olives
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept overnight on make table located at restaurant entrance: Coleslaw 46F, butter 46F, honey butter 47F, sour cream cream temperature of 51F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Multiple grooved and stained cutting boards in facility.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on clean prep table in prep area.
Employee eating while preparing food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee slicing breads while wearing bracelets and a watch. Employee portioning bbq sauce while wearing a diamond ring.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting in cups located on servers station. Employee spread cups out to dry.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill
Reach-in cooler interior/shelves have accumulation of soil residues.salad walk in cooler shelves have mold like substance.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
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)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed
Ceiling tile missing. In small prep area over hand sink
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
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
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Equipment and utensils not properly air-dried - wet nesting. Employee stacking wet dishes on dish rack
Food storage container/container lid cracked or broken. Cracked lid on potato salad container in walk in cooler
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
Single-service articles improperly stored. Coffee filters not covered or inverted in small prep area Aluminum pans in dry storage area
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
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
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)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed
Ceiling tile missing. In small prep area over hand sink
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
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
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Equipment and utensils not properly air-dried - wet nesting. Employee stacking wet dishes on dish rack
Food storage container/container lid cracked or broken. Cracked lid on potato salad container in walk in cooler
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
Single-service articles improperly stored. Coffee filters not covered or inverted in small prep area Aluminum pans in dry storage area
Working containers of food removed from original container not identified by common name. salt, garlic, brown sugar containers
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
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
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
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
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
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
Handwash sink used for purposes other than handwashing. Knife in basin of hand sink in back prep, smoker area
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/
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches for server
Equipment in poor repair. Torn gaskets on stand up cooler at server area
In-use wet wiping cloth/towel used under cutting board.
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
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
Standing water in bottom of reach-in-cooler. Standing water in cooler at cook line across from grill
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at cooks line
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
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
Employee with ineffective hair restraint while engaging in food preparation. Observed employee preparing food with his hair hanging forward
Food not stored at least 6 inches off of the floor. Cooking oil stored on floor next to hand was sink at cooks line
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine at the wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over both smoker doors
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
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.