DUSTINS BAR B Q
1208 S RIDGEWOOD AVE, Edgewater FL 32132 · 386423-5299
Last inspected Aug 25, 2026 · 9 visits since September 2023
AUG 24
FEB 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 live fly in the kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021010579 | Dec 14, 2020 | Apr 21, 2021 | $400 |
| 4--2016033382 | May 18, 2016 | Aug 11, 2016 | $400 |
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Live, small flying insects found. 1 live fly in the kitchen
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened canned beets 8/18 Boiled eggs 8/18 Chick peas no date mark
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - End pieces saved for beans 75F. Operator discarded - green beans 70F sitting on the counter waiting to be heated. Operator returned to cooler
Show the remaining 8 findings ▾
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Cole slaw prepped from previous day 44-46F. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. - Red cutting board - true cooler gaskets
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. Several new employees with no proof of foodhandler training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse next to clean lexans bottom prep table
Floor soiled/has accumulation of debris. Large amount of food debris under shelving in walk in cooler Behind ice machine
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Case of fries. Returned to reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of shelving in walk in cooler Speed racks in walk in cooler Shelving next to back hand sink Fan cover produce walk in cooler
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Damage to wall at kitchen entrance next to steam table. FRP bulging out, missing baseboards, crumbled drywall exposed behind frp.
Floor soiled/has accumulation of debris. Walk in freezer walk in cooler
Food stored in a location that is exposed to splash/dust. Uncovered sweet potatoes next to handsink
Grease/soot accumulation on walls/ceiling, cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Milk crate and bread rack in smoker area, Shelving in smoker area Mixer base hood filters
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 47F and 56F from last night in the walk in cooler. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp tray over uncovered pickles, cookline
Spray sanitizer solution exceeds the maximum concentration allowed. Quat spray bottle greater than 400 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. Turkey internal temp increased 3 degrees in 25 minutes in the smoker. Operator relocated to top shelf which has a higher temperature
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small cutoff pieces of meat (bean meat) 48-52F. Sitting below slicer with no time or temperature control for safety. Operator returned to cooler.
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 from previous day 44F, 46F. Stacked and covered in plastic lexans overnight, see stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Stained red cutting board Heavily stained ice tea buckets.
Handwash sink used for purposes other than handwashing. Used to fill pitcher for mixing batter
Damage to wall at kitchen entrance next to steam table. FRP bulging out, missing baseboards, crumbled drywall exposed behind frp.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee purse in salad bar prep area on clean container - jackets in dry storage
Floor soiled/has accumulation of debris. Walk in freezer walk in cooler
Food stored in a location that is exposed to splash/dust. Uncovered sweet potatoes next to handsink
Grease/soot accumulation on walls/ceiling, cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Milk crate and bread rack in smoker area, Shelving in smoker area Mixer base hood filters
Old food stuck to clean dishware/utensils. Perforated pans. Operator removed to wash
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over pickles in upright cooler - walk in cooler raw bacon over creamed corn
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - End pieces of meat cut off and stored below slicer 66F. Used for baked beans. Advised to add to boiling beans to reach 165F to cool properly - sour cream packs 45-49F, butter 45F. Glass door serve cooler. Other cooler temps 40-42F Stocked prior to start of lunch. Manager moved sour cream to walk in cooler
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Baked beans 92F in the center to 170F at the edge, reheating 3 hours per operator. 3 containers, 2 steam tables - in the smoker, turkey reheating 2 hours 126F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 110-139F ribs on right side of grill, cooked today. Advised to reheat to 165F to hot hold at 135F or above.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Soda machine nozzles
Clean utensils or equipment stored in dirty container. In the dish area, above clean dish pull through
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored in a location that is exposed to splash/dust. Potatoes uncovered next to handsink
Food stored on floor. Beans and sauce for baked beans
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler speed rack, walk in cooler door along gaskets, walk in freezer fan covers, can rack storage, underside of large mixer
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler interior and fan cover
Sanitizing solution for wiping cloths not free of food debris and visible soil. Visibly soiled utensil in sanitizer.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Rice shrimp over pickles in the upright cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packets at the salad bar 66F. Advised to use time as a public health control
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Baked beans 120-145F after approximately 2 hours Turkey after 2.5 hours 133-156F
Food-contact surface soiled with food debris, mold-like substance or slime. - Upright cook line cooler gaskets soiled - wire rack above grill - can opener
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. Daniel
Cardboard used to line nonfood-contact shelves. bottom shelf near cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on case of potatoes
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers
Equipment in poor repair. Broken plastic lids and containers
Food stored on floor. Cases walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Upright cook line cooler fan cover soiled - walk in cooler speed racks - mixer
Uncovered food stored near sink exposed to splash. Cases of potatoes next to hand sink
Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over Cole slaw, walk in cooler
Working containers of food removed from original container not identified by common name. Powdered sugar at expo window
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs 47-50F in the middle, cooling overnight in tightly wrapped large hotel pans. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken and pork pieces 49-56F. In walk in freezer. Out and moved to freezer to recover temperature. - butter 68F salad bar
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom,
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. Tim
Spray bottle containing toxic substance not labeled. Next to ice machine; front area
Cardboard used to line nonfood-contact shelves. Bottom prep table and cookline shelves
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.large plastic containers
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler speed rack shelving - reach in cooler shelving and fan cover True cooler - shelving next to back handsink
Raw fruits/vegetables not washed prior to preparation. Lemons. Manager instructed employees to wash
Wall soiled with accumulated grease, food debris, and/or dust. Grease, kitchen
Wiping cloth sanitizing solution not at proper minimum strength. Server sanitizer bucket 0 ppm cl 0 ppm quat
Working containers of food removed from original container not identified by common name. Powdered sugar front counter Sugar under prep table
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Grease on the ground under smoker and matted/tar like in the grass behind smoker.
Raw animal food stored over/not properly separated from ready-to-eat food. - burgers over whipped cream, walk in cooler; - raw shrimp over pickles upright cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over raw fish, upright cookline cooler
Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. In smoke for 1-1.5 hours per cook: at 11:06: pork 92F chicken 133F, turkey 114F, ribs 118F. @ 11:45, pork 108F and 141F, Turkey 131F, ribs 156F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 49F out at start of inspection and moved to server cooler. Operator added to time plan
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - salad bar cold items
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard heavily soiled corrected on site Can opener blade
Bowl or other container with no handle used to dispense food. In dry items
Cardboard used to line nonfood-contact shelves. Kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in dry storage area
Employee with no beard guard/restraint while engaging in food preparation.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Kick plate area of both walk in cooler doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving next to smoker,hood filters
Working containers of food removed from original container not identified by common name. Bottom prep table shelf
Sep 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cardboard used to line nonfood-contact shelves. Bottom cookline BBQ sauce shelving
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Right side hood filters soiled with blackened grease residue - Interior Cres-cor warmer - #10 Can storage reach
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
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
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over open container of pickles, true cooler on cookline
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
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
Spray bottle containing toxic substance not labeled. Clear substance in waitstation
Cardboard used to line nonfood-contact shelves. Bottom cookline BBQ sauce shelving
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
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Right side hood filters soiled with blackened grease residue - Interior Cres-cor warmer - #10 Can storage reach
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
Wet wiping cloth not stored in sanitizing solution between uses. Waitstation, wet towels in bucket with no sanitizer solution
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
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.