Dickeys Barbecue Pit
Last inspected: Dec 18, 2025
64
Score
Public records show 11 inspections at Dickeys Barbecue Pit stretching back to 2022. The newest entry in the record is dated Dec 18, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Dickeys Barbecue Pit's latest score of 64 falls below the Summerfield average of 73. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
64
Aug 29, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Washing Fruits and Vegetables
FL-42
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
May 8, 2025
Routine - Food
No violations found.
100
Feb 26, 2025
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink. Handwash sink at the smoker area no soap no paper towel, also sink next to triple sink no paper towel. **Repeat Violation**
31B-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, turkey no date marked, per employee opened on 02/22/25.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to smoker blocked by Hot holding box, employee moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for two employees working at inspection time. **Warning**
53B-01-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer, during inspection Employee brought chlorine. **Corrected On-Site**
22-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with mold like substance. **Repeat Violation**
23-03-4
Basic - No copy of latest inspection report available. Not available
51-18-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Next to fryers, opened employee drink in cooler above bag of cheese, employee moved. **Corrected On-Site**
12B-13-4
52
Sep 10, 2024
Routine - Food
No violations found.
100
Sep 5, 2024
Routine - Food
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the smoker area, stored overnight, ribs 130F, 128F and 131F, brisket 129F and 131F, pork 130F and 127F. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the smoker area, stored overnight inside Hot holding: holding cabinet; ribs 130F, 128F and 131F, brisket 129F and 131F, pork 130F and 127F.
01B-02-5
High Priority - Roach excrement and/or droppings present. Observer roach excrement under left side of front counter area. **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. At the front counter area, observed one live roach on floor, employee killed and cleaned. **Corrective Action Taken** **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the smoke area blocked by equipment (Hot holding cabinet). Employee moved the cabinet. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near triple sink, items stored inside sink, employee moved. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee on site.
53B-02-5
Intermediate - 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. For three new employees
11-26-1
Intermediate - No soap provided at handwash sink. No soap, on paper towel on any handwash sink, employee provided paper and soap to the sink at the front counter.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, two trays of chicken wing no date marked, per employee wings were cooked 09/03/2024
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. June 1, 2024
50-09-4
Basic - Dead roaches on premises. Under front counter, observed three dead roaches on floor. **Warning**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with mold like substance
23-03-4
26
Jan 18, 2024
Food-Licensing Inspection
No violations found.
100
Jan 16, 2024
Food-Licensing Inspection
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food. Black bag containing chicken wings in reach in cooler next to cooking equipment.
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding case at front counter: potatoes 130F. Beef Brisket 119F. Beef 126F. Hot box temperature was increased. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter: slaw 54F. Potato salad 59F. Cheddar cheese 61F. Shredded cheese 59F. Sour cream packets 64F. Butter packets 65F. Reach in unit was not turned on. Employee flipped switch and items began cooling. Then 20 minutes later slaw 47F. Potato salad 50F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Establishment is currently open and selling food to the public. Licensing application received and approved. Establishment began operating prior to licensing inspection. **Warning**
50-08-7
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from office area, rang up customer order on register then put on gloves and began preparing plates of food without washing hands.
12A-07-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee rinsed hands at hand sink then walked up to cookline put on gloves and removed food from freezer without washing hands.
12A-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Smoked sausage in walk in cooler with no date mark, employee stated sausage was opened two days prior.
02C-03-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Two employees working are not aware of danger zone for food. Two employees working are unaware that handwash sinks must be utilized at all times to wash hands. Two employees unaware of proper thawing and have beef thawing in standing water.
53B-15-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Three sinks in kitchen area have no soap or towels making them all inaccessible for hand washing. Employee stated hands are washed at triple sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device and/or soap provided at handwash sink. All sinks missing soap and towels.
31B-02-4
Intermediate - 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. Two employees currently working.
11-26-1
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette butt on floor in walk in cooler. Employee picked up and discarded. **Corrective Action Taken**
12B-06-4
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment soiled.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On back wall of reach in cooler near cooking equipment. On floor and condenser of walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. One pair hanging on handle on the side of smoker. One pair hanging from wire rack over reach in cooler.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup with handle has handle inside of seasoning.
10-01-5
Basic - Reuse of single-service or single-use articles. Potato box reused to store chicken wings.
25-32-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled hot holding gloves on shelf over jalapeno cans. Moved during this inspection. **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in standing water at 86F in triple sink.
06-01-5
15
Sep 28, 2023
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach hanging over single serve lids on dry storage shelf.
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023. **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty has been employed for seven months and is not certified.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle and ice chute has slimy and sticky debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Fan on cart in front of sink near smoker. Moved during this inspection. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - No soap and/or towels provided at handwash sink Soap missing at sink near smoker. Soap and towels missing at sink near ware wash area. **Repeat Violation**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over reach in cooler containing sauce.
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor soiled near fryers and smokers.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice block on back wall of reach in cooler containing sauce. Chunks of ice under fan of walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of can opener and holder soiled with built up food debris. Hood filters soiled with grease. Crevice between counter and seats in dining area has accumulation of of trash including paper and discarded lids.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Pan on clean dish shelf has food debris.
16-48-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler containing sauce bottles. **Repeat Violation**
12B-13-4
Basic - Clean, single-use gloves not handled in a sanitary manner. Soiled glove on shelf over portion cups.
25-30-4
32
Jul 26, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink near front line.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time. Total of two employees. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor under the main unit. **Repeat Violation**
14-69-4
Basic - Plumbing system in disrepair. Three compartment sink leaking
29-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink inside cooler next to fryers.
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with mold like substance **Repeat Violation**
23-03-4
47
Nov 14, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One female employee on site.
53B-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer floors (right side of the unit), also reach-in freezer at the front area. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. reach-in freezer gaskets heavily soiled.
23-03-4
82
Frequently Asked Questions
When was Dickeys Barbecue Pit last inspected?
The most recent health inspection at Dickeys Barbecue Pit on file is from Dec 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Dickeys Barbecue Pit?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Dickeys Barbecue Pit.
How does Dickeys Barbecue Pit compare to other restaurants in Summerfield?
Dickeys Barbecue Pit most recently scored 64 out of 100, which is lower than the Summerfield average of 73.
Has Dickeys Barbecue Pit's inspection record improved over time?
Yes. Recent inspections at Dickeys Barbecue Pit have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dickeys Barbecue Pit means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dickeys Barbecue Pit inspected?
Based on the inspection history on file, Dickeys Barbecue Pit is inspected around four times per year on average.
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