Dustin's Bar B-Q
Last inspected: Mar 31, 2026
58
Score
Across the available record, Dustin's Bar B-Q has 12 inspections on file, the first dated 2022. The most recent report on file is from Mar 31, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Dustin's Bar B-Q's latest score of 58 falls below the Ormond Beach average of 79. On the whole, the file is mixed but not concerning.
12
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Jan 26, 2026
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Aug 15, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled. -can opener soiled. **Warning** - From follow-up inspection 2025-08-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. -duct tape on robot coupe food processor. **Warning** - From follow-up inspection 2025-08-15: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Floor soiled. -grease under fryers. **Warning** - From follow-up inspection 2025-08-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of grease on wire shelving in kitchen. -buildup of grease on steamer. -walk in cooler shelving soiled with food debris. **Warning** - From follow-up inspection 2025-08-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-08-15: **Time Extended**
22-16-4
74
Aug 14, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Feb 5, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Aug 2, 2024
Routine - Food
No violations found.
100
Aug 1, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
58
Mar 11, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers 45°f, shrimp 45°f chicken 45°f on lower shelves in reach in cooler. Items on top and middle shelves at 38°f to 39°f. Operator moved these items to reach in cooler.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - 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.
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor tiles cracked/broken at cookline.
36-17-5
Basic - Single-service articles improperly stored, case of cups in kitchen.
25-05-4
58
Oct 16, 2023
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over cooked meats in walk in cooler. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ribs at 70°f at cookline. Out of cooler 2 hours. Operator moved to freezer for rapid cooling. -cottage cheese, potato salad, pasta salad, cooked egg between 45°f and 47°f at salad bar. Operator iced down all tcs foods. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings are pre baked for thirty minutes, cooled and then deep fried. **Warning**
03C-89-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on microwave door. **Warning**
23-24-4
Basic - Ceiling tiles/vents soiled with accumulated grease. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, protein supplement, lighter. **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris under cooking equipment. **Warning**
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in contact with egg salad. **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack with potatoes soiled with food debris -table under grill and two drawer warmer soiled with food debris. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, server cooler. **Warning**
14-33-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area. Missing wall tiles behind grill. **Warning**
36-30-4
Basic - Wall soiled with accumulated grease, food debris at cookline. **Warning**
36-27-5
35
Apr 25, 2023
Complaint Full
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over container of fry oil.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked beans in walk in cooler between 46°f and 50°f. Cooked and placed in walk in cooler yesterday.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Baked beans in walk in cooler between 46°f and 50°f. Cooked and placed in walk in cooler yesterday.
01B-36-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense chili powder.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee cell phone stored in food preparation area.
40-06-5
Basic - 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.
12B-12-5
45
Jan 11, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
52
Jul 13, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs at 75°f at cookline. Out of cooler 1.5 hours.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing, ice dumped in hand wash sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chopped pork in walk in cooler.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense coleslaw.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on single service items.
40-06-5
Basic - Food stored on floor, bag of carrots in walk in cooler.
08B-38-4
52
Frequently Asked Questions
When was Dustin's Bar B-Q last inspected?
The most recent health inspection at Dustin's Bar B-Q on file is from Mar 31, 2026. The public record contains 12 inspections in total.
What is the most common violation at Dustin's Bar B-Q?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Dustin's Bar B-Q.
How does Dustin's Bar B-Q compare to other restaurants in Ormond Beach?
Dustin's Bar B-Q most recently scored 58 out of 100, which is lower than the Ormond Beach average of 79.
Has Dustin's Bar B-Q's inspection record improved over time?
No. Recent inspections at Dustin's Bar B-Q have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dustin's Bar B-Q 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 Dustin's Bar B-Q inspected?
Based on the inspection history on file, Dustin's Bar B-Q is inspected around three times per year on average.
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