Dustins BBQ
Last inspected: Mar 30, 2026
78
Score
Dustins BBQ has been inspected nine times since 2022. The newest entry in the record is dated Mar 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 14 violations before that.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to the broader Edgewater restaurant scene, this is about average. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Damage to wall at kitchen entrance next to steam table. FRP bulging out, missing baseboards, crumbled drywall exposed behind frp. **Warning** - From follow-up inspection 2026-03-30: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer walk in cooler **Warning** - From follow-up inspection 2026-03-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Uncovered sweet potatoes next to handsink **Repeat Violation** **Warning** - From follow-up inspection 2026-03-30: **Time Extended**
08B-36-4
Basic - - From initial inspection : Basic - Grease/soot accumulation on walls/ceiling, cookline **Warning** - From follow-up inspection 2026-03-30: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2026-03-30: **Time Extended**
23-03-4
78
Mar 23, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
20
Oct 3, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
32
Feb 26, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
30
Aug 16, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - 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.
03D-02-5
High Priority - 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
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom,
31B-02-4
Intermediate - 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
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Next to ice machine; front area **Corrected On-Site**
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom prep table and cookline shelves
14-45-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.large plastic containers
24-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
38-07-4
Basic - 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
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Lemons. Manager instructed employees to wash
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease, kitchen
36-27-5
Basic - Wiping cloth sanitizing solution not at proper minimum strength. Server sanitizer bucket 0 ppm cl 0 ppm quat
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar front counter Sugar under prep table
02D-01-5
27
Jan 31, 2024
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Grease on the ground under smoker and matted/tar like in the grass behind smoker.
28-27-5
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - 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.
03E-02-5
High Priority - 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
03A-02-5
High Priority - 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
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard heavily soiled corrected on site Can opener blade **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Bottom prep table shelf **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In dry items **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Kitchen
14-45-4
Basic - 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 **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Kick plate area of both walk in cooler doors
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving next to smoker,hood filters
23-03-4
26
Sep 21, 2023
Routine - Food
3 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
86
Apr 19, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over uncovered container of pickles, upright True cooler on cookline - raw bacon and steak over sauce containers, walk in cooler **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-19: Raw shrimp over pickles, upright true cooler on cookline. **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - 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. Smoker turkey 98 F (reheating ); chicken 96 F (reheating ); pork 138 F (reheating ); @10:25 since 9:30-9:45. At 11:15 Turkey 119F, chicken 125-147f. Pork 153F **Warning** - From follow-up inspection 2023-04-19: Smoker turkey 115F reheating a couple hours per employee. Moved to higher level to heat more rapidly. **Time Extended**
03E-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head Can opener blade **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above potatoes; jacket on box of elbow macaroni; purse in prep area **Repeat Violation** **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Meat walk in cooler **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Soiled cardboard used to line nonfood-contact shelves. Bottom sauce shelving in prep area Cookline bottom shelf **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash. Open case of potatoes **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
08B-54-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar front counter **Warning** - From follow-up inspection 2023-04-19: Sugar in large plastic container near salad bar prep area **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters Walk in cooler speed rack ledges **Repeat Violation** **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
23-24-4
45
Aug 2, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Utensils in salad prep area. Discussed with employee
22-50-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Mac and cheese 57F, raw beef 50F, steak 45F, bottom of cookline cooler for less than an hour. Operator discarded Mac and cheese and moved beef to walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - 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 as required. Cold salad bar items
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - pulled pork on top of steam table 116-139f. Moved to steam table **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**
41-17-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Hand mixer on the floor **Corrected On-Site**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on clean lids **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Speed rack ledges in walk in cooler - wire shelving and can rack near handsink for smoker area - right hood filters
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep area **Corrected On-Site**
21-12-4
35
Frequently Asked Questions
When was Dustins BBQ last inspected?
The most recent health inspection at Dustins BBQ on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Dustins BBQ?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Dustins BBQ.
How does Dustins BBQ compare to other restaurants in Edgewater?
Dustins BBQ most recently scored 78 out of 100, which is about the same as the Edgewater average of 80.
Has Dustins BBQ's inspection record improved over time?
Yes. Recent inspections at Dustins BBQ have averaged around eight violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Dustins BBQ means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dustins BBQ inspected?
Based on the inspection history on file, Dustins BBQ is inspected around two times per year on average.
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