Dustin's BBQ
Last inspected: Dec 8, 2025
41
Score
The health department has logged seven inspections at Dustin's BBQ, the earliest from 2022. The latest inspection on file is from Dec 8, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near 11 violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
The city-wide average sits at 66, which Dustin's BBQ's 41 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Apr 14, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cottage cheese
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -macaroni salad 45F, cottage cheese 51F, manager stated unknown amount of time, see stop sale. Advised to use time as a public health control for cold buffet, repeat violations on high priority may be addressed with administrative action. Provided written time as a public health control paperwork. **Repeat Violation**
03A-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 127-136F, soup 117F middle-160F edge, inside steam warmers less than 3 hours per manager, stated microwave **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris on can opener blade
22-02-4
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. -hot dogs
02C-03-5
Basic - Ceiling shows damage or is in disrepair. -above cookline area in front of slatted grill
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored next to small mixer on table **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor inside the freezer. **Corrected On-Site**
08B-47-4
Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine
16-21-4
41
Jul 12, 2024
Complaint Full
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
21
Jan 10, 2024
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -tested 0ppm, operator changed sanitizer, retested 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cheese in walk-in cooler, operator relocated **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb behind table top grill
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -table-top stand mixer shield has an accumulation of food debris **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, baked beans, and pulled pork stored in walk-in cooler, per operator cooked on Tuesday 1/19/2024, lacking date marking, operator labeled **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. -floor underneath table-top grill.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -multiple cases of food stored on the floor in the walk-in freezer, operator relocated **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop for macaroni and cheese in standing water 116F, operator replaced water with water 137F **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves have an accumulation food debris **Repeat Violation**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, employee refilled sanitizer bucket, retested 50ppm **Corrected On-Site**
21-07-4
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 inside coleslaw in walk-in cooler, operator removed **Corrected On-Site**
14-01-5
32
Jul 27, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw shrimp over okra in reach-in freezer, operator reorganized reach-in freezer **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on top of container of bread pudding, operator relocated **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. -multiple spray bottles hanging off triple sink, operator relocated **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quaternary ammonia sanitizer tested at 500ppm, operator added water, retested 300ppm **Corrected On-Site**
41-27-4
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. -Provided Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -table-top mixer shield has an accumulation of food debris -inside of ice machine has light accumulation of pink and black, mold-like substances
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling over food assembly area
36-34-5
Basic - Hole in or other damage to wall. -hole in wall above handwash sink in kitchen -walls in dishwashing area, operator states repairs have been scheduled **Repeat Violation**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door and gaskets soiled -tops of fryers stainless steel wall above them have a significant accumulation of grease
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dishwasher has an accumulation of black, mold-like substance **Repeat Violation**
36-27-5
33
Jan 4, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
58
Sep 20, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
43
Frequently Asked Questions
When was Dustin's BBQ last inspected?
The most recent health inspection at Dustin's BBQ on file is from Dec 8, 2025. The public record contains seven inspections in total.
What is the most common violation at Dustin's BBQ?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Dustin's BBQ.
How does Dustin's BBQ compare to other restaurants in Port Orange?
Dustin's BBQ most recently scored 41 out of 100, which is lower than the Port Orange average of 66.
Has Dustin's BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Dustin's BBQ have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Dustin's BBQ means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dustin's BBQ inspected?
Based on the inspection history on file, Dustin's BBQ is inspected around two times per year on average.
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