Dustin's Bar-B-Q #6
Last inspected: Apr 13, 2026
47
Score
Dustin's Bar-B-Q #6 appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly 11 violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
The city-wide average sits at 79, which Dustin's Bar-B-Q #6's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
1
Major latest
10
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and then continue to cut bread, inspector ask manager to have employee wash hands and change gloves. Employee did. **Corrected On-Site**
12A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife inside hand sink by smoker , removed .Corrected On-Site** **Corrected On-Site**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted , inspector corrected . Corrected On-Site** **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by steam well. Removed **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Grease build up in floor under fryers.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar . Properly stored .Corrected On-Site** **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris in oven
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at ladies bathroom. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers have dust Hood filters have debris **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at cook line entrance.
14-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Dec 4, 2025
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strip provided were wet.
16-37-1
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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. Missing tile on prep area and in front of office.
36-36-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in to go area **Repeat Violation**
14-09-4
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. Employee drinks stored over cooler that has hot well in cook line . Removed **Corrected On-Site**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cambros placed wet inside other on rack . **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. In ladies bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers. Hood filters over grill Fan covers on meat walk in cooler have dust **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line have debris Walk in cooler shelves
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler across from grill. **Repeat Violation**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind hand sink in cook line **Repeat Violation**
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket with 0 ppm. Rechecked 150 ppm **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk brown sugar no label , labeled **Corrected On-Site**
02D-01-5
35
Mar 3, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Oct 3, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken gumbo (112F - Hot Holding); broccoli cheese (130F - Hot Holding) in steam well less than 4hrs per operator. chicken gumbo (164 - reheated) ; broccoli cheese (165F - reheated) **Corrected On-Site** - From follow-up inspection 2024-10-03: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed **Corrective Action Taken** - From follow-up inspection 2024-10-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling tile missing. In small prep area over hand sink - From follow-up inspection 2024-10-03: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table Employee drink on table over portion cups **Corrected On-Site** - From follow-up inspection 2024-10-03: **Time Extended**
12B-07-4
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. Employee Purse next to clean bins - From follow-up inspection 2024-10-03: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person - From follow-up inspection 2024-10-03: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Employee stacking wet dishes on dish rack - From follow-up inspection 2024-10-03: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on potato salad container in walk in cooler **Corrected On-Site** - From follow-up inspection 2024-10-03: **Time Extended**
14-38-4
Basic - - From initial inspection : 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 used to scoop tater tot's in freezer at expo station. Handle in egg container in walk in cooler Handle in seasoning container Portion cup used to scoop salt **Corrected On-Site** - From follow-up inspection 2024-10-03: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters not covered or inverted in small prep area Aluminum pans in dry storage area **Corrected On-Site** - From follow-up inspection 2024-10-03: **Time Extended**
25-05-4
52
Apr 23, 2024
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to lined bottom of cut leafy green containers in walk on cooler
14-86-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 14 racks of baby back ribs Rack of cooked baby back ribs. Per manager, items are brought out from the walk in cooler and placed on the line for service. Items on tray on table next to grill. Per manager items brought out at 9:30am, at 1:36pm items at 80f degrees and over 4 hours. Items need to be discarded
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rack of cooked baby back ribs. Per manager, items are brought out from the walk in cooler and placed on the line for service. Items on tray on table next to grill. Per manager items brought out at 9:30am, at 1:36pm items at 80f degrees and over 4 hours. Items need to be discarded
03A-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Paint finger nails for server scooping ice with a metal ice scoop, no protection or gloves
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slice that is not used Both hot boxes at cook line have a heavy debris build up
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife in basin of hand sink in back prep, smoker area **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan to get racks of cooked baby ribs at cook line for 4 hours instead of keeping items cold at 41f or below
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches for server
13-07-4
Basic - Equipment in poor repair. Torn gaskets on stand up cooler at server area
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All hood filters Gaskets hav3 heavy debris build up in stand up cooler at server area
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in cooler at cook line across from grill And in cooler in server area
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler at cook line across from grill
29-49-6
27
Aug 18, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
61
Feb 21, 2023
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No chemical test strips for quad sanitizer.
16-37-1
Basic - Bowl or other container with no handle used to dispense food.Foam cup and black bowl use to scoop appetizers stored on reach in freezer.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair.Gasket on reach in freezer on cook line.
14-11-5
Basic - Light not functioning.Bulb out on hood system.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer shelves have debris.
22-16-4
67
Jan 30, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing.Employee filling sanitizer bucket on hand wash sink located on servers station.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle containing purple chemical . Bottle stored on dish area no label.
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee slicing bread while wearing a bracelet. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on fry rack. **Corrected On-Site**
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in coolers shelves have mold like substance.
22-16-4
Basic - Silverware/utensils dried with a towel/cloth.Metal pan dried with cloth by dish person.
24-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Mold like substance on walk in coolers walls.
36-27-5
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.Employees drinking from a cup with no lid while standing on prep area. **Corrected On-Site**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area.Employee eating fruit while been on prep area. **Corrected On-Site**
12B-02-4
58
Aug 31, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair.Reach in cooler under slicer in cook line with ambient air cooling of 60F. Reach in cooler under steamer . - From follow-up inspection 2022-08-31: **Time Extended**
14-11-5
95
Frequently Asked Questions
When was Dustin's Bar-B-Q #6 last inspected?
The most recent health inspection at Dustin's Bar-B-Q #6 on file is from Apr 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Dustin's Bar-B-Q #6?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Dustin's Bar-B-Q #6.
How does Dustin's Bar-B-Q #6 compare to other restaurants in Orlando?
Dustin's Bar-B-Q #6 most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Dustin's Bar-B-Q #6's inspection record improved over time?
No. Recent inspections at Dustin's Bar-B-Q #6 have averaged around 13 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Dustin's Bar-B-Q #6 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 Bar-B-Q #6 inspected?
Based on the inspection history on file, Dustin's Bar-B-Q #6 is inspected around two times per year on average.
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