DICKEYS BARBECUE PIT

Name: DICKEYS BARBECUE PIT
Address: 17961 US 441, SUMMERFIELD, FL, 34491, US
Rating: 60.6

17961 US 441, SUMMERFIELD, FL 34491

License #5202541

🔥 BBQ ℹ️

60.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

June 23, 2026 · 10 findings · 4 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DICKEYS BARBECUE PIT in SUMMERFIELD currently holds an InspectFL Health Score of 60.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 23, 2026. Across those visits, inspectors documented 65 total violations — 16 critical, 22 major, 27 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 8, 2025

The latest inspection on June 23, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

DICKEYS BARBECUE PIT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area near triple sink, ceiling tiles with dust and black substance.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the front area, opened employee food stored above chicken wings, manager moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with. Old like substance around exterior, also walk-in cooler fan guard soiled with dust.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At the front counter area, to go containers not inverted, manager inverted.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees in the dining area started handling food and putting on gloves without first washing their hands, inspector instructed to stop and wash their hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment opened and operating with an expired license June 1, 2026.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, manager dumped and made a fresh solution, 300ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, sour cream packets 55F, manager place packets at 11:00am, manager moved sour cream to freezer.
[53B-01-5] 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. For two female employees
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, chicken wings no date marked, also ham no date, per manager items were made/prepared 06/22/26 AM.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with mold like substance
[50-09-4] Current Hotel and Restaurant license not displayed. June 1, 2024
[35A-03-4] Dead roaches on premises. Under front counter, observed three dead roaches on floor.
[35A-05-4] Roach activity present as evidenced by live roaches found. At the front counter area, observed one live roach on floor, employee killed and cleaned.
[35A-23-4] Roach excrement and/or droppings present. Observer roach excrement under left side of front counter area.
[01B-02-5] 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.
[03B-01-6] 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.
[31A-09-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink near triple sink, items stored inside sink, employee moved.
[53B-02-5] 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.
[11-26-1] 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
[31B-03-4] 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.
[02C-02-5] 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

Disposition: Warning Issued
[12B-06-4] 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.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cooking equipment soiled.
[14-69-4] 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.
[10-20-4] 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.
[10-01-5] 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.
[25-32-4] Reuse of single-service or single-use articles. Potato box reused to store chicken wings.
[42-03-5] 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.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef being thawed in standing water at 86F in triple sink.
[12A-16-4] 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-07-5] 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.
[50-08-7] 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.
[14-31-5] Nonfood-grade bags used in direct contact with food. Black bag containing chicken wings in reach in cooler next to cooking equipment.
[03A-02-5] 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.
[03B-01-6] 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.
[02C-03-5] 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.
[53B-15-4] 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.
[11-27-4] 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.
[31A-09-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device and/or soap provided at handwash sink. All sinks missing soap and towels.
[11-26-1] 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.