DUSTINS BAR B Q

Name: DUSTINS BAR B Q
Address: 14516 E COLONIAL DR, ORLANDO, FL, 32826, US
Rating: 77.5

14516 E COLONIAL DR, ORLANDO, FL 32826

License #5814476

🍺 Bar/Pub ℹ️

77.5 Grade C / 100

Mixed Health Record

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Latest inspection

April 13, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DUSTINS BAR B Q in ORLANDO currently holds an InspectFL Health Score of 77.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 43 total violations — 4 critical, 5 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on April 13, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 minor.

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Inspector notes

Coverage note

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DUSTINS BAR B Q has some meaningful issues on record. Would you still eat here?

C record

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*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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted , inspector corrected .
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by steam well. Removed
[36-73-4] Floor soiled/has accumulation of debris. Grease build up in floor under fryers.
[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. Scoop handle touching sugar . Properly stored .
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris in oven
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at ladies bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers have dust Hood filters have debris
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at cook line entrance.
[12A-10-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Knife inside hand sink by smoker , removed .

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Missing tile on prep area and in front of office.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board in to go area
[12B-12-5] 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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cambros placed wet inside other on rack .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In ladies bathroom
[23-03-4] 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
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line have debris Walk in cooler shelves
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler across from grill.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind hand sink in cook line
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket with 0 ppm. Rechecked 150 ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk brown sugar no label , labeled
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strip provided were wet.
[53B-14-5] 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.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple grooved and stained cutting boards in facility.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on clean prep table in prep area.
[12B-01-4] Employee eating while preparing food.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee slicing breads while wearing bracelets and a watch. Employee portioning bbq sauce while wearing a diamond ring.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting in cups located on servers station. Employee spread cups out to dry.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.salad walk in cooler shelves have mold like substance.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove have debris
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans of olives
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept overnight on make table located at restaurant entrance: Coleslaw 46F, butter 46F, honey butter 47F, sour cream cream temperature of 51F
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.