Dianne's Old Time Barbeque
6707 US-301, Hawthorne, FL 32640 · Permanent Food Service · License 1101623
Only a licensing inspection is on record. Grades start with the first routine inspection.
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Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one flying insect in the kitchen.
More time given
- First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
34 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler sausage (46°F - Cold Holding); ambient temperature (44°F); cooked pork (44°F - Cold Holding); cooked beef (46°F - Cold Holding); bean meat (46°F - Cold Holding). Observed ranch portions in server reach in cooler at 44°F.
Stop Sale issued due to food not being in a wholesome, sound condition.
Two flying insects in pancake batter on prep table on cook line. Employee discarded pancake batter.
Administrative complaint
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed sausages in the walk-in cooler with a date mark that showed a 14 day shelf life. Employee corrected the label within the 7 day allowance.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk-in cooler sausage (46°F - Cold Holding); ambient temperature (44°F); cooked pork (44°F - Cold Holding); cooked beef (46°F - Cold Holding); bean meat (46°F - Cold Holding). Observed ranch portions in server reach in cooler at 44°F.
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed shell eggs stored on the cook line next to flat top, at an ambient air temperature of 45°F or more. Employee moved eggs back into walk in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee crack raw shell eggs, change gloves without washing hands.
Code 22, Food-contact surfaces clean and sanitized: 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. When testing dish machine, observed zero ppm. Observed broken and corroded sanitizer line to dish machine from sanitizer chemical bucket. Operator contacted dish machine vendor. Instructed operator to use the dish machine to rinse and clean, then use the sink to sanitize the dishes.
Fixed on the spotAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 7 flying insects in the kitchen. Two flying insects in pancake batter on prep table on cook line. Employee discarded pancake batter. Observed 15 flying insects in screened in back porch where smoker is located.
Fixed on the spotAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer in the sanitizer bucket at over 200 ppm. Test strip turned black.
Code 50, Current license displayed: 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. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Open and operating at time of inspection, establishment applied for change of ownership and during licensing inspection, unable to provide new license due to outcome of findings in report. 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator did not have test strips for testing sanitizer buckets or dish machine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed multiple cutting boards with black/green mold like substance. Observed table top can opener blade with food debris. Observed food mixer with heavy food debris present.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee used hand sink on cook line to fill a pitcher for prep. Observed had sink In dish area with ice from a drink, and there was shredded cheese in the sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle. Employee labeled as table sanitizer.
Fixed on the spot
Basic20
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed two bulk bins with dry foods in prep area without labels.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed food stored on the floor in the walk-in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee drink on a prep table in the kitchen, the employee moved the drink off of the prep table.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gaskets in reach in cooler on cook line, walk-in cooler, and walk-in freezer.
Utensils in poor condition.
Observed multiple plates with chips. Observed multiple pans with chips. Observed utensil handles chipping and flaking.
Ripped/worn tin foil used as shelf cover.
Observed tin foil on the wall and table in the prep area, and on the shelf in the walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on walk-in cooler compressor. Observed ice buildup up on walk-in freezer door
Duct tape used to repair nonfood-contact surface.
Observed duct tape in place of a gasket in the reach in cooler on the service line.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed sanitizer bucket at zero ppm. Employee discarded it.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth out on prep table.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on the floor. Employee moved the bucket off of the floor.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the front of the hood system with heavy grease build up. Observed soiled gaskets on reach in cooler on cook line and walk-in cooler and walk-in freezer. Observed black/green mold like substance on soda dispenser head.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed pans stacked on top of each other, on clean dish shelf with water present.
Code 25, Single-service items: Single-service articles improperly stored.
Observed two cases of single service items stored on the floor in the outside shed.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed leaking water into a bucket underneath the hand sink on the cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed tile next to drain missing and in disrepair.
Building components, attachments or fixtures in poor repair.
Walk-in freezer fan guard in disrepair.
Floors, walls and ceilings soiled/has accumulation of debris.
Observed cook line wall, prep area wall with heavy grease and food debris. Observed ceilings in kitchen and men's restroom with black/green mold like substance.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed a hoodie on top of single serve item on prep table. Observed a cell phone and pen on deli slicer. Employee moved cell phone off of deli slicer.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop on floor. Employee moved the mop to hang to dry.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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