Dickeys BBQ Pit

2119 Tyrone Blvd N, Saint Petersburg, FL 33710 · Permanent Food Service · License 6217073

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic (3 repeats)
-34
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct122026

Routine inspection

16 violations found

First visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
- 6 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -In hot box on cookline- ribs (142°F - Reheating); brisket (147°F - Reheating) Items put in hot box to reheat from walk in cooler at 9 AM today. Temps taken at 12:50PM. Stop Sales issued. Discussed proper reheating with operator, and that hot box may not be the best tool for reheating to 165°F within two hours, start reheats in oven or stove.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -Sliced ham in reach in cooler on cookline date marked 10/5 -Chili in walk in cooler date marked 10/2.
- 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.
  -Sliced ham in reach in cooler on cookline date marked 10/5 -Chili in walk in cooler date marked 10/2. Stop Sales issued.
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  In hot box on cookline- ribs (142°F - Reheating); brisket (147°F - Reheating) Items put in hot box to reheat from walk in cooler at 9 AM today. Temps taken at 12:50PM. Stop Sales issued. Discussed proper reheating with operator, and that hot box may not be the best tool for reheating to 165°F within two hours, start reheats in oven or stove.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  -employee took customer order and handle register point of sales screen, and proceeded to don gloves to engage in food preparation. Employee then washed hands and put on gloves.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator remade sink and tested at 200PPM
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  -portions of cooked ham and turkey in walk in cooler cut yesterday morning not date marked. Operator date marked.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on prep tables stained -can opener blade soiled -soda machine and tea dispenser nozzles in dining room soiled
Basic8
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  -tongs on oven door handle on cookline. Operator moved tongs.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards on prep tables grooved
  Equipment in poor repair.
  -3 compartment sink chemical equipment not dispensing sanitizer -reach in freezer on cookline not keeping items frozen, ambient temperature 40°F
  Ice buildup in reach-in freezer next to walk in cooler..
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm, Retested at 200PPM)
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Gaskets on reach in freezer on cookline are soiled
  Buildup of food debris/soil residue on equipment door handles.
  -Hot box handle soiled
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.