DIANNE'S OLD TIME BARBEQUE

Name: DIANNE'S OLD TIME BARBEQUE
Address: US 301, HAWTHORNE, FL, 32640, US
Rating: 78.9

US 301, HAWTHORNE, FL 32640

License #1101623

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DIANNE'S OLD TIME BARBEQUE in HAWTHORNE currently holds an InspectFL Health Score of 78.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 21 total violations — 8 critical, 1 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Passed — No Violations

Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with debris build up on blade. Cutting board on side of prep line with visible staining.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf in hallway, clean metal containers stacked while wet.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall by pass through window has food debris build up.
[29-08-4] Plumbing system in disrepair. Prep sink by rear exterior door with plumbing leak at the U bend, employee has bucket underneath to catch leak from ice melting in sink.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler; pulled pork (45-48F - Cold Holding); collard greens (46-51F - Cold Holding); Mac and cheese (57F - Cold Holding); green beans (66F - Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil lining bottom shelves of prep tables and ripped tin foil on shelf of walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; pulled pork (45-48F - Cold Holding); collard greens (46-51F - Cold Holding); Mac and cheese (57F - Cold Holding); green beans (66F - Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table by smoker. Employee relocated the beverages.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw mesquite chicken stored over raw pork shoulder. Employee switched storage levels.

Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build dripping on front plate of hood system.
[29-49-6] Standing water in bottom of reach-in-cooler. Waitstation reach in cooler with standing water at base of cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed 12 rodent droppings in detached dry storage shelf on cardboard boxes of single service items stored on shelf.
[41-15-5] 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. Sanitizer solution on waitstation line too strong, 200+ ppm, employee emptied and reset to 50ppm
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drink on in use prep table.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used as scoop in bulk pepper container.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of prep area, clean containers stacked while wet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standup reach in cooler on Cookline, hotdogs (48F - Cold Holding); corn beef hash (49F - Cold Holding); beef (47F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (47F - Cold Holding) per operator cooler door left open after breakfast service at 10:30, ambient air at 55F. At conclusion of inspection down to 50F ambient and all time/temperature control food for safety stored cooling in walk in cooler.
[14-12-4] Utensils in poor condition. On steamtable, metal spoon with melted handle. Blue cutting board at pass through window with deep grooves.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil lining bottom shelves of prep tables.

Community reaction

What do locals think?

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

Community pulse