DICKEYS BBQ PIT

Name: DICKEYS BBQ PIT
Address: 2119 TYRONE BLVD N, SAINT PETERSBURG, FL, 33710, US
Rating: 46.5

2119 TYRONE BLVD N, SAINT PETERSBURG, FL 33710

License #6217073

🔥 BBQ ℹ️

46.5 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 16 findings · 6 critical

Routine - Food

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Quick take

DICKEYS BBQ PIT in SAINT PETERSBURG currently holds an InspectFL Health Score of 46.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 33 total violations — 9 critical, 6 major, 18 minor.

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The latest inspection on October 12, 2026 shows 16 observation rows: 6 critical, 2 major, and 8 minor.

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Inspector notes

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

F 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: Inspection Completed - No Further Action
[01B-24-5] 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.
[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. -portions of cooked ham and turkey in walk in cooler cut yesterday morning not date marked. Operator date marked.
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on oven door handle on cookline. Operator moved tongs.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on prep tables grooved
[14-69-4] Ice buildup in reach-in freezer next to walk in cooler..
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm, Retested at 200PPM)
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[22-43-4] 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
[14-11-5] Equipment in poor repair. -3 compartment sink chemical equipment not dispensing sanitizer -reach in freezer on cookline not keeping items frozen, ambient temperature 40F
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Hot box handle soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in freezer on cookline are soiled
[12A-07-5] 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.
[02C-01-5] 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.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In hot box on cookline- ribs (142F - Reheating); brisket (147F - 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 165F within two hours, start reheats in oven or stove.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -In hot box on cookline- ribs (142F - Reheating); brisket (147F - 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 165F within two hours, start reheats in oven or stove.
[22-02-4] 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

Disposition: Met Inspection Standards
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice cream soft serve machine not keeping ice cream mix cold. Temped at 74F.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed is that of old ownership
[14-09-4] Cutting board on reach in cooler on cook line has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Torn gaskets in reach in freezer on cook line
[14-69-4] Ice buildup in reach-in freezer near walk in cooler.
[22-08-4] Interior of oven on cook line has accumulation of black substance/grease/food debris.
[42-01-4] Wet mop in mop sink not stored in a manner to allow the mop to dry.
[08B-02-4] Displayed food not properly protected from contamination. Ice cream cone dispenser next to ice cream machine has ice cream cones either no paper wrapping to protect from it being touched.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ice cream mix (74F - Cold Holding) Operator put out ice cream mix in machine in self service area this morning at 9 AM. Stop Sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice cream mix (74F - Cold Holding) Operator put out ice cream mix in machine in self service area this morning at 9 AM. Stop Sale issued.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on reach in cooler on front line stained -tea dispenser nozzles in self service area have accumulation of debris inside
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator put out paper towels
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler Steve states he has worked at establishment for two years and does not have proof of employee training.