DINOSAUR BAR-B-QUE

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Inspection history

1. Jan 14, 2026

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

2. May 21, 2024

   ✓

3. Jun 21, 2023

   ✓
   1 violation

   • Garbage storage areas not properly constructed or maintained, creating a nuisance

4. Oct 7, 2022

   ✓
   1 violation

   • Garbage storage areas not properly constructed or maintained, creating a nuisance

5. Mar 2, 2021

   ✕
   5 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Oct 1, 2019

   ✕
   9 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • In use food dispensing utensils improperly stored
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

7. Jun 25, 2018

   ✕
   1 violation

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

8. Dec 20, 2016

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

9. Mar 24, 2015

   ✕
   2 violations

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

10. Oct 25, 2013

    ✓
    3 violations

    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Insects, rodents present
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

11. Dec 13, 2012

    ✓

12. Mar 23, 2011

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.