[Editor’s note: The report mentioned here is from an inspection conducted on September 22 and may not represent the future health inspection status of the food establishment.]
The Tennessee Department of Health conducted a routine inspection at Dixie Queen on September 22. The restaurant received a score of 77 after inspectors documented multiple health code violations. The restaurant was cited for improper storage of food items, buildup in the ice machine, and heavy grease accumulation.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Dixie Queen
When: September 22, 2026
Where: 4062 S Third St, Memphis, TN 38109
Score: 77
Dixie Queen is a casual fast food restaurant and serves fresh burgers and sandwiches. The violations documented are as follows:
- The report noted that raw beef was stored above or alongside ready-to-eat food. To prevent contamination, the staff was instructed to store raw beef patties away from and below ready-to-eat foods.
- The beverage machine’s ice chute had dark residue buildup, according to the report. The staff was advised to maintain cleanliness and wash, rinse, and sanitize the ice chute for food safety.
- Multiple cases of beef patties were stored in the Hurakan refrigerator at 52°F; the PIC discarded them. During the inspection, 40 pounds of beef was discarded.
- The report stated that the freezer had initially been turned off, causing the beef temperature to rise. The report also found that the freezer was not functioning properly, with an internal temperature of 55°F. The staff was instructed to ensure all refrigeration units are working properly and maintaining a temperature of 41°F or below.
- The exterior freezer was not working properly and held a temperature of 55°F. The PIC immediately called for service. The freezer is required to be repaired and maintained to store cold food at 0 to 10°F.
- During the inspection, the PIC was not able to provide internal thermometers for all refrigeration units for review. To maintain a proper temperature for cold food, the PIC was advised to place internal hanging thermometers in all refrigerators.
- Unlabeled food items were stored in all refrigerators. The staff is required to label all food items that are removed from their original packaging for proper use and to identify them easily.
- Carryout food containers were stored on the floor in the kitchen. The report stated that to prevent contamination, all food items are required to be stored at least 6 inches off the floor.
- The report mentioned that the grill cook with a beard was working with food and was not wearing a beard guard. The report stated that employees handling food are required to wear appropriate hair and beard restraints.
- The restaurant had no chlorine test strips available. Staff were instructed to obtain chlorine test strips to verify the sanitizer concentration.
- The kitchen walls, ceiling, and floors under and behind the equipment had heavy grease and oil buildup. The staff was instructed to clean the walls and floors, and all the mentioned areas thoroughly.
- A missing light bulb was noted under the vent hood assembly. The staff was advised to replace the missing light bulb.
For more information, a detailed inspection report is available here.
Follow-Up Inspection
The inspection report described the restaurant’s condition as unsatisfactory and assigned it a score of 77. The restaurant is required to correct all violations before the follow-up inspection scheduled for October 2.
