DirtyFLRestaurant Inspection Data

MRS. SMOKEYS REAL PIT BAR-B-Q

Food safety records indicate MRS. SMOKEYS REAL PIT BAR-B-Q in JUPITER has 7 inspections with a 2.1/5 overall rating. Recent inspections show improving food safety practices.

Military Trail
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/30/2025

Inspection #: Visit ID: 13474244

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda fountain machine has an accumulation of black mold like substance on interior of ice chute. Operator cleaned and sanitized. Corrected On-Site Warning - From follow-up inspection 2025-09-30: Same. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator makes barbecue sauce in house that contains cooked onions and cooked garlic. After cooking is complete, sauce for restaurant use goes into a 5 gallon food storage container at 180F and covered with a tight fitting lid and held at ambient temperature. Restaurant also bottles sauce at 180F and then covered with tight fitting lid and held at ambient temperature and sold to customers. Warning - From follow-up inspection 2025-09-30: HACCP Plan for house made barbecue sauce is under review by OPQ team. **Time Extended**

Inspection Date: 9/30/2025

Inspection #: Visit ID: 13533232

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust. Clean pots and pans hung on wall that has an accumulation of food debris.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee purse stored on box of wine at storage rack by office. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Cough and sinus medicine stored next to wine on storage rack by office. Operator stored medicines properly. Corrected On-Site

Inspection Date: 7/28/2025

Inspection #: Visit ID: 10891286

  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Restaurant makes and bottles barbecue sauce that contains cooked onions and cooked garlic at 180F and then covered with tight fitting lid and held at ambient temperature and sold to customers. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. barbecue sauce (cooked garlic and onions) (77F - Hot Holding) Observed in buckets at cook line being held at ambient temperature. Per operator, sauce does not undergo a cooling process and is held at ambient temperature. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. barbecue sauce (cooked garlic and onions) (77F - Hot Holding) Observed in buckets at cook line being held at ambient temperature. Per operator, sauce does not undergo a cooling process and is held at ambient temperature. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda fountain machine has an accumulation of black mold like substance on interior of ice chute. Operator cleaned and sanitized. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator makes barbecue sauce in house that contains cooked onions and cooked garlic. After cooking is complete, sauce for restaurant use goes into a 5 gallon food storage container at 180F and covered with a tight fitting lid and held at ambient temperature. Restaurant also bottles sauce at 180F and then covered with tight fitting lid and held at ambient temperature and sold to customers. Warning

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8892004

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cheese sauce (45-47F - Cooling) at 2:30; cooling since 1/8 at 5:30pm Observed at walk in cooler in plastic container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cheese sauce (45-47F - Cooling) at 2:30; cooling since 1/8 at 5:30pm Observed at walk in cooler in plastic container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler at cook line: short rib (49F - Cooling) at 2:18; cooling since 2:00 - 49F at 2:40 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Rib tips made 1/6 not labeled. Operator labeled properly. Corrected On-Site

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8731471

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Broken pan storing potato salad at flip top cooler. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooked collards stored in bucket on floor in walk in cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over cooked onions and sauces at walk in cooler. Operator stored properly. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Toilet bowl cleaner and stainless steel cleaner stored next to napkins and straws at storage rack in prep area. Operator stored properly. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Glass cleaner spray bottle not labeled in prep area. Operator labeled properly. Corrected On-Site

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8443257

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense pulled chicken and pulled pork. Cook removed. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License renewed during inspection. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety chicken and ribs at cook line, identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was one hour ago. Operator time marked. Corrected On-Site

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8352786

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 87 F at cook line Operator discarded Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - corn bread at prep station As per operator food on time for 30 minutes; Operator time marked; Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened more than 24 hours; operator dated Corrected On-Site