DirtyFLRestaurant Inspection Data

J & T SMOKEHOUSE

With 6 inspections documented, J & T SMOKEHOUSE maintains a 2.4/5 food safety rating in LEESBURG. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

9924 US HWY 441

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13480156

Met Inspection Standards

1 high, 2 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Ribs 122f. Less than 4 hours. Advised to reheat. Operator turned up heat. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Pan in hand sink. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Operator turned on. Corrected On-Site

8/1/2025· 7mo ago

Visit ID: 10950533

Met Inspection Standards

2 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Glass door cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by pan. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site Repeat Violation

1/23/2025· 1y 1mo ago

Visit ID: 8841590

Met Inspection Standards

2 high, 1 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Spray bottle of water. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. -Over rear prep table. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Smoked chicken 100f. Less than 4 hours. Advised to reheat.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Operator turned back on. Corrected On-Site

7/26/2024· 1y 7mo ago

Visit ID: 8790290

Met Inspection Standards

1 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. -Bottles of mustard.
  • 25-05-4:Basic - Single-service articles improperly stored. -Napkins on floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Water bottle.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken breast 127f, Ribs 123f. Less than 4 hours. Advised to reheat.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.

1/26/2024· 2y 1mo ago

Visit ID: 8483733

Met Inspection Standards

2 high, 2 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 48f. Less than 4 hours. Advised to rapid chill.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Collard greens 128f. Less than 4 hours. Operator turned up heat. **Corrective Action Taken**

8/25/2023· 2y 6mo ago

Visit ID: 8388681

Met Inspection Standards

1 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 104f, 1/2 chicken 118f. Less than 4 hours. Advised to reheat.