1/21/2026· 1mo ago

Visit ID: 13615592

Met Inspection Standards

N/A:No Violations Were Observed

1/20/2026· 1mo ago

Visit ID: 13611707

Met Inspection Standards

1 int, 11 basic

1/13/2026· 1mo ago

Visit ID: 13537254

Follow-up Inspection Required

1 high, 4 int, 16 basic

10/3/2025· 5mo ago

Visit ID: 13536792

Met Inspection Standards

1 int, 8 basic

32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom - From follow-up inspection 2025-10-03: **Time Extended**
36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Above ice machine and dish machine area. Repeat Violation - From follow-up inspection 2025-10-03: **Time Extended**
36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cook line and back prep area. - From follow-up inspection 2025-10-03: **Time Extended**
36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several area in kitchen - From follow-up inspection 2025-10-03: **Time Extended**
08B-36-4:Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Ice bin by hand sinks in bar. - From follow-up inspection 2025-10-03: **Time Extended**
36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Several areas in kitchen, cook line, by dry storage area. - From follow-up inspection 2025-10-03: **Time Extended**
36-62-4:Basic - - From initial inspection : Basic - Light not functioning where 3 bay sink is located. Repeat Violation - From follow-up inspection 2025-10-03: **Time Extended**
33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old ice machine used as storage. - From follow-up inspection 2025-10-03: **Time Extended**
53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-10-03: **Time Extended**

10/1/2025· 5mo ago

Visit ID: 10876675

Follow-up Inspection Required

9 high, 9 int, 18 basic

08B-38-4:Basic - Bags of ice stored on floor.
32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
36-36-4:Basic - Ceiling tile missing. Above ice machine and dish machine area. Repeat Violation
14-74-7:Basic - 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. Walk in cooler door doesn't not seal tightly when closing. Ambient temperature of walk in cooler found at 46F Drawers on cooler don't tightly close.
36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cook line and back prep area.
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server area. Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. In the walk in cooler, cook line.
36-17-5:Basic - Floor tiles missing and/or in disrepair. Several area in kitchen
08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Ice bin by hand sinks in bar.
36-24-5:Basic - Hole in or other damage to wall. Several areas in kitchen, cook line, by dry storage area.
14-69-4:Basic - Ice buildup in reach-in walk-in freezer.
36-62-4:Basic - Light not functioning where 3 bay sink is located. Repeat Violation
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
29-20-5:Basic - Standing water or very slow draining in the hand sinks in ladies restroom.
33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old ice machine used as storage.
29-11-4:Basic - Water leaking from pipe at hand sink in the prep area.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of red seasonings.
35A-02-7:High Priority - 7 small Live, small flying insects found in the expo line. 4 flies in the dry storage area. 4 to 5 flies at the bar. Warning
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. Ribs 45 to 47F and Brisket 50F cooked wings 46F to 47F Warning
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line Corrected On-Site
01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining cut romain lettuce.
28-25-5:High Priority - Sewage/wastewater backing up through 3 bay sink. checked all hand sinks and floor drains and only backing up in 3 bay sink dish machine functional well.. Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers burgers 47F steak 45F, upright cooler cooked chicken wings 45F Repeat Violation Warning
41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary bucket over 500 ppm rechecked 200 ppm Corrected On-Site
02C-05-5:Intermediate - Ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Baked potatoes made 9/30 cut into potato wedged today also dated also 10/ 1 should be 9/30.
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. Milk not dated.
03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Brown gravy
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs, brisket and cooked wings covered while cooling.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sinks at the bar
22-02-4:Intermediate - Microwave soiled. Can opener soiled. Juicer soiled.
31B-02-4:Intermediate - No paper towels or soap provided at handwash sink sinks at the bar.
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hire a week ago Corrected On-Site
53B-13-5:Intermediate - 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.

6/17/2025· 8mo ago

Visit ID: 10818992

Met Inspection Standards

5 basic

36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling by back door is missing tile and has a board in place of tile - From follow-up inspection 2025-06-17: **Time Extended**
36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen - From follow-up inspection 2025-06-17: **Time Extended**
36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Large area of walk in cooler floor missing tiles and floor is in disrepair. floor in dish pit in disrepair Repeat Violation - From follow-up inspection 2025-06-17: **Time Extended**
36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Light above flat top and grill - From follow-up inspection 2025-06-17: **Time Extended**
38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light shield in dish pit area are in disrepair - From follow-up inspection 2025-06-17: **Time Extended**

4/14/2025· 11mo ago

Visit ID: 8993971

Follow-up Inspection Required

2 high, 3 int, 17 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling by back door is missing tile and has a board in place of tile
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen
06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. . 4 pieces of mahi not removed from vacuum packaging prior to thaw.
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Emailed GM current license. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. Hand wash sink leaking into a 5 gallon bucket, over filled running onto kitchen floor Repeat Violation
36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Chicken juice on walk in cooler floor. Repeat Violation
36-17-5:Basic - Floor tiles missing and/or in disrepair. Large area of walk in cooler floor missing tiles and floor is in disrepair. floor in dish pit in disrepair Repeat Violation
14-38-4:Basic - Food storage container/container lid cracked or broken. Several plastic containers with corners broken. Manager states she has new ones to replace them with. **Corrective Action Taken**
08B-52-4:Basic - Food stored under dripping water line. Inside reach in cooler on cook-line dripping onto Brunswick stew container.
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoker grill has heavy grease build up
36-62-4:Basic - Light not functioning. Light above flat top and grill
38-01-4:Basic - Light shield damaged/in disrepair. Light shield in dish pit area are in disrepair
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cook line coolers Repeat Violation
29-08-4:Basic - Plumbing system in disrepair. Handwashing sink leaking, on cook line
08B-12-5:Basic - Stored food not covered. Chicken wings prepared yesterday in walk-in cooler, on racks, cooled. Not covered.
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces of mahi not removed from vacuum packaging prior to thaw.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer on cook line left open. raw beef (48F - Cold Holding); salmon (54F - Cold Holding), manager discarded product. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle at bar Repeat Violation
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

10/4/2024· 1y 5mo ago

Visit ID: 8994793

Met Inspection Standards

4 int, 6 basic

36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
36-01-4:Basic - - From initial inspection : Basic - Chicken juice on the floor in the walk in cooler - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dust. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **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. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**

10/3/2024· 1y 5mo ago

Visit ID: 8993735

Follow-up Inspection Required

5 high, 5 int, 8 basic

36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
36-01-4:Basic - - From initial inspection : Basic - Chicken juice on the floor in the walk in cooler - From follow-up inspection 2024-10-03: **Time Extended**
14-74-7:Basic - - From initial inspection : Basic - 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. Walk in cooler door doesn't have a tight seal - From follow-up inspection 2024-10-03: Educated operator and highly recommend walk in cooler door be replaced with a self closing door that latches and has a tight fitting seal **Time Extended**
13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-10-03: **Time Extended**
36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cook line in front of pantry cooler. Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dust. - From follow-up inspection 2024-10-03: **Time Extended**
05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line Repeat Violation - From follow-up inspection 2024-10-03: **Time Extended**
35A-02-6:High Priority - - From initial inspection : High Priority - 3 Live, small flying insects dry food storage. Repeat Violation - From follow-up inspection 2024-10-03: 1 live flying insect observed in dry food storage **Time Extended**
03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (50F - Cooling); ribs (49F - Cooling); Warning - From follow-up inspection 2024-10-03: pulled pork (back section of walk in cooler closer to freezer) 57 F - cooling, prepped yesterday afternoon, stored overnight. Mac and cheese sauce 47 F - cooling; prepped yesterday afternoon, stored overnight. Admin Complaint
01B-01-4:High Priority - - From initial inspection : High Priority - Dented cans present. See stop sale. Cranberry - From follow-up inspection 2024-10-03: Stop sale items still present **Time Extended**
01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) spring mix 48F - From follow-up inspection 2024-10-03: Stop sale items not discarded, chicken wings, Brunswick stew, brisket, potato wedges, marinated shrimp. **Time Extended**
03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F - Cold Holding); cooked ribs (48F - cooling since yesterday ); cooked chicken (47F - Cold Holding); Mac n cheese (45F - Cold Holding); brisket (47F - Cold Holding); potato wedges (47F - Cold Holding); pulled chicken (46F - Cold Holding); Brunswick stew (50F - Cold Holding); raw chicken (43F - Cold Holding); cooked chicken (48F - Cold Holding); steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); salmon (48F - Cold Holding); bake potatoes (47F - Cold Holding) Warning - From follow-up inspection 2024-10-03: Walk in cooler: Mac and cheese 43 F - cold holding; pulled pork ( Front section of cooler) 43 F - cold holding; baked potatoes 43 F - cold holding; raw ribs 40 F - cold holding; bbq chicken 40 F - cold holding; sliced tomatoes 40 F - cold holding; cut lettuce 40 F - cold holding; salmon 30 F thawing Pantry cooler: mixed greens 67 F - cold holding; Admin Complaint
31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line Corrected On-Site - From follow-up inspection 2024-10-03: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Interior of microwaves soiled. - From follow-up inspection 2024-10-03: **Time Extended**
11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-10-03: **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. - From follow-up inspection 2024-10-03: **Time Extended**
53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-03: **Time Extended**

10/2/2024· 1y 5mo ago

Visit ID: 8730537

Follow-up Inspection Required

6 high, 8 int, 11 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line Repeat Violation
36-01-4:Basic - Chicken juice on the floor in the walk in cooler
14-74-7:Basic - 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. Walk in cooler door doesn't have a tight seal
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooler
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washing area
36-22-4:Basic - Floor area(s) covered with standing water. Cook line in front of pantry cooler. Repeat Violation
36-17-5:Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area Repeat Violation
23-03-4:Basic - Hood filters soiled with grease, food debris, dust.
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line Repeat Violation
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spice container
35A-02-6:High Priority - 3 Live, small flying insects dry food storage. Repeat Violation
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. cooked pasta (50F - Cooling); ribs (49F - Cooling); Warning
01B-01-4:High Priority - Dented cans present. See stop sale. Cranberry
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook drank from cup with gloved hands never removed gloves.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) spring mix 48F
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F - Cold Holding); cooked ribs (48F - cooling since yesterday ); cooked chicken (47F - Cold Holding); Mac n cheese (45F - Cold Holding); brisket (47F - Cold Holding); potato wedges (47F - Cold Holding); pulled chicken (46F - Cold Holding); Brunswick stew (50F - Cold Holding); raw chicken (43F - Cold Holding); cooked chicken (48F - Cold Holding); steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); salmon (48F - Cold Holding); bake potatoes (47F - Cold Holding) Warning
05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler out by door states 40F ambient read inside walk in cooler was 48F
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs covered in foil while cooling pasta cooling in deep plastic containers while covered.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line Corrected On-Site
22-02-4:Intermediate - Interior of microwaves soiled.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
53B-13-5:Intermediate - 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.

3/15/2024· 1y 12mo ago

Visit ID: 8631770

Met Inspection Standards

1 high, 7 basic

3/13/2024· 1y 12mo ago

Visit ID: 8351752

Follow-up Inspection Required

3 high, 13 basic

9/18/2023· 2y 5mo ago

Visit ID: 8493149

Met Inspection Standards

2 high, 1 int, 7 basic

9/18/2023· 2y 5mo ago

Visit ID: 8497508

Met Inspection Standards

1 basic

36-17-5:Basic - Floor tiles missing and/or in disrepair. In walk in cooler

9/6/2023· 2y 6mo ago

Visit ID: 8490134

Follow-up Inspection Required

3 high, 3 int, 12 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop sauce Bowl to scoop sugar Corrected On-Site
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dinning room
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline tiles Above dish pit black like substance in light shield and vents Repeat Violation
14-11-5:Basic - Equipment in poor repair. Multiple torn gaskets; drawers and double door true reach in Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler
36-17-5:Basic - Floor tiles missing and/or in disrepair. In walk in cooler
22-08-4:Basic - Interior of smoker and microwaves has accumulation of grease and food debris. Repeat Violation
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler Repeat Violation
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Double door true refrigerator by fryers Repeat Violation
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish pit black like substance Warning
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar in dry storage
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), must set up triple sink and use for sanitizing dishes after washed. Operator is going to call ecolab Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded soup (48F - Cold Holding) cooked chicken wings (46F - Cold Holding); cooked shredded chicken (47F - Cold Holding) found in true refrigerator double door, stocked at 11 today suggest rapid chill. Retemped items cooked chicken 34F, shredded chicken 36F, soup 34F, Corrected On-Site Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle Corrected On-Site

SMOKEY BONES BAR & FIRE GRILL #7521

Overall Food Safety Rating

All Inspection Reports

1/21/2026· 1mo ago

1/20/2026· 1mo ago

1/13/2026· 1mo ago

10/3/2025· 5mo ago

10/1/2025· 5mo ago

6/17/2025· 8mo ago

4/14/2025· 11mo ago

10/4/2024· 1y 5mo ago

10/3/2024· 1y 5mo ago

10/2/2024· 1y 5mo ago

3/15/2024· 1y 12mo ago

3/13/2024· 1y 12mo ago

9/18/2023· 2y 5mo ago

9/18/2023· 2y 5mo ago

9/6/2023· 2y 6mo ago