SMOKEY JAYS BAR-B-Q
9318 E COLONIAL DR A9
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored on rack over three bay sink .
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food stored with fries on top of reach in cooler in kitchen.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Owner serving food with no beard guard.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of flat top.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter kept on rack in cook line , kept for 4 hrs with temperature of 75F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept on rack on kitchen , kept for 4 hrs with temperature of 75F.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ladle, action figure stored inside hand sink located in kitchen. Corrected On-Site
- 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. No employee food safety certification for owners wife.
- 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. Inspector provided printed copy to operator . Corrected On-Site
Food safety inspection conducted on 4/11/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/8/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Slight buildup on Side of fryers and stove -Side and under of flattop grill. -Interior of warmer boxes in storage area
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Brown sugar and flour containers
Food safety inspection conducted on 11/8/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 4/11/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled floors under 3 compartment sink and under fryers
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster **Corrective Action Taken**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. 2 door refrigerator and hot box unit located in back exit door per operator not in use Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shell eggs above cooked chicken in reach in cooler Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in reach in freezer
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in handwash sink located next to front counter Corrected On-Site
Food safety inspection conducted on 4/11/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/26/2023
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to cookers
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cooking oils stored on floor at front counter
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Refrigerator and warming unit located to back exit door. Per operator are not working
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cooks line wet wiping cloth stored on cutting board and prep table
Food safety inspection conducted on 7/26/2023 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).