SWEET SMOKE SOUTHERN KITCHEN
2290 SE FEDERAL HWY, STUART 34994
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/11/2024
High Priority
3
Intermediate
3
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked potatoes reach in cooler at cook line. Operator stored properly. 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. Observed Raw chicken over raw shrimp at walk in cooler. Operator stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: diced tomato salsa (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed on ice bath; on counter in ice bath: egg wash (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator discarded product. Advised operator to put on time control. Time control procedure sent to operator. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: mixed smoked meats (47F - Cooling) at 3:30 since 2:45 - 47F 3:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink by walk in cooler. Corrected On-Site
- 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. Chicken wings no date mark in walk in cooler. Per operator, prepared in excess of 24 hours. Advised operator to date mark product.
Food safety inspection conducted on 3/11/2024 revealed 6 total violations (3 high priority, 3 intermediate, 0 basic).
Inspection on 10/19/2023
High Priority
3
Intermediate
2
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and keys on top of cooler at cook line Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy grease and build up on floor under fryers
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tile missing on floor under fryers
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up chest freezer for ice cream
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Heavy grease build up under grill and griddle area Fan covers in walk in cooler
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler across from grill
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used on bottom of cut green onions in reach cooler salad station
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 71f at server area. Corrective action, place item on Time plan
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200ppm at bar Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 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. No written plan for butter pats out at room temp 71f. Per chef out for 2 hours. Corrective action taken to discard at 4 hours
Food safety inspection conducted on 10/19/2023 revealed 17 total violations (3 high priority, 2 intermediate, 12 basic).