DirtyFLRestaurant Inspection Data

SWEET SMOKE SOUTHERN KITCHEN

2290 Southeast Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10786294

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled in multiple locations of establishment. Warning - From follow-up inspection 2025-02-25: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer. Warning - From follow-up inspection 2025-02-25: **Time Extended**

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8731864

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used as scoop inside container of flour at cook line. Person in charge removed. Corrected On-Site Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled in multiple locations of establishment. Warning
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of cooking oil stored on floor. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At bar: observed employee handle dirty dishes at triple sink, then proceed to handle clean equipment and prepare drink with out washing hands first. 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 cold held at greater than 41 degrees Fahrenheit. Observed: In flip boy reach in cooler next to steam table in kitchen: House made ranch (49F- cold holding) house made blue cheese (47F- cold holding) at flip-top each in cooler on cook line: Pico tomatoes (49F- cold holding)house made Cole slaw (48F- cold holding) cooked Macaroni (48F-cold holding)- per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: In flip boy reach in cooler next to steam table in kitchen: House made ranch (49F- cold holding) house made blue cheese (47F- cold holding) at flip-top each in cooler on cook line: Pico tomatoes (49F- cold holding)house made Cole slaw (48F- cold holding) cooked Macaroni (48F-cold holding)- per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. Observed in reach in cooler at stove top on cook line: cooked Ribs (47F- cold holding) per operator, items not prepared or porptijed today, items moved from walk in cooler to reach in cooler at 8:00 and out of temperature for approximately 2.5 hours. Operator moved items in walk in cooler to quick chill. 41F at 11:15 Corrected On-Site Admin Complaint

Inspection Date: 11/4/2024

Inspection #: Visit ID: 10701105

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceilings soiled in multiple locations of kitchen area.
  • 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 bags over rice and grains at back storage closet. Operator stored items properly. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic container lids at back dish out area. Operator separated items to dry properly. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed Plastic container of soup on floor of walk in cooler. Operator stored items properly. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up walk in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator stored properly. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of flour unlabeled at back prep area. Operator labels properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage patties (47F- cold holding) in reach in cooler at cookline. Per operator, items not prepared or portioned today. Operator placed in freezer to quick chill. 43F at 10:50 Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bottle of rubbing alcohol stored above plastic container of flour. Operator removed. Corrected On-Site

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8531291

  • 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.

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8353206

  • 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