SMOKEY BONES BAR & FIRE GRILL #7524
Easy Street
Florida, 33625
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup stored in cheese on cookline reachin cooler. Employee removed and discarded Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table. Employee voluntarily discarded. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reachin cooler with sale food. Employee moved to manager office. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soda bib stored on floor in dry storage area. Employee placed on shelf. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked plastic containers stored on shelf under 3-compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along fan and door frame of walking freezer.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt not labeled on shelf above prep table adjacent to prep sink. Employee labeled. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish area. Employee replaced. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with blue sanitizer not labeled on shelf on cookline. Employee labeled and placed on chemical shelf. Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In utility room. Warning - From follow-up inspection 2024-12-03: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Under dish machine, by ice machine and the cook line. Warning - From follow-up inspection 2024-12-03: **Time Extended**
Food safety inspection conducted on 12/3/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/25/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
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 helmet and other personal items stored on dry food items in dry food storage room. Operator moved personal items to proper storage area. Corrected On-Site Repeat Violation Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. In utility room. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Under dish machine, by ice machine and the cook line. Warning
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse temperature gauge not working. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran high temperature dish machine for multiple times, temped 113.2F, 110.5F, 113.7F. Discussed with operator about proper contact surface temperature is 160+ F. Operator set up three-compartments sink and contacted dish machine service company. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line - Cold holding: diced tomato 46 F, cut lettuce 48 F, shredded cheese 47 F. Ice well at front service area - coleslaw 44-47 F. Operator placed items on ice bath. Re temped: diced tomato 40 F, cut lettuce 41 F, shredded cheese 43 F, Cole slaw 43 F. Corrected On-Site Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple large debris stored in handwash sink at BBQ smoker room. Operator removed debris. Warning
Food safety inspection conducted on 11/25/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 5/2/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach-in coolers and hot boxes handles soiled with grease on cook line.
- 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 an employee backpack stored on fry oils in dry food storage room. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cook line, dish machine area and other kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed numerous bags of ice cubes stored on floor in walk-in freezer.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled food containers then handled cleaned food containers at dish machine with the same gloves. Observed employee wiped counter top with wet wiping cloths then touched clean dish on cook line with the same gloves. Discussed proper gloves changing procedures with manager.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 2 door reach-in cooler on cook line - Cold holding: cheesecake 44 F, cooked chicken wing 44-45 F. The digital thermometer shown "DEF" - defrosting at time of inspection.
Food safety inspection conducted on 5/2/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 1/4/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple bags of onsite ROP pulled pork 48-52F - Cold Holding in water bin in walk-in cooler. Operator added ice into bin at time of inspection. Re temp: 42-46F. A container of Buffalo sauce with canola oil added fresh garlic (72F - Cold Holding) stored on cook line. Discussed fresh garlic with oil will became time/temperature control for safety food with manager. **Corrective Action Taken** Warning - From follow-up inspection 2024-01-04: ROP pulled is in cooling process at time of inspection. Buffalo sauce with canola oil added fresh garlic 61 F. **Time Extended**
Food safety inspection conducted on 1/4/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/2/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees backpacks stored on food storage shelves. Operator moved to proper storage. Corrected On-Site Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed drinking glasses, partially sanitized in quaternary for around 3 seconds then placed on drain board to air dry. Discussed proper sanitizing procedures with manager. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. A container of Buffalo sauce with canola oil added fresh garlic (72F - Cold Holding) stored on cook line more than 4 hours. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple bags of onsite ROP pulled pork 48-52F - Cold Holding in water bin in walk-in cooler. Operator added ice into bin at time of inspection. Re temp: 42-46F. A container of Buffalo sauce with canola oil added fresh garlic (72F - Cold Holding) stored on cook line. Discussed fresh garlic with oil will became time/temperature control for safety food with manager. **Corrective Action Taken** Warning
- 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. The establishment ROP cook-chill meat products onsite and stored more than 48 hours. Repeat Violation Warning
Food safety inspection conducted on 11/2/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).