MRS. SMOKEYS REAL PIT BAR-B-Q

High Priority - Container of medicine improperly stored. Observed Cough and sinus medicine stored next to wine on storage rack by office. Operator stored medicines properly. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust. Clean pots and pans hung on wall that has an accumulation of food debris.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee purse stored on box of wine at storage rack by office. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda fountain machine has an accumulation of black mold like substance on interior of ice chute. Operator cleaned and sanitized. Corrected On-Site Warning - From follow-up inspection 2025-09-30: Same. Time Extended

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. Operator makes barbecue sauce in house that contains cooked onions and cooked garlic. After cooking is complete, sauce for restaurant use goes into a 5 gallon food storage container at 180F and covered with a tight fitting lid and held at ambient temperature. Restaurant also bottles sauce at 180F and then covered with tight fitting lid and held at ambient temperature and sold to customers. Warning - From follow-up inspection 2025-09-30: HACCP Plan for house made barbecue sauce is under review by OPQ team. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cheese sauce (45-47F - Cooling) at 2:30; cooling since 1/8 at 5:30pm Observed at walk in cooler in plastic container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cheese sauce (45-47F - Cooling) at 2:30; cooling since 1/8 at 5:30pm Observed at walk in cooler in plastic container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler at cook line: short rib (49F - Cooling) at 2:18; cooling since 2:00 - 49F at 2:40 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Rib tips made 1/6 not labeled. Operator labeled properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over cooked onions and sauces at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Toilet bowl cleaner and stainless steel cleaner stored next to napkins and straws at storage rack in prep area. Operator stored properly. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Glass cleaner spray bottle not labeled in prep area. Operator labeled properly. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Broken pan storing potato salad at flip top cooler. Corrected On-Site

Basic - Food stored on floor. Cooked collards stored in bucket on floor in walk in cooler. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License renewed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety chicken and ribs at cook line, identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was one hour ago. Operator time marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense pulled chicken and pulled pork. Cook removed. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - corn bread at prep station As per operator food on time for 30 minutes; Operator time marked; Corrected On-Site

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. Gallon of milk opened more than 24 hours; operator dated Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 87 F at cook line Operator discarded Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas in water at 78 F at cook line; operator discarded water Corrected On-Site

Basic - Food stored on floor- buckets of sauce in walk-in cooler Operator stored properly Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50 ppm); Operator fixed to 200 ppm

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - ribs and chicken at cook line no date mark; Operator date marked 11:00-3:00 pm Corrected On-Site

Basic - Ice buildup in reach-in freezer by smoker

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- baked beans container ; Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over pasta/walk in cooler/corrective action taken/operator stored raw eggs properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/storage area/corrective action taken/operator labeled chemical. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.baked/boiled potatoes/walk in cooler/prepared 1 day before/corrective action taken/operator date labeled food. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.prep area/kitchen

Basic - Food stored on floor.oil/shortening container/kitchen/corrective action taken/operator stored oil/shortening container back on shelf. Corrective Action Taken Repeat Violation

Basic - Single-service articles improperly stored.foam cups on floor/storage area/corrective action taken/operator stored single serving items properly. Corrective Action Taken