BIG JOE'S
523 CANAL ST, New Smyrna Beach FL 32168 · 386-423-2244
Last inspected Apr 20, 2026 · 7 visits since September 2023
JAN 24
OCT 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Making ham sandwich
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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. Employees on duty with no proof of food handler training, employed approximately 30 days
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go cooler at the register
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over case of tomatoes
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef piled approximately 6-8" above fill line behind/adjacent to sliced cheese equally overfilled, top of main sandwich cooler. Advised to store beef in the front and not overfill
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. - In reach in cooler, moved from one cooler to the other. Provolone 50-57F, American 50-58F. Stocked within previous hour and a half per operator - front display cooler potato salad 43-46F, pudding 43-50F, pasta salad 43-45F. Overnight per operator. See stop sale
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. Employees on duty with no proof of food handler training, employed approximately 30 days
No soap provided at handwash sink. Next to back door
Spray bottle containing toxic substance not labeled. Degreaser
Employee personal food not properly identified and segregated from food to be served to the public. In several coolers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go cooler at the register
Working containers of food removed from original container not identified by common name. Sugar under coffee station
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Assembling a sandwich
Raw animal food stored over or with unwashed produce. Raw shell eggs over case of tomatoes
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over lettuce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese and deli meat sitting above fill line 46F
Food-contact surface soiled with food debris, mold-like substance or slime. Large slicer blade guard
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. 2 new employees on duty, no proof of food handler training
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered coffee cup over dressing cooler
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service pudding, pasta salad, potato salad
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Making ham sandwich
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over onions, monster cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese above fill line 51-57F. Operator moved underneath
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs 129-203f in warmer for 2 hours per employee. Employee stirred and 169F was reached
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. Employee answering phones
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. Zachariah
Food stored on floor. shortening jug next to storage rack
Time/temperature control for safety food thawed in an improper manner. Beef
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Case of raw sausage over cases of tomatoes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef 44F, bottom left of triple glass door True cooler overnight. Advised to remove items and allow for air flow.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No soap provided at handwash sink. Back hand sink
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and hand drying containers. Set up three compartment sink at 50 ppm cl. And sanitized.
Pesticide/insecticide labeled for household use only present in establishment. Raid spray on dry storage shelf next to single service storage
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken above case of cooked ham. Glass door cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out a plate next to the cooler, sliced cheese 65F. On the counter, feta 67F Left out after lunch by accident. Operator returned to cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shawn
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauerkraut and sliced cheese, double cooler.
Bowl or other container with no handle used to dispense food. In sugar.
Working containers of food removed from original container not identified by common name. Sugar in large plastic container in prep room
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.