BIG SMOKE BBQ & CATERING
3100 9TH ST W, Lehigh Acres FL 33971 · 239-440-3957
Last inspected Apr 17, 2026 · 5 visits since April 2024
APR 24
NOV 24
APR 25
APR 26
— STEADY
4 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming cabinet, cooked mashed potatoes (128F - Hot Holding) for 30 minutes per operator. Operator stirred, temperature reached 142F after stirring.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on potable water hose.
Employee personal food not properly identified and segregated from food to be served to the public. In reach-in freezer, employee fish not marked, above ice for customers.
Floor soiled/has accumulation of debris. Under triple sink area.
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By hot holding units, scoops in standing water 100F.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Dented green beans can#10.
Toxic substance/chemical spray bottle improperly stored with single use cups. Operator removed spray bottle.
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. Provided operator Employee Health Reporting Agreement.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling fan near by hood soiled with dust.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator removed utensils and discarded water.
No Heimlich maneuver/choking sign posted. Provided operator chocking sign.
Single-service cups not stored inverted or protected from contamination. Operator stored cups properly.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
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 bottom of tall silver reach-in cooler, cooked pasta salad (46F - Cold Holding); cooked macaroni and cheese (45F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of tall silver reach-in cooler, cooked pasta salad (46F - Cold Holding); cooked macaroni and cheese (45F - Cold Holding) stored overnight per operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at back of truck near smoker.
Food stored in a location that is exposed to dripping water from ceiling. Condensation dripping from ceiling near cook line.
Grease on the ground and/or pad around grease receptacle. Grease catch tray for smoker missing, less than 1 quart grease on ground behind smoker. Operator installed trap and removed grease from ground for proper disposal.
No container installed for catching grease from drip tray on smoker. Operator installed a temporary tray to catch dripping grease.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris under cooking equipment in back of unit.
Apr 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In heating cabinet cooked pulled pork (130F - Hot Holding); cooked half chicken (129F - Hot Holding) for 30 minutes per operator. Operator turned heat up to max and began monitoring temperature.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased approved sanitizer at time of inspection.
Dead roaches on premises. 2 dead roaches under reach-in cooler. Under 3 bay sink, 50 dead roaches observed.
Floor soiled/has accumulation of debris under cooking equipment in back of unit.
Food storage shelves have accumulation of soil residues.
Food stored on floor. Water bottles and sauce bottles stored on floor of unit. Operator moved off of ground.
Outer openings of establishment cannot be properly sealed when not in operation. Hole in wall of unit under triple sink leads to outside.
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.