MRS. SMOKEYS REAL PIT BAR-B-Q
5430 MILITARY TRAIL, Jupiter FL 33458 · 954 478-0216
Last inspected Jul 28, 2026 · 8 visits since July 2023
SEP 24
JAN 25
JUL 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Container of medicine improperly stored. Sinus spray stored on bread crates above stored ready to eat bread. Operator removed.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator replaced solution and adjusted line, retesting at 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion mustard sauce (127F - Hot Holding) held at front counter steam table for less than 1 hour. Operator reheated item to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Show the remaining 2 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink used to store soiled rag. Operator removed.
Cutting board has cut marks and is no longer cleanable at back prep table.
Sep 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed Cough and sinus medicine stored next to wine on storage rack by office. Operator stored medicines properly.
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.
Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
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.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Restaurant makes and bottles barbecue sauce that contains cooked onions and cooked garlic at 180F and then covered with tight fitting lid and held at ambient temperature and sold to customers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. barbecue sauce (cooked garlic and onions) (77F - Hot Holding) Observed in buckets at cook line being held at ambient temperature. Per operator, sauce does not undergo a cooling process and is held at ambient temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. barbecue sauce (cooked garlic and onions) (77F - Hot Holding) Observed in buckets at cook line being held at ambient temperature. Per operator, sauce does not undergo a cooling process and is held at ambient temperature.
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.
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.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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.
Spray bottle containing toxic substance not labeled. Observed Glass cleaner spray bottle not labeled in prep area. Operator labeled properly.
Food storage container/container lid cracked or broken. Broken pan storing potato salad at flip top cooler.
Food stored on floor. Cooked collards stored in bucket on floor in walk in cooler.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License renewed during inspection.
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.
Bowl or other container with no handle used to dispense pulled chicken and pulled pork. Cook removed.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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;
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 87 F at cook line Operator discarded
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.