SMOKEY BONES BAR & FIRE GRILL #7501
3400 E COLONIAL DR, Orlando FL 32803
Last inspected Jul 24, 2025 · 9 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
MAR 24
SEP 24
FEB 25
JUL 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and raw salmon in wif
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $325
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021054907 | Sep 15, 2021 | May 12, 2022 | $125 |
| 4--2022005833 | Nov 29, 2021 | Mar 2, 2022 | $200 |
Inspection history
9 visits, newest first
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
Ceiling/ceiling tile shows damage or is in disrepair. over 3 comp sink area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee Drink next to bread on cook line. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing Watch. Immediately removed
Show the remaining 3 findings ▾
Food storage container/container lid cracked or broken. -slide door on ice machine is cracked
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat top -Top of heat lamp on line -Gaskets in station under sauces online - Gaskets in freezer on line -Gaskets of 2 door cooler across salad station
Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom interior of 2 door cooler across salad station
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Dented cranberry can Operator discarded can
Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in dressings salad station Operator removed cup
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mani thawing in ROP packaging. Operator cut packaging
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker on prep table Operator removed items
Employee with no hair restraint while engaging in food preparation. Employee on back area prepping food no hair restraint Employee put on hat
Floor tiles missing and/or in disrepair. Floor in kitchen multiple tiles damaged and soiled
Food stored on floor. Case of beef floor walk in freezer Operator moved off floor
Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in kitchen missing end caps
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind equipment soiled
Single-service articles improperly stored. Cases of to go boxes stored on floor back store room Operator removed off floor
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in and vents in kitchen soiled
Floor soiled/has accumulation of debris. Floor under equipment soiled
Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back prep area kitchen lighting missing end caps
Unnecessary items/unused equipment on the premises. Old cooler in back area of building
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm chlorine. Tried multiple times after changing sanitizer. Still 0 ppm chlorine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in and vents in kitchen soiled
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in thaw cooler not cut. Employee cut packages open
Floor soiled/has accumulation of debris. Floor under equipment soiled
Hole in or other damage to wall. Wall near smokers wall panel missing
Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back prep area kitchen lighting missing end caps
Unnecessary items/unused equipment on the premises. Old cooler in back area of building
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate9 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 5lbs. Pulled pork per operator cooling over night 48° 5lbs. Brisket and beans per operator cooling overnight 50° 5 lbs. mashed potatoes per operator cooling overnight 51°
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and raw salmon in wif
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 8 skewers Lollipop pork belly per operator cold held over 4 hours 47° 42 oz nacho cheese per operator cold held over 4 hours 44°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 8 skewers Lollipop pork belly per operator cold held over 4 hours 47° 42 oz nacho cheese per operator cold held over 4 hours 44°
Toxic substance/chemical improperly stored. Chemical spray bottles stored on hanging on hand wash sink at Togo station Operator removed spray bottles
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose bibs missing vacuum breakers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and ceiling in kitchen soiled. Ceiling and walls in walk-in-cooler soiled
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. Floor tile broken at ware wash area causing standing water on floor Floor behind and underneath equipment on cook line soiled
Food storage container/container lid cracked or broken. Plastic container chipped. Operator removed container
Hood filter missing from automatic fire suppression/exhaust system. Hood filter not correct size leaving gaps between filters
In-use wiping cloth/towel used under cutting board. Wiping cloth under cutting board. Advised to use rubber mat. Operator removed towels.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line by pantry station soiled
Stored food not covered. Stored case of lettuce in walk-in-cooler not covered or closed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of tomatoes over ready to eat cases of lettuce
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky honey garlic sauce made with fresh garlic at room temperature. gralic Parnassian dressing (51F - Cold Holding); cheese cut lettuce (52F - Cold Holding); pork belly (52F - Cold Holding); street corn (48F - Cold Holding); sliced turkey (48F - Cold Holding)in make table cooler on cook line. Less than 4hours per operator. Advised operator to move items to walk in cooler for immediate temperature recovery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ambient air thermometer not located in the warmest part of the cold holding unit. In make table cooler on cook line
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging by entry way of kitchen
Cutting board has cut marks and is no longer cleanable. On cook line and back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf in warewashing area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen Microwave on cook line
Light shield damaged/in disrepair. In beer cooler,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler on cook line Hood vents on both front and back of cook line
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging pork and other meat. Holding over 48hrs
Wet mop not stored in a manner to allow the mop to dry.
Dec 11, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky honey garlic sauce made with fresh garlic at room temperature. gralic Parnassian dressing (51F - Cold Holding); cheese cut lettuce (52F - Cold Holding); pork belly (52F - Cold Holding); street corn (48F - Cold Holding); sliced turkey (48F - Cold Holding)in make table cooler on cook line. Less than 4hours per operator. Advised operator to move items to walk in cooler for immediate temperature recovery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ambient air thermometer not located in the warmest part of the cold holding unit. In make table cooler on cook line
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging by entry way of kitchen
Cutting board has cut marks and is no longer cleanable. On cook line and back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf in warewashing area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen Microwave on cook line
Light shield damaged/in disrepair. In beer cooler,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler on cook line Hood vents on both front and back of cook line
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging pork and other meat. Holding over 48hrs
Wet mop not stored in a manner to allow the mop to dry.
Oct 12, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky honey garlic sauce made with fresh garlic at room temperature. gralic Parnassian dressing (51F - Cold Holding); cheese cut lettuce (52F - Cold Holding); pork belly (52F - Cold Holding); street corn (48F - Cold Holding); sliced turkey (48F - Cold Holding)in make table cooler on cook line. Less than 4hours per operator. Advised operator to move items to walk in cooler for immediate temperature recovery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ambient air thermometer not located in the warmest part of the cold holding unit. In make table cooler on cook line
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging by entry way of kitchen
Cutting board has cut marks and is no longer cleanable. On cook line and back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf in warewashing area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen Microwave on cook line
Light shield damaged/in disrepair. In beer cooler,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler on cook line Hood vents on both front and back of cook line
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging pork and other meat. Holding over 48hrs
Wet mop not stored in a manner to allow the mop to dry.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority0 Intermediate14 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky honey garlic sauce made with fresh garlic at room temperature. gralic Parnassian dressing (51F - Cold Holding); cheese cut lettuce (52F - Cold Holding); pork belly (52F - Cold Holding); street corn (48F - Cold Holding); sliced turkey (48F - Cold Holding)in make table cooler on cook line. Less than 4hours per operator. Advised operator to move items to walk in cooler for immediate temperature recovery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ambient air thermometer not located in the warmest part of the cold holding unit. In make table cooler on cook line
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging by entry way of kitchen
Cutting board has cut marks and is no longer cleanable. On cook line and back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf in warewashing area
In-use tongs stored on equipment door handle between uses. Hanging On side of sauce table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen Microwave on cook line
Light shield damaged/in disrepair. In beer cooler,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler on cook line Hood vents on both front and back of cook line
Reach-in cooler interior/shelves have accumulation of soil residues. In upright reach in cooler on entering cook line Shelves in little reach in cooler left side of cook line
Standing water in floor drain/floor drain draining very slowly. In warewashing area
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging pork and other meat. Holding over 48hrs
Time/temperature control for safety food thawed in an improper manner. Salmon not thawed according to manufacturer specifications
Wet mop not stored in a manner to allow the mop to dry.
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.