SMOKEY BONES BAR & FIRE GRILL #7519
303 N ALAFAYA TRL, Orlando FL 32828 · 407.249.2009
Last inspected Apr 27, 2026 · 8 visits since September 2023
MAR 24
SEP 24
MAR 25
OCT 25
APR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Observed 1 live flying at the cook line not landing at any food. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021047095 | Aug 11, 2021 | Feb 16, 2022 | $100 |
| 4--2018053044 | Aug 14, 2018 | Oct 31, 2018 | $400 |
| 4--2018016939 | Feb 15, 2018 | May 30, 2018 | $200 |
Inspection history
8 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate14 Basic
What the inspector wrote — 17 findingsThe state's own report →
Live, small flying insects found Observed 3 small flying insects at the dish area not landing at any food. Next routine visit per supervisor
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer under grill; raw burger (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); salmon raw (45F - Cold Holding) Operator stated the food just moved to this cooler less than 1 hour ago and they moved it to freezer to cool down second check Drawer under grill; raw burger (41f- Cold Holding); raw shrimp (38f- Cold Holding); raw chicken (41 - Cold Holding); salmon raw (41 - Cold Holding)
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 3 hand sink out of order kitchen have total of 5. Maintenance was working on it while conducting my inspection.
Ceiling tile missing. Kitchen area and dish area.
Show the remaining 13 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn throughout kitchen equipment.
Floor soiled/has accumulation of debris. Throughout kitchen really heavy.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer. Operator scraped it.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Bottom of make table no food stored on it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler shelves with rust that has pitted the surface. Make table.
Standing water in cooler. Standing water in walk-in cooler floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Throughout kitchen equipment.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Water leaking from pipe. Walk-in cooler pipe.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee hand wash at the dish area shut off.
Ceiling tile missing. Dish area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn most of the equipment.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84f
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer down no food on it.
Light not functioning. Kitchen area top of the grill and the hoods.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed one of employee touching raw beef to grill then she change her gloves to serve mashed potatoes without washing hand.
Live, small flying insects found Observed 1 live flying at the cook line not landing at any food. Next routine visit per supervisor.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. QT test kit for sanitizer no color concentration.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn at most of the equipment.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Back of the house area.
Food storage container/container lid cracked or broken. Plastic clear container broken storage area. Operator trash it.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves and bottom make table at kitchen.
Standing water in bottom of reach-in-cooler. Bottom table at the kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Operator change the sanitizer buckets second checked 200 ppm
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork from 1 hours ago (124F - Hot Holding). Second checked 184fl Operator reheated it.
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. Justin-Jamesa¿¿Shannon expired 12-26-23.
Ceiling tile missing. Top of the dishwasher area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Fork and knife not inverted.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. At Walk-in freezer.
Food storage container/container lid cracked or broken. Observed broken containers used to transfer hot water to the kitchen line. Operator trash it.
Food stored on floor. Boxes of food stored on floor at the walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110f Operator change the water 161f second temp.
Light not functioning. One burn top of the 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods. The Vent through establishment.
Floor tiles missing and/or in disrepair. At the dishwasher area and the smoker area.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in bottom of reach-in-cooler. Small reach-in cooler bottom the one have the broccoli.
Working containers of food removed from original container not identified by common name. Cajun no label.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The dishwasher is not in the right temperature and the sanitizer bucket 0 ppm.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 150 f.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 150f
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods. The Vent through establishment.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch.
Floor tiles missing and/or in disrepair. At the dishwasher area and the smoker area.
In-use knife/knives stored in cracks between pieces of equipment. Next to the make table.
Light not functioning. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in bottom of reach-in-cooler. Small reach-in cooler bottom the one have the broccoli.
Time/temperature control for safety food thawed in an improper manner. Chicken Thawed at the 3 compartment sink not the prep sink.
Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken Thawed at the 3 compartment and the water barely running-still in temperatures 31f.
Working containers of food removed from original container not identified by common name. Cajun no label.
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. whole children (112F - Hot Holding); ribs (120F - Hot Holding)
Handwash sink in prep area next to back door non operational
Handwash sink used for purposes other than handwashing. Evidenced by ice in handsink at cookline
Employee with no hair restraint while engaging in food preparation. Male cook in kitchen prepping
Floor tiles missing and/or in disrepair. In front of ice machine, water pooling underneath
Food stored on floor. Sack of sugar in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At expo 78F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawers on cookline
Plumbing system in disrepair. Water leaking from pipe in kitchen. Operator will move all equipment and food to prevent contamination
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (44F - Cold Holding); baked potatoes (44F - Cold Holding); smoked turkey (44F - Cold Holding) in walk-in on right hand side. Operator will place items in colder location Left side holding at 39F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. whole children (112F - Hot Holding); ribs (120F - Hot Holding)
Handwash sink in prep area next to back door non operational
Handwash sink used for purposes other than handwashing. Evidenced by ice in handsink at cookline
Employee with no hair restraint while engaging in food preparation. Male cook in kitchen prepping
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. In kitchen. Operation will move equipment
Floor tiles missing and/or in disrepair. In front of ice machine, water pooling underneath
Food stored in a location that is exposed to leak from ceiling in kitchen. Operator will move
Food stored on floor. Sack of sugar in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At expo 78°F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawers on cookline
Plumbing system in disrepair. Water leaking from pipe in kitchen. Operator will move all equipment and food to prevent contamination
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.