SMOKEY BONES BAR & FIRE GRILL #7524
8020 CITRUS PARK DR, Tampa FL 33625
Last inspected Oct 7, 2025 · 9 visits since November 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.
MAY 24
NOV 24
FEB 25
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches on the cook line, under the equipment. Manager killed removed and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2017041793 | Aug 17, 2017 | Sep 20, 2017 | $400 |
Inspection history
9 visits, newest first
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Improper sewage disposal at floor drains in kitchen and/or food preparation area. Owner said he uses the drain located under the ice machine to dump mop water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk at 63f and Sour Cream at 63f in reach cooler on the server front line, items where in the cooler less than four hours Manager moved items to freezer. Second temperature at 2:00pm milk 34F cold hold, sour cream 38F cold hold
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing by the handwashing sink close to dishwasher, Manager replaced paper towels by sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler on the front server line not cooling to the proper temperature. Manager moved all items from the cooler.
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable.multiple cutting boards throughout kitchen have deep grooves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered drink on prep table in the back kitchen close to the walk in cooler.
Floor soiled/has accumulation of debris. Observed floors in walk in cooler, dishwasher, cooks area, and prep area soiled.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink covered with wooden board, medal lids and dish rack stored inside, discussed with Owner operator the importance of mop sink, he cleared mop sink to make useable.
Stored food not covered. Walk in cooler cooked chicken not covered. Operator covered chicken
Working containers of food removed from original container not identified by common name. Observed squeeze bottles and shaker's containing food removed from original containers not lab-led. Discussed with operator the need to label foods removed from original containers.
Jul 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the reach in cooler being soiled with food debris build up.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling tiles in the dry storage area and back prep area being soiled with dust debris.
Cutting board has cut marks and is no longer cleanable on the cook line.
Jul 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects found Observed 2 live small flying insects in the dining room area. Observed 3 live small flying insects in the back prep area. Observed 1 live small flying insect in the dish washing area.
Presence of insects, rodents, or other pests. Observed 1 insect on the dining room table. Manager removed, cleaned and sanitized area.
Roach activity present as evidenced by live roaches found. 2 live roaches on the cook line, under the equipment. Manager killed removed and sanitized area.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 package of fish thawed still in its packaging even though the packaging states to remove before thawing. Stop sale issued. Manager voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the reach in cooler being soiled with food debris build up.
No paper towels or mechanical hand drying device provided at handwash sink. Observed the handwashing sink in the front server area with no soap, paper towels, or sign. Manager added paper towel, soap and sign.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling tiles in the dry storage area and back prep area being soiled with dust debris.
Cutting board has cut marks and is no longer cleanable on the cook line.
Dead roaches on premises. Observed 1 dead roach in the front waiting area by the entrance of the restaurant. Manager removed cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on the prep table. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone charging on the prep table.
Soiled dry wiping cloth in use. Observed several soiled dry clothes in use on the cook line. Manager removed.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish area. Employee replaced.
Spray bottle containing toxic substance not labeled. Spray bottle filled with blue sanitizer not labeled on shelf on cookline. Employee labeled and placed on chemical shelf.
Bowl or other container with no handle used to dispense food. Portion cup stored in cheese on cookline reachin cooler. Employee removed and discarded
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table. Employee voluntarily discarded.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reachin cooler with sale food. Employee moved to manager office.
Food not stored at least 6 inches off of the floor. Soda bib stored on floor in dry storage area. Employee placed on shelf.
Food storage container/container lid cracked or broken. Cracked plastic containers stored on shelf under 3-compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along fan and door frame of walking freezer.
Working containers of food removed from original container not identified by common name. Bulk salt not labeled on shelf above prep table adjacent to prep sink. Employee labeled.
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. In utility room.
Floor tiles missing and/or in disrepair. Under dish machine, by ice machine and the cook line.
Nov 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 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. Ran high temperature dish machine for multiple times, temped 113.2F, 110.5F, 113.7F. Discussed with operator about proper contact surface temperature is 160+ F. Operator set up three-compartments sink and contacted dish machine service company.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line - Cold holding: diced tomato 46 F, cut lettuce 48 F, shredded cheese 47 F. Ice well at front service area - coleslaw 44-47 F. Operator placed items on ice bath. Re temped: diced tomato 40 F, cut lettuce 41 F, shredded cheese 43 F, Cole slaw 43 F.
Handwash sink used for purposes other than handwashing. Multiple large debris stored in handwash sink at BBQ smoker room. Operator removed debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee helmet and other personal items stored on dry food items in dry food storage room. Operator moved personal items to proper storage area.
Floor area(s) covered with standing water. In utility room.
Floor tiles missing and/or in disrepair. Under dish machine, by ice machine and the cook line.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse temperature gauge not working.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled food containers then handled cleaned food containers at dish machine with the same gloves. Observed employee wiped counter top with wet wiping cloths then touched clean dish on cook line with the same gloves. Discussed proper gloves changing procedures with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 2 door reach-in cooler on cook line - Cold holding: cheesecake 44 F, cooked chicken wing 44-45 F. The digital thermometer shown "DEF" - defrosting at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Multiple reach-in coolers and hot boxes handles soiled with grease on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored on fry oils in dry food storage room.
Floor tiles missing and/or in disrepair. On cook line, dish machine area and other kitchen area.
Food stored on floor. Observed numerous bags of ice cubes stored on floor in walk-in freezer.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple bags of onsite ROP pulled pork 48-52F - Cold Holding in water bin in walk-in cooler. Operator added ice into bin at time of inspection. Re temp: 42-46F. A container of Buffalo sauce with canola oil added fresh garlic (72F - Cold Holding) stored on cook line. Discussed fresh garlic with oil will became time/temperature control for safety food with manager.
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed drinking glasses, partially sanitized in quaternary for around 3 seconds then placed on drain board to air dry. Discussed proper sanitizing procedures with manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. A container of Buffalo sauce with canola oil added fresh garlic (72F - Cold Holding) stored on cook line more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple bags of onsite ROP pulled pork 48-52F - Cold Holding in water bin in walk-in cooler. Operator added ice into bin at time of inspection. Re temp: 42-46F. A container of Buffalo sauce with canola oil added fresh garlic (72F - Cold Holding) stored on cook line. Discussed fresh garlic with oil will became time/temperature control for safety food with manager.
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. The establishment ROP cook-chill meat products onsite and stored more than 48 hours.
Employee eating in a food preparation or other restricted area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees backpacks stored on food storage shelves. Operator moved to proper storage.
In-use wet wiping cloth/towel used under cutting board.
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.