SMOKEY BONES BAR & FIRE GRILL #7587
6500 N FEDERAL HWY, Fort Lauderdale FL 33308
Last inspected Sep 9, 2025 · 8 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.
FEB 24
JUL 24
DEC 24
MAY 25
SEP 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 1 dead flying insect at bar between bottles of liquor. 3 dead flying insects on top shelf next to triple sink. Operator removed and cleaned/sanitized the areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024048223 | Jul 22, 2024 | Sep 16, 2024 | $200 |
| 2--2018060998 | Sep 7, 2018 | Jan 18, 2019 | $200 |
Inspection history
8 visits, newest first
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. At cookline on the left side.
No soap provided at handwash sink. Front line hand washing sink, operator replaced.
Cove molding at floor/wall juncture broken/missing. Cove moving by handwashing sink in ware washing section.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bar; employee personal hats and bag stored in prep sink. Operator removed.
Show the remaining 2 findings ▾
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At front line and cookline.
Interior of all cookline microwaves has accumulation of food debris.
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 Can of jalapeños dented to seam at dry storage.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Service technician came and fixed on site. Chlorine sanitizer 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill drawer: steak (50F - Cold Holding) Observed in pull out drawer on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator packed product with ice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: pulled pork (117F - Cooling) at 1:49; cooling since 1:19 - 102F at 2:21 Observed in a large bin of ice. At current rate of cooling product will not reach 70F within 2 hours. Operator added more ice and little bit of water to achieve a light slushy consistency.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing. -Prep area; 2 tiles missing by ac vent
Cove molding at floor/wall juncture missing. -Storage room door frame cove molding
Floor tiles missing and/or in disrepair. -Smoke Room; 2 tiles - Prep area; 3 tiles -Dish washing station; 2 tiles
Water leaking from faucet. -Ware washing station rinse sink faucet.
Jul 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor area(s) covered with standing water. Expo area and by back door.
Floor tiles missing and/or in disrepair. Cookline and by large smokers.
No cold water at Cookline hand sink. Water too hot to properly wash hands. Operator made adjustments during inspection.
Jul 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live small flying insects at bar next to drink mixers. Approximately 5 live small flying insects on wall in hall leading to customer restrooms. Approximately 6 live small flying insects on wall at expo area. 1 live small flying insect in kitchen on wall by walk in cooler. Did not observe any insects land on food or food contact surfaces. Operator began exterminating and removing flies during inspection. Operator began cleaning/sanitizing the areas.
Presence of insects, rodents, or other pests. 1 dead flying insect at bar between bottles of liquor. 3 dead flying insects on top shelf next to triple sink. Operator removed and cleaned/sanitized the areas
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - grill drawers - raw beef (57F); raw chicken (56F). Items were in front section of drawers. Observed large fan at Cookline next to drawer unit. Operator placed ice on items and removed fan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - holding unit - chicken (128-132F - Hot Holding). Per operator holding almost 2 hours. Observed large fan next to holding unit. Advised operator to immediately reheat chicken to 165F and continue hot holding at 135F and higher. Operator moved chicken to oven and removed fan.
Floor area(s) covered with standing water. Expo area and by back door.
Floor tiles missing and/or in disrepair. Cookline and by large smokers.
No cold water at Cookline hand sink. Water too hot to properly wash hands. Operator made adjustments during inspection.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at three compartment sink no paper towels Operator supplied
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in cook line soild with food debris
Jan 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Buildup of food debris/soil residue on equipment door handles. All reach in units.
Floor area(s) covered with standing water. In front of cookline grill. By walk in cooler. By dish machine.
Stored food not covered. Cake in cookline reach in.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
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.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. All reach in units.
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. Cookline - drawer unit - packages 29F. Operator opened packages.
Floor area(s) covered with standing water. In front of cookline grill. By walk in cooler. By dish machine.
Floor tiles missing and/or in disrepair. In front of cookline grill.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned up dipper well water flow.
Interior of microwave has accumulation of black substance/grease/food debris. All cookline units.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by main dish machine.
Stored food not covered. Cake in cookline reach in.
Working containers of food removed from original container not identified by common name. Unlabeled bottle of water on grill. Operator labeled.
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.