SWEET SMOKE SOUTHERN KITCHEN
2290 SE FEDERAL HWY, Stuart FL 34994 · 7722830078
Last inspected Jun 22, 2026 · 8 visits since October 2023
NOV 24
FEB 25
OCT 25
FEB 26
JUN 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 71f at server area. Corrective action, place item on Time plan
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024020087 | Mar 11, 2024 | Apr 29, 2024 | $200 |
Inspection history
8 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sour cream 50F cold holding inside reach in cooler back kitchen Er operator food out of temperature for approximately 3 hours Food moved to walk in cooler to quick chill
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. See stop sale
Reach-in cooler interior/shelves have accumulation of soil residues at mini cooler cook line
Show the remaining 1 finding ▾
Stored cooked meats inside reach in cooler at cook line not covered.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution at 200+ ppm Operator mixed fresh solution to 100 ppm
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked brisket and pork meats inside reach in cooler with no date marking Per operator food made on 1/30/2026 held more than 24 hours Advised operator to provide proper date marking to cooked foods
Food stored in a location that is exposed to splash/dust.
Stored food not covered. Observed not covered cooked meats inside small reach in cooler at cook line sitting on bottom
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wash cloth sanitizer solution at 200+ ppm Employee mixed solution to 100 ppm at time of inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn bread mix containing milk with no date mark in reach in cooler at back kitchen. Observed opened milk with no5 dat3 mark Per Chef, items made on 10/18 at approximately 12pm.
Cook line equipment soiled with grease, food debris
Observed ice buckets hanging not stored inverted or in a protected manner. Chef stored properly
Feb 25, 2025□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled in multiple locations of establishment.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At bar: observed employee handle dirty dishes at triple sink, then proceed to handle clean equipment and prepare drink with out washing hands first.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: In flip boy reach in cooler next to steam table in kitchen: House made ranch (49F- cold holding) house made blue cheese (47F- cold holding) at flip-top each in cooler on cook line: Pico tomatoes (49F- cold holding)house made Cole slaw (48F- cold holding) cooked Macaroni (48F-cold holding)- per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: In flip boy reach in cooler next to steam table in kitchen: House made ranch (49F- cold holding) house made blue cheese (47F- cold holding) at flip-top each in cooler on cook line: Pico tomatoes (49F- cold holding)house made Cole slaw (48F- cold holding) cooked Macaroni (48F-cold holding)- per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. Observed in reach in cooler at stove top on cook line: cooked Ribs (47F- cold holding) per operator, items not prepared or porptijed today, items moved from walk in cooler to reach in cooler at 8:00 and out of temperature for approximately 2.5 hours. Operator moved items in walk in cooler to quick chill. 41F at 11:15
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used as scoop inside container of flour at cook line. Person in charge removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled in multiple locations of establishment.
Cleaned and sanitized equipment or utensils not properly stored.
Food stored on floor. Observed boxes of cooking oil stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.
Nov 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage patties (47F- cold holding) in reach in cooler at cookline. Per operator, items not prepared or portioned today. Operator placed in freezer to quick chill. 43F at 10:50
Toxic substance/chemical improperly stored. Observed bottle of rubbing alcohol stored above plastic container of flour. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceilings soiled in multiple locations of kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags over rice and grains at back storage closet. Operator stored items properly.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic container lids at back dish out area. Operator separated items to dry properly.
Food stored on floor. Observed Plastic container of soup on floor of walk in cooler. Operator stored items properly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up walk in freezer
In-use tongs stored on equipment door handle between uses at cook line. Operator stored properly.
Working containers of food removed from original container not identified by common name. Observed working container of flour unlabeled at back prep area. Operator labels properly.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked potatoes reach in cooler at cook line. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw shrimp at walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: diced tomato salsa (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed on ice bath; on counter in ice bath: egg wash (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator discarded product. Advised operator to put on time control. Time control procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: mixed smoked meats (47F - Cooling) at 3:30 since 2:45 - 47F 3:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath.
No soap provided at handwash sink. Hand wash sink by walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings no date mark in walk in cooler. Per operator, prepared in excess of 24 hours. Advised operator to date mark product.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used on bottom of cut green onions in reach cooler salad station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 71f at server area. Corrective action, place item on Time plan
Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200ppm at bar
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for butter pats out at room temp 71f. Per chef out for 2 hours. Corrective action taken to discard at 4 hours
Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and keys on top of cooler at cook line
Floor soiled/has accumulation of debris. Heavy grease and build up on floor under fryers
Floor tiles missing and/or in disrepair. Tile missing on floor under fryers
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up chest freezer for ice cream
In-use tongs stored on equipment door handle between uses. At cook line
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Heavy grease build up under grill and griddle area Fan covers in walk in cooler
Reach-in cooler shelves with rust that has pitted the surface. Cooler across from grill
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
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.