Big Joe's
Last inspected: Apr 17, 2026
33
Score
Inspectors have visited Big Joe's eight times, with records going back to 2022. The newest entry in the record is dated Apr 17, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to four violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Compared to other New Smyrna Beach restaurants (averaging 72), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over case of tomatoes **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef piled approximately 6-8" above fill line behind/adjacent to sliced cheese equally overfilled, top of main sandwich cooler. Advised to store beef in the front and not overfill **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - In reach in cooler, moved from one cooler to the other. Provolone 50-57F, American 50-58F. Stocked within previous hour and a half per operator - front display cooler potato salad 43-46F, pudding 43-50F, pasta salad 43-45F. Overnight per operator . See stop sale **Repeat Violation** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Next to back door **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Warning**
41-17-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees on duty with no proof of food handler training, employed approximately 30 days **Repeat Violation** **Warning**
11-26-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In several coolers **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf **Warning**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Sugar under coffee station **Warning**
02D-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go cooler at the register **Warning**
02D-03-4
33
Nov 3, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
37
Apr 8, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Making ham sandwich
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over onions, monster cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese above fill line 51-57F. Operator moved underneath **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs 129-203f in warmer for 2 hours per employee. Employee stirred and 169F was reached **Corrected On-Site**
03E-02-5
Intermediate - 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. Zachariah
53B-14-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee answering phones
11-26-1
Basic - Food stored on floor. shortening jug next to storage rack
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef
06-01-5
35
Oct 24, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef 44F, bottom left of triple glass door True cooler overnight. Advised to remove items and allow for air flow.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Case of raw sausage over cases of tomatoes **Corrected On-Site**
08A-04-5
Intermediate - No soap provided at handwash sink. Back hand sink
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
61
Jan 29, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and hand drying containers. Set up three compartment sink at 50 ppm cl. And sanitized . **Corrected On-Site**
22-45-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray on dry storage shelf next to single service storage
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken above case of cooked ham. Glass door cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out a plate next to the cooler, sliced cheese 65F. On the counter, feta 67F Left out after lunch by accident. Operator returned to cooler
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
41-27-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shawn
53B-02-5
43
Sep 12, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
78
Jan 31, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2023-01-31: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - 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. Tabitha **Warning** - From follow-up inspection 2023-01-31: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light soil/lime buildup, ice machine **Warning** - From follow-up inspection 2023-01-31: **Time Extended**
22-20-5
78
Aug 15, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. deli meat prep for cold sandwiches. **Corrected On-Site**
09-01-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle facing cooling brownies **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front handsink **Corrected On-Site**
31B-04-4
64
Frequently Asked Questions
When was Big Joe's last inspected?
The most recent health inspection at Big Joe's on file is from Apr 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Big Joe's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Big Joe's.
How does Big Joe's compare to other restaurants in New Smyrna Beach?
Big Joe's most recently scored 33 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Big Joe's inspection record improved over time?
No. Recent inspections at Big Joe's have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Big Joe's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Big Joe's inspected?
Based on the inspection history on file, Big Joe's is inspected around two times per year on average.
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