Big Smoke BBQ & Catering
Last inspected: Apr 17, 2026
64
Score
Going back to 2023, Big Smoke BBQ & Catering has five inspections in the public record. The latest inspection on file is from Apr 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
Compared to other Lehigh Acres restaurants (averaging 78), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on potable water hose.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming cabinet, cooked mashed potatoes (128F - Hot Holding) for 30 minutes per operator. Operator stirred, temperature reached 142F after stirring. **Corrected On-Site**
03B-01-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach-in freezer, employee fish not marked, above ice for customers.
08B-49-4
Basic - Floor soiled/has accumulation of debris. Under triple sink area.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By hot holding units, scoops in standing water 100F. **Repeat Violation**
10-07-4
64
Apr 25, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Dented green beans can#10.
01B-01-4
High Priority - Toxic substance/chemical spray bottle improperly stored with single use cups. Operator removed spray bottle. **Corrected On-Site**
41-10-4
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. Provided operator Employee Health Reporting Agreement. **Corrected On-Site**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling fan near by hood soiled with dust.
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator removed utensils and discarded water. **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator chocking sign. **Corrective Action Taken**
51-13-4
Basic - Single-service cups not stored inverted or protected from contamination. Operator stored cups properly. **Corrected On-Site**
25-06-4
55
Nov 15, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Required Records Available; Shellstock Tags/Labels
FL-14
55
Apr 12, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In heating cabinet cooked pulled pork (130F - Hot Holding); cooked half chicken (129F - Hot Holding) for 30 minutes per operator. Operator turned heat up to max and began monitoring temperature. **Corrective Action Taken** **Warning**
03B-01-6
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased approved sanitizer at time of inspection. **Corrected On-Site** **Warning**
22-38-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site** **Warning**
11-27-4
Basic - Dead roaches on premises. 2 dead roaches under reach-in cooler. Under 3 bay sink, 50 dead roaches observed. **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris under cooking equipment in back of unit. **Warning**
36-73-4
Basic - Food storage shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Food stored on floor. Water bottles and sauce bottles stored on floor of unit. Operator moved off of ground. **Corrected On-Site** **Warning**
08B-38-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in wall of unit under triple sink leads to outside. **Warning**
35B-04-4
50
Mar 17, 2023
Routine - Food
3 critical violations. 8 major violations. 1 minor violation.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat potato salad in reach in cooler. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed smoked chicken 123F hot hold less than 4 hours. Operator turned up hot hold unit. **Corrective Action Taken** **Warning**
03B-01-6
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**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink. Operator removed container. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
27
Frequently Asked Questions
When was Big Smoke BBQ & Catering last inspected?
The most recent health inspection at Big Smoke BBQ & Catering on file is from Apr 17, 2026. The public record contains five inspections in total.
What is the most common violation at Big Smoke BBQ & Catering?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Big Smoke BBQ & Catering.
How does Big Smoke BBQ & Catering compare to other restaurants in Lehigh Acres?
Big Smoke BBQ & Catering most recently scored 64 out of 100, which is lower than the Lehigh Acres average of 78.
Has Big Smoke BBQ & Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Big Smoke BBQ & Catering have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Big Smoke BBQ & Catering means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Big Smoke BBQ & Catering inspected?
Based on the inspection history on file, Big Smoke BBQ & Catering is inspected around two times per year on average.
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