Mrs. Smokeys Real Pit Bar-B-Q
Last inspected: Sep 30, 2025
74
Score
Inspectors have visited Mrs. Smokeys Real Pit Bar-B-Q eight times, with records going back to 2022. The latest inspection on file is from Sep 30, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “time/temperature control for safety chicken and ribs” is the issue that surfaces most often, recorded three times.
That's lower than the typical Jupiter restaurant, which scores around 79. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 30, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Warewashing Facilities Maintained and Used
FL-24
74
Jul 28, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
52
Jan 21, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cheese sauce (45-47F - Cooling) at 2:30; cooling since 1/8 at 5:30pm Observed at walk in cooler in plastic container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cheese sauce (45-47F - Cooling) at 2:30; cooling since 1/8 at 5:30pm Observed at walk in cooler in plastic container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler at cook line: short rib (49F - Cooling) at 2:18; cooling since 2:00 - 49F at 2:40 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Rib tips made 1/6 not labeled. Operator labeled properly. **Corrected On-Site**
02C-02-5
55
Sep 17, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed Toilet bowl cleaner and stainless steel cleaner stored next to napkins and straws at storage rack in prep area. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over cooked onions and sauces at walk in cooler. Operator stored properly. **Corrected On-Site**
08A-05-6
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Glass cleaner spray bottle not labeled in prep area. Operator labeled properly. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Cooked collards stored in bucket on floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Broken pan storing potato salad at flip top cooler. **Corrected On-Site**
14-38-4
55
Dec 8, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety chicken and ribs at cook line, identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was one hour ago. Operator time marked. **Corrected On-Site**
03F-02-5
Basic - Bowl or other container with no handle used to dispense pulled chicken and pulled pork. Cook removed. **Corrected On-Site**
14-01-5
70
Jul 12, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - corn bread at prep station As per operator food on time for 30 minutes; Operator time marked; **Corrected On-Site**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened more than 24 hours; operator dated **Corrected On-Site**
02C-03-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 87 F at cook line Operator discarded **Corrected On-Site**
10-07-4
74
Jan 23, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Aug 23, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - ribs and chicken at cook line no date mark; Operator date marked 11:00-3:00 pm **Corrected On-Site**
03F-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50 ppm); Operator fixed to 200 ppm
22-43-4
Basic - Ice buildup in reach-in freezer by smoker
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- baked beans container ; Operator removed **Corrected On-Site**
10-06-5
67
Frequently Asked Questions
When was Mrs. Smokeys Real Pit Bar-B-Q last inspected?
The most recent health inspection at Mrs. Smokeys Real Pit Bar-B-Q on file is from Sep 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Mrs. Smokeys Real Pit Bar-B-Q?
Across the inspection record, “time/temperature control for safety chicken and ribs” has been cited three times, more than any other issue at Mrs. Smokeys Real Pit Bar-B-Q.
How does Mrs. Smokeys Real Pit Bar-B-Q compare to other restaurants in Jupiter?
Mrs. Smokeys Real Pit Bar-B-Q most recently scored 74 out of 100, which is lower than the Jupiter average of 79.
Has Mrs. Smokeys Real Pit Bar-B-Q's inspection record improved over time?
Results have been roughly steady. Inspections at Mrs. Smokeys Real Pit Bar-B-Q have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mrs. Smokeys Real Pit Bar-B-Q 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 Mrs. Smokeys Real Pit Bar-B-Q inspected?
Based on the inspection history on file, Mrs. Smokeys Real Pit Bar-B-Q is inspected around three times per year on average.
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