Smittys Barbeque
Last inspected: Oct 7, 2025
100
Score
Smittys Barbeque has been inspected eight times since 2022. The newest entry in the record is dated Oct 7, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
“Equipment in poor repair” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader St. Cloud restaurant scene, where the average is 84, this is a stronger showing. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 7, 2025
Food-Licensing Inspection
No violations found.
100
Jan 24, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over sauces n reach in cooler at cooks line
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in kitchen
22-02-4
Intermediate - Well water testing report/documentation is not available upon request. **Repeat Violation**
27-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind prep table at cooks line and walls by fryers
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
22-08-4
Basic - Food not stored at least 6 inches off of the floor. Jar of pickle and case of liquid margarine stored on floor of dry storage room
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in storage room by ice machine
14-69-4
55
Jul 26, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jan 22, 2024
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracked eggs, then touched bread for toast. Advised hand washing before touching ready to eat foods.
12A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Red tank in store room.
51-11-4
Basic - Cardboard used to line food-contact shelves. Reach in cooler shelves.
14-05-4
Basic - Floor soiled/has accumulation of debris. Floor under grill and fryers heavily soiled.
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Dispensing spoons left in beans and in Cole slaw.
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris-interior and exterior.
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink and fixtures heavily soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All shelves in back storage area heavily soiled.
22-16-4
55
Oct 25, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Taco meat cooling approximately 1 hour, tightly covered. Advised to uncover.
03D-15-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for Shelby.
53B-13-5
Intermediate - Well water testing report/documentation is not available upon request. **Repeat Violation**
27-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Upright white freezer with ripped gasket. **Repeat Violation**
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken received and left out in ambient air. Employee moved to cooler. **Corrected On-Site**
06-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles and doors of all coolers and freezers. Interior of all freezer units.
23-24-4
61
Aug 8, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-08: **Time Extended**
11-27-4
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. - From follow-up inspection 2023-08-08: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Freezer door gasket ripped. - From follow-up inspection 2023-08-08: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-08-08: **Time Extended**
14-09-4
74
Feb 23, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Potato salad dated 2-15-2022. Advised to discard.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats at 60f,
03A-02-5
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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for cook, Wardell.
53B-13-5
61
Jul 1, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1 and is more than 60 days past due **Admin Complaint**
50-17-2
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Baked beans and Cole slaw dated 6-20 and 6-21 respectively. Stop sale issued. Today is July 1.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Baked beans and Cole slaw dated 620 and 6-21 respectively. Stop sale issued.
02C-01-5
Intermediate - Well water testing report/documentation is not available upon request.
27-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Produce cooler with ripped gaskets.
14-11-5
Basic - Floor area(s) covered with standing water. Freezers in storeroom.
36-22-4
50
Frequently Asked Questions
When was Smittys Barbeque last inspected?
The most recent health inspection at Smittys Barbeque on file is from Oct 7, 2025. The public record contains eight inspections in total.
What is the most common violation at Smittys Barbeque?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Smittys Barbeque.
How does Smittys Barbeque compare to other restaurants in St. Cloud?
Smittys Barbeque most recently scored 100 out of 100, which is higher than the St. Cloud average of 84.
Has Smittys Barbeque's inspection record improved over time?
Yes. Recent inspections at Smittys Barbeque have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Smittys Barbeque means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Smittys Barbeque inspected?
Based on the inspection history on file, Smittys Barbeque is inspected around two times per year on average.
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