Smokey Bones Bar & Fire Grill #7501
Last inspected: Jul 24, 2025
70
Score
Inspectors have visited Smokey Bones Bar & Fire Grill #7501 11 times, with records going back to 2022. Inspectors last stopped by on Jul 24, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to seven violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded five times.
Smokey Bones Bar & Fire Grill #7501's latest score of 70 falls below the Orlando average of 79. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jul 24, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. over 3 comp sink area
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee Drink next to bread on cook line . Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing Watch . Immediately removed **Corrected On-Site**
13-07-4
Basic - Food storage container/container lid cracked or broken. -slide door on ice machine is cracked
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat top -Top of heat lamp on line -Gaskets in station under sauces online - Gaskets in freezer on line -Gaskets of 2 door cooler across salad station
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom interior of 2 door cooler across salad station
22-16-4
70
Feb 21, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
55
Sep 30, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in and vents in kitchen soiled - From follow-up inspection 2024-09-30: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under equipment soiled - From follow-up inspection 2024-09-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back prep area kitchen lighting missing end caps - From follow-up inspection 2024-09-30: **Time Extended**
38-12-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old cooler in back area of building - From follow-up inspection 2024-09-30: **Time Extended**
33-31-5
82
Sep 17, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm chlorine. Tried multiple times after changing sanitizer. Still 0 ppm chlorine **Warning**
22-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in and vents in kitchen soiled
36-34-5
Basic - 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. Salmon thawing in thaw cooler not cut. Employee cut packages open **Corrected On-Site**
06-09-1
Basic - Floor soiled/has accumulation of debris. Floor under equipment soiled
36-73-4
Basic - Hole in or other damage to wall. Wall near smokers wall panel missing
36-24-5
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back prep area kitchen lighting missing end caps
38-12-4
Basic - Unnecessary items/unused equipment on the premises. Old cooler in back area of building
33-31-5
64
Mar 15, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
26
Feb 12, 2024
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky honey garlic sauce made with fresh garlic at room temperature. gralic Parnassian dressing (51F - Cold Holding); cheese cut lettuce (52F - Cold Holding); pork belly (52F - Cold Holding); street corn (48F - Cold Holding); sliced turkey (48F - Cold Holding)in make table cooler on cook line. Less than 4hours per operator. Advised operator to move items to walk in cooler for immediate temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-12: No items in reach in cooler. It's in the middle of getting repaired **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. In make table cooler on cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
05-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging by entry way of kitchen **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line and back prep area **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf in warewashing area **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen Microwave on cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. In beer cooler, **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler on cook line Hood vents on both front and back of cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging pork and other meat. Holding over 48hrs **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: Operator is currently talking to corporate to see how they want to proceed with their vacuum packaging process **Time Extended** - From follow-up inspection 2024-02-12: Operator has been in contact with OPQ. And is in the process of getting HACCP plan approved **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
42-01-4
52
Dec 11, 2023
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky honey garlic sauce made with fresh garlic at room temperature. gralic Parnassian dressing (51F - Cold Holding); cheese cut lettuce (52F - Cold Holding); pork belly (52F - Cold Holding); street corn (48F - Cold Holding); sliced turkey (48F - Cold Holding)in make table cooler on cook line. Less than 4hours per operator. Advised operator to move items to walk in cooler for immediate temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-12: No items in reach in cooler. It's in the middle of getting repaired **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. In make table cooler on cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
05-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging by entry way of kitchen **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line and back prep area **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf in warewashing area **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen Microwave on cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. In beer cooler, **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler on cook line Hood vents on both front and back of cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging pork and other meat. Holding over 48hrs **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: Operator is currently talking to corporate to see how they want to proceed with their vacuum packaging process **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
42-01-4
52
Oct 12, 2023
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky honey garlic sauce made with fresh garlic at room temperature. gralic Parnassian dressing (51F - Cold Holding); cheese cut lettuce (52F - Cold Holding); pork belly (52F - Cold Holding); street corn (48F - Cold Holding); sliced turkey (48F - Cold Holding)in make table cooler on cook line. Less than 4hours per operator. Advised operator to move items to walk in cooler for immediate temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-12: No items in reach in cooler. It's in the middle of getting repaired **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. In make table cooler on cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
05-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging by entry way of kitchen **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line and back prep area **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf in warewashing area **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen Microwave on cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. In beer cooler, **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler on cook line Hood vents on both front and back of cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging pork and other meat. Holding over 48hrs **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
42-01-4
52
Oct 11, 2023
Routine - Food
1 critical violation. 14 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sticky honey garlic sauce made with fresh garlic at room temperature. gralic Parnassian dressing (51F - Cold Holding); cheese cut lettuce (52F - Cold Holding); pork belly (52F - Cold Holding); street corn (48F - Cold Holding); sliced turkey (48F - Cold Holding)in make table cooler on cook line. Less than 4hours per operator. Advised operator to move items to walk in cooler for immediate temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler on cook line Hood vents on both front and back of cook line **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In upright reach in cooler on entering cook line Shelves in little reach in cooler left side of cook line **Warning**
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. In make table cooler on cook line **Warning**
05-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging by entry way of kitchen **Warning**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line and back prep area **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf in warewashing area **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging On side of sauce table **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen Microwave on cook line **Warning**
22-08-4
Basic - Light shield damaged/in disrepair. In beer cooler, **Warning**
38-01-4
Basic - Standing water in floor drain/floor drain draining very slowly. In warewashing area **Warning**
29-19-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packaging pork and other meat. Holding over 48hrs **Warning**
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon not thawed according to manufacturer specifications **Corrected On-Site** **Warning**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
43
Feb 28, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Through 3 cycles tested 0ppm chlorine.
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked peppers 47F less than 1 hr. Advised operator to monitor temperatures in cooler on cook line. Operator moved to walk in for temperature recovery. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test strips for dish machine.
16-37-1
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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at hand sink in bar area.
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Plate storage cabinet on cook line. Next to large make table
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on vents throughout kitchen area.
36-34-5
Basic - Equipment in poor repair. Walk in cooler door is broken
14-11-5
Basic - Floor area(s) covered with standing water. Ware wash area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Tiles in front of three compartment sink cracked and some missing.
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives stored behind knife rack.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 of 3 Microwaves on cook line . Top convection oven heavy build up food debris.
22-08-4
Basic - Standing water in bottom of reach-in-cooler. 2 door stand up cooler on cook line.
29-49-6
Basic - Unnecessary items/unused equipment on the premises. Cooler at wait station door is taped closed. Cooler is out of order per operator.
33-31-5
27
Aug 8, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw boneless wings in opened package stored on unpackaged plant burgers in reach in freezer on cook line. **Corrected On-Site**
08A-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Grease on the ground and around grease receptacle.
33-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. - At both male/female restrooms.
31B-04-4
Basic - Plumbing system in disrepair. - Hand wash sink at bar not in working order. Must be repaired to prevent cross contamination.
29-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - Forks at front serving station and at rack on the side. **Corrected On-Site**
24-18-4
Basic - Single-service articles improperly stored. - Boxes of to go containers stored on the floor at back chemical/single service storage room. **Corrected On-Site** **Repeat Violation**
25-05-4
64
Frequently Asked Questions
When was Smokey Bones Bar & Fire Grill #7501 last inspected?
The most recent health inspection at Smokey Bones Bar & Fire Grill #7501 on file is from Jul 24, 2025. The public record contains 11 inspections in total.
What is the most common violation at Smokey Bones Bar & Fire Grill #7501?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Smokey Bones Bar & Fire Grill #7501.
How does Smokey Bones Bar & Fire Grill #7501 compare to other restaurants in Orlando?
Smokey Bones Bar & Fire Grill #7501 most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Smokey Bones Bar & Fire Grill #7501's inspection record improved over time?
Yes. Recent inspections at Smokey Bones Bar & Fire Grill #7501 have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Smokey Bones Bar & Fire Grill #7501 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 Smokey Bones Bar & Fire Grill #7501 inspected?
Based on the inspection history on file, Smokey Bones Bar & Fire Grill #7501 is inspected around four times per year on average.
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