Smokey Bones Bar & Fire Grill #7521
Last inspected: Jan 21, 2026
100
Score
The health department has logged 16 inspections at Smokey Bones Bar & Fire Grill #7521, the earliest from 2022. The most recent visit was on Jan 21, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around 16 violations to closer to 11 violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing nine times across the record.
Compared to the broader Melbourne restaurant scene, where the average is 84, this is a stronger showing. The full picture is one of consistent compliance.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Complaint Partial
No violations found.
100
Jan 20, 2026
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine has water filter dated 8-15-2024. - From follow-up inspection 2026-01-20: Still dated 2024. **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken and missing on cook line, near dish machine, and in mop sink. **Repeat Violation** - From follow-up inspection 2026-01-20: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Kitchen has broken tile in several places and a large area on cook line. **Repeat Violation** - From follow-up inspection 2026-01-20: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Several areas in the kitchen have damaged walls. **Repeat Violation** - From follow-up inspection 2026-01-20: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter cover over fryers on cook line. - From follow-up inspection 2026-01-20: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Three of four microwave ovens on cook line soiled with food debris above cook line. - From follow-up inspection 2026-01-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light not functioning. Lights over three compartment sink not working. **Repeat Violation** - From follow-up inspection 2026-01-20: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer and reach in cooler on cook line has old food debris on bottom shelf. - From follow-up inspection 2026-01-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Broken ice machine in kitchen. **Repeat Violation** - From follow-up inspection 2026-01-20: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top and input area of dish machine soiled with food debris. - From follow-up inspection 2026-01-20: Exterior still requires cleaning **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing above ice maker and dish machine. **Repeat Violation** - From follow-up inspection 2026-01-20: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and HVAC vents in kitchen soiled with dust and debris. - From follow-up inspection 2026-01-20: **Time Extended**
36-34-5
52
Jan 13, 2026
Routine - Food
1 critical violation. 4 major violations. 16 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. two vertical upright reach in cooler ; chicken wings (50F - Cold Holding); cooked salmon (50F - Cold Holding) unit in defrost mode moved chicken and salmon to cooler. After defrost unit cooling at 45f and coming down. **Corrected On-Site**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine was out of product used for sanitation.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. One of four hand wash sinks at the bar is being used to store cleaning supplies.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink nearest dish machine had no paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine has water filter dated 8-15-2024.
29-28-4
Basic - Accumulation of debris on exterior of warewashing machine. Top and input area of dish machine soiled with food debris.
16-21-4
Basic - Ceiling tile missing. Ceiling tiles missing above ice maker and dish machine. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and HVAC vents in kitchen soiled with dust and debris.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken and missing on cook line, near dish machine, and in mop sink. **Repeat Violation**
36-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. After replacing dish machine chlorine container and numerous cycles the chlorine still tested at 0 ppm. **Warning**
16-55-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard on performing food preparation. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting on drying rack over three compartment sink.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Kitchen has broken tile in several places and a large area on cook line. **Repeat Violation**
36-17-5
Basic - Hole in or other damage to wall. Several areas in the kitchen have damaged walls. **Repeat Violation**
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter cover over fryers on cook line.
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice built up at door and door is not sealing properly. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Three of four microwave ovens on cook line soiled with food debris above cook line.
22-08-4
Basic - Light not functioning. Lights over three compartment sink not working. **Repeat Violation**
36-62-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed tomatoes being sliced and placed in containers for use. Operator discarded approximately 3 sliced tomatoes. **Corrected On-Site** **Repeat Violation**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer and reach in cooler on cook line has old food debris on bottom shelf.
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Broken ice machine in kitchen. **Repeat Violation**
33-31-5
26
Oct 3, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-03: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom - From follow-up inspection 2025-10-03: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Above ice machine and dish machine area. **Repeat Violation** - From follow-up inspection 2025-10-03: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cook line and back prep area. - From follow-up inspection 2025-10-03: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several area in kitchen - From follow-up inspection 2025-10-03: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Ice bin by hand sinks in bar. - From follow-up inspection 2025-10-03: **Time Extended**
08B-36-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Several areas in kitchen, cook line, by dry storage area. - From follow-up inspection 2025-10-03: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light not functioning where 3 bay sink is located. **Repeat Violation** - From follow-up inspection 2025-10-03: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old ice machine used as storage. - From follow-up inspection 2025-10-03: **Time Extended**
33-31-5
61
Oct 1, 2025
Routine - Food
9 critical violations. 9 major violations. 18 minor violations.
View 36 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers burgers 47F steak 45F, upright cooler cooked chicken wings 45F **Repeat Violation** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary bucket over 500 ppm rechecked 200 ppm **Corrected On-Site**
41-27-4
High Priority - 7 small Live, small flying insects found in the expo line. 4 flies in the dry storage area. 4 to 5 flies at the bar. **Warning**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs 45 to 47F and Brisket 50F cooked wings 46F to 47F **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line **Corrected On-Site**
12A-07-5
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
01D-03-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining cut romain lettuce.
14-86-1
High Priority - Sewage/wastewater backing up through 3 bay sink. checked all hand sinks and floor drains and only backing up in 3 bay sink dish machine functional well.. **Warning**
28-25-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-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. New hire a week ago **Corrected On-Site**
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Baked potatoes made 9/30 cut into potato wedged today also dated also 10/ 1 should be 9/30.
02C-05-5
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. Milk not dated.
02C-03-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Brown gravy
03G-09-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs, brisket and cooked wings covered while cooling.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sinks at the bar
31A-09-4
Intermediate - Microwave soiled. Can opener soiled. Juicer soiled.
22-02-4
Intermediate - No paper towels or soap provided at handwash sink sinks at the bar.
31B-02-4
Basic - Bags of ice stored on floor.
08B-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
32-04-4
Basic - Ceiling tile missing. Above ice machine and dish machine area. **Repeat Violation**
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't not seal tightly when closing. Ambient temperature of walk in cooler found at 46F Drawers on cooler don't tightly close.
14-74-7
Basic - Cove molding at floor/wall juncture broken/missing. Cook line and back prep area.
36-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server area. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. In the walk in cooler, cook line.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Several area in kitchen
36-17-5
Basic - Food stored in a location that is exposed to splash/dust. Ice bin by hand sinks in bar.
08B-36-4
Basic - Hole in or other damage to wall. Several areas in kitchen, cook line, by dry storage area.
36-24-5
Basic - Ice buildup in reach-in walk-in freezer.
14-69-4
Basic - Light not functioning where 3 bay sink is located. **Repeat Violation**
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Standing water or very slow draining in the hand sinks in ladies restroom.
29-20-5
Basic - Unnecessary items/unused equipment on the premises. Old ice machine used as storage.
33-31-5
Basic - Water leaking from pipe at hand sink in the prep area.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of red seasonings.
02D-01-5
4
Jun 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
78
Apr 14, 2025
Routine - Food
2 critical violations. 3 major violations. 17 minor violations.
View 22 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces of mahi not removed from vacuum packaging prior to thaw.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer on cook line left open. raw beef (48F - Cold Holding); salmon (54F - Cold Holding), manager discarded product. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle at bar **Repeat Violation**
22-02-4
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
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling by back door is missing tile and has a board in place of tile
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen
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. . 4 pieces of mahi not removed from vacuum packaging prior to thaw.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Emailed GM current license. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Hand wash sink leaking into a 5 gallon bucket, over filled running onto kitchen floor **Repeat Violation**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Chicken juice on walk in cooler floor. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Large area of walk in cooler floor missing tiles and floor is in disrepair. floor in dish pit in disrepair **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken. Several plastic containers with corners broken. Manager states she has new ones to replace them with. **Corrective Action Taken**
14-38-4
Basic - Food stored under dripping water line. Inside reach in cooler on cook-line dripping onto Brunswick stew container.
08B-52-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoker grill has heavy grease build up
22-08-4
Basic - Light not functioning. Light above flat top and grill
36-62-4
Basic - Light shield damaged/in disrepair. Light shield in dish pit area are in disrepair
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cook line coolers **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Handwashing sink leaking, on cook line
29-08-4
Basic - Stored food not covered. Chicken wings prepared yesterday in walk-in cooler, on racks, cooled. Not covered.
08B-12-5
23
Oct 4, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line **Corrected On-Site** - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
31A-11-4
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 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line **Repeat Violation** - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Chicken juice on the floor in the walk in cooler - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area **Repeat Violation** - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dust. - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line **Repeat Violation** - From follow-up inspection 2024-10-03: **Time Extended** - From follow-up inspection 2024-10-04: **Time Extended**
05-09-4
50
Oct 3, 2024
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - 3 Live, small flying insects dry food storage. **Repeat Violation** - From follow-up inspection 2024-10-03: 1 live flying insect observed in dry food storage **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (50F - Cooling); ribs (49F - Cooling); **Warning** - From follow-up inspection 2024-10-03: pulled pork (back section of walk in cooler closer to freezer) 57 F - cooling, prepped yesterday afternoon, stored overnight. Mac and cheese sauce 47 F - cooling; prepped yesterday afternoon, stored overnight. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Dented cans present. See stop sale. Cranberry - From follow-up inspection 2024-10-03: Stop sale items still present **Time Extended**
01B-01-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) spring mix 48F - From follow-up inspection 2024-10-03: Stop sale items not discarded, chicken wings, Brunswick stew, brisket, potato wedges, marinated shrimp. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F - Cold Holding); cooked ribs (48F - cooling since yesterday ); cooked chicken (47F - Cold Holding); Mac n cheese (45F - Cold Holding); brisket (47F - Cold Holding); potato wedges (47F - Cold Holding); pulled chicken (46F - Cold Holding); Brunswick stew (50F - Cold Holding); raw chicken (43F - Cold Holding); cooked chicken (48F - Cold Holding); steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); salmon (48F - Cold Holding); bake potatoes (47F - Cold Holding) **Warning** - From follow-up inspection 2024-10-03: Walk in cooler: Mac and cheese 43 F - cold holding; pulled pork ( Front section of cooler) 43 F - cold holding; baked potatoes 43 F - cold holding; raw ribs 40 F - cold holding; bbq chicken 40 F - cold holding; sliced tomatoes 40 F - cold holding; cut lettuce 40 F - cold holding; salmon 30 F thawing Pantry cooler: mixed greens 67 F - cold holding; **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line **Corrected On-Site** - From follow-up inspection 2024-10-03: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Interior of microwaves soiled. - From follow-up inspection 2024-10-03: **Time Extended**
22-02-4
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 2024-10-03: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - From follow-up inspection 2024-10-03: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-03: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line **Repeat Violation** - From follow-up inspection 2024-10-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Chicken juice on the floor in the walk in cooler - From follow-up inspection 2024-10-03: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't have a tight seal - From follow-up inspection 2024-10-03: Educated operator and highly recommend walk in cooler door be replaced with a self closing door that latches and has a tight fitting seal **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-10-03: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cook line in front of pantry cooler. **Repeat Violation** - From follow-up inspection 2024-10-03: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area **Repeat Violation** - From follow-up inspection 2024-10-03: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dust. - From follow-up inspection 2024-10-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line **Repeat Violation** - From follow-up inspection 2024-10-03: **Time Extended**
05-09-4
19
Oct 2, 2024
Routine - Food
6 critical violations. 8 major violations. 11 minor violations.
View 25 violations
High Priority - 3 Live, small flying insects dry food storage. **Repeat Violation**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (50F - Cooling); ribs (49F - Cooling); **Warning**
03D-02-5
High Priority - Dented cans present. See stop sale. Cranberry
01B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook drank from cup with gloved hands never removed gloves.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) spring mix 48F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F - Cold Holding); cheese dip (47F - Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F - Cold Holding); cooked ribs (48F - cooling since yesterday ); cooked chicken (47F - Cold Holding); Mac n cheese (45F - Cold Holding); brisket (47F - Cold Holding); potato wedges (47F - Cold Holding); pulled chicken (46F - Cold Holding); Brunswick stew (50F - Cold Holding); raw chicken (43F - Cold Holding); cooked chicken (48F - Cold Holding); steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); salmon (48F - Cold Holding); bake potatoes (47F - Cold Holding) **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
31B-02-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler out by door states 40F ambient read inside walk in cooler was 48F
05-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs covered in foil while cooling pasta cooling in deep plastic containers while covered.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook line **Corrected On-Site**
31A-11-4
Intermediate - Interior of microwaves soiled.
22-02-4
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.
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
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.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line **Repeat Violation**
36-34-5
Basic - Chicken juice on the floor in the walk in cooler
36-01-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't have a tight seal
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooler
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washing area
24-08-4
Basic - Floor area(s) covered with standing water. Cook line in front of pantry cooler. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area **Repeat Violation**
36-17-5
Basic - Hood filters soiled with grease, food debris, dust.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line **Repeat Violation**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Spice container
02D-01-5
11
Mar 15, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad cooler; sliced tomatoes (53F - Cold Holding); diced tomatoes (45F - Cold Holding) manager put ice bags on to rapid chill. **Repeat Violation** - From follow-up inspection 2024-03-15: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have build up, light lenses are soiled. Manager states they are working on cleaning them. **Repeat Violation** - From follow-up inspection 2024-03-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Heavy ice build up in salad cooler. Manager states work order has been submitted. - From follow-up inspection 2024-03-15: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is current, not displayed. - From follow-up inspection 2024-03-15: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in front of salad cooler. Standing water in walk in cooler **Repeat Violation** - From follow-up inspection 2024-03-15: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind cookline fryers and grills. - From follow-up inspection 2024-03-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several tiles missing in walk in cooler. **Repeat Violation** - From follow-up inspection 2024-03-15: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer, ice build up on floor. - From follow-up inspection 2024-03-15: **Time Extended**
14-69-4
61
Mar 13, 2024
Routine - Food
3 critical violations. 13 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested first time 0 ppm, manager checked sanitizer, tube was not all the way in bucket, retested 200ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 flying insects in dry storage by sauces. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad cooler; sliced tomatoes (53F - Cold Holding); diced tomatoes (45F - Cold Holding) manager put ice bags on to rapid chill. **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Several soufflé cups used to scoop dressings on salad cooler. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have build up, light lenses are soiled. Manager states they are working on cleaning them. **Repeat Violation**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Heavy ice build up in salad cooler. Manager states work order has been submitted.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. License is current, not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on top of new oil jugs in dry storage **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on floor in front of salad cooler. Standing water in walk in cooler **Repeat Violation**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor drain in dish pit heavily soiled with food debris. **Corrected On-Site**
36-01-4
Basic - Floor soiled/has accumulation of debris. Behind cookline fryers and grills.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Several tiles missing in walk in cooler. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer, ice build up on floor.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in salad cooler. **Corrected On-Site**
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Rub seasoning and filter powder not labeled in white bins **Corrected On-Site**
02D-01-5
33
Sep 18, 2023
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded - From follow-up inspection 2023-09-18: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (56F - Cold Holding); raw chicken (49F - Cold Holding) operator discarded soup (48F - Cold Holding) cooked chicken wings (46F - Cold Holding); cooked shredded chicken (47F - Cold Holding) found in true refrigerator double door, stocked at 11 today suggest rapid chill. Retemped items cooked chicken 34F, shredded chicken 36F, soup 34F, **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-09-18: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle **Corrected On-Site** - From follow-up inspection 2023-09-18: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dinning room - From follow-up inspection 2023-09-18: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline tiles Above dish pit black like substance in light shield and vents **Repeat Violation** - From follow-up inspection 2023-09-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple torn gaskets; drawers and double door true reach in **Repeat Violation** - From follow-up inspection 2023-09-18: Has gaskets on order **Time Extended** **Corrective Action Taken**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In walk in cooler - From follow-up inspection 2023-09-18: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler - From follow-up inspection 2023-09-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Double door true refrigerator by fryers **Repeat Violation** - From follow-up inspection 2023-09-18: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish pit black like substance **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
36-27-5
47
Sep 6, 2023
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Mar 3, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-03-03: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled on cookline and dish srea **Repeat Violation** **Warning** - From follow-up inspection 2023-03-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Under grill reach in cooler. No thermometer **Warning** - From follow-up inspection 2023-03-03: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2023-03-03: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets reach in freezer **Warning** - From follow-up inspection 2023-03-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles missing cookline and walk in cooler **Warning** - From follow-up inspection 2023-03-03: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under counter grill reach in cooler **Warning** - From follow-up inspection 2023-03-03: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dus Hood filters **Warning** - From follow-up inspection 2023-03-03: **Time Extended**
23-03-4
67
Oct 28, 2022
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab came and fixed machine during inspection **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Warning**
03A-02-5
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. Marisa and Jolene over 2 months.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator dumped out bottles **Corrected On-Site**
41-17-4
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. Milk in bar opened yesterday, has been 24 hours. **Corrected On-Site**
02C-03-5
Intermediate - No soap provided at handwash sink. At handsink at bar **Corrected On-Site**
31B-03-4
Basic - Hole in or other damage to wall. Hole in wall under dish machine
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Leak in freezer has ice build up on floor
14-69-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in floor drain/floor drain draining very slowly. Dish machine pit drain
29-19-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at triple sink.
29-11-4
Basic - Bowl or other container with no handle used to dispense food. Scoop in dressing in walk in cooler and scoop no handle in sugar. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and dish pit area
36-34-5
Basic - Dishmachine has no data plate/operating specifications. **Corrected On-Site**
16-01-4
Basic - Floor tiles missing and/or in disrepair. In dish pit area and in walk in cooler
36-17-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and filter powder **Corrected On-Site**
02D-01-5
30
Frequently Asked Questions
When was Smokey Bones Bar & Fire Grill #7521 last inspected?
The most recent health inspection at Smokey Bones Bar & Fire Grill #7521 on file is from Jan 21, 2026. The public record contains 16 inspections in total.
What is the most common violation at Smokey Bones Bar & Fire Grill #7521?
Across the inspection record, “time/temperature control for safety food cold held” has been cited nine times, more than any other issue at Smokey Bones Bar & Fire Grill #7521.
How does Smokey Bones Bar & Fire Grill #7521 compare to other restaurants in Melbourne?
Smokey Bones Bar & Fire Grill #7521 most recently scored 100 out of 100, which is higher than the Melbourne average of 84.
Has Smokey Bones Bar & Fire Grill #7521's inspection record improved over time?
Yes. Recent inspections at Smokey Bones Bar & Fire Grill #7521 have averaged around 11 violations per visit, down from roughly 16 earlier in the record.
What does a low risk rating mean?
A low risk rating at Smokey Bones Bar & Fire Grill #7521 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 Smokey Bones Bar & Fire Grill #7521 inspected?
Based on the inspection history on file, Smokey Bones Bar & Fire Grill #7521 is inspected around five times per year on average.
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