Smokey Bones Bar & Fire Grill #7539
Last inspected: Nov 21, 2025
100
Score
Public records show 11 inspections at Smokey Bones Bar & Fire Grill #7539 stretching back to 2022. The newest entry in the record is dated Nov 21, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 14 violations before that.
The pattern that stands out is “employee began working with food”, which has been cited six times.
Restaurants in Wellington average 71, so Smokey Bones Bar & Fire Grill #7539 is doing better than most peers. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 21, 2025
Complaint Full
No violations found.
100
Nov 20, 2025
Complaint Full
8 critical violations. 1 major violation. 3 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen and without washing hands, employees preparing customer drinks and handling clean plates of customer food, discussed with operator who educated employees. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef put finger in mouth and after without washing hands handled containers of raw fish, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can with hands and after without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. In reach in cooler non food grade paper towels used in direct contact as liner for raw salmon, discussed with operator who removed paper towels. **Corrected On-Site** **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler thank you bags used in direct contact to store raw lobster, discussed with operator who removed product from bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler at sushi bar 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. See stop sale **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front sushi counter cooked eel (129F - Hot Holding); cooked vegetable tempura (109F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed hot holding with operator who chose to move product to time, operator time marked products and added to written procedures. At cook line chicken wontons (129F - Hot Holding) per operator product boiled on stove and moved to hot hold in steamer, discussed with operator who moved product to reheat to 165F+. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In kitchen cans of butane gas stored above open buckets of flour, discussed with operator who removed cans. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at beginning of cook line used to store metal scrub pads, discussed its operator who removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler open employee beverage stored above containers of food, discussed with operator who removed drink. **Corrected On-Site** **Warning**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize. **Repeat Violation** **Warning**
22-20-5
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. In reach in cooler at sushi bar 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. See stop sale **Repeat Violation** **Warning**
06-09-1
23
Aug 11, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dinning and without washing hands employees making salads and drinks, discussed with operator who educated employees. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-01: Employees entering kitchen from customer dinning and without washing hands employees making customer drinks, discussed with operator who educated employees. All employees washed hands. **Admin Complaint** **Corrected On-Site** - From follow-up inspection 2025-08-11: Employee entered kitchen from customer dining room and without washing hands employee handled ice cream scoop to scoop ice cream into bowl, discussed with operator employee washed hands **Admin Complaint** **Corrected On-Site**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled fly swatter and without washing hands employee handled container of food inside walk in cooler, discussed with operator who washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-01: Employee handled trash can and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site** - From follow-up inspection 2025-08-11: Employee itched head with hand and without washing hands employee handled clean and sanitized ladle to prepare cooked eggs, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-29-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (76F - Cooling) at 11:55 since 11:00 to 72F at 12:55; cooked shrimp (77F - Cooling) at 11:55 since 11:45 to 73F at 12:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-01: In walk in cooler Portioned Raw steak 63F at 12:10 since 11:00 to 61F at 12:30, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-11: In walk in cooler cooked chicken (71F - Cooling) at 12:50 since 12:05 to 71F at 1:00, at this rate of cooling product will not reach 41 within 6 hours discussed with operator who removed plastic wrap from containers. **Admin Complaint** **Corrective Action Taken**
03D-15-4
67
Aug 1, 2025
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dinning and without washing hands employees making salads and drinks, discussed with operator who educated employees. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-01: Employees entering kitchen from customer dinning and without washing hands employees making customer drinks, discussed with operator who educated employees. All employees washed hands. **Admin Complaint** **Corrected On-Site**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled fly swatter and without washing hands employee handled container of food inside walk in cooler, discussed with operator who washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-01: Employee handled trash can and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-29-4
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed cutting board and without sanitizing placed onto drying rack, discussed with operator employee re washed dishes. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-01: Employee washed large metal bowl and without sanitizing placed onto drying rack, discussed with operator employee re washed dishes. **Admin Complaint** **Corrected On-Site**
22-45-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (76F - Cooling) at 11:55 since 11:00 to 72F at 12:55; cooked shrimp (77F - Cooling) at 11:55 since 11:45 to 73F at 12:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-01: In walk in cooler Portioned Raw steak 63F at 12:10 since 11:00 to 61F at 12:30, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill. **Admin Complaint** **Corrective Action Taken**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-01: Open call back for this violation from routine inspection on 6/9/25 this violation will be reviewed during 8/9/25 call back inspection **Time Extended**
02B-01-5
52
Jul 30, 2025
Complaint Full
16 critical violations. 4 major violations. 7 minor violations.
View 27 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. shrimp (131F - Cooking) employee cooked shrimp on flat top stop and removed from stove, employee stated shrimp was cooked and ready! Discussed with operator employee placed shrimp back on stove and finished cooking to 184F. **Corrected On-Site** **Warning**
03C-75-5
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. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dinning and without washing hands employees making salads and drinks, discussed with operator who educated employees. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair and without washing hands employee handled pan of tempura batter, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to move visibly soiled cloth curtain dividing kitchen and sushi bar, after without washing hands employee began to make sushi roll, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled fly swatter and without washing hands employee handled container of food inside walk in cooler, discussed with operator who washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed cutting board and without sanitizing placed onto drying rack, discussed with operator employee re washed dishes. **Corrected On-Site** **Warning**
22-45-4
High Priority - Live, small flying insects found Approximately 1 live flying insect in kitchen on box of sugar packets, discussed with operator who eliminated fly. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator who corrected solution Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Warning**
22-43-4
High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in freezer mochi ice cream bites stored in same container as raw lobster, discussed with operator who chose to discarded product. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged Raw fish and raw chicken stored directly above open bags of French fries, discussed with operator who correct storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken over raw beef, discussed with operator who corrected storage of products. **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In reach in cooler imitation crab mix (53F - Cold Holding) per operator product held on time is a public health control yesterday and placed in cooler to be used today, discussed with operator, see stop sale. 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. In reach in cooler at sushi bar 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. Discussed with operator see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler tempura shrimp (63F - Cold Holding) per operator product not portioned or prepared today, operator removed product from original box onto speed rack approximately 30 minutes ago, discussed with operator who moved product to walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In reach in cooler imitation crab mix (53F - Cold Holding) per operator product held on time is a public health control yesterday and placed in cooler to be used today, discussed with operator, see stop sale. **Warning**
03F-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dish washing station no vacuuming breaker installed, discussed with operator to install. **Warning**
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (76F - Cooling) at 11:55 since 11:00 to 72F at 12:55; cooked shrimp (77F - Cooling) at 11:55 since 11:45 to 73F at 12:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator. **Repeat Violation** **Admin Complaint**
02B-01-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked brown rice in walk in freezer not date marked, per operator product prepared 4 days ago, discussed with operator who date marked product. **Corrected On-Site** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In walk in cooler multiple buckets of sauce with cups with no handles inside sauce, discussed with operator who removed cups. **Corrected On-Site** **Warning**
14-01-5
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. In reach in cooler at sushi bar 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. Discussed with operator see stop sale. **Warning**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink handled soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize. **Warning**
23-03-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Inside food preparation sink imitation crab (87F - Cold Holding) per operator product placed under running water and temperature rose above 41F, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** **Warning**
06-03-5
Basic - Water leaking from pipe and/or faucet/handle. Drainage pipe under dish machine leaking onto floor, discussed with operator to repair pipe. **Warning**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
21-08-4
4
Jun 10, 2025
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged trays of raw chicken stored above non commercially packaged trays of raw fish and beef, discussed with operator who corrected storage. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-10: In walk in freezer non commercially packaged container of mechanically tenderized raw beef stored metal trays of raw fish, discussed with operator who corrected storage of products. **Admin Complaint** **Corrective Action Taken**
08A-17-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler chicken dumplings (45F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours see stop sale. In kitchen on crash cart pooled eggs (83F - Cold Holding) per operator product prepared approximately 3 hours ago and held at room temperature, discussed cold holding with operator who moved product to cooler to chill. At server expo line whip cream (74F - Cold Holding) product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who moved product to cooler. In flip top cooler at cook line raw beef (47F - Ambient Cooling) at 3:00 since 12:00 to 53F at 4:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to freezer. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-10: At cook line cut Cabbage (Cold Holding - 51F); raw fish eggs (Cold Holding - 49F) per operator products not portioned or prepared today and held at room temperature for approximately 1.5 hours discussed cold holding with operator who moved products to cooler.**Admin Complaint** **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining area and without washing hands servers scooping ice cream for customers, discussed with operator who had employees wash hands. **Warning** - From follow-up inspection 2025-06-10: Server entered kitchen from customer dining area and without washing hands employee began to prepare customers salads, discussed with operator who educated employee and employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face with hands and without washing hands handled tray of tempura chicken, discussed with operator who washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-10: Server wiped forehead with hand and without washing hands server handled clean and sanitized plates of customers food, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-25-4
High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 6 small live flying insect landing on walls and single service to go containers, discussed with operator who discarded to go containers, and began to kill flies, **Warning** - From follow-up inspection 2025-06-10: Approximately 3 small live flying insects in kitchen flying around landing on hood vents and ceiling, discussed with operator to eliminate flying insects and clean and sanitize areas. **Admin Complaint**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack fried chicken (131F - Cooling) at 2:50 since 1:50 to 112F at 3:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-10: In kitchen on table Cooked steak (Cooling - 103F) at 1:00 since 12:40 to 98F at 1:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. **Admin Complaint** **Corrective Action Taken**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator. **Warning** - From follow-up inspection 2025-06-10: **Time Extended**
02B-04-5
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-06-10: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface, with raw fish discussed with operator who removed cloths. **Warning** - From follow-up inspection 2025-06-10: Cloth used as a food-contact surface, with raw fish eggs, discussed with operator who removed cloths. **Admin Complaint** **Corrected On-Site**
21-05-5
33
Jun 9, 2025
Routine - Food
13 critical violations. 5 major violations. 5 minor violations.
View 23 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining area and without washing hands servers scooping ice cream for customers, discussed with operator who had employees wash hands. **Warning**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face with hands and without washing hands handled tray of tempura chicken, discussed with operator who washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw shrimp and raw chicken and without washing hands employee handled clean utensils, discussed with operator who had employee wash hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Live, small flying insects found In kitchen approximately 6 small live flying insect landing on walls and single service to go containers, discussed with operator who discarded to go containers, and began to kill flies, **Warning**
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used to store raw lobster, discussed with operator who removed product from bags. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged prawns lobster stored above open package of cheese cake, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw scallops stored directly above cut vegetables, discussed with operator who corrected storage of products. In reach in cooler at sushi bar raw fish eggs stored above cream cheese , discussed with operator who corrected storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged trays of raw chicken stored above non commercially packaged trays of raw fish and beef, discussed with operator who corrected storage. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar cut kale (84F - Cooling) at 4:05 per operator cooling since 12:00, discussed ambient cooling with operator see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler chicken dumplings (45F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours see stop sale. In kitchen on crash cart pooled eggs (83F - Cold Holding) per operator product prepared approximately 3 hours ago and held at room temperature, discussed cold holding with operator who moved product to cooler to chill. At server expo line whip cream (74F - Cold Holding) product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who moved product to cooler. In flip top cooler at cook line raw beef (47F - Ambient Cooling) at 3:00 since 12:00 to 53F at 4:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar cut kale (84F - Cooling) at 4:05 per operator cooling since 12:00, discussed ambient cooling with operator see stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar cooked eel (91F - Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until reheated and served to order, discussed hot holding with operator who moved product to oven to reheat to 165+F. In kitchen at cook line tempura krab (83F - Hot Holding); tempura chicken (73F - Hot Holding);sautéed onions (109F - Hot Holding); per operator product prepared approximately 1 hour ago and held at room temperature, discussed with operator who choose to discard products. In kitchen chicken dumplings (107F - Hot Holding) per operator product prepared approximately 30 minutes prior, discussed with operator who moved product to reheat to 165+F**Corrective Action Taken** **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In kitchen powder cleaning agent stored directly next to bottle of lemon juice, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu dishes such as sunshine roll,dragon roll, contain raw fish eggs not identified on menu as raw, discussed with operator. **Warning**
02B-04-5
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 - Spray bottle containing toxic substance not labeled. In kitchen spray bottles of sanitizer not labeled, discussed with operator who labeled bottles. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack fried chicken (131F - Cooling) at 2:50 since 1:50 to 112F at 3:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator used Hand washing sink to dump sanitizer bucket, discussed with operator. **Warning**
31A-11-4
Basic - Cloth used as a food-contact surface, with raw fish discussed with operator who removed cloths. **Warning**
21-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize. **Warning**
22-20-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Next to hand washing sink clean and sanitized cups exposed to splash, discussed with operator who moved cups. **Corrected On-Site** **Warning**
24-27-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line knives stored in between reach in coolers, discussed other operator who removed knives to be washed and sanitized. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen spatulas in standing water at 89F, discussed with operator who removed products to be washed and sanitized and made new bucket of hot water on stove. **Corrected On-Site** **Warning**
10-07-4
7
Apr 16, 2025
Food-Licensing Inspection
No violations found.
100
Jul 5, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server expo line: sour cream (55F - Cold Holding) Observed metal pan full to the top with sour cream on ice bath at server expo line. Operator unsure how long product has been out of temp. Operator decided to discard product.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server expo line: sour cream (55F - Cold Holding) Observed metal pan full to the top with sour cream on ice bath at server expo line. Operator unsure how long product has been out of temp. Operator decided to discard product. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed No hand soap at hand wash sink by char grill on cook line. Operator provided hand soap. **Corrected On-Site**
31B-03-4
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. Operator utilizing cook/chill process for soups and pulled pork without approved DBPR HACCP Plan. Operator must contact Jose Quinones at 954-956-3671 to establish procedure for submitting HACCP Plan.
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed Squirt bottle with sanitizer not labeled at bar. Operator labeled properly. **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinated chicken (46F - Cooling) at 1:45 since 11am - 46F at 2:20 at cook line pull out drawer by char grill. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
50
Oct 10, 2022
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Aug 16, 2022
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Expo line, pecan butter, whipped butter 50°F cold Holding . Observed inside two door drawer cooler under grill cooked sausage 49°F cold Holding, Per operator butters stored for approximately 1 hour. Per operator cooked sausage stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved products to reach in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed two sealed bags inside walk-in cooler cooling rack with Pulled pork at 2:57pm (62°F cooling) since 11 am, rechecked at 3:24pm ( same temperature). At the current cooling rate product will not cooled to 41°F within 6 hours. Operator transferred bags to ice bath bins **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - No hot running water at mens bathroom. At 90°F
27-06-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler shelf **Repeat Violation**
22-31-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent leaking on prep area floor
36-34-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary **Corrected On-Site** **Repeat Violation**
21-08-4
58
Frequently Asked Questions
When was Smokey Bones Bar & Fire Grill #7539 last inspected?
The most recent health inspection at Smokey Bones Bar & Fire Grill #7539 on file is from Nov 21, 2025. The public record contains 11 inspections in total.
What is the most common violation at Smokey Bones Bar & Fire Grill #7539?
Across the inspection record, “employee began working with food” has been cited six times, more than any other issue at Smokey Bones Bar & Fire Grill #7539.
How does Smokey Bones Bar & Fire Grill #7539 compare to other restaurants in Wellington?
Smokey Bones Bar & Fire Grill #7539 most recently scored 100 out of 100, which is higher than the Wellington average of 71.
Has Smokey Bones Bar & Fire Grill #7539's inspection record improved over time?
Yes. Recent inspections at Smokey Bones Bar & Fire Grill #7539 have averaged around five violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Smokey Bones Bar & Fire Grill #7539 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 #7539 inspected?
Based on the inspection history on file, Smokey Bones Bar & Fire Grill #7539 is inspected around three times per year on average.
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