Smokey Jays Bar-B-Q
Last inspected: Mar 6, 2026
86
Score
Public records show nine inspections at Smokey Jays Bar-B-Q stretching back to 2022. Smokey Jays Bar-B-Q was last inspected on Mar 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
Across the inspection history, “current hotel and restaurant license not displayed” is the issue that surfaces most often, recorded three times.
Among Orlando restaurants, the typical score is 79; Smokey Jays Bar-B-Q is comfortably above that bar. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
86
Nov 5, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Jun 6, 2025
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac and cheese, cooked chicken, cook beef, collard greens.
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on both hand sinks . **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored over restaurant food on reach in freezer. Employee lunch stored over pork on steam well.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on hand sink located in front counter. Hood filters have grease build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelve on reach in cooler located in cook line have debris.
22-16-4
Basic - Stored food not covered.Mac and cheese, cooked chicken ,collard greens
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Apr 11, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter kept on rack in cook line , kept for 4 hrs with temperature of 75F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept on rack on kitchen , kept for 4 hrs with temperature of 75F.
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided printed copy to operator . **Corrected On-Site**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Ladle, action figure stored inside hand sink located in kitchen. **Corrected On-Site**
31A-11-4
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. No employee food safety certification for owners wife.
53B-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored on rack over three bay sink .
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Employee food stored with fries on top of reach in cooler in kitchen.
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Owner serving food with no beard guard.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of flat top.
23-03-4
43
Nov 8, 2024
Routine - Food
4 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
78
Apr 11, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shell eggs above cooked chicken in reach in cooler **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in reach in freezer
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in handwash sink located next to front counter **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Soiled floors under 3 compartment sink and under fryers
36-73-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster **Corrective Action Taken**
51-13-4
Basic - Unnecessary items/unused equipment on the premises. 2 door refrigerator and hot box unit located in back exit door per operator not in use **Repeat Violation**
33-31-5
55
Jul 26, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to cookers
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oils stored on floor at front counter
08B-47-4
Basic - Unnecessary items/unused equipment on the premises. Refrigerator and warming unit located to back exit door. Per operator are not working
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cooks line wet wiping cloth stored on cutting board and prep table
21-12-4
78
Feb 3, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler shelves have debris.
22-16-4
95
Sep 9, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Wood cutting board use in front counter. **Warning** - From follow-up inspection 2022-09-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Drain cover(s) missing.Drain cover missing in mop sink. **Warning** - From follow-up inspection 2022-09-09: **Time Extended**
29-18-4
90
Frequently Asked Questions
When was Smokey Jays Bar-B-Q last inspected?
The most recent health inspection at Smokey Jays Bar-B-Q on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Smokey Jays Bar-B-Q?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited three times, more than any other issue at Smokey Jays Bar-B-Q.
How does Smokey Jays Bar-B-Q compare to other restaurants in Orlando?
Smokey Jays Bar-B-Q most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Smokey Jays Bar-B-Q's inspection record improved over time?
Yes. Recent inspections at Smokey Jays Bar-B-Q have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Smokey Jays Bar-B-Q 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 Jays Bar-B-Q inspected?
Based on the inspection history on file, Smokey Jays Bar-B-Q is inspected around three times per year on average.
Nearby Restaurants