Sweet Smoke Southern Kitchen
Last inspected: Feb 2, 2026
70
Score
Sweet Smoke Southern Kitchen has been inspected nine times since 2022. The most recent visit was on Feb 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average sits at 81, which Sweet Smoke Southern Kitchen's 70 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
70
Oct 20, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
70
Feb 25, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Feb 24, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: In flip boy reach in cooler next to steam table in kitchen: House made ranch (49F- cold holding) house made blue cheese (47F- cold holding) at flip-top each in cooler on cook line: Pico tomatoes (49F- cold holding)house made Cole slaw (48F- cold holding) cooked Macaroni (48F-cold holding)- per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. Observed in reach in cooler at stove top on cook line: cooked Ribs (47F- cold holding) per operator, items not prepared or porptijed today, items moved from walk in cooler to reach in cooler at 8:00 and out of temperature for approximately 2.5 hours. Operator moved items in walk in cooler to quick chill. 41F at 11:15 **Corrected On-Site** **Admin Complaint**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At bar: observed employee handle dirty dishes at triple sink, then proceed to handle clean equipment and prepare drink with out washing hands first. **Warning**
12A-13-4
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. Observed: In flip boy reach in cooler next to steam table in kitchen: House made ranch (49F- cold holding) house made blue cheese (47F- cold holding) at flip-top each in cooler on cook line: Pico tomatoes (49F- cold holding)house made Cole slaw (48F- cold holding) cooked Macaroni (48F-cold holding)- per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled in multiple locations of establishment. **Warning**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
24-07-4
Basic - Food stored on floor. Observed boxes of cooking oil stored on floor. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer. **Warning**
14-69-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used as scoop inside container of flour at cook line. Person in charge removed. **Corrected On-Site** **Warning**
14-01-5
50
Nov 4, 2024
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage patties (47F- cold holding) in reach in cooler at cookline. Per operator, items not prepared or portioned today. Operator placed in freezer to quick chill. 43F at 10:50 **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed bottle of rubbing alcohol stored above plastic container of flour. Operator removed. **Corrected On-Site**
41-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceilings soiled in multiple locations of kitchen area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags over rice and grains at back storage closet. Operator stored items properly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic container lids at back dish out area. Operator separated items to dry properly. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Observed Plastic container of soup on floor of walk in cooler. Operator stored items properly. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up walk in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator stored properly. **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed working container of flour unlabeled at back prep area. Operator labels properly. **Corrected On-Site**
02D-01-5
52
Mar 11, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: diced tomato salsa (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed on ice bath; on counter in ice bath: egg wash (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator discarded product. Advised operator to put on time control. Time control procedure sent to operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked potatoes reach in cooler at cook line. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw shrimp at walk in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink. Hand wash sink by walk in cooler. **Corrected On-Site**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: mixed smoked meats (47F - Cooling) at 3:30 since 2:45 - 47F 3:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath. **Corrective Action Taken**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings no date mark in walk in cooler. Per operator, prepared in excess of 24 hours. Advised operator to date mark product.
02C-02-5
47
Oct 19, 2023
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200ppm at bar **Corrected On-Site**
41-18-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used on bottom of cut green onions in reach cooler salad station
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 71f at server area. Corrective action, place item on Time plan
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for butter pats out at room temp 71f. Per chef out for 2 hours. Corrective action taken to discard at 4 hours
03F-10-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler across from grill
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and keys on top of cooler at cook line **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Heavy grease and build up on floor under fryers
36-73-4
Basic - Floor tiles missing and/or in disrepair. Tile missing on floor under fryers
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up chest freezer for ice cream
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Heavy grease build up under grill and griddle area Fan covers in walk in cooler
23-03-4
29
Jan 27, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 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. Dishmachine sanitizing at 0/ppm chlorine
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep person cutting lettuce/cook line/corrective action taken/prep person washed hands and put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125 degrees, grits/hot hold#2/cookline/corrective action taken/operator covered steam table. **Corrective Action Taken**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ice scoop handle in contact with ice. Soda dispenser/kitchen/corrective action taken/operator stored ice scoop properly. **Corrective Action Taken**
10-08-5
45
Aug 31, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Above ice machine/corrective action taken/operator stored chemicals properly. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By dishmachine area.
29-34-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Oil/shortening containers/storage area.
08B-38-4
Basic - Ripped/worn tin foil used as shelf cover. Prep tables/cookline
14-20-4
Basic - Single-service articles improperly stored. Plastic sword sticks on floor/storage area.
25-05-4
61
Frequently Asked Questions
When was Sweet Smoke Southern Kitchen last inspected?
The most recent health inspection at Sweet Smoke Southern Kitchen on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Sweet Smoke Southern Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sweet Smoke Southern Kitchen.
How does Sweet Smoke Southern Kitchen compare to other restaurants in Stuart?
Sweet Smoke Southern Kitchen most recently scored 70 out of 100, which is lower than the Stuart average of 81.
Has Sweet Smoke Southern Kitchen's inspection record improved over time?
Yes. Recent inspections at Sweet Smoke Southern Kitchen have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sweet Smoke Southern Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sweet Smoke Southern Kitchen inspected?
Based on the inspection history on file, Sweet Smoke Southern Kitchen is inspected around three times per year on average.
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