Up in Smoke BBQ
Last inspected: Jan 18, 2024
74
Score
Up in Smoke BBQ appears in inspection records three times, starting in 2022. On Jan 18, 2024, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Public records show no inspections at Up in Smoke BBQ since Jan 18, 2024, so this file may not reflect current conditions.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to five violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited two times.
Compared to the broader Jacksonville Beach restaurant scene, this is about average. On the whole, the file is mixed but not concerning.
3
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 18, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Thomas Wilbers Manager
53A-02-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
Basic - Outer openings not protected during operation. **Repeat Violation**
35B-05-4
74
Mar 9, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (127-131F); baked beans (130F) in steam table. Manager stated food was reheated and placed to hold hot approximately 2 hours ago. Manager began reheating the food. **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
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. Manager did not provided proof of employee reporting agreement for new employee. Reviewed with manager and emailed her employee reporting agreement form **Corrective Action Taken**
11-26-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager does not have chlorine test strips
16-37-1
Basic - Equipment in poor repair. Main double door cooler left side door has a torn gasket
14-11-5
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. MFDV large hydraulic window and service window kept opened throughout the day while operating. No screen attached to windows. **Repeat Violation**
35B-14-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on main double door stand alone cooler.
23-03-4
52
Aug 25, 2022
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. coleslaw (82F); shredded cheddar (88F); shredded cabbage (66F) in prep reach in cooler near register. Cooler has an ambient temperature of 80F ontop part of cooler and 62F in bottom part of cooler. Employee stated coleslaw, and cabbage was brought from the stored and immediately placed in cooler approximately four hours ago. Shredded cheese was placed in cooler from main cooler at 10:30am. Main cooler has an ambient temperature of 54F and employee stated cheese was in cooler for seven days. Asked employee to discard food. 2. hotdogs (53-56F); butter (55F); sour cream (58F); shredded cheddar (57-58F); raw pork (50-51F); cream cheese (58F); Mac cheese sauce (59F); milk (58F) in main stand alone cooler. Cooler has an ambient temperature of 54F. Employee stated raw pork was brought from the store today and immediately placed in cooler approximately four hours ago, and everything else has been in the cooler for seven days. Asked employee to discard food. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked beans (131F); pork butt (106F) in steam well. Employee stated pork was cooked overnight and moved from pit to steam table approximately 30 minutes ago, beans were prepared and reheated in pit this morning and placed in steam table to hold hot approximately 30 minutes ago. Employee began reheating food. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. coleslaw (82F); shredded cheddar (88F); shredded cabbage (66F) in prep reach in cooler near register. Cooler has an ambient temperature of 80F ontop part of cooler and 62F in bottom part of cooler. Employee stated coleslaw, and cabbage was brought from the stored and immediately placed in cooler approximately four hours ago. Shredded cheese was placed in cooler from main cooler at 10:30am. Main cooler has an ambient temperature of 54F and employee stated cheese was in cooler for seven days. Asked employee to discard food. See stop sale. 2. hotdogs (53-56F); butter (55F); sour cream (58F); shredded cheddar (57-58F); raw pork (50-51F); cream cheese (58F); Mac cheese sauce (59F); milk (58F) in main stand alone cooler. Cooler has an ambient temperature of 54F. Employee stated raw pork was brought from the store today and immediately placed in cooler approximately four hours ago, and everything else has been in the cooler for seven days. Asked employee to discard food. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2022 **Admin Complaint**
50-17-2
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager certificate expired 07/03/2022 **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Box of light bulbs been stored inside handwash sink. Employee properly stored light bulbs. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. MFDV does not have enough cold holding units working properly. Main stand alone cooler has an ambient temperature of 54F. Secondary prep reach in cooler has an ambient temperature of 80F ontop part of cooler and 62F in bottom part of cooler. Food stored in these coolers were stop sale. See stop sale. **Warning**
04-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training provided for employees hired more then 60 days. **Warning**
53B-02-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of main stand alone reach in cooler **Warning**
29-49-6
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. MFDV large hydraulic window and service window kept opened throughout the day while operating. No screen attached to windows. **Warning**
35B-14-4
Basic - Food stored on floor. Cases of cooking oil stored on floor near register. Employee properly stored oil. **Repeat Violation** **Warning**
08B-38-4
Basic - Equipment in poor repair. Main reach in cooler right side door gasket is torn and buildup of ice over coils. **Warning**
14-11-5
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. 1. Main reach in cooler has an ambient temperature of 54F, cooler right side door gasket is torn and buildup of ice over coils. 2. **Repeat Violation** **Admin Complaint**
14-74-7
29
Frequently Asked Questions
When was Up in Smoke BBQ last inspected?
The most recent health inspection at Up in Smoke BBQ on file is from Jan 18, 2024. The public record contains three inspections in total.
What is the most common violation at Up in Smoke BBQ?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Up in Smoke BBQ.
How does Up in Smoke BBQ compare to other restaurants in Jacksonville Beach?
Up in Smoke BBQ most recently scored 74 out of 100, which is about the same as the Jacksonville Beach average of 73.
Has Up in Smoke BBQ's inspection record improved over time?
Yes. Recent inspections at Up in Smoke BBQ have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Up in Smoke BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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