Smoke BBQ
3351 NE 32 St, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1620571
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection5 high priority (3 fixed by the Aug 18 follow-up, 2 fixed on the spot), 3 intermediate, 8 basic (6 repeats); basic violations cost 12 at most-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 11, Employee health: 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.
Observed same
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed same.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Observed same.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Observed same
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed same.
More time given
Hole in or other damage to wall - corner of prep room - under prep sink.
Observed same.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F. Walk in cooler - butter (46-47°F); shredded cheese (48°F); cream (47-49°F). Per operator items held in this unit overnight. No items prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Walk in cooler - beans (50-51°F - Cooling). Per operator prepared last night and held in walk in overnight. Item not prepped or portioned today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler - butter (46-47°F); shredded cheese (48°F); cream (47-49°F); raw beef (48°F). Per operator items held in this unit overnight. No items prepped or portioned today. Operator stated they would immediately start cooking the raw meats. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Walk in cooler - beans (50-51°F - Cooling). Per operator prepared last night and held in walk in overnight. Item not prepped or portioned today. See stop sale.
Code 12, Handwashing and hygienic practices: 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 broke down boxes then touched clean dishes in the dish machine without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Fixed on the spot
Intermediate3
Code 11, Employee health: 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.
1 employee - over 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Prep area hand sink - water sprays from top of faucet.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back kitchen door.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
By triple sink.
Repeat violation
Hole in or other damage to wall - corner of prep room - under prep sink.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Above Cookline.
Repeat violation
Floor soiled/has accumulation of debris.
1. Under and around 2 door glass door reach in by triple sink. 2. Under and around fryer.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.