Smokin Joes BBQ
4050 Hwy 17 N, Bowling Green, FL 33834 · Permanent Food Service · License 3500246
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (2 repeats)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed a flat of hard raw shell eggs over lettuce and tomatoes in the reach in cooler at front counter, employee moved the eggs.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed pan of sweet potato casserole in reach in cooler not labeled or date marked per owner made yesterday morning.
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 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at hand washing sink in kitchen, employee replaced.
Fixed on the spot
Basic8
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed the handle of scoop down in brown sugar in the kitchen, employee removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water of 94°F, employee changed water and turned up.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gaskets in reach in cooler and reach in freezer in kitchen and a leak in reach in cooler in kitchen.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed quat sanitizer solution at 0ppm, owner changed out the solution and new reading is at 200ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave on shelf soiled with food debris in the kitchen.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed coffee filters not covered or protected on top tea urn in kitchen.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed employees bathroom leaking from pipe from hand washing sink.
Plumbing system in disrepair.
Hand washing sink in front of kitchen not draining properly.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Safest restaurants in Bowling Green
No other A-grade restaurants in Bowling Green yet.