Smokin' Joe's BBQ & Grill
10252 SR 39 South, Lithia, FL 33547 · Mobile Food Dispensing Vehicle · License 3951450
What drove the grade
Evidence of mop/cleaning wastewater dumped onto ground.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (1 fixed by the Aug 25 follow-up, 1 fixed on the spot), 1 intermediate-15
- Safety score85
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 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep area: shredded cheese (67°F - Cold Holding). Manager placed in reach in freezer and made a wider ice bath.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table: smoked chicken (112°F - Hot Holding); smoked sausage (116°F - Hot Holding); chicken (120°F - Hot Holding); pulled pork (124°F - Hot Holding); brisket (118°F - Hot Holding). Manager placed items on smoker to reheat.
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Observed some cloudy water on ground.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice in hand sink.
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.