Mrs. Smokeys Real Pit Bar-B-Q
5430 Military Trail, Jupiter, FL 33458 · Permanent Food Service · License 6021313
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. onion mustard sauce (127°F - Hot Holding) held at front counter steam table for less than 1 hour.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-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 · 1 visitRoutine inspection
- First visitJul 28, 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.
6 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, other than whole meat roast, hot held at less than 135°F. onion mustard sauce (127°F - Hot Holding) held at front counter steam table for less than 1 hour.
Operator reheated item to 165°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator replaced solution and adjusted line, retesting at 200ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Sinus spray stored on bread crates above stored ready to eat bread. Operator removed.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to store soiled rag. Operator removed.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at back prep table.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.