Big Joe's
523 Canal St, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7406327
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 Sep 10 routine inspection4 high priority, 3 intermediate, 1 basic-34
- Extension granted on Sep 11Counts in full until a follow-up finds the problems fixed-3
- Safety score63
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 visitSep 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
All items on ice time marked, provided operator with time as a public health control written procedures. Back glass triple cooler raw chicken 45°F, raw sausage 44°F, on the bottom shelf, other items 38-39°F. Advised to rearrange to allow some air flow No tcs in front triple cooler or under counter cooler Self service cooler pasta salad 43°F. Cream 43°F in server cooler
More time given
Intermediate2
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.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - cookline extended with additional cooking equipment, waitstation area, waffle makers.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Butter 67°F, out and returned to cooler cream 47°F, butter 44°F, Vissani cooler - on ice, peppers 50f, sausage 51°F, batter 65°F issued time as a public health control procedures - Overnight in triple cooler potatoes 50°F, scrapple 46°F. pudding 45°F, sausage 47°F, butter stocked day of inspection within 2 hours - pudding 45°F in self service cooler
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
- Cabbage soup 55°F overnight - prime rib 53-56°F overnight . See stop sale
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Sliding a sandwich onto a plate
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.
New employees on duty
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Interior ice machine - slicer
Code 51, Other sanitary and safe operation: No plan review submitted and approved - cookline extended with additional cooking equipment, waitstation area, waffle makers.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.