MRS. SMOKEYS REAL PIT BAR-B-Q

Name: MRS. SMOKEYS REAL PIT BAR-B-Q
Address: 5430 MILITARY TRAIL, JUPITER, FL, 33458, US
Rating: 92

5430 MILITARY TRAIL, JUPITER, FL 33458

License #6021313

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92 Grade B / 100

Solid Health Score

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Quick take

MRS. SMOKEYS REAL PIT BAR-B-Q in JUPITER currently holds an InspectFL Health Score of 92 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 30, 2025. Across those visits, inspectors documented 15 total violations — 5 critical, 4 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 30, 2025 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[41-07-4] Container of medicine improperly stored. Observed Cough and sinus medicine stored next to wine on storage rack by office. Operator stored medicines properly.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust. Clean pots and pans hung on wall that has an accumulation of food debris.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee purse stored on box of wine at storage rack by office.
[03G-50-1] HACCP Plan for house made barbecue sauce is under review by OPQ team.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda fountain machine has an accumulation of black mold like substance on interior of ice chute. Operator cleaned and sanitized.

Disposition: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. barbecue sauce (cooked garlic and onions) (77F - Hot Holding) Observed in buckets at cook line being held at ambient temperature. Per operator, sauce does not undergo a cooling process and is held at ambient temperature.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. barbecue sauce (cooked garlic and onions) (77F - Hot Holding) Observed in buckets at cook line being held at ambient temperature. Per operator, sauce does not undergo a cooling process and is held at ambient temperature.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator makes barbecue sauce in house that contains cooked onions and cooked garlic. After cooking is complete, sauce for restaurant use goes into a 5 gallon food storage container at 180F and covered with a tight fitting lid and held at ambient temperature. Restaurant also bottles sauce at 180F and then covered with tight fitting lid and held at ambient temperature and sold to customers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda fountain machine has an accumulation of black mold like substance on interior of ice chute. Operator cleaned and sanitized.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Restaurant makes and bottles barbecue sauce that contains cooked onions and cooked garlic at 180F and then covered with tight fitting lid and held at ambient temperature and sold to customers.

Community reaction

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Community pulse