SMOKEHOUSE GRILL

Name: SMOKEHOUSE GRILL
Address: 7470 HWY 192 W, KISSIMMEE, FL, 34747, US
Rating: 40.8

7470 HWY 192 W, KISSIMMEE, FL 34747

License #5900205

🔥 BBQ ℹ️

40.8 Grade F / 100

Failing Health Score

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Latest inspection

February 27, 2026 · 14 findings · 0 critical

Routine - Food

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Minor

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Quick take

SMOKEHOUSE GRILL in KISSIMMEE currently holds an InspectFL Health Score of 40.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 27, 2026. Across those visits, inspectors documented 118 total violations — 9 critical, 17 major, 92 minor.

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Record snapshot

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The latest inspection on February 27, 2026 shows 14 observation rows: no critical rows, 4 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

118

Coverage note

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SMOKEHOUSE GRILL has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen with grease like substance and dust
[14-11-5] Equipment in poor repair. Gaskets cracked and chunks missing on hot box in prep area
[14-38-4] Food storage container/container lid cracked or broken. 2 cracked lids on sliced cheese in reach in cooler on cooks line.
[36-24-5] Hole in or other damage to wall. Hole in wall next to dish machine
[14-73-4] No container installed for catching grease from hood drip tray. On cooks line hood system
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink for deli counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cooks line soiled with grease like substance. Side of flat top, fryers and grill on cooks line soiled with grease like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer on cooks line soiled with old food debris.
[25-05-4] Single-service articles improperly stored. 2 boxes of styrofoam plates stored on floor in dry storage area
[33-31-5] Unnecessary items/unused equipment on the premises. Smoker, slicer, and steam unit on back side of cooks line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of hot box in prep area soiled with old food debris
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal cup with ice cream scoop inside hand sink at deli counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at buffet area. Operator put roll of paper towels next to hand sink.
[31B-03-4] No soap provided at handwash sink. At hand sink at buffet area. Operator put pump hand soap bottle at hand sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate. Ice bin at service line soda machine has an accumulation of mold like substance on rear interior wall
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens employee restroom door does not fully close under own weight
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured
[32-12-5] Covered waste receptacle not provided in womens bathroom. Employee restroom
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On make line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[36-22-4] Floor area(s) covered with standing water. Near dish area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame and ceiling of walk in freezer
[25-05-4] Single-service articles improperly stored. Cases of single service Togo containers on the floor in dry storage room. Delivered day prior. Operator moved
[14-55-4] Uncleanable knife block in use to store knives. On make line
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from rear of dishwasher
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator had lines crossed for detergent and sanitizer. Swapped and purged lines. 50ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw chicken tenders stored over bread in walk in cooler. Operator moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler to the right of fryers salsa (44F - Cold Holding)
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jesus and Manuel are both expired
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine and juice machine have an accumulation of mold like substances. Surface area above mixer arm for milkshakes has an accumulation of mold like substance. Operator cleaned
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 2 hand wash sinks. Operator stocked
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu offers steak. Operator printed new menus with advisory

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left-most ice maker.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In-use CO2 tank not secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of deli bags under cookline.
[14-11-5] Equipment in poor repair. Gasket missing from walk-in freezer door.
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. In secondary cookline hood vent.
[36-17-5] Floor tiles missing and/or in disrepair. In walk-in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Icicle from fire suppression system in walk-in cooler. Ice build up on oration of walk-in freezer door frame.
[35B-02-4] Insect control device installed over food preparation area. Over coffee warmers. operator moved device.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave old food debris. Interior of oven on cookline soiled with food debris.
[36-62-4] Light not functioning. 2 in cookline hood vent, 1 in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Extra server station handwash sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryerssoiled with grease
[36-50-4] Unclean building components, attachments or fixtures. Hood vent filters soiled with grease and dust.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over ready-to-eat pico and water bottles, unwashed melon over juice bottles in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Powdered substance on cookline, catfish breading flour per operator.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, time placed at 7am. Observed approximately 1030AM. Observed discard at 11am.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with procedural poster.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees present at time of inspection, current PIC employed less than 30 days, present CFM certification expired.
[11-26-1] 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. Operator states they had been completed in the past but could not locate them. Operator re-printed copies and completed with the 5 employees present.
[31B-03-4] No soap provided at handwash sink. Waffle station.

Disposition: Met Inspection Standards
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Broken reach in cooler left side of reach in cooler Pizza station reach in cooler
[33-30-4] Unnecessary items stored in garbage enclosure. Chair in garbage enclosure
[41-10-4] Toxic substance/chemical improperly stored. Stem wick chafing fuel open above ready to eat pancakes and bacon in back prep area
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator ran late currently explained the rules about CFMS
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in the back kitchen area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple tanks in back storage area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout kicthen especially near dishwasher area
[36-03-4] Cove molding at floor/wall juncture broken/missing. Behind C02 tank area
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cook line with purple stain
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee cheese in server reach in cooler above ready to eat foods
[14-11-5] Equipment in poor repair. Broken reach in cooler on cook like left side
[36-62-4] Light not functioning. On cook line multiple lights
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf behind cook line equipment dirty

Disposition: Warning Issued
[33-30-4] Unnecessary items stored in garbage enclosure. Chair in garbage enclosure
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (55F - Cold Holding) less then 4 hours Sent operator blank copy of time as a public health plan
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Hot Holding); shredded cheese (51F - Cold Holding); cooked sausage (48F - Cold Holding); liquid egg (47F - Cold Holding) all less then 4 hours Sent operator blank copy of time plan
[41-10-4] Toxic substance/chemical improperly stored. Stem wick chafing fuel open above ready to eat pancakes and bacon in back prep area
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator ran late currently explained the rules about CFMS
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in the back kitchen area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple tanks in back storage area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout kicthen especially near dishwasher area
[36-03-4] Cove molding at floor/wall juncture broken/missing. Behind C02 tank area
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cook line with purple stain
[35A-03-4] Dead roaches on premises. 2 dead roaches underneath oven Operator cleaned up bugs
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee cheese in server reach in cooler above ready to eat foods
[14-11-5] Equipment in poor repair. Broken reach in cooler on cook like left side
[36-62-4] Light not functioning. On cook line multiple lights
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf behind cook line equipment dirty
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Broken reach in cooler left side of reach in cooler Pizza station reach in cooler