SMOKEY BONES BAR & FIRE GRILL #7533

Name: SMOKEY BONES BAR & FIRE GRILL #7533
Address: 809 S UNIVERSITY DR, PLANTATION, FL, 33324, US
Rating: 95

809 S UNIVERSITY DR, PLANTATION, FL 33324

License #1620853

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

95 Grade A / 100

Excellent Health Score

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Quick take

SMOKEY BONES BAR & FIRE GRILL #7533 in PLANTATION currently holds an InspectFL Health Score of 95 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 10, 2025. Across those visits, inspectors documented 17 total violations — 3 critical, 2 major, 12 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 July 10, 2025 shows 4 observation rows: no critical rows, 1 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease/food debris buildup on back of fryers, also various shelves on cook line,
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot holding box and microwave on cook line.
[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. Establishment is using cooked chill on cooked food without an approved HACCP plan. Establishment has pending plan with division.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in various refrigerators in kitchen area food debris buildup in coolers.

Disposition: Administrative complaint recommended
[35A-02-7] Live, small flying insects found Observed approximately 3 small flying insects in the bar area.
[14-38-4] Food storage container/container lid cracked or broken. Observed several plastic containers cracked.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting. Manager separated for proper drying.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes and then making drinks without washing hands.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled in various places in the kitchen, in the smoke room and in walk in freezer.
[50-09-4] Current Hotel and Restaurant license not displayed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed in the kitchen a sanitizer cloth under the cutting board. Additionally observed in several locations wet sanitary clothes not in sanitizer solution.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease/food debris buildup on back of fryers, also various shelves on cook line,
[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. Establishment is using cooked chill on cooked food without an approved HACCP plan. Establishment has pending plan with division.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot holding box and microwave on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese sauce (55F - Cold Holding); diced tomatoes (53F - Cold Holding); shredded chicken (52F - Cold Holding); donut mix with milk (60F - Cold Holding) in flip top cooler on end of cook line. As per operator, items had been moved from walk in cooler to flip top cooler approximately 2 hours before inspection. Items were not prepped and portioned today. Manager moved all items from flip top cooler back into walk in freezer to rapid chill. Rechecked items and all items 41F or below.
[12B-01-4] Employee eating while preparing food. Observed an employee eating for while preparing to go food.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in various refrigerators in kitchen area food debris buildup in coolers.

Community reaction

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Community pulse