SMOKIN JERRY'S TIKI BAR & GRILL

Name: SMOKIN JERRY'S TIKI BAR & GRILL
Address: 15001 GASPARILLA RD, PLACIDA, FL, 33946, US
Rating: 78

15001 GASPARILLA RD, PLACIDA, FL 33946

License #1801791

🍽️ American ℹ️

78 Grade C / 100

Mixed Health Record

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Latest inspection

June 25, 2026 · 9 findings · 1 critical

Complaint Full

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

SMOKIN JERRY'S TIKI BAR & GRILL in PLACIDA currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 41 total violations — 7 critical, 8 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 26, 2026

The latest inspection on June 25, 2026 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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SMOKIN JERRY'S TIKI BAR & GRILL has some meaningful issues on record. Would you still eat here?

C 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
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
[36-24-5] Hole in or other damage to wall. Observed a hole in the wall behind the front of the bar.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloth.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the rubber soda gun holsters behind the bar soiled with an accumulation of a slime-like substance. Observed wire shelving used to store clean dishware soiled with an accumulation of dust.
[16-46-4] Old labels stuck to food containers after cleaning. Observed multiple plastic containers with old date labels.
[29-08-4] Plumbing system in disrepair. Observed a leak coming from behind the wall from the hand sink near the salad prep reach in cooler.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef packaged using the reduced oxygen method in the walk in cooler with no date/time markings. The operator stated the beef was packaged the day prior to inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna
[41-17-4] Spray bottle containing toxic substance not labeled. Observed multiple chemical spray bottles with no labels.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for Parmesan cheese. Observed a wooden bowl with no handle used as a scoop for cooked rice. The operator removed the scoops.
[14-09-4] Cutting board has cut marks and is no longer cleanable on the cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in reach in coolers.
[08B-38-4] Food stored on floor. Observed bread crumbs, fish fry breading, saltine crackers, and tortillas stored on the floor in the outside storage shed. The operator properly stored the above foods.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on a soiled glass rack near the ice machine. The operator removed the scoop for cleaning.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment at the reach in cooler on the cook line. The operator properly stored the knives.
[10-20-4] In-use tongs stored on oven door handle between uses. The operator properly stored the tongs.
[35B-01-4] Outside walk in cooler door has a gap at the threshold that opens to the outside.
[29-08-4] Plumbing system in disrepair. Observed plastic buckets inside the handwashing sink to catch water from going into the drain.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw and cooked foods packaged using the reduced oxygen method not properly date/time marked. Educated the operator on proper reduced oxygen dating.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. The operator placed the wet cloth in the solution.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); cooked pork (58F - Cooling); cooked pasta (54F - Cooling); cooked rice (54F - Cooling); cooked beef (60F - Cooling) in the walk in cooler. The above foods were prepared on site the day prior. The operator discarded the above potentially hazardous foods.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (50F - Cooling); cooked pork (58F - Cooling); cooked pasta (54F - Cooling); cooked rice (54F - Cooling); cooked beef (60F - Cooling) in the walk in cooler. The above foods were prepared on site the day prior. The operator discarded the above potentially hazardous foods.
[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. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked crawfish in the reach in cooler at the end of the cook line. Observed raw cod stored over packaged macaroni and cheese in the reach in cooler at the end of the cook line. The operator properly stored the raw foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (51F - Cold Holding); raw beef (50F - Cold Holding); raw pork (50F - Cold Holding); cooked corned beef (52F); cooked ham (52F - Cold Holding); cooked roast beef (53F - Cold Holding); cooked turkey (51F - Cold Holding); coleslaw (52F - Cold Holding); raw tuna (51F - Cold Holding); raw salmon (51F); raw crab (52F - Cold Holding); sour cream (52F - Cold Holding); heavy whipping cream (53F - Cold Holding); cheese (53F - Cold Holding); raw conch fritters (53F - Cold Holding); chili (52F - Cold Holding); clam chowder (52F - Cold Holding) in the walk in cooler. The operator stated the cold holding unit was at the proper temperature approximately 2 hours prior to the inspection. The ambient temperature of the cooler was 49F at 13:00. Observed cooked potatoes (54F - Cooling); cheese (52F - Cold Holding); cooked ham (59F - Cold Holding); cooked turkey (59F - Cold Holding) in the stand-up glass door cooler at the entrance to the kitchen. The operator was unable to determine the length the potentially hazardous foods had been out of temperature. The operator discarded the above foods. Observed ambient temperature at 44F at 14:35
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed discarded limes and napkin in the handwashing ink behind the bar.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.