Name: SMOKEY D'S BBQ
Type: Permanent Food Service
Address: 430 Mary Esther Cutoff, Fort Walton Beach, FL 32548
License #: 5603760
Total inspections: 2
Last inspection: 11/07/2014
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- back room. **Repeat Violation** **Warning**
Basic - No copy of latest inspection report available. **Warning**
Basic - Restrooms located outside establishment not lockable to ensure the privacy of occupants. **Warning**
Basic - Water leaking from faucet fixture- 3 compartment sink. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- cole slaw 45°, potato salad 44°. Busy lunch rush- closed lid to prep cooler. Monitor cooler/product temperature to ensure 41° or less is reached. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing- pitcher and sponge stored in. **Warning**
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- recently prepared potato salad. **Corrected On-Site** **Warning**
11/07/2014
Complaint Full
Warning Issued
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- waitstation and dishmachine.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - No handwashing sign provided at a hand sink used by food employees- bar.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-bar.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No soap provided at handwash sink- bar.
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