Inspection Report

Florida DBPR Inspection Report

SMOKE BBQ

3351 NE 32 ST · FORT LAUDERDALE · Broward County · FL 33308

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Inspection Summary

Inspection dateAugust 17, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3717279
Visit number1
Inspection Visit ID13755772
DBPR license1620571

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority3 Intermediate8 Basic0 Critical0 Non-Critical16 Total

All DBPR Inspector Observations

16 full violation description(s) documented by the inspector during this visit.

High Priority 5

#9High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee broke down boxes then touched clean dishes in the dish machine without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#10High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler – butter (46-47F); shredded cheese (48F); cream (47-49F). Per operator items held in this unit overnight. No items prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler – beans (50-51F – Cooling). Per operator prepared last night and held in walk in overnight. Item not prepped or portioned today. **Warning**

WarningStop Sale
#11High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler – butter (46-47F); shredded cheese (48F); cream (47-49F); raw beef (48F). Per operator items held in this unit overnight. No items prepped or portioned today. Operator stated they would immediately start cooking the raw meats. See stop sale. **Warning**

WarningStop Sale
#12High Priority03D-06-5

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler – beans (50-51F – Cooling). Per operator prepared last night and held in walk in overnight. Item not prepped or portioned today. See stop sale. **Warning**

WarningStop Sale
#13High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Intermediate 3

#14Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**

Warning
#15Intermediate11-26-1

Intermediate – 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. 1 employee – over 60 days – without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ **Warning**

Warning
#16Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**

Repeat ViolationWarning
#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Back kitchen door. **Warning**

Warning
#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. 1. Under and around 2 door glass door reach in by triple sink. 2. Under and around fryer. **Warning**

Warning
#4Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. By triple sink. **Repeat Violation** **Warning**

Repeat ViolationWarning
#5Basic36-24-5

Basic – Hole in or other damage to wall – corner of prep room – under prep sink. **Repeat Violation** **Warning**

Repeat ViolationWarning
#6Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**

Repeat ViolationWarning
#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Above Cookline. **Repeat Violation** **Warning**

Repeat ViolationWarning
#8Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Prep area hand sink – water sprays from top of faucet. **Repeat Violation** **Warning**

Repeat ViolationWarning

Inspector observations synchronized from DBPR on August 18, 2026 2:17 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 11 · Employee health knowledge / ill employees
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
2 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)
Category 35 · Pest control / insects / rodents / animals / outer openings
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
4 observation(s)
Category 41 · Chemicals and toxic substances
1 observation(s)
Category 53 · Food manager certification / employee training verification
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.