SMOKEY BONES BAR & FIRE GRILL #7521
1510 W NEW HAVEN AVE · MELBOURNE · Brevard County · FL 32904
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 6
35A-02-6High Priority – 3 Live, small flying insects dry food storage. **Repeat Violation**
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (50F – Cooling); ribs (49F – Cooling); **Warning**
01B-01-4High Priority – Dented cans present. See stop sale. Cranberry
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook drank from cup with gloved hands never removed gloves.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut romaine lettuce (50F – Cold Holding); cheese dip (47F – Cold Holding) spring mix 48F
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry cooler cut romaine lettuce (50F – Cold Holding); cheese dip (47F – Cold Holding) in cooler over night Cook line Walk in cooler cooked chicken (44F – Cold Holding); cooked ribs (48F – cooling since yesterday ); cooked chicken (47F – Cold Holding); Mac n cheese (45F – Cold Holding); brisket (47F – Cold Holding); potato wedges (47F – Cold Holding); pulled chicken (46F – Cold Holding); Brunswick stew (50F – Cold Holding); raw chicken (43F – Cold Holding); cooked chicken (48F – Cold Holding); steaks (48F – Cold Holding); raw chicken (47F – Cold Holding); raw shrimp (48F – Cold Holding); salmon (48F – Cold Holding); bake potatoes (47F – Cold Holding) **Warning**
Intermediate 8
05-05-4Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler out by door states 40F ambient read inside walk in cooler was 48F
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs covered in foil while cooling pasta cooling in deep plastic containers while covered.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Cook line **Corrected On-Site**
22-02-4Intermediate – Interior of microwaves soiled.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
11-26-1Intermediate – 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.
03G-50-1Intermediate – 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.
53B-13-5Intermediate – 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.
Basic 11
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease dust on cook line **Repeat Violation**
36-01-4Basic – Chicken juice on the floor in the walk in cooler
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door doesn't have a tight seal
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooler
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Dish washing area
36-22-4Basic – Floor area(s) covered with standing water. Cook line in front of pantry cooler. **Repeat Violation**
36-17-5Basic – Floor tiles missing and/or in disrepair. In walk in cooler and dish washing area **Repeat Violation**
23-03-4Basic – Hood filters soiled with grease, food debris, dust.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers on the cook line **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Spice container
Inspector observations synchronized from DBPR on September 23, 2026 1:19 PM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
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.