BIG JOE'S

Name: BIG JOE'S
Address: 523 CANAL ST, NEW SMYRNA BEACH, FL, 32168, US
Rating: 72.6

523 CANAL ST, NEW SMYRNA BEACH, FL 32168

License #7406327

72.6 Grade C / 100

Mixed Health Record

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Latest inspection

September 11, 2026 · 3 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BIG JOE'S in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 72.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 11 total violations — 5 critical, 5 major, 1 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on September 11, 2026 shows 3 observation rows: 1 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

BIG JOE'S has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[03A-02-5] All items on ice time marked, provided operator with time as a public health control written procedures. Back glass triple cooler raw chicken 45F, raw sausage 44F, on the bottom shelf, other items 38-39F. Advised to rearrange to allow some air flow No tcs in front triple cooler or under counter cooler Self service cooler pasta salad 43F. Cream 43F in server cooler
[11-26-1] 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. New employees on duty
[51-16-7] No plan review submitted and approved - cookline extended with additional cooking equipment, waitstation area, waffle makers. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.

Official DBPR inspection report ↗

Disposition: Warning Issued
[11-26-1] 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. New employees on duty
[51-16-7] No plan review submitted and approved - cookline extended with additional cooking equipment, waitstation area, waffle makers. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sliding a sandwich onto a plate
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Cabbage soup 55F overnight - prime rib 53-56F overnight . See stop sale
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Interior ice machine - slicer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 67F, out and returned to cooler cream 47F, butter 44F, Vissani cooler - on ice, peppers 50f, sausage 51F, batter 65F issued time as a public health control procedures - Overnight in triple cooler potatoes 50F, scrapple 46F. pudding 45F, sausage 47F, butter stocked day of inspection within 2 hours - pudding 45F in self service cooler