SMOKE BBQ

Name: SMOKE BBQ
Address: 3351 NE 32 ST, FORT LAUDERDALE, FL, 33308, US
Rating: 71

3351 NE 32 ST, FORT LAUDERDALE, FL 33308

License #1620571

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 18, 2026 · 6 findings · 0 critical

Routine - Food (follow-up)

View inspection data

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SMOKE BBQ in FORT LAUDERDALE currently holds an InspectFL Health Score of 71 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 August 18, 2026. Across those visits, DBPR recorded 22 total findings; InspectFL has detailed violation rows for 20 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 18, 2026 shows 5 observation rows: no critical rows, 3 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

SMOKE BBQ 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 - Complied
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. 1 employee - over 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A\00A0
[36-17-5] Floor tiles missing and/or in disrepair. By triple sink.
[53B-13-5] 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03D-06-5] 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.
[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. 1 employee - over 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Prep area hand sink - water sprays from top of faucet.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back kitchen door.
[03A-02-5] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Above Cookline.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
[36-17-5] Floor tiles missing and/or in disrepair. By triple sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[01B-02-5] 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.
[53B-13-5] 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.
[36-24-5] Hole in or other damage to wall - corner of prep room - under prep sink.
[12A-29-4] 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.
[16-21-4] Accumulation of debris on exterior of warewashing machine.