SMOKEY BONES BAR & FIRE GRILL #7521

Name: SMOKEY BONES BAR & FIRE GRILL #7521
Address: 1510 W NEW HAVEN AVE, MELBOURNE, FL, 32904, US
Rating: 78.8

1510 W NEW HAVEN AVE, MELBOURNE, FL 32904

License #1505475

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

78.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SMOKEY BONES BAR & FIRE GRILL #7521 in MELBOURNE currently holds an InspectFL Health Score of 78.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 49 total violations — 10 critical, 14 major, 25 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*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.

Passed — No Violations

Warning Issued
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed unwashed tomatoes being sliced and placed in containers for use. Operator discarded approximately 3 sliced tomatoes.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard on performing food preparation.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine was out of product used for sanitation.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Three of four microwave ovens on cook line soiled with food debris above cook line.
[36-62-4] Light not functioning. Lights over three compartment sink not working.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice built up at door and door is not sealing properly.
[33-31-5] Unnecessary items/unused equipment on the premises. Broken ice machine in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. two vertical upright reach in cooler ; chicken wings (50F - Cold Holding); cooked salmon (50F - Cold Holding) unit in defrost mode moved chicken and salmon to cooler. After defrost unit cooling at 45f and coming down.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting on drying rack over three compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. One of four hand wash sinks at the bar is being used to store cleaning supplies.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Ice machine has water filter dated 8-15-2024.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding broken and missing on cook line, near dish machine, and in mop sink.

Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
[01D-03-5] No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs, brisket and cooked wings covered while cooling.
[33-31-5] Unnecessary items/unused equipment on the premises. Old ice machine used as storage.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of red seasonings.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-69-4] Ice buildup in reach-in walk-in freezer.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Brown gravy
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses at server area.
[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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary bucket over 500 ppm rechecked 200 ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers burgers 47F steak 45F, upright cooler cooked chicken wings 45F
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel lining cut romain lettuce.
[02C-05-5] Ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Baked potatoes made 9/30 cut into potato wedged today also dated also 10/ 1 should be 9/30.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs 45 to 47F and Brisket 50F cooked wings 46F to 47F
[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 hire a week ago
[22-02-4] Microwave soiled. Can opener soiled. Juicer soiled.
[28-25-5] Sewage/wastewater backing up through 3 bay sink. checked all hand sinks and floor drains and only backing up in 3 bay sink dish machine functional well..
[29-11-4] Water leaking from pipe at hand sink in the prep area.
[31B-02-4] No paper towels or soap provided at handwash sink sinks at the bar.
[35A-02-7] 7 small Live, small flying insects found in the expo line. 4 flies in the dry storage area. 4 to 5 flies at the bar.
[08B-38-4] Bags of ice stored on floor.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cook line and back prep area.

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