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Kelly's Smokin BBQ

Kelly's Smokin BBQ
6693 N US Hwy 1
Cocoa, FL 32927
(321)543-7815

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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4 Food Service Inspections Since July 1, 2014
Inspection For: KELLY'S SMOKIN BBQ
License Number: 1504520
License ID: 5900882
Inspection Visit ID: 5463601
Inspection Date: Thursday, November 20, 2014
Inspection Number: 2430933
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. **. Repeat Violation** **Warning** drink next to clean dishes
51-18-4 Basic.No copy of latest inspection report available. **Warning**
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Above 3 bay sink. **Warning**
03E-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Found at 10: 10 am reheating since 8 am cooked pork 92° chicken quarters 94° ribs 91° recommend to reheat quickly. Operator has issues with oven pilot light not staying lit. Took corrective action by shredding the pork and getting on the stove to reheating rapidly. Ribs were placed on the smoker found at 163° found pulled pork at 162° **Warning**. No reheating at this time. Everything is being cooked.
29-34-4 High Priority.Vacuum breaker missing at hose bibb. Out back and in kitchen. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: KELLY'S SMOKIN BBQ
License Number: 1504520
License ID: 5900882
Inspection Visit ID: 5337548
Inspection Date: Wednesday, November 19, 2014
Inspection Number: 2430933
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 4
Number of Intermediate Violations: 7
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. **Warning**
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. **. Repeat Violation** **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Shrimp dip **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Stainless and black upright coolers **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
14-30-4 Basic.Nonfood-grade garbage bags used in direct contact to store food. **Warning**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Warning**
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Above 3 bay sink. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. White food storage containers **Warning**
41-02-4 High Priority.Lighter fluid stored by or with food. **Warning**
03E-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Found at 10: 10 am reheating since 8 am cooked pork 92° chicken quarters 94° ribs 91° recommend to reheat quickly. Operator has issues with oven pilot light not staying lit. Took corrective action by shredding the pork and getting on the stove to reheating rapidly. Ribs were placed on the smoker found at 163° found pulled pork at 162° **Warning**
08A-05-4 High Priority.Raw whole shell eggs stored over ready-to-eat foods in the stainless reach in cooler. **Warning**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. Out back and in kitchen. **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs **Warning**
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by garbage can. **. Repeat Violation** **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Sanitizer bucket in the hand sink. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **. Repeat Violation** **Warning**
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Hamburgers on menu **Corrected On-Site** **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beans,pork, etc in the deli coolers **Warning**

Inspection For: KELLY'S SMOKIN BBQ
License Number: 1504520
License ID: 5900882
Inspection Visit ID: 5386424
Inspection Date: Wednesday, August 06, 2014
Inspection Number: 2442318
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: KELLY'S SMOKIN BBQ
License Number: 1504520
License ID: 5900882
Inspection Visit ID: 5385387
Inspection Date: Tuesday, August 05, 2014
Inspection Number: 2442318
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of High Priority Violations: 2
Number of Intermediate Violations: 8
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing.
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside.
08B-42-4 Basic.Food stored outside. Food currently being smoked on the outside smoker , with no direct supervision.
51-13-4 Basic.No Heimlich maneuver/choking sign posted. **Corrected On-Site**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
03B-02-4 High Priority.Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Rapidly reheated.
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese, etc.
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
14-14-4 Intermediate.Nonfood-grade basting brush used in food.
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meats. Etc
14-80-4 Intermediate.Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Greaser.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Kelly's Smokin BBQ in Cocoa Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa's Kelly's Smokin BBQ.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Kelly's Smokin BBQ may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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