Smoke & Donuts
Last inspected: Feb 11, 2026
52
Score
The health department has logged 13 inspections at Smoke & Donuts, the earliest from 2023. The latest inspection on file is from Feb 11, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Looking across the full record, “dishmachine not sanitizing” is the recurring theme, flagged two times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi dated 1/18 - From follow-up inspection 2026-02-11: **Time Extended**
02C-01-5
Intermediate - - From initial inspection : Intermediate - 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 in reach in bar cooler opened and held more than 24 hours per operator. - From follow-up inspection 2026-02-11: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. - From follow-up inspection 2026-02-11: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-02-11: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant in kitchen and cook line. **Repeat Violation** - From follow-up inspection 2026-02-11: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** - From follow-up inspection 2026-02-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment at front and back of the house. - From follow-up inspection 2026-02-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Togo containers at front service counter. Operator had employees invert containers. **Corrected On-Site** - From follow-up inspection 2026-02-11: **Time Extended**
25-06-4
52
Jan 30, 2026
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm bar dish machine. **Warning**
22-49-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi dated 1/18
02C-01-5
Intermediate - 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 in reach in bar cooler opened and held more than 24 hours per operator.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink.
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator removed hand sink by outside smoker due to employees not using it. **Warning**
27-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment at front and back of the house.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers at front service counter. Operator had employees invert containers. **Corrected On-Site**
25-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant in kitchen and cook line. **Repeat Violation**
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at entrance to back of the house kitchen.
29-11-4
39
Oct 21, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -under dish machine - From follow-up inspection 2025-10-21: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -wall under dish machine water damage - From follow-up inspection 2025-10-21: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler at fryer soiled and torn - From follow-up inspection 2025-10-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-10-21: **Time Extended**
35B-03-4
82
Oct 20, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Live, small flying insects found -6 small flying insects at dish machine amd 3 compartment sink sink -4 small flying insects at coat hooks -1 small flying insects at mop sink
35A-02-7
Intermediate - 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
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Sara **Corrected On-Site**
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates stored next to line
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -under dish machine
36-08-4
Basic - Hole in or other damage to wall. -wall under dish machine water damage
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler at fryer soiled and torn
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to dish machine
29-20-5
45
Jun 11, 2025
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Gallon of milk at front counter opened on 6/9 **Corrected On-Site**
02C-01-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cooked bacon container and for cilantro **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Staff filled container with water from hand sink
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at cook line
27-16-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape trap hanging over prep table in kitchen **Corrected On-Site**
35A-06-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Hot water handle missing at hand sink in cookline
29-09-4
45
Mar 6, 2025
Routine - Food
3 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
82
Sep 13, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Tilt skillet in back area - From follow-up inspection 2024-09-13: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor sealant has worn off **Repeat Violation** - From follow-up inspection 2024-09-13: Operator tried new sealant will do kitchen next**Time Extended** **Time Extended**
36-02-5
90
Sep 5, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front dish machine tested 0 ppm chlorine. Will use back dish machine until machine is fixed **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. holding unit; cut tomatoes per operator less than 3 hours moved to cooler (56F - Cold Holding); grated Parmesan per operator less than 3 hours moved to cooler (55F - Cold Holding) **Warning**
03A-02-5
Basic - Food stored on floor. Case of oil stored on floor Operator removed **Corrected On-Site**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Front counter to go boxes not inverted Operator inverted boxes **Corrected On-Site**
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Tilt skillet in back area
33-31-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor sealant has worn off **Repeat Violation**
36-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor Operator removed **Corrected On-Site**
21-38-4
58
Mar 28, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
52
Nov 7, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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 for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility is doing ROP for brisket, sausage, Turkey, and pork. Holding for 7 days. Electronic monitoring device available in cooler.Per Kyle Kowal, provided operator with DHR.specialprocess@myfloridalicense.com and Kyle.Kowal@myfloridalicense.com contact information to send information over on their process. **Warning** - From follow-up inspection 2023-09-06: Time extend 60 days for HACCP. **Time Extended** - From follow-up inspection 2023-11-07: HACCP plan in review **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Back area has unnecessary equipment. Tilsit skillet, drink cooler, and reach in cooler. **Warning** - From follow-up inspection 2023-09-06: **Time Extended** - From follow-up inspection 2023-11-07: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2023-09-06: **Time Extended** - From follow-up inspection 2023-11-07: **Time Extended**
36-02-5
82
Sep 6, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - 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 for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility is doing ROP for brisket, sausage, Turkey, and pork. Holding for 7 days. Electronic monitoring device available in cooler.Per Kyle Kowal, provided operator with DHR.specialprocess@myfloridalicense.com and Kyle.Kowal@myfloridalicense.com contact information to send information over on their process. **Warning** - From follow-up inspection 2023-09-06: Time extend 60 days for HACCP. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors not self closing **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground outside back area. **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in chest freezer located on front counter area **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water portion at hand sink entrance to kitchen not working. Cold water temped at 83. Operator called plumber to fix. **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler kitchen bottom soiled. **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Back area has unnecessary equipment. Tilsit skillet, drink cooler, and reach in cooler. **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floor by fryers front area soiled **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
36-10-4
61
Sep 5, 2023
Routine - Food
3 critical violations. 7 major violations. 11 minor violations.
View 21 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator got dish machine working before end of inspection, tested 50 ppm. **Corrected On-Site** **Warning**
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items located in top cooler located at front counter. Per operator items were left in cooler over night. Cooler thermometer showed temperature of 28°. Advised operator to make sure all area on top of cooler are covered or has pan inside to help keep cold. Pan of corn mixture 50° Pan of sauerkraut 52° Pan of Swiss cheese 50° Half head of lettuce 50° **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items located in top cooler located at front counter. Per operator items were left in cooler over night. Cooler thermometer showed temperature of 28°. Advised operator to make sure all area on top of cooler are covered or has pan inside to help keep cold. Pan of corn mixture 50° Pan of sauerkraut 52° Pan of Swiss cheese 50° Half head of lettuce 50° **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand wash sink at entrance to kitchen. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Outdoor hand sink had knife inside **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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. Provided operator with form. Employees that were at work signed and dated form before end of inspection **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand wash at bar. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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 for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility is doing ROP for brisket, sausage, Turkey, and pork. Holding for 7 days. Electronic monitoring device available in cooler.Per Kyle Kowal, provided operator with DHR.specialprocess@myfloridalicense.com and Kyle.Kowal@myfloridalicense.com contact information to send information over on their process. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in kitchen not labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground outside back area. **Warning**
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in chest freezer located on front counter area **Warning**
14-69-4
Basic - Food stored on floor. Cooking oil sorted on floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors not self closing **Warning**
32-04-4
Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard lining shelf in storage area. **Corrected On-Site** **Warning**
14-45-4
Basic - Plumbing system in disrepair. Hot water portion at hand sink entrance to kitchen not working. Cold water temped at 83°. Operator called plumber to fix. **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler kitchen bottom soiled. **Warning**
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Back area has unnecessary equipment. Tilsit skillet, drink cooler, and reach in cooler. **Warning**
33-31-5
Basic - Working containers of food removed from original container not identified by common name. 2 bins of donut mixer not labeled **Corrected On-Site** **Warning**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. Floor by fryers front area soiled **Warning**
36-10-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**
36-02-5
18
Feb 10, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Smoke & Donuts last inspected?
The most recent health inspection at Smoke & Donuts on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Smoke & Donuts?
Across the inspection record, “dishmachine not sanitizing” has been cited two times, more than any other issue at Smoke & Donuts.
How does Smoke & Donuts compare to other restaurants in Orlando?
Smoke & Donuts most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Smoke & Donuts' inspection record improved over time?
Results have been roughly steady. Inspections at Smoke & Donuts have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Smoke & Donuts means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Smoke & Donuts inspected?
Based on the inspection history on file, Smoke & Donuts is inspected around four times per year on average.
Nearby Restaurants