DirtyFLRestaurant Inspection Data

JERK MACHINE @ RIVER BEND FORT LAUDERDALE LLC

JERK MACHINE @ RIVER BEND FORT LAUDERDALE LLC has 8 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 2.5/5. Recent inspections show improving food safety practices.

317 SW 6 ST

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 8/20/2025

Inspection #: Visit ID: 13497097

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile buckling inside kitchen. Warning - From follow-up inspection 2025-08-20: Observed same. **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at front counter area soiled with mold - like substance. Warning - From follow-up inspection 2025-08-20: Observed same. **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield on ceiling light in kitchen, in front of back exit door, and on ceiling light at front counter area. Warning - From follow-up inspection 2025-08-20: Observed same. **Time Extended**
  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster at establishment. Poster emailed to manager. Warning - From follow-up inspection 2025-08-20: Observed same. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two door reach in cooler doors soiled with food debris, in kitchen. Warning - From follow-up inspection 2025-08-20: Observed same. **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of freezer in kitchen, soiled. Warning - From follow-up inspection 2025-08-20: Observed same. **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1). Observed DISPLAY CASE // Beef Patty (117F - Hot Holding); Chicken Patty (115F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager turned up temperature of unit to reheat to 165F for hot holding. 2). Observed SMALL STEAM WELL// Cabbage (117F - Hot Holding); Cooked Cabbage and carrots (114F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager put foods on stovetop to reheat to 165F for hot holding. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-08-20: Observed cooked plantains 129 F , hot holding , per operator food stored out of temperature for approximately 1 hour, operator removed to reheat to 165 F for hot holding. Admin Complaint **Corrective Action Taken**

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10894762

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile buckling inside kitchen. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at front counter area soiled with mold - like substance. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's cellphone stored on top of single service napkins at front counter. Employee removed cellphone. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on hot box handle, next to the kitchen stove. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed cloth. Corrected On-Site Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield on ceiling light in kitchen, in front of back exit door, and on ceiling light at front counter area. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster at establishment. Poster emailed to manager. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no conspicuously located ambient air thermometer in holding unit. Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two door reach in cooler doors soiled with food debris, in kitchen. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of freezer in kitchen, soiled. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of takeout containers on floor at front counter. Manager removed from floor and placed on shelf. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket ( Chlorine 10 ppm) in kitchen. Operator added more bleach and corrected to 100 ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pigeon peas inside kitchen two door cooler. Operator properly stored. Corrected On-Site Warning
  • 01B-02-5:High Priority - 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. Observed milk (51F - Cold Holding), stored inside kitchen two door cooler. Per operator, food not prepped or portioned today; food in unit overnight. Stop sale. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (51F - Cold Holding), stored inside kitchen two door cooler. Per operator, food not prepped or portioned today; food in unit overnight. Stop sale. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1). Observed DISPLAY CASE // Beef Patty (117F - Hot Holding); Chicken Patty (115F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager turned up temperature of unit to reheat to 165F for hot holding. 2). Observed SMALL STEAM WELL// Cabbage (117F - Hot Holding); Cooked Cabbage and carrots (114F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager put foods on stovetop to reheat to 165F for hot holding. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-27-4: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. Observed no vomit poster on premises. Provided poster to manager. Corrected On-Site Warning
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed food thermometer not reaching 32 F during calibration according to manufacturer's specifications. Operator properly calibrated thermometer. Corrected On-Site Warning
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed in front reach in cooler , fruit punch that is bottled at establishment, does not have warning label. Packaged juice not to be sold until warning is added to the label. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in women's bathroom and handwashing sink in kitchen. Employee provided paper towels. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink in kitchen. Manager provided soap. Corrected On-Site Repeat Violation Warning
  • 02D-06-5:Intermediate - Packaged food has no English labeling. Observed fruit punch made at establishment, at front reach in cooler has no labels. Warning

Inspection Date: 1/9/2025

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in all reach in coolers in kitchen. - From follow-up inspection 2025-01-09: Observed same. **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior has accumulation of soil residues. Observed at two door reach in cooler and low boy coolers in kitchen. - From follow-up inspection 2025-01-09: Observed same. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer. Provided strips to operator. **Corrective Action Taken** - From follow-up inspection 2025-01-09: Observed same. **Time Extended**

Inspection Date: 1/9/2025

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler doors, in kitchen, soiled with food debris.
  • 08B-38-4:Basic - Food stored on floor. Observed bag of carrots stored on floor, inside kitchen. Operator properly stored. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside reach in coolers throughout kitchen. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket water, in kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot box// fried chicken (123F - Hot Holding). Per operator, food out of temperature for approximately 30 minutes. Operator turned up temperature of hot box to reheat to 165F for hot holding. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter hand wash sink. Operator provided. Corrected On-Site

Inspection Date: 7/2/2024

  • 36-36-4:Basic - Ceiling tile missing. Observed missing tile above front counter.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in all reach in coolers in kitchen.
  • 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues. Observed at two door reach in cooler and low boy coolers in kitchen.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw chicken (57F - Cooling) since 9:00am, at 10:05am. 57F at 10:40am; cut lettuce (68F - Cooling) since 9:00am, at 10:05am. 66F at 10:40am. inside two door reach in cooler in kitchen. Cut lettuce stored in container, covered, inside cooler. Raw chicken stored on sheet tray, under other foods blocking airflow in cooler to allow proper cooling within 4hours. Operator removed chicken and cut lettuce to chest freezer to quick chill. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer. Provided strips to operator. **Corrective Action Taken**
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Observed probe thermometer with 50F lowest temperature reading.

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8450221

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cut carrots and greens stored in to go bag, stored inside reach in cooler in kitchen. Operator properly stored. Corrected On-Site

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8449735

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen door. - From follow-up inspection 2023-07-20: Observed same. **Time Extended**

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8358642

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen door.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 105°F water at front counter. Advised operator to move spoons to steam table to maintain water at 135°F or above, or to store utensils in empty container. Operator moved utensils to steam table. **Corrective Action Taken**
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave in kitchen.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked oxtail (49°F - Cooling), inside reach in cooler in kitchen. Per operator, food was prepared last night and cooled overnight; Food did not reach proper temperature in allotted time. Stop sale.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1)Observed approximately 20 live, small flying insects throughout kitchen, not landing. 2) Observed approximately 20 live, small flying insects landing on onions stored on dry storage shelf in kitchen. Stop sale. Operator discarded onions. 3) Observed approximately 20 live, small flying insects landing on plantains stored on dry storage shelf in kitchen. Stop sale. Operator discarded plantains.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed dough stored in to go bag inside low boy cooler in kitchen. Operator properly stored. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs stored on top shelf over over cut lettuce and cooked oxtail, inside reach in cooler in kitchen. Operator properly stored. 2)Observed raw chicken stored over cooked pork inside reach in cooler in kitchen. Operator properly stored. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1)Observed approximately 20 live, small flying insects landing on onions stored on dry storage shelf in kitchen. Stop sale. Operator discarded onions. 2)Observed approximately 20 live, small flying insects landing on plantains stored on dry storage shelf in kitchen. Stop sale. Operator discarded plantains.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked oxtail (49°F - Cooling), inside reach in cooler in kitchen. Per operator, food was prepared last night and cooled overnight; Food did not reach proper temperature in allotted time. Stop sale.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Operator remade and corrected to 50ppm. Corrected On-Site