DirtyFLRestaurant Inspection Data

REGGAE JERK OF THE PALM BEACHES

REGGAE JERK OF THE PALM BEACHES maintains a 1.8/5 food safety rating based on 8 health department inspections in GREEN ACRES. Recent inspections indicate some food safety concerns.

2178 JOG RD, GREEN ACRES 33415

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/1/2025

Inspection #: Visit ID: 10942297

  • 21-10-4:Basic - Visibly soiled dry wiping cloth in use on cook line cutting board/steam table/cooking equipment. Operator removed soiled wiping cloth. Corrected On-Site
  • 12A-29-4:High Priority - 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 touched visibly soiled wiping cloth and then handled clean utensils and pans of food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 14-31-5:High Priority - Non-food grade "thank you" bags used in direct contact with food (dough and raw fish).
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned bags of raw fish stored over cooked okra. Operator moved raw fish below cooked okra. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter hot holding cabinet; cooked beef pie (115F - Hot Holding). Operator stated beef pie reheated prior to being placed in hot holding cabinet , held less than 2 hours. Advised Operator to reheat to 165F and hold at 135F or above. At steam table; cooked chicken (108F - Hot Holding). Operator stated reheated prior to being placed in steam table, held less than 2 hours, reheated to 165F. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Hand wash sink not accessible for employee use at all times. Cook line hand wash sink blocked by large container of salt fish being filled with water. Operator removed container. Corrected On-Site

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10757602

  • N/A:No Violations Were Observed

Inspection Date: 1/10/2025

Inspection #: Visit ID: 10756452

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2024 Warning - From follow-up inspection 2025-01-10: Same **Time Extended**

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8880072

  • 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. At Walk-in Cooler; cooked pork (50F -Cooling); cooked chicken (50F - Cooling); rice and peas (50F - Cooling); cooked goat (50F - Cooling); cooked fish (50F - Cooling); cooked pork (51F - Cooling);; cooked beans (70F - Cooling);Per operator all items listed were held in cooler over night Items did not reach 41F or lower within six hours See stop sale Repeat Violation Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At Walk-in Cooler; Employee handled raw chicken then handled cooked oxtail without washing hands Advised operator Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Raw chicken and raw fish directly stored in to go bags Advised operator who removed Corrected On-Site Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2024 Warning
  • 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. At Walk-in Cooler; cooked pork (50F -Cooling); cooked chicken (50F - Cooling); rice and peas (50F - Cooling); cooked goat (50F - Cooling); cooked fish (50F - Cooling); cooked pork (51F - Cooling);; cooked beans (70F - Cooling);Per operator all items listed were held in cooler over night Items did not reach 41F or lower within six hours See stop sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Counter; raw chicken (44F - Cold Holding);raw chicken (62F - Cold Holding) Per operator not prepared or portioned today Per operator held on counter for less than 30 minutes Operator moved to cooler Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At Dry Storage; Hand soap stored beside clean utensils Operator fixed Corrected On-Site Warning
  • 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. Email poster Warning

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8787144

  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach in Cooler; Several meat held in direct contact with non food grade bags. Educated operator Operator removed Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Reaching in Freezer; Raw portioned chicken over raw portioned beef Educated operator Operator fixed Corrected On-Site
  • 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. At Walk in Cooler; rice and beans (52F - Cold Holding); cooked chicken (51F - Cold Holding) Food held in large pans Per operator not prepared or portioned today Food held in cooler for more than 24 hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk in Cooler; rice and beans (52F - Cold Holding); cooked chicken (51F - Cold Holding) Food held in large pans Per operator not prepared or portioned today Food held in cooler for more than 24 hours See stop sale
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At Front Counter; Handwash sink blocked by prep table Discussed with operator who removed Corrected On-Site Repeat Violation

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8474966

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of the prep table by three compartment sink.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.license in the folder expired on 12/01/2023. License current in the system
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.employee peeling potatoes without any hair restraint for loose head hair.
  • 08B-38-4:Basic - Food stored on floor. Water bottle cases and box of oil stored on floor at front counter.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to peel potatoes before washing hands. Explained and he properly put on gloves. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit., jerk chicken (114F - Hot Holding); jerk chicken on steam table (114F - Hot Holding); jerk chicken on the far right side of the grillgrill (130 F - Hot Holding); cabbage and carrot mix in a pan on top of the pan on steam table (81 F - Hot Holding) as per manager less than 2 hours. Advised to reheat to 165 f.employee turned on the grill for jerk chicken. **Corrective Action Taken**
  • 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. Emailed one.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by utility cart next to the grill. Employee removed the cart Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping water from the pan on utility cart in hand sink by the grill

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8474439

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... ox tail 51, white rice 52, fried chicken 52, rice and beans 52 in walk in cooler . Per employee/ manager food was cooked last night . Stop sale issue . Recommended manager to discarded food. Repeat Violation Admin Complaint - From follow-up inspection 2023-08-18: Cooked Escovitch sauce 45° in walk in cooler . Per PIC food was cooked yesterday. Stop sale issue . Admin Complaint
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food.... Fried chicken , cut cabbage, dumplings dough , raw chicken, raw beef stored directly in thank you bags at reach in cooler , reach in freezer and walk in cooler . Repeat Violation Admin Complaint - From follow-up inspection 2023-08-18: Cut cabbage in thank you bags at walk in cooler , reach in cooler . Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : 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....food not prep or cooked today ,ox tail 51, white rice 52, fried chicken 52, rice and beans 52 , raw marinated pork 52, marinated raw chicken 52 in walk in cooler . Per employee food being held more than four hours . .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... ox tail 51, white rice 52, fried chicken 52, rice and beans 52 in walk in cooler . Per employee/ manager food was cooked last night . Repeat Violation Admin Complaint - From follow-up inspection 2023-08-18: 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... Food not prep or cooked today, escovitch sauce 45° , marinated chicken 50°, raw fish 49° , cut cabbage 49° in walk in cooler . Per PIC Food being held more than four hours (from yesterday) .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours ....Cooked Escovitch sauce 45° in walk in cooler . Per PIC food was cooked yesterday. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or cooked today ,ox tail 51, white rice 52, fried chicken 52, rice and beans 52 , raw marinated pork 52, marinated raw chicken 52 in walk in cooler . Per employee food being held more than four hours . Stop sale issue . ..open can green peas 61 being held more than 4 hours in flip top reach in cooler at kitchen . manager discarded food. Repeat Violation** Repeat Violation Admin Complaint - From follow-up inspection 2023-08-18: Food not prep or cooked today, cooked vegetables 45° , marinated chicken 50°, raw fish 49° , cut cabbage 49° in walk in cooler . Per PIC Food being held from yesterday. Stop sale issue. Admin Complaint

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8385994

  • 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.... ox tail 51°, white rice 52°, fried chicken 52°, rice and beans 52° in walk in cooler . Per employee/ manager food was cooked last night . Stop sale issue . Recommended manager to discarded food. Repeat Violation Admin Complaint
  • 01B-07-4:High Priority - Food with mold-like growth.can green beans at reach in cooler. See stop sale. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.... Fried chicken , cut cabbage, dumplings dough , raw chicken, raw beef stored directly in thank you bags at reach in cooler , reach in freezer and walk in cooler . Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth.can green beans at reach in cooler. 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....food not prep or cooked today ,ox tail 51°, white rice 52°, fried chicken 52°, rice and beans 52° , raw marinated pork 52°, marinated raw chicken 52° in walk in cooler . Per employee food being held more than four hours . .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... ox tail 51°, white rice 52°, fried chicken 52°, rice and beans 52° in walk in cooler . Per employee/ manager food was cooked last night . Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or cooked today ,ox tail 51°, white rice 52°, fried chicken 52°, rice and beans 52° , raw marinated pork 52°, marinated raw chicken 52° in walk in cooler . Per employee food being held more than four hours . Stop sale issue . ..open can green peas 61° being held more than 4 hours in flip top reach in cooler at kitchen . manager discarded food. Repeat Violation** Repeat Violation Admin Complaint
  • 02C-03-5: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....moldy opened can green peas at reach in cooler . Stop sale order. Employee discarded food. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart at kitchen. Employee moved. Corrected On-Site Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at dishwashing area. Warning