DirtyFLRestaurant Inspection Data

JAN'S PLACE RESTAURANT

1990 Northeast Jensen Beach Boulevard
Florida, 34957
Skyline Heights
Martin County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10752364

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk on freezer. - From follow-up inspection 2025-01-03: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects landing on clean equipment and walls at dish pit. Observed approximately small 2 flying insects landing on shelves of dry food storage area. Repeat Violation Admin Complaint - From follow-up inspection 2025-01-03: Observed approximately 5 small flying insects at back storage area landing on empty food prep cart. employees killed cleaned and sanitized. Admin Complaint** Admin Complaint Corrected On-Site

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8829154

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator provided proper documentation during time of inspection. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk on freezer.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects landing on clean equipment and walls at dish pit. Observed approximately small 2 flying insects landing on shelves of dry food storage area. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp ( 60F); shredded cheese (51F) cold holding Per operator, items it prepared or portioned today, items out of temperature for 2 hours. Operator closed cooler door and placed ice bag inside to quick chill. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cooking. Operator provided paper towels. Corrected On-Site

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8828724

  • N/A:No Violations Were Observed

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8718565

  • 08B-38-4:Basic - Food stored on floor. At dry storage area, Oil stored on floor. Operator moved oil to shelf. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatula stored in standing water 80F at cook line. Operator removed. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At reach in cooler, employee beverage stored with food for customers.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at dry storage area on boxes, walls, not landing on any food contact surfaces.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked potatoes in reach in cooler. Advised operator of proper storage. Operator stored correctly. 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 cook line low boy, Raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated item held overnight. 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 cook line low boy, Raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated item held overnight. See stop sale. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwashing sink blocked by cart.
  • 53B-13-5:Intermediate - 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.

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8656196

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair- torn gaskets at cooler #3 at cook line - From follow-up inspection 2024-04-19: **Time Extended**
  • 01B-14-4:High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale. - From follow-up inspection 2024-04-19: High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale. Admin Complaint
  • 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- chlorine test for dishwasher - From follow-up inspection 2024-04-19: **Time Extended**

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8340272

  • 14-11-5:Basic - Equipment in poor repair- torn gaskets at cooler #3 at cook line
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (62F - Cold Holding) on ice at expo line ; food not listed on TPHC form; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food added on the form; potato salad (42-50F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portioned made ; raw shell eggs (50F - Cold Holding); heavy cream (50F - Cold Holding) cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler to quick chill ; sliced cheese (44-52F - Cold Holding); in cooler #3 at cook line; food not prepared or portioned today; food not stored properly in the pan; food stored flat in dipper pan; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (116F - Hot Holding)under heat lamp at cook line; as per operator food out of temperature for approximately 30 minutes; food to be reheated to 165 F **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced ham (40-52F - Cooling)at 9:51 to 55 F at 10:14 since 8:40; in cooler#1 at cook line; at this rate food will not reach 41 F within 4 hours; foods stacked up to high in a working cooler close to cook line; smaller portioned made ; **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test for dishwasher

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8475643

  • N/A:No Violations Were Observed

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8473090

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over French fries at reach in freezer cook line. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak and raw pork over cooked chorizo walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Reach in by dish area: sliced ham (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); tuna salad (54F - Cold Holding); chicken salad (54F - Cold Holding); potato croquettes (50F - Cold Holding); Reach in by omelette station: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by dish area: sliced ham (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); tuna salad (54F - Cold Holding); chicken salad (54F - Cold Holding); potato croquettes (50F - Cold Holding); Reach in by omelette station: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by walk in cooler: onion soup (123F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165F+. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler by omelette station: diced chicken (57F - Cooling) at 11:15 since 8:30 - 54F at 12:00 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has butter on time control with no written plan, time stamp was in place and within time parameters. Sent time control procedure to operator. **Corrective Action Taken** Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Quat sanitizer in spray bottle not labeled. Operator labeled properly. Corrected On-Site