DirtyFLRestaurant Inspection Data

JAN'S PLACE RESTAURANT

JAN'S PLACE RESTAURANT maintains a 2.5/5 food safety rating based on 11 health department inspections in JENSEN BEACH. Recent inspections show improving food safety practices.

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

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 8/25/2025

Inspection #: Visit ID: 13502612

  • N/A:No Violations Were Observed

Inspection Date: 8/25/2025

Inspection #: Visit ID: 13498947

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plate with no handle used as scoop inside container of potatoes in reach in cooler at cook line
  • 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door handles at cook line
  • 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach on wall over top of hand wash sink at cook line. Observed approximately 2 dead roaches on floor underneath reach in cooler server station. Observed 1 dead roach on floor underneath reach in cooler at front counter bakery, observed 1 dead roach inside of rat trap on floor underneath reach in cooler at front counter bakery
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors soiled with food debris at cook line
  • 08B-38-4:Basic - Food stored on floor. Observed bag of French fries stored on floor of walk in freezer. Operator stored items properly Corrected On-Site
  • 22-41-4: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. Observed chlorine sanitizer in dish machine at 0 ppm. Operator primed and re-ran dish machine to 50 ppm at time of inspection Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Observed approximately 10 small flying insects flying around dish pit and underneath dish machine Observed approximately 5 small flying insects flying on top of and landing on soda machine at server station. Repeat Violation
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor underneath oven at cook line Observed 1 live roach crawling on dry storage shelves next to closed bags of coffees. Operator killed and sanitized area. Observed 1 live roach crawling in floor at dining room, operator killed. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cold smoked raw salmon on menu not identified as raw product. Operator began process to mark raw items properly and will print new menu **Corrective Action Taken**

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10935142

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plate with no handle inside container of potatoes at cook line .operator removed. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing at front counter soda station
  • 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 corn beef hash ranging between 47F-50F inside plastic containers at reach in cooler at cook line. Per operator items made on 7/28 in late after noon and placed separate closed plastic containers to cool I reach in cooler . At currently rate of cooling, items did not reach 135F to 41F within 6 hours. See stop sale.
  • 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 corn beef hash ranging between 47F-50F inside plastic containers at reach in cooler at cook line. Per operator items made on 7/28 in late after noon and placed separate closed plastic containers to cool I reach in cooler . At currently rate of cooling, items did not reach 135F to 41F within 6 hours. See stop sale.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed stand up fan directly in front of blocking hand wash sink in kitchen. Operator removed. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for Raw salon lox bagel. Operator began to add indicators to raw item. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provide paper towels. Corrected On-Site

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