DirtyFLRestaurant Inspection Data

SHAKRA'S DELI

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

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/18/2025

Inspection #: Visit ID: 10724443

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over pickles and fully cooked turkey at stainless reach in cooler in back prep area. Raw shaved beef over stuffing and fully cooked meatballs at white reach in freezer by triple sink. Both products not in commercial packaging. Educated operator on proper storage procedures.
  • 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: beef gravy (117F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator returned gravy to stove to reheat to 165+F. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at rear of building.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of food debris and or black mold like substance.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8768562

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cut tomatoes, lettuce without an approved AOP. Advised operator of proper procedures for bare hand contact. Operator washed hands, put on gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked sausage (45F - Cold Holding); raw breaded chicken (45F - Cold Holding);not prepared or portioned today. Operator stated items out of temperature approximately 1 hour. Operator placed items into reach in freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for Chlorine sanitizer.

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8518854

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation/ Employee with no beard guard/restraint while engaging in food preparation- at cook line
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- display case has accumulation of food debris
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came to cook line put gloves on; no handwash and started to work with foods; Educated operator changed gloves and washed hands Employee touched clothes and then engaged in food preparation without washing hands. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-52F - Cold Holding);in reach in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; foods overstocked and kept in shallow pan; operator covered and made smaller portions; **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (98-100F - Hot Holding) at cook line; food out of temperature for approximately 1 hour; food moved to cooler; **Corrective Action Taken**
  • 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. Sanitizer Bucket (Chlorine over 200ppm);at cook line; fixed to 100 ppm Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8518317

  • N/A:No Violations Were Observed

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8370471

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon over cooked chicken wings at tall white reach in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Degreaser and Windex over portion cup lids in dry storage closet. Operator stored properly. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall stainless reach in: tomato sauce (52F - Cooling) at 10:50 since 10:00 - 52F 11:15 ; beef gravy (50F - Cold Holding) at 10:50 since 10:00 - 53F 11:15 Per operator, sauces were removed from cooler to heat up portions for hot holding at steam table and left out for 10+ minutes. At current rate of cooling product will not reach 41F within 4 hours. Operator put in reach in freezer to quick chill. **Corrective Action Taken** Warning
  • 11-26-1: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. Per operator, 2 newly hired (less than 60 days) food handling employees. No proof of Employee health reporting procedure at time of inspection. Employee health reporting procedure sent to operator. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired at time of inspection. Warning