DirtyFLRestaurant Inspection Data

JIM`S PLACE RESTAURANT

901 West Indiantown Road
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/7/2025

Inspection #: 3636450

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8867579

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs, then put cheese into eggs and handled a clean plate to plate entree with no hand wash. Educated employee on proper hand washing procedures.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical Spray bottle not labeled, per operator product is degreaser. Advised operator to ensure all chemicals are labeled. Repeat Violation

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8866942

  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-08-22: Same. **Time Extended**

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8777664

  • 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 steak patties not in commercial packaging over hash browns at tall reach in freezer. Educated operator on proper storage procedures. 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. Large flip top cooler: steak (50F - Cold Holding); beef patties (45F - Cold Holding); shredded cheddar (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cooler: steak (50F - Cold Holding); beef patties (45F - Cold Holding); shredded cheddar (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. ; raw shell eggs (49F - Cold Holding); Observed filled to top of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to cut portion in half and ice down product. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for hash browns. Per operator, out of temperature for approximately 30 minutes. Advised operator to place time stamp for remaining 3.5 hours. 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. Steam well: hash browns (132F - Hot Holding); double panned on flat top: sausage links (121F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator returned products to flat top to reheat to 165+F. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out some water and add more water and retest to achieve 50-100ppm for chlorine sanitizer. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large Flip top cooler: diced ham (51F - Cooling) at 9:20 since 6:00 - 52F at 9:40 ; cooked mushrooms at 9:20 since 6:00 - 50F at 9:40 (48F - Cooling) At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down products ; sausage patties at 9:20 since 6:00 - 53F at 9:40 (53 F - Cooling) At current rate of cooling product will not reach 41F within 6 hours. Advised operator to ice down product. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer with temperature range of 50F-220F. Educated operator on proper thermometer needed 0F-220F Warning
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed basting brush with metal band in melted margarine container. Advised operator to get food grade brush. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle no label by chemical closet. Advised operator to label properly. Repeat Violation Warning

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8530210

  • 08B-38-4:Basic - Flour stored on floor next to entrance to kitchen. Operator placed on a shelf. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw shrimp in glass door cooler. Cook reversed. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing windex not labeled. Operator labeled. Corrected On-Site

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8529545

  • N/A:No Violations Were Observed

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8376224

  • 12A-20-4:High Priority - Cook washed hands with no soap. Reviewed proper hand washing. Cook washed hands with soap. Corrected On-Site Warning
  • 12A-18-4:High Priority - Cook dried hands on his apron after washing. Reviewed using paper towels. Warning
  • 12A-13-4:High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Reviewed proper hand washing. Dish washer washed her hands. Corrected On-Site Warning
  • 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. Cook placed cheese on top of an already cooked omelette. Reviewed bare hand food contact with cook. 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F - Reheating); oat meal (120°F - Reheating); gravy (118°F-120°F - Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F - Reheating); oat meal (120°F - Reheating); gravy (118°F-120°F - Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. See stop sale 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. Sausage links (115°F-120°F - Hot Holding)on shelf above grill. Cook stated for less than one hour. Cook placed sausages on grill for reheating. Sauce Hollandaise (95°F-100°F - Hot Holding) left out on prep table for less than one hour. Cook reheated sauce to 167°F **Corrective Action Taken** Warning
  • 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 200ppm+ at cook line. Cook set up fresh solution @75ppm. Corrected On-Site Warning