LITTLE MOIR'S FOOD SHACK
103 S US HWY 1 D-3, JUPITER 33477
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/24/2024
High Priority
4
Intermediate
3
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still on at cook line; Educated operator; operator washed and removed sticker Corrected On-Site
- 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. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working with food, put gloves on and didn't wash hands before; Educated; employee washed hands 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 over burgers in walk-in cooler; reversed Corrected On-Site
- 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. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line and can opener
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Food safety inspection conducted on 1/24/2024 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).
Inspection on 8/25/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator removed wet towel from prep table. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site
- 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 - walk in cooler - French onion soup (51F - Cooling) operator states held overnight and more than 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 - walk in cooler - French onion soup (51F - Cooling) operator states held overnight and more than 6 hours - see stop sale. Repeat Violation Admin Complaint
Food safety inspection conducted on 8/25/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).