DirtyFLRestaurant Inspection Data

TACO SHACK JUPITER

1155 MAIN ST STE 120

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8886762

  • 36-11-4:Basic - Floors not maintained smooth and durable. Floors not smooth and cleanable at cook line.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. 2 food storage containers chipped and broken at rim of container on clean dish shelf in kitchen.
  • 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 pork belly opened from commercial packaging over french fries at stainless reach in freezer. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Diced tomato, Corn and black bean salsa made 11/26 at walk in cooler. See stop sale.
  • 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. lime crema (sour cream) (50F - Cold Holding) Observed in tall squirt bottle filled to top on upper portion of flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lime crema (sour cream) (50F - Cold Holding) Observed in tall squirt bottle filled to top on upper portion of flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure emailed to operator.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink inside bar. Corrected On-Site Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink at outside corner of bar and inside bar. Corrected On-Site Repeat Violation

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8728278

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. Advised operator to set up triple sink with quat sanitizer to sanitize all dishes, cups and flatware.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. By Bag in box sodas at back door and over chip drawer in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves saturated with food residue.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Per operator, employee set up Sanitizer bucket with floor cleaner accidentally. Operator corrected with quat sanitizer 400ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over lime crema sauce, raw chicken and raw steak over cut limes and cilantro flip top cooler at cook line. Operator stored all products properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (48F - Cold Holding); lime crema (sour cream) (51F - Cold Holding) Observed in large squirt bottles that are approximately 3 inches above rim of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 30 minutes. Operator iced down squirt bottles. Advised operator to use smaller squirt bottles that do not exceed fill line of pans. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by outside of bar. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink at outside of bar. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Window cleaner spray bottle with no label on cart by restrooms. Advised operator to label all chemicals.

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8454242

  • 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 0 ppm, sanitizer container empty. Chef replaced container 75ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp behind shredded cheese in drawer under grill. Cook reversed. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (100°F-115°F - Hot Holding); cheese (102°F - Hot Holding). Rice in rice cooker at cook line not holding above 135°F. Cook stated for less than 2 hours. Cook reheated rice to 170°F for further hot holding. Cheese in covered pan under steam table as back up not I steam table for less than 2 hours. Cheese was reheated to 177°F for further hot holding in steam table. Corrected On-Site

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8453814

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-07-31: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm) operator unable to fix during inspection Switched to 3 compartment sink Warning **Corrective Action Taken** Warning - From follow-up inspection 2023-07-31: Dishwasher Chlorine 0 ppm 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. - From follow-up inspection 2023-07-31: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-31: **Time Extended**

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8350187

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.- salsa scoops handles touching foods; Operator removed Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); Operator fixed to 100 ppm. 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. Dishwasher (Chlorine 0ppm) operator unable to fix during inspection Switched to 3 compartment sink Warning **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink at cook line; Operator turned water on; Corrected On-Site