DirtyFLRestaurant Inspection Data

JERK GRILL EXPRESS

JERK GRILL EXPRESS in PLANTATION has 10 health inspections on record with an overall food safety rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

8000 W BROWARD BLVD SUITE 800, SHOP# FC7

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 10 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 13639863

Met Inspection Standards
  • N/A:No Violations Were Observed

2/25/2026· 1mo ago

Visit ID: 13639793

Follow-up Inspection Required

2 high, 3 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves in the prep area. Operator removed cardboard. Corrected On-Site Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed displayed license expired 12/01/2020. Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover at the grill. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed brown stew chicken (75F - Cooling); curry chicken (74F - Cooling); oxtail (74F - Cold Holding); Salmon (72F - Cooling); curry goat (70F - Cooling). As per operator all items finished cooking at approximately 9am. See stop sale. Warning
  • 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 70 degrees Fahrenheit within 2 hours. Observed brown stew chicken (75F - Cooling); curry chicken (74F - Cooling); oxtail (74F - Cold Holding); Salmon (72F - Cooling); curry goat (70F - Cooling). As per operator all items finished cooking at approximately 9am. See stop sale. Warning

12/8/2025· 4mo ago

Visit ID: 10897010

Met Inspection Standards

1 high, 2 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves in the prep area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on Dec 1, 2025.

7/9/2025· 9mo ago

Visit ID: 13455455

Met Inspection Standards
  • N/A:No Violations Were Observed

7/8/2025· 9mo ago

Visit ID: 13454104

Follow-up Inspection Required

2 high, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Observed accumulation of grease buildup on walls and floor at cookline. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. -Observed 1 live flying insect landing in front counter. -Observed 2 live flying insects landing on 3 compartment sink in dishwashing area. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over cases with unwashed produces in glass door cooler. Operator relocate to another unit. Warning

5/15/2025· 11mo ago

Visit ID: 10776082

Follow-up Inspection Required

1 high

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-05-15: Admin Complaint

2/10/2025· 1y 2mo ago

3 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 08A-04-5:High Priority - Raw animal food stored over cut Lettuce. Raw shell eggs over cut lettuce in Atosa Cooler 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. Black beans 123F,, Pasta 118F at 12:50 pm Employee reheated items to 170F , Corrected On-Site Warning

11/15/2024· 1y 5mo ago

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork (45F - Cold Holding); Cooked chicken (45F - Cold Holding) Operator removed and placed in reach in freezer. Corrected On-Site

3/13/2024· 2y 1mo ago

Visit ID: 8546004

Met Inspection Standards

1 int

  • 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.

11/6/2023· 2y 5mo ago

Visit ID: 8383535

Met Inspection Standards

1 high, 1 int, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chick peas