DirtyFLRestaurant Inspection Data

JERK ISLAND TAKE OUT REST

1739 W 45 ST

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10798608

  • N/A:No Violations Were Observed

Inspection Date: 3/13/2025

Inspection #: Visit ID: 9001758

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handled clean wiping towel and clean utensil to stir food; no hand wash. Employee washed hands. Corrected On-Site 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. Sitting on shelf: cooked bananas (102F - Hot Holding) As per operator, cooked since 1.5 hours. At display case: cooked salt fish (109F - Hot Holding) As per operator, cooked since 2 hours; cooked callaloo (117F - Hot Holding) As per operator, cooked 2 hours prior. At steam table: cooked plantains (89F - Hot Holding) As per operator, cooked since 2 hours. Operator placed items to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8730879

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Three Compartment Sink; Triple Sink (Chlorine 10ppm) Sanitizing solution contained soap Advised operator to replace Chlorine solution to 100 ppm and not to add soap.
  • 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. At Reach-in Cooler; cooked hominy corn (48F - Cooling) Per operator cooked and held in cooler overnight Food never got to the temperature of 41F or below within six hours See stop sale
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler in Kitchen; Raw portioned chicken over raw portioned beef At Walk-in Cooler; Raw portioned chicken over raw beef Advised operator who removed 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. At Reach-in Cooler; cooked hominy corn (48F - Cooling) Per operator cooked and held in cooler overnight Food never got to the temperature of 41F or below within six hours
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked plantains (90F hot-holding) Per operator food prepared one hour ago. Advised operator to reheat to 165+F
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At Dry storage; Pesticide (spray chemical) stored on clean utensils Advised operator who removed Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
  • 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. Emailed poster Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator provided no written plan Emailed form

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8494485

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In use Personal beverage stored with above food in produce cooler. Employee rearranged. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Explained and employee removed the cloth towel Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and brown sugar containers not labeled. Explained.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
  • 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. Emailed one.
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Carrot juice, coconut water etc. prepared on-site no warning . Packaged juice not to be sold until warning is added to the label
  • 31B-03-4:Intermediate - No soap provided at handwash sink by three compartment sink. Employee put large container of liquid soap Corrected On-Site

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8352128

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles......greasy reach in cooler door at kitchen.
  • 14-11-5:Basic - Equipment in poor repair.... Metal peeling off from chase reach in cooler at kitchen.