BURGER SHACK
617 N A1A, Jupiter FL 33477 · 561 203 7965
Last inspected Aug 11, 2026 · 11 visits since October 2023
AUG 24
JAN 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At cook line approximately 6 live roaches crawling on wall in-between deep fryers and mop sink. Discussed with operator who began to kill roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027663 | Feb 20, 2026 | May 14, 2026 | $400 |
| 2--2025015521 | Jan 14, 2025 | Jul 14, 2025 | $200 |
Inspection history
11 visits, newest first
Aug 11, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw chicken and without washing hands employee handled clean and sanitized plates to prepare customer food, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged bags of raw chicken stored above French fries, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. At cook line approximately 6 live roaches crawling on wall in-between deep fryers and mop sink. Discussed with operator who began to kill roaches.
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. In reach in cooler overstocked cooked wings (41-52F - Cold Holding) per operator wings not portioned or prepared today and held in unit for over 6 hours, discussed with operator see stop sale of overstocked portion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked cooked wings (41-52F - Cold Holding) per operator wings not portioned or prepared today and held in unit for over 6 hours, discussed with operator see stop sale of overstocked portion.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with line splitter has no vacuum breaker for water hose, discussed with operator to install.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at cook line, discussed with operator who replaced paper towels.
Spray bottle containing toxic substance not labeled. At bar unlabeled spray bottle containing bleach, discussed with operator who labeled bottle.
Dead roaches on premises. At dish washing around approximately 5 dead roaches on floor around dish washer machine, discussed with operator to clean and sanitize. Approximately 2 dead roaches on floor next to deep fryers at cook line, discussed with operator to clean and sanitize areas.
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in low boy cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes and after without wash my hands employee handled clean and sanitized metal lids to place in drying rack, discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and itched neck after without washing hands employee handled containers of food on flip top cooler, discussed with employee who washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary - 400+ppm) discussed with operator to correct to 200ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table commercially processed cheese sauce (125F - Hot Holding) per operator product held in unit for approximately 4 hours, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cooked wings (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 15 minutes, discussed with operator cold holding requirements, operator moved over stacked portion to walk In freezer to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table commercially processed cheese sauce (125F - Hot Holding) per operator product held in unit for approximately 4 hours, discussed with operator see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked wings (78F - Cooling) at 3:00 since 1:30 to 75F at 3:25, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator to remove lid from product and place in walk in freezer to rapid chill.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu Jersey burger served with undercooked fried egg on top, menu item does not identify product as containing a raw ingredient discussed with operator to add asterisk to menu item.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup stored in rice used to scoop and portion rice, discussed with operator who discard cup.
Food stored on floor. In kitchen multiple oil jug containers stored on floor, discussed with operator to remove jugs from floor.
In-use knife/knives stored in cracks between pieces of equipment. At cook line clean knife stored in between coolers and prep table, discussed with operator who removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in low boy cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (42-50F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food over stacked; food out of temperature for approximately 30 minutes; smaller portions made
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.
Bowl used to dispense meat sauce Removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle stored touching Cole slow Removed
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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; three compartment set up
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over washed vegetables like carrots and celery in walk-in cooler Stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (140-90F - Hot Holding); marinara (128F - Hot Holding)in steam table; food not stirred and opening not covered; operator placed on stove to reheat to 165 F; food out of temperature for approximately 30 minutes;
Bowl used to dispense parmigiana cheese
Food stored on floor- bucket of pickle in walk-in cooler and tub with French fries bags in walk-in freezer Stored properly
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cooked wings in cooler at cook line; moved on the bottom
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by prep station in the kitchen
Employee with no hair restraint while engaging in food preparation- expo line employee also preparing salads had no hair restraint
Working containers of food removed from original container not identified by common name- some dressing bottles at cook line; Advised to label with common name
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- machine in the kitchen
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator; removed;
Reach-in cooler interior/shelves have accumulation of soil residues- drawers at cook line
Standing water in bottom of reach-in-cooler at cook line
Time/temperature control for safety food thawed in an improper manner. ROP fish thawing in standing water inside prep sink Removed
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
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; switched to three compartment sink
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went outside came back in tog he'd clean utensils; didn't change gloves or washed hands; Employee put gloves on started$ working with food without washing hands first; Manager educated; employee washed hands and changed gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pick de gallo (43-45F - Cold Holding); at cold holding unit at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; cooked poblano peppers ranch dressing (47F - Cold Holding);in dressing bottle at cooler #2; as per operator food not prepared or portioned today; bottle in double pan; operator placed in ice; food out of temperature for approximately 1 hour;
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- egg wash from cracked raw shell eggs at cook line; food out since 10:00; chart listed on reach in cooler indicated specific times (11:00-3:00); establishment is not properly monitoring/ tracking time; manager time marked 10:00 am;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (44-45F - Cooling)at 11:00 to 44-45 F at 11:33 since 10:00; at reach in cooler at cook line; at this rate food will not reach41 F or below; all food moved to walk-in cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- slicer and cutting boards heavy accumulation of mold like substance
Employee eating in a food preparation or other restricted area- drinking at cook line; Educated
Food stored on floor- case of oil by reach in cooler at cook line
Soiled dry wiping cloth in use- at prep station by slicer; operator placed in sanitizer bucket;
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.