JAWS HOT CHICKEN AND SEAFOOD
1258 PALM BEACH LAKES BLVD, West Palm Beach FL 33401
Last inspected Apr 30, 2026 · 19 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAY 25
JUL 25
OCT 25
FEB 26
APR 26
▲ GETTING WORSE
5 inspections trending down, 40 points off where it started.
Roach excrement and/or droppings present. Observed one roach excrement and/or droppings on single service shelf. Operator removed and washed and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024045232 | Jul 8, 2024 | Oct 8, 2024 | $800 |
| 2--2024006568 | Jan 19, 2024 | Jun 18, 2024 | $720 |
| 2--2024023064 | Mar 28, 2024 | May 9, 2024 | $800 |
Inspection history
19 visits, newest first
Apr 30, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed conch salad on Togo menu with no consumer advisory.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on no consumer advisory on Togo menu.
Hole in or other damage to wall. Observed broken wall tile by side of cook line hand sink. And by rear door.
Apr 29, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw fish in walkin refrigerator. Operator moved raw chicken to other shelf.
Roach excrement and/or droppings present. Observed one roach excrement and/or droppings on single service shelf. Operator removed and washed and sanitized.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at walk-in in cooler raw shelled eggs (49F - Cold Holding) overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (49F - Cold Holding); shrimp (47F - Cold Holding); conch salad (48F - Cold Holding); (48F); cole slaw (48F - Cold Holding); sliced cheese (48F - Cold Holding); Cole slaw (49F - Cold Holding); fish (48F - Cold Holding); soft serve (49F - Cold Holding) yogurt ( 48F cold holding) all food not prepped or portion today.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb by 3 compartment sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed conch salad on Togo menu with no consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at 3 compartment sink hand sink. Operator placed paper towel at sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. I emailed operator employees reporting form.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on no consumer advisory on Togo menu.
Spray bottle containing toxic substance not labeled. Observed purple substance and unlabeled spray bottle. Operator labeled Fabiosa
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed bowl in fry mix bus pan
Dead roaches on premises. Observed on dead roach in employee bathroom. Operator removed and washed and sanitized.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table by 3 compartment sinking
Hole in or other damage to wall. Observed broken wall tile by side of cook line hand sink. And by rear door.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opening drink in walk-in freezer.
Water leaking from pipe and/or faucet/handle. Observed at hose Bibb by 3 compartment sink.
Feb 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator couldn't fine test kit.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching sugar. Operator removed.
Water leaking from pipe and/or faucet/handle. Observed by 3 compartment sink.
Feb 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority6 Intermediate7 Basic
Show 19 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken (110F - Cooking) chicken wings; (135F - Cooking); chicken thighs (78F - Cooking); Operator cooked chicken wings (175-205F - Cooking); chicken wings and thighs (184-206F - Cooking)
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing food fray without sanitizer.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. 2)Observed raw conch salad above cake in display refrigerator. Operator placed raw conch salad on lower shelf 2) observed raw beef above hot sauce in flip top refrigerator. Operator removed the hot sauce. 3) observe raw chicken above fish and walk in freezer not all commercially sealed
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Observed chicken (110F - Cooking) chicken thighs (78F - Cooking) Operator cooked chicken wings (175-205F - Cooking); chicken wings and thighs (184-206F - Cooking)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by 3 compartment sink.
Handwash sink not accessible for employee use at all times. Observed plastic container in cook line hand sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator couldn't fine test kit.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not find written plan.
Employee eating in a food preparation or other restricted area. Observed drinking and food on table next to ice machine. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table by ice machine. Operator removed
Employee with no hair restraint while engaging in food preparation. Observed all employees without hair restraint. Operator gave all employees hair nets
Food stored on floor. Observed case of plastic water bottles in walkin refrigerator.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching sugar. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dirt in drain by rear door and wall.
Water leaking from pipe and/or faucet/handle. Observed by 3 compartment sink.
Oct 28, 2025□ 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 ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed no at at rear door.
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk-in refrigerator raw chicken (48F - Cold Holding); raw fish (48F - Cold Holding); sliced and shredded cheese (48F - Cold Holding) due to refrigerator icing up food not prep a portion today. Operator stated less the 2 hours and moved to walk-in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (108-112F - Hot Holding). Operator stated less then two hours from cooking and he filled out time as public health control form and timed chicken for 2 more hours
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Observed no at at rear door.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above prep table. Operator removed.
Jul 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (107-130F - Hot Holding). Operator placed raw raised temperature to 170 in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top refrigerator; shrimp,, hamburger (45-49F - Cold Holding) not prepared or portioned today,due to missing container in top unit and cold air is escaping. 1)Operator placed empty container in top unit and it to stop air from escaping. 2) observed in chest in walk-in refrigerator raw chicken, raw fish, shredded cheese (44-45F - Cold Holding). Operator placed raw moved shredded cheese to walk-in freezer and iced down chicken and fish.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (107-130F - Hot Holding). Operator placed raw raised temperature to 170 in holding unit.
Bowl or other container with no handle used to dispense food. Observed one employee in paprika container.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed at 3 compartment sink. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed with flour at cook line. I emailed operator sign and he printed and posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
May 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Observe employee at cook line with out hair restraints.
Hole in or other damage to wall. Observe next to 3 compartment sink.
May 5, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw ground beef. Above open bag of French fries not all products commercially packaged..
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator. soft serve (55F - Cold Holding) overnight; fish (55F - Cold Holding)overnight; sliced cheese and shredded cheese (55F - Cold Holding) overnight.; shelled eggs over night (55F - Cold Holding); chicken tender overnight (54F - Cold Holding) over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soft serve (55F - Cold Holding) overnight; fish (55F - Cold Holding)overnight; sliced cheese and shredded cheese (55F - Cold Holding) overnight.; shelled eggs over night (55F - Cold Holding); chicken tender overnight (54F - Cold Holding) over night See stop sale
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee with no hair restraint while engaging in food preparation. Observe employee at cook line with out hair restraints.
Hole in or other damage to wall. Observe next to 3 compartment sink.
Apr 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vent soiled with grease.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above pickles. Operate placed raw shelled eggs above chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe chicken that was on time as public health control yesterday being used today.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Observe chicken on board that states 2/15 at 11:30 Operate correct to 2/25 at 11:30
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observe chicken that was on time as public health control yesterday being used today.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line food-contact shelves. Observe at dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vent soiled with grease.
Working containers of food removed from original container not identified by common name. Observe plastic container with water, margarine, barbecue sauce, not labeled
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. Observe bus pans blocking hand wash sink. Operator removed
Cardboard used to line food-contact shelves. Observe at dry storage.
Food stored on floor. Observe plastic containers of pickles on floor in walk in refrigerator. Operator placed on shelf.
Hole in or other damage to wall. Observe by office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
Working containers of food removed from original container not identified by common name. Observe squeeze bottles with water and yellow substance not labeled. Operator labeled.
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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 and the time removed from temperature control cannot be determined. Observe time marked on chalkboard June 26 at 1:40. Operator corrected to July 8at 12:36.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Established has catfish (Ameiurus catus) on menu but serves swai ( Pangasianodon hypophthalmus).
Establishment advertised crab on menu/menu board but served imitation crab. Observe on menu crab cakes and the box has Krabby cakes
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over canned/bottled drinks. Observe at display refrigerator at front counter raw conch salad above bottled drinks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe chicken that was on time yesterday reused today that was cooled overnight.Repeat ViolationRepeat ViolationAdmin Complaint**
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observe chicken that was on time yesterday reused today that use cooled overnight.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertised a specific fish on the menu/menu board but served another type of fish. 1) Established has catfish (Ameiurus catus) on menu but serves swai ( Pangasianodon hypophthalmus) unable to provide invoice...
Establishment advertised crab on menu/menu board but served imitation crab. Establishment has CRAB CAKES ON MENU BUT CASE IN FREEZER READS KRABBY CAKES ( made with imitation crab meat) unable to provide invoice.
Food stored on floor. Observe plastic container of pickles on floor in walk-in refrigerator. Operator placed on shelf.
Garbage on the ground and/or pad around dumpster. Observe cup, gloves, boxes, plastic bags on ground.
Inside/outside of dumpster not clean.
Open dumpster lid.
Jan 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator; chicken,shrimp,fish, all food stored in cooler overnight (49-50 F - Cold Holding) see stop sale
Establishment advertised a specific fish on the menu/menu board but served another type of fish. 1)Established has catfish (Ameiurus catus) on menu but serves swai ( Pangasianodon hypophthalmus). 2) Establishment has CRAB CAKES ON MENU BUT CASE IN FREEZER READS KRABBY CAKES ( made with imitation crab meat).
Equipment or utensils not designed or constructed in a durable manner. Observe broken gaskets in flip top refrigerator.
Open dumpster lid. Operator closed lid.
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe for conch. Operator contacted distributor, and received parasite destruction letter.
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken above cooked chicken in walk-in refrigerator. Operator removed cooked chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Observe cooked chicken that was on time as public health control in refrigerator the next day. 2) observe at Flip top refrigerator; chicken,shrimp,fish, all food stored in cooler overnight (49-50 F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator; chicken,shrimp,fish, all food stored in cooler overnight (49-50 F - Cold Holding) see stop sale
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observe cooked chicken that was on time as public health control in refrigerator the next day.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. 1)Established has catfish (Ameiurus catus) on menu but serves swai ( Pangasianodon hypophthalmus). 2) Establishment has CRAB CAKES ON MENU BUT CASE IN FREEZER READS KRABBY CAKES ( made with imitation crab meat).
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. I emailed operator and operator printed and posted.
Equipment or utensils not designed or constructed in a durable manner. Observe broken gaskets in flip top refrigerator.
Open dumpster lid. Operator closed lid.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe at walk-in refrigerator raw chicken above fish. Operator placed raw chicken on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator; fish,chicken,coleslaw,sliced cheese (54-57F - Cold Holding) Operator stated less then 1 hour, and door was left open by bus pan. Operator places bus pan properly in refrigerator and closed door.
No soap provided at handwash sink. Observe by 3 compartment sink.
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.