JERK ISLAND TAKE OUT REST
1739 W 45 ST, West Palm Beach FL 33407 · 561.881.4444
Last inspected Aug 20, 2026 · 10 visits since September 2023
OCT 24
MAR 25
OCT 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. Approximately 6 live roaches in kitchen crawling on floor/wall under triple sink. 2 live roaches in kitchen crawling on wall above/behind triple sink. Advised Operator to eliminate live roaches, clean and sanitize the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025032473 | Mar 13, 2025 | May 6, 2025 | $200 |
| 2--2022000787 | Nov 23, 2021 | May 5, 2022 | $100 |
Inspection history
10 visits, newest first
Aug 20, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Label on a food item prepared and packaged onsite for customer self-service does not include, date product was packaged. Advised Operator of label requirements.
Aug 20, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches in kitchen crawling on floor/wall under triple sink. 2 live roaches in kitchen crawling on wall above/behind triple sink. Advised Operator to eliminate live roaches, clean and sanitize the area.
Label on a food item prepared and packaged onsite for customer self-service does not include, date product was packaged. Advised Operator of label requirements.
Aug 19, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 200ppm.
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 soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from sanitizer/placing to dry/store. Advised Operator of proper hand washing requirements.
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches in kitchen crawling on floor/wall under triple sink. 2 live roaches in kitchen crawling on wall above/behind triple sink. Advised Operator to eliminate live roaches, clean and sanitize the area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At countertop steam table; cooked potatoes (125F - Hot Holding). Operator stated potatoes cooked prior to being held less than 1 hour, moved to be reheated to 165F and held at 135F or above.
Hand wash sink in adjacent suite/prep area outside of walk-in freezer not accessible for employee use at all times (entirely blocked/covered by large trash can). Operator moved items and made hand washing sink accessible.
No paper towels or mechanical hand drying device provided at hand wash sink in adjacent suite/prep area outside of walk-in freezer. Advised Operator to provide paper towels at hand washing sink.
No soap provided at hand wash sink. Advised Operator to provide soap at hand washing sink.
Label on a food item prepared and packaged onsite for customer self-service does not include, date product was packaged. Advised Operator of label requirements.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in white chest reach-in freezer(s). Operator stated freezers to be defrosted over the weekend.
Reach-in freezer interior/bottom has accumulation of soil residues. Advised Operator to clean/sanitize reach in freezer interiors.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
Portable fire extinguisher gauge in red zone. For reporting purposes only. Red extinguisher at the rear door.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Oct 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
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.
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
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
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
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
Toxic substance/chemical improperly stored. At Dry storage; Pesticide (spray chemical) stored on clean utensils Advised operator who removed
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
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
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
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
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.
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
No soap provided at handwash sink by three compartment sink. Employee put large container of liquid soap
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.
In-use wet wiping cloth/towel used under cutting board. Explained and employee removed the cloth towel
Working containers of food removed from original container not identified by common name. Sugar and brown sugar containers not labeled. Explained.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles......greasy reach in cooler door at kitchen.
Equipment in poor repair.... Metal peeling off from chase reach in cooler at kitchen.
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.