JR SMOOTHIES JAMAICAN CAFE
8767 SE BRIDGE RD, Hobe Sound FL 33455
Last inspected Oct 7, 2024 · 4 visits since November 2023
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.
4 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (110°F-121°F - Hot Holding) cooked one hour ago, left out on prep table at cook line. Cook reheated to 172°F for hot holding.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Vegetable soup made 9/26 at reach in cooler by fryer. Operator discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pot on grill with no flame: cooked cabbage (118F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Operator returned to stove to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink with splitter added on back dock.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked chicken (100F - Cooling) at 2:42; cooling since 2:02 - 100F at 3:02 Observed on counter with a lid. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in reach in cooler.
Show the remaining 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. At white reach in freezer and chest freezer.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ppm in sanitizer container at cook line. Operator set up fresh solution at 75ppm.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
Cutting board has cut marks and is no longer cleanable at cook line.
Single-service articles improperly stored. To go containers under empanada hot holding unit not inverted. Operator inverted.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (110°F-121°F - Hot Holding) cooked one hour ago, left out on prep table at cook line. Cook reheated to 172°F for hot holding.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home pickled carrots,peppers and onions 76°F, at room temperature on tables in dining room for less than 2 hours. Operator will time pickles for 4 hours total and discard. Operator will also discard pickles after every guest. Whichever comes first.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer available.
Spray bottle containing bleach not labeled. Operator labeled
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.