LITTLE MOIR'S FOOD SHACK
103 S US HWY 1 D-3, Jupiter FL 33477 · 561.741.3626
Last inspected May 7, 2026 · 10 visits since August 2023
SEP 24
FEB 25
AUG 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over burgers in walk-in cooler; reversed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016937 | Mar 6, 2026 | Mar 30, 2026 | $800 |
| 2--2025027104 | Feb 10, 2025 | May 6, 2025 | $1,200 |
| 2--2024047185 | Jul 16, 2024 | Aug 29, 2024 | $400 |
| 2--2024008543 | Jan 24, 2024 | Apr 18, 2024 | $200 |
Inspection history
10 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth to wipe counter tops at Cook line and without washing hands employee handled hamburger bun and vegetables to prepare sandwich, discussed with operator, employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cook like cheese sauce (109F - Hot Holding) per chef product prepared approximately 45 minutes ago and held on side of stove until served, discussed with operator who chose to time mark product and move to time is a public health control.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line cooked French fries, cooked peppers time marked for time is a public health control, operator unable to provide written procedures, emailed form to operator.
Mar 7, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate1 Basic
Show 5 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. Employee washed hands and after used paper towel to wipe mouth and without rewashing hands employee placed on gloves to being rolling egg rolls, discussed with operator, employee washed hands.
Live, small flying insects found Approximately 7 small live flying insects landing on sealed boxes of single service bowls at cook line. Approximately 6 small live flying insects on shelves at cook line. Approximately 3 small live flying insects on wall at cook line. Approximately 1 small live flying insect landing on sealed bottle of dry seasoning above predation table next to wall in cooler door. Approximately 3 small live flying insects landing on clean dishes at dish washing area. Approximately 19 small live flying insects by back door on fold up chairs and on wall. Approximately 2 small flying insects at front counter on wall by hand washing sink. Approximately 1 small live flying insect landing on table with raw fish being prepared. Discussed with chef and operator to eliminate all small live flying insects and clean and sanitize all areas of kitchen.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler diced tomatoes (53F - Cooling) at 10:35 since 10:30 to 53F at 11:15, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who removed lid to allow adequate air flow cooling. In walk in cooler cooked pasta (72F - Cooling) at 10:40 since 10:20 to 71F at 11:15, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who removed lid to allow adequate air flow cooling.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink at dessert preparation station, discussed with employee who provided paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line employee coffee with no lid stored on cutting board, discussed with operator who removed drink.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 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. Observed employee touching dirty dishes when loading dishwasher and unloading cleaned sanitized dishes without washing hands first; manager educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish over sliced cheese and corn in cooler at cook line Stored properly
Clean utensils or equipment stored in dirty cloth towel above the dishwasher Towels removed
Feb 11, 2025Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous times employees wiping gloved hands on soiled apron or soiled dry towels and touching clean plates and utensils without changing gloves and washing hands; Operator educated and employees washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red wine vinaigrette with pasteurized eggs (43-45F - Cold Holding);in cooler next to fryer Food not prepared or portioned today; food out of temperature for approximately 1 hour; smaller portioned made; cut tomatoes (55F - Cold Holding); in salad cooler as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; chef decided to discard food; cooked pasta spaghetti(56F - Cold Holding)in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; Food moved to different cooler; cooked potatoes (55F - Cold Holding)in small protein cooler at sautéed station; food out of temperature for approximately 1 hour; food placed on ice; tuna (44F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed in ice;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steamed green beans (55-56F - Cooling)at 12:57 to 51 F at 1:23 since 11:30; in salad cooler at cook line; at this rate food will not reach 41 F or below within 6 hours; food moved to different cooler guacamole with tomatoes (48-52F - Cooling)at 1:05 to 52 F at 1:23 since 11:30;in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food placed in ice
Feb 10, 2025Administrative complaint recommendedComplaint Investigation
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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cheese sauce (85-105F - Cooling)at 12:45 to 83-97 F at 1:30 since 11:00 at counter at side bar; food never reached 70 F within 2 hours; operator decided to reheat food to 165 F and start cooling process again
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous times employees wiping gloved hands on soiled apron or soiled dry towels and touching clean plates and utensils without changing gloves and washing hands; Operator educated and employees washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red wine vinaigrette with pasteurized eggs (43-45F - Cold Holding);in cooler next to fryer Food not prepared or portioned today; food out of temperature for approximately 1 hour; smaller portioned made; cut tomatoes (55F - Cold Holding); in salad cooler as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; chef decided to discard food; cooked pasta spaghetti(56F - Cold Holding)in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; Food moved to different cooler; cooked potatoes (55F - Cold Holding)in small protein cooler at sautéed station; food out of temperature for approximately 1 hour; food placed on ice; tuna (44F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed in ice;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steamed green beans (55-56F - Cooling)at 12:57 to 51 F at 1:23 since 11:30; in salad cooler at cook line; at this rate food will not reach 41 F or below within 6 hours; food moved to different cooler guacamole with tomatoes (48-52F - Cooling)at 1:05 to 52 F at 1:23 since 11:30;in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food placed in ice
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No conspicuously located ambient air temperature thermometer in holding unit- some units at cook line
Standing water in bottom of reach-in-cooler- 2 coolers at cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cut fruit inside cooler at salad station Stored properly
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); remade to 200 ppm
Sep 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Onion soup dated 8/27/ Wasabi with egg dressing dated 8/25 all foods in walk-in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line and returned to work with food; employee changed gloves but didn't wash hands before; manager educated; Employee washed hands and changed gloves;
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. cooked pasta (60-65F - Cold Holding); raw bacon (53F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (60-65F - Cold Holding); raw bacon (53F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
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.
Clean equipment/utensils not stored at least 6 inches above the floor- plastic containers at the back of the kitchen; advised to store properly
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plastic containers stored at the back of the kitchen not inverted; advised to invert;
Cutting board has cut marks and is no longer cleanable- cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle in rice; stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 107 F Water discarded
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line heavy presence of food debris on all lids
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line Fixed to 200 ppm.
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. onion soup (48-46F - Cooling); lobster soup (48-46F - Cooling); in walk-in cooler; food cooked yesterday and placed in big plastic containers to cool overnight; food never reached 41 F within 6 hours; See Stop Sale
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Empire put gloves on and started handling salad plates; no handwashing before; educated; employee washed hands;
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 touched wiping cloth; touched clean plates starting to plate foods before changing gloves and washing hands; educated employee washed hands;
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. onion soup (48-46F - Cooling); lobster soup (48-46F - Cooling); in walk-in cooler; food cooked yesterday and placed in big plastic containers to cool overnight; food never reached 41 F within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (47F - Cold Holding)in cooler at cook line ( salad station); as per operator food not prepared or portioned today; food taken out while prepping tickets; food out of temperature for less than four hours; Food placed in ice
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Reach-in cooler interior/shelves have accumulation of soil residues- salad cooler at cook line
Soiled dry wiping cloth in use. Educated operator to place cloth in sanitizer solution
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) fixed to 200 ppm
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working with food, put gloves on and didn't wash hands before; Educated; employee washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over burgers in walk-in cooler; reversed
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. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line and can opener
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still on at cook line; Educated operator; operator washed and removed sticker
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - walk in cooler - French onion soup (51F - Cooling) operator states held overnight and more than 6 hours - see stop sale.
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 - walk in cooler - French onion soup (51F - Cooling) operator states held overnight and more than 6 hours - see stop sale.
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator removed wet towel from prep table.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
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.