LUCKY SHUCK OYSTER BAR & TAP HOUSE/THE TACKLEBOX
1116 LOVE ST, Jupiter FL 33477 · 561-955-0208
Last inspected Jul 28, 2026 · 14 visits since October 2023
OCT 24
AUG 25
DEC 25
JUN 26
JUL 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 1 live roach crawling on floor under 3 compartment sink, discussed with operator who killed roach and cleaned and sanitized areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068136 | Aug 20, 2025 | Oct 14, 2025 | $800 |
| 2--2024049131 | Jul 25, 2024 | Sep 4, 2024 | $600 |
| 2--2024012235 | Feb 7, 2024 | Mar 13, 2024 | $400 |
| 2--2023066596 | Nov 8, 2023 | Dec 11, 2023 | $400 |
Inspection history
14 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large tub with lid sealed full of lobster sauce (56F - Cooling) at 11:50 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach crawling on wall above prep sink. In kitchen approximately 1 live roach crawling on wall by dry pantry. Discussed with operator who killed roaches and began to clean and sanitize areas.
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. In walk in cooler large tub with lid sealed full of lobster sauce (56F - Cooling) at 11:50 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in flip top cooler overstocked sliced cheese (48F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 20 minutes, discussed with over who removed top portion of cheese to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large tub with lid sealed full of lobster sauce (56F - Cooling) at 11:50 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Jun 2, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 1, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found Approximately 2 small live flying insects landing on beer taps at bar. Approximately 1 small live flying insect landing on clean dishes at dish washing area. Discussed with operator who killed flies and cleaned and sanitized areas.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach crawling on floor under 3 compartment sink, discussed with operator who killed roach and cleaned and sanitized areas.
Dec 15, 2025Inspection 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 scoop handle in contact with ice- at the bar; stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple in water at 127 F at cook line; removed;
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees touching soiled dry towel to wipe surfaces, touching garbage, and touching clean utensils and working with foods without changing gloves and washing hands first; chef educated; employees washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lobster stock (120F - Hot Holding);in steam table at cook line; food out of temperature for approximately 20 minutes; moved to be reheated to 165 F
Oct 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 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 loaded dishwasher with dirty dishes; touched clean utensils, walked away form dishwasher area returned no handwashing; manager educated; employee washed hands
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over guacamole and cooked shrimp in cooler #2 at raw bar; raw tuna over guacamole in cooler #3 at raw bar; raw oysters over cut lemons, sauces and chimichurri in cooler at cook line raw shell eggs on top of mayo bucket in walk-in cooler;
Stop Sale issued on time control for safety food due 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. Sushi rice on time since 11:00 am not discarded at 3 pm;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (77F - Cold Holding)by steam table at cook line; as per operator food on TPHC; food not listed on the procedure and time marked; as per operator food out of temperature for approximately 2 hours; food added on TPHC form cooked rice (43-49F - Cold Holding); in cooler across from steam table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food overstocked; smaller portions made; sliced cheese (43-52F - Cold Holding) in cooler across from the grill; food not prepared or portioned today. Food out of temperature for approximately 1 hour; smaller portions made
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. Sushi rice on time since 11:00 am not discarded at 3 pm;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fries (98F - Hot Holding)inside frying basket at frying station; food out of temperature for approximately 20 minutes; placed back in the fryer to reheat to 165 F butter creole mustard (130F - Hot Holding); in steam table at cook line; food double panned and not covered; food out of temperature for approximately 1 hour; food placed to be reheated to 165F chicken stock (90F - Hot Holding);on the prep table at cook line by steam table; food out of temperature for approximately 2 hours; food placed on TPHC 11:00-3:00 pm
Corn and shrimp hush puppies not on the written procedures for use of time as a public health control; operator added food;
Bowl used to dispense quinoa
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees put gloves on and started working with food without washing hands first; 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 loading dishwasher with dirty plates unloaded dishwasher with clean plates without washing hands before Operator educated and employees washed hands;
Pesticide/insecticide labeled for household use only present in establishment. Household bug spray stored at the bar Operator discarded
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna not commercially packaged stored above fries commercially packaged in reach in freezer next to walk-in cooler Stored properly
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. At Flip top cooler at entrance to kitchen; coleslaw (45F - Cold Holding) Per Operator not prepared or portioned today Item was held in cooler overnight; 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. At Flip top cooler at entrance to kitchen; coleslaw (45F - Cold Holding) Per Operator not prepared or portioned today Item was held in cooler overnight; food out of temperature for more than four hours; See Stop Sale butter (55F - Cold Holding) left at room temperature to melt next to grill; operator placed food on the grill to reheat;
Toxic substance/chemical improperly stored. At Bar; Bug spray stored with clean glasses Operator removed At Bar; Spray bottles containing chemical stored with drinks and over drinks Operator removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses. Reviewed Big six and emailed poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sweet mash potatoes (55F - Cooling)since 9:00 at 10:29 2nd temp 61 F at 10:56; food placed in closed container; at this rate food will not reach 41 F within 6 hours; operator removed lid;
Food-contact surface soiled with food debris, mold-like substance or slime. At Oyster Service Area; Cutting board with deep cut marks and heavily soiled. Advised Operator to replace or resurface
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. Key lime dessert meringue containing raw yolks Advised to place asterisk next to item.
Bowl used to dispense salt at cook line; Removed
Clean equipment/utensils not stored at least 6 inches above the floor. Clean buckets were store on the floor Operator fixed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; Employee juice cup on prep area Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At various areas throughout establishment employees personal belongings were observed like jackets; caps; wallets Advised Operator to designate an area for employees personal belongings. Operator removed
Equipment and utensils not properly air-dried - wet nesting- on the drying rack next to dishwasher Advised Operator to allow proper drainage
Ice scoop handle in contact with ice- at raw bar and drink bar Removed
Feb 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw shellfish bar;
Feb 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 10 high priority.
10 High priority3 Intermediate6 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the cook line; returned with hands in the pants pockets; proceeded to touch clean equipment to prepare foods; operator educated and employee washed hands and put gloves on;
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. Dishwasher loading dirty dishes in dishwasher and unloading clean dishes after dishes washed and sanitized- no handwash; operator educated; employee washed hands
Employee washed hands with cold water at handwash sink at dishwasher area; put gloves on and started working with foods at cook line; hot water shut off due to plumbing issues; unable to turn hot water on; advised operator to have employees wash hands with hot water;
Food prepared with soiled equipment/utensil. Artichokes being prepared and stored in pan stored on top of garbage can at cook line; asked and advised operator to change pans and keep food container in prep table during preparation;
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw shrimp in drawers at cook line; reversed;
Shell eggs in use or stored with cracks or broken shells- one at cook line See stop sale.
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. collard greens (48F - Cold Holding);in walk-in cooler in main kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; food dated 2/4/24; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. collard greens (48F - Cold Holding);in walk-in cooler in main kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; food dated 2/4/24; See Stop Sale
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- sushi rice at raw bar in the dining room; as per operator food on time since 9:30 am; advised operator to date as soon as the rice is placed on time;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (105F - Hot Holding); in hot water pans at cook line; food double panned; food out of temperature for approximately 30 minutes; operator returned to the stove to reheat to 165 F
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw shellfish bar;
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/ Manager walked at the end of inspection
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at dishwasher area; operator unable to turn on due to needing repairs; multiple HWS near by;
Bowl used to dispense grits; at cook line; employee switched to utensils with handle
Employee beverage container in ice machine/ice bin. Bottle of water and juice in ice bind in fish walk-in cooler; as per operator ice used for guest consumption; beverage removed; ice stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables at cook line; operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- knifes and spoons stored in water at 67 F at dipper well; food particles floating in water; Removed
Time/temperature control for safety food thawed in an improper manner- shrimp in standing water in plastic buckets on the cart in fish walk-in cooler Educated operator in proper thawing methods
Unwashed fruits/vegetables stored with ready-to-eat food- unwashed produce over cooked pasta and other washed vegetables in walk-in cooler; advised operator to reverse
Nov 8, 2023Assigned to InspectorComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Observed: Employee washed hands with no soap. Employee rinsed hand with water only; operator educated; employee washed hands with soap; Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corn and shrimp hush puppies (45F - Cooling); in walk in cooler; as per operator food prepared the day before and cooled in big plastic container with lid on; food never reached 41 F or below within 4 hours; See Stop Sale; educated operator on proper methods of cooling foods; See Stop Sale; Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tropical salsa (43-47F - Cold Holding); in ice at raw bar; ice bath not properly set up; food not prepared or portioned today; food out of temperature for approximately 20 minutes; operator added ice; Priority: High Priority
Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corn and shrimp hush puppies (45F - Cooling); in walk in cooler; as per operator food prepared the day before and cooled in big plastic container with lid on; food never reached 41 F or below within 4 hours; See Stop Sale; educated operator on proper methods of cooling foods; See Stop Sale; Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef Raghu (133-162F - Hot Holding); gumbo (128-135 F - Hot Holding) in steam table at flat top and salad station; food not being stirred; operator stirred foods; rechecked to 152F/ 142F Priority: High Priority
Observed: 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. Reviewed and emailed poster; Priority: Intermediate
Observed: Clams/mussels/ tags removed from original container prior to container being emptied- divided in multiple locations / containers; advised operator to make copies of original tag and keep inside the container Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw bar. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing- to fill up sanitizer bucket with water and wet cloth towels to clean surfaces; operator educated Priority: Intermediate
Observed: No soap provided at handwash sink at bar; no paper towels provided at HWS at the bar and by dishwasher; operator provided Priority: Intermediate
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at raw bar and cook line; removed; Priority: Basic
Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- at fish room Operator discarded Priority: Basic
Oct 19, 2023Call Back - Admin. 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale.
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. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna not commercially packaged over with cooked sausage and French fries; Raw ground beef not commercially packaged with corn not commercially packaged - all in reach in freezer by walk-in cooler Operator stored properly
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. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale.
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- butter at prep area; per operator food out on time since 10:00 am; Operator time marked;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (122F - Hot Holding); in steam table at cook line; as per operator food reheated earlier and moved to steam table; as per operator no longer in reheating process; food double panned and steam table not covered to keep steam inside; Operator moved to the stove to reheat to 165 F
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP Cooked lobster in reach in freezer from 10/12/23
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.
Bowl used to dispense flour and rice at cook line Removed
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.