MERAKI JUICE KITCHEN
4188 WESTROAD DR UNIT 108, Riviera Beach FL 33407 · 561-701-9675
Last inspected Mar 11, 2026 · 6 visits since September 2023
SEP 23
FEB 24
NOV 24
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms 125F hot Holding Per operator product stored for approximately 2 hours Operator turned on to a higher setting the steam table to reheat product to 165F +
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026001693 | Jan 7, 2026 | Feb 2, 2026 | $400 |
Inspection history
6 visits, newest first
Mar 11, 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 personal cell phone and without washing hands employee handled cutting board, discussed with operator who washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut kale (46F - Cold Holding) per operator product not portioned or prepared today and held in unit for 3.5 hours, discussed cold holding with operator who moved product to another cooler to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler Pico (52F - Cooling) at 2:05 since 1:30 to 51F at 2:35; Guac with tomatoes (51F-Cooling) at 2:05 since 1:35 to 51F at 2:35. At this current rate of cooling products will not reach 41F within 4 hours, discussed cooling with operator who moved products to freezer to chill.
Jan 8, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touched nose then handled clean utensil to serve food; no hand wash. Observed manager and employee touch trash bag, enter food truck then began handling carton of liquid eggs from reach in cooler; no hand wash. Employee unable to wash hands; inoperable hand wash sink.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter food truck then put gloves on then began to handle clean pans; no hand wash. Advised manager to wash hands before putting gloves on to handle clean pans.
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 handled cell phone then handled blender cup to prepare juice; no hand wash. Advised operator to wash hands and to clean and sanitize blender cup.
Employee washed hands with no soap. Observed manager touch knob to retrieve water from igloo placed outside, washed hands with water only then touched knob to close then prepared beverage. Advised manager to wash hands with soap.
Establishment operating with no potable running water. No potable running water at hand wash sink or triple sink. Establishment has an igloo setup outside food truck that does not readily provide potable running water.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed blender cleaned but not sanitized at triple sink. Advised operator to sanitize.
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. 1 employee employed 1 week. Emailed to operator.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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. Inside cooler under steam table sliced tomatoes 50F cold Holding, cooked pasta 50F cold Holding Per operator products stored since yesterday. Per operator products not prepared or portioned today Operator discarded. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside cooler under steam table sliced tomatoes 50F cold Holding, cooked pasta 50F cold Holding Per operator products stored since yesterday. Per operator products not prepared or portioned today Operator discarded. See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms 125F hot Holding Per operator product stored for approximately 2 hours Operator turned on to a higher setting the steam table to reheat product to 165F +
Sep 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No hot running water at three-compartment sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash 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.