REGGAE JERK OF THE PALM BEACHES
2178 JOG RD, Green Acres FL 33415 · 561-318-6213
Last inspected Mar 11, 2026 · 9 visits since August 2023
JAN 24
SEP 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth.can green beans at reach in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015405 | Jan 14, 2025 | Apr 17, 2025 | $800 |
| 2--2022053502 | Sep 19, 2022 | Dec 9, 2022 | $200 |
Inspection history
9 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 priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/reuse without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to setup triple sink to 50ppm-100ppm chlorine and properly sanitize dishes.
Employee switched from working with raw chicken to cooked/ready-to-eat foods (cooked chicken) without washing hands. Operator discussed with employee who then washed hands.
Ventilation inadequate as evidenced by excessive smoke/vapors in kitchen and throughout establishment. Advised Operator to properly ventilate/repair hood vent /manage cooking to reduce smoke/vapors inside establishment.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 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 touched visibly soiled wiping cloth and then handled clean utensils and pans of food without washing hands. Operator discussed with employee who then washed hands.
Non-food grade "thank you" bags used in direct contact with food (dough and raw fish).
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned bags of raw fish stored over cooked okra. Operator moved raw fish below cooked okra.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter hot holding cabinet; cooked beef pie (115F - Hot Holding). Operator stated beef pie reheated prior to being placed in hot holding cabinet, held less than 2 hours. Advised Operator to reheat to 165F and hold at 135F or above. At steam table; cooked chicken (108F - Hot Holding). Operator stated reheated prior to being placed in steam table, held less than 2 hours, reheated to 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm.
Hand wash sink not accessible for employee use at all times. Cook line hand wash sink blocked by large container of salt fish being filled with water. Operator removed container.
Visibly soiled dry wiping cloth in use on cook line cutting board/steam table/cooking equipment. Operator removed soiled wiping cloth.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2024
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 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. At Walk-in Cooler; cooked pork (50F -Cooling); cooked chicken (50F - Cooling); rice and peas (50F - Cooling); cooked goat (50F - Cooling); cooked fish (50F - Cooling); cooked pork (51F - Cooling);; cooked beans (70F - Cooling);Per operator all items listed were held in cooler over night Items did not reach 41F or lower within six hours See stop sale
Employee switched from working with raw food to ready-to-eat food without washing hands. At Walk-in Cooler; Employee handled raw chicken then handled cooked oxtail without washing hands Advised operator
Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Raw chicken and raw fish directly stored in to go bags Advised operator who removed
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2024
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 Walk-in Cooler; cooked pork (50F -Cooling); cooked chicken (50F - Cooling); rice and peas (50F - Cooling); cooked goat (50F - Cooling); cooked fish (50F - Cooling); cooked pork (51F - Cooling);; cooked beans (70F - Cooling);Per operator all items listed were held in cooler over night Items did not reach 41F or lower within six hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Counter; raw chicken (44F - Cold Holding);raw chicken (62F - Cold Holding) Per operator not prepared or portioned today Per operator held on counter for less than 30 minutes Operator moved to cooler
Toxic substance/chemical improperly stored. At Dry Storage; Hand soap stored beside clean utensils Operator fixed
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. Email poster
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At Reach in Cooler; Several meat held in direct contact with non food grade bags. Educated operator Operator removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Reaching in Freezer; Raw portioned chicken over raw portioned beef Educated operator Operator fixed
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 Walk in Cooler; rice and beans (52F - Cold Holding); cooked chicken (51F - Cold Holding) Food held in large pans Per operator not prepared or portioned today Food held in cooler for more than 24 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk in Cooler; rice and beans (52F - Cold Holding); cooked chicken (51F - Cold Holding) Food held in large pans Per operator not prepared or portioned today Food held in cooler for more than 24 hours See stop sale
Handwash sink not accessible for employee use at all times. At Front Counter; Handwash sink blocked by prep table Discussed with operator who removed
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to peel potatoes before washing hands. Explained and he properly put on gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit., jerk chicken (114F - Hot Holding); jerk chicken on steam table (114F - Hot Holding); jerk chicken on the far right side of the grillgrill (130 F - Hot Holding); cabbage and carrot mix in a pan on top of the pan on steam table (81 F - Hot Holding) as per manager less than 2 hours. Advised to reheat to 165 f.employee turned on the grill for jerk chicken.
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.
Handwash sink not accessible for employee use at all times. Hand sink blocked by utility cart next to the grill. Employee removed the cart
Handwash sink used for purposes other than handwashing. Dumping water from the pan on utility cart in hand sink by the grill
Cardboard used to line nonfood-contact shelves. Bottom shelf of the prep table by three compartment sink.
Current Hotel and Restaurant license not displayed.license in the folder expired on 12/01/2023. License current in the system
Employee with no hair restraint while engaging in food preparation.employee peeling potatoes without any hair restraint for loose head hair.
Food stored on floor. Water bottle cases and box of oil stored on floor at front counter.
Aug 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 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.... ox tail 51, white rice 52, fried chicken 52, rice and beans 52 in walk in cooler. Per employee/ manager food was cooked last night. Stop sale issue. Recommended manager to discarded food.
Nonfood-grade bags used in direct contact with food.... Fried chicken, cut cabbage, dumplings dough, raw chicken, raw beef stored directly in thank you bags at reach in cooler, reach in freezer and walk in cooler.
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....food not prep or cooked today,ox tail 51, white rice 52, fried chicken 52, rice and beans 52, raw marinated pork 52, marinated raw chicken 52 in walk in cooler. Per employee food being held more than four hours..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... ox tail 51, white rice 52, fried chicken 52, rice and beans 52 in walk in cooler. Per employee/ manager food was cooked last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or cooked today,ox tail 51, white rice 52, fried chicken 52, rice and beans 52, raw marinated pork 52, marinated raw chicken 52 in walk in cooler. Per employee food being held more than four hours. Stop sale issue...open can green peas 61 being held more than 4 hours in flip top reach in cooler at kitchen. manager discarded food. Repeat ViolationRepeat ViolationAdmin Complaint**
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 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.... ox tail 51°, white rice 52°, fried chicken 52°, rice and beans 52° in walk in cooler. Per employee/ manager food was cooked last night. Stop sale issue. Recommended manager to discarded food.
Food with mold-like growth.can green beans at reach in cooler. See stop sale.
Nonfood-grade bags used in direct contact with food.... Fried chicken, cut cabbage, dumplings dough, raw chicken, raw beef stored directly in thank you bags at reach in cooler, reach in freezer and walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth.can green beans at reach in cooler.
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....food not prep or cooked today,ox tail 51°, white rice 52°, fried chicken 52°, rice and beans 52°, raw marinated pork 52°, marinated raw chicken 52° in walk in cooler. Per employee food being held more than four hours..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... ox tail 51°, white rice 52°, fried chicken 52°, rice and beans 52° in walk in cooler. Per employee/ manager food was cooked last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or cooked today,ox tail 51°, white rice 52°, fried chicken 52°, rice and beans 52°, raw marinated pork 52°, marinated raw chicken 52° in walk in cooler. Per employee food being held more than four hours. Stop sale issue...open can green peas 61° being held more than 4 hours in flip top reach in cooler at kitchen. manager discarded food. Repeat ViolationRepeat ViolationAdmin Complaint**
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....moldy opened can green peas at reach in cooler. Stop sale order. Employee discarded food.
Handwash sink not accessible for employee use at all times...blocked by moving cart at kitchen. Employee moved.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at dishwashing area.
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.