RIPPER'S RESTAURANT
4207 SW MARTIN HWY, Palm City FL 34990 · 772.219.0009
Last inspected Jul 14, 2026 · 9 visits since November 2023
NOV 24
FEB 25
JUL 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024059370 | Aug 28, 2024 | Dec 4, 2024 | — |
| 2--2024032368 | May 21, 2024 | Aug 19, 2024 | $1,800 |
| 2--2023070374 | Nov 29, 2023 | Jan 16, 2024 | $1,200 |
| 2--2023029517 | Apr 24, 2023 | Jun 22, 2023 | $400 |
| 2--2022053494 | Sep 20, 2022 | Dec 16, 2022 | $400 |
Inspection history
9 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. At reach in freezer - non food grade to-go/ shopping bags used in direct contact to store tortilla chips- operator removed.,
Raw animal food stored over/not properly separated from ready-to-eat food. At large reach in cooler raw bacon stored over cooked bacon - operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- Sliced cheese 54F- cold holding- food stored above fill line- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in freezer to quick chill.
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for raw shell eggs- operator time marked for remaining 2.5 hours.
Show the remaining 3 findings ▾
Handwash sink used for purposes other than handwashing. At handwash sink by back door- container inside sink - operator removed.
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/
Spray bottle containing toxic substance not labeled. Blue chemical spray bottles stored not labeled- operator labeled.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then changed gloves and proceeded to prepare food without washing hands. Advised operator of proper handwashing. 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. At cook line, Employee picked knife up from floor, then proceeded to touch clean pan and prepare eggs without washing hands. Advised operator of proper handwashing. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, Employee picked knife off floor, rinsed it off with water. Did not sanitize it. Advised operator do not use utensil until properly sanitized.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored, not inverted.
Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee beverages stored on prep tables Ice bucket and shelf where food is stored. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At kitchen cook line, microwave soiled with food debris.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket of standing water.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees on numerous occasions changing gloves without washing hands after taking garbage outside, breaking delivery boxes, touching dirty surfaces and starting to work with foods; operator educated and employees washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-50F - Cold Holding); sliced tomatoes (41-50F - Cold Holding); in small cooler by flat top; foods not prepared or portioned today; food out of temperature for approximately 1 hour; foods overstocked; smaller portions made;
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- raw shell eggs at cook line; as per operator since 9 am; operator decided to discarded as breakfast ended;
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 poster and printed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (57-58F - Cooling)at 11:08 to 57 -58 F at 11:30 since 9:00;in big cooler at the back of the kitchen; food covered during cooling process; at this rate food will not reach 41 F or below; food uncovered
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.
Unnecessary persons in the food preparation, food storage, or warewashing area. Observed small child walking around food prep area and cook line; manager removed the child from kitchen;
Food stored on floor- opened box of lettuce used to prep foods on the floor at cook line; stored properly
Wet mop not stored in a manner to allow the mop to dry- wet mop stored in water inside mop sink Advised to store properly to dry
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) advised to fix to 50 -100 ppm
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then changed gloves without washing hands. Advised operator of proper handwashing.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Operator renewed license during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, Raw shell eggs stored over raw sausage in reach in cooler. Advised operator of proper food storage. Operator stored correctly.
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 reach in freezer, Raw chicken stored over raw pork, not all commercially packaged. Advised operator of proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table, cooked sausage patty (96F - Hot Holding); cooked onions/peopers (96F - Hot Holding). Per operator items held approximately 1 hour. Advised operator to reheat products to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cooked ground beef (109F - Cooling)@10:04 since 9:00, 109F @10:47; egg salad (84F - Cooling)@10:07 since 9:00, 84F @10:47; Advised operator of proper cooling parameters. Operator placed items onto ice bath to fascilitate cooling.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, several ready to eat items prepared onsite, not properly date marked. Advised operator of proper procedure for date marking items prepared and held over 24 hours.
Carbon dioxide/helium tanks not adequately secured. Operator chained CO2 tanks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Reach-in cooler interior/shelves have accumulation of soil residues. Beverage cooler interior soiled with debris.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At kitchen dry storage rack, 3 #10 cans of mushrooms dented. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw shell eggs (64F - Cold Holding) not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding. Operator placed product onto ice for quick chill.
Toxic substance/chemical improperly stored. At kitchen dry storage rack, Can of chemical duster and can of stainless steel cleaner stored on shelf over cake mixes. Advised operator of proper chemical storage. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At kitchen, wiping cloth sanitizer Chlorine 0 ppm. Advised operator of proper ppm for Chlorine wiping cloth solution. Operator corrected to Chlorine 100ppm.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen, reach in cooler, cooked meatballs (64F - Cooling); cooked ground beef (61F - Cooling); refried beans (61F - Cooling); meat sauce (61F - Cooling) Not prepared or portioned today. Operator stated products held overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. At kitchen, reach in cooler, cooked meatballs (64F - Cooling); cooked ground beef (61F - Cooling); refried beans (61F - Cooling); meat sauce (61F - Cooling) Not prepared or portioned today. Operator stated products held overnight. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked shell eggs changed gloves without washing hands. Advised operator of proper handwashing. Operator educated employee of proper handwashing. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw meatloaf stored over ready to eat food. Advised operator of proper food storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked onions (91F - Hot Holding); cooked peppers (91F - Hot Holding), cooked sausage (100F - Hot Holding). Items held out of temperature for approximately 1 hour prior to. Advised operator of proper hot holding temperatures. Operator reheated products to 165F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cooked meatballs, cooked ground beef, cooked beans, meat sauce. Operator stated items were stored in reach in over 24 hours. No date marking.
Employee eating in a food preparation or other restricted area. Employee eating and drinking coffee at prep table.
May 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. At chemical shelf Ibuprofen stored on same shelf as chemicals, operator removed ibuprofen.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw pork sausage stored over ready to eat vegetables, operator removed raw sausage to proper storage shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at prep station: Swiss cheese (50F - Cold Holding); sliced tomatoes (50F - Cold Holding), per operator items were not prepared or portioned today and were held in the flip top cooler since 7am (3 hours), cheese was stored on top of pan instead of in pan, operator put ice on product to facilitate cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table meatballs (97F - Hot Holding); refried beans (97F - Hot Holding), per operator items were reheated elsewhere at 7am and then brought to steam table, operator moved products to stovetop to reheat to 165+F
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. At front counter chlorine sanitizer bucket = 200+ppm, operator discarded contents of sanitizer bucket and made a new solution that measured 100ppm chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back of house ice machine slime on inside of ice machine.
Raw fruits/vegetables not washed prior to preparation. Fresh lemons with stickers still attached used to squeeze for lemonade without being washed. Instructed operator to wash and remove stickers before using.
Standing water in bottom of reach-in-cooler. At make station reach in cooler has standing water, operator states that they are aware and placed a call for repair already.
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then used spatula to scramble eggs with no hand wash. Educated employee and operator on proper hand washing procedures. Employee removed gloves and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef country fried steak opened from commercial packaging over hot dogs at reach in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter over diced onions reach in cooler by flat top. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: raw shell eggs (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. - Reach in cooler: diced ham (48F - Cold Holding) Observed in a plastic pan on top portion of flip top cooler resting on top of another pan of shredded cheese. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed ham inside bottom portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (120F - Hot Holding) Observed in fryer basket. Per operator, out of temperature for approximately 20 minutes. Operator put back in fryer to reheat to 165+F and then placed in steam table.
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. Observed sanitizer bucket, Chlorine sanitizer 200ppm. Operator corrected to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (50F - Cooling) at 9:30 since 9:15 - 50F 9:55 Observed in metal pan overflowing 1 inch above pan at reach in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator split in half and placed inside cooler.
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.