THE HOFFMANN
3825 NE INDIAN RIVER DR, Jensen Beach FL 34957
Last inspected Apr 29, 2025 · 13 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
APR 24
AUG 24
FEB 25
APR 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live roach crawling on the edge of metal food container with cooked mushrooms on kitchen prep table. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011375 | Feb 19, 2025 | Aug 14, 2025 | $800 |
| 2--2024025852 | Apr 15, 2024 | Jun 17, 2024 | $200 |
| 2--2021028208 | May 10, 2021 | Aug 2, 2021 | $700 |
| 2--2019055911 | Nov 4, 2019 | Feb 20, 2020 | $600 |
| 2--2017061551 | Dec 13, 2017 | Jan 31, 2018 | $600 |
Inspection history
13 visits, newest first
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine sanitizer solution at 0ppm at dish machine in kitchen. Advised operator to set up triple sink to wash, rinse, sanitize.
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. No proof of training for Frumencio S. Per operator hired more than 60 days ago
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with grease above triple sink at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under hand wash sink soiled with grease, dirt
Water leaking from pipe and/or faucet/handle.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine sanitizer solution at 0ppm at dish machine in kitchen. Advised operator to set up triple sink to wash, rinse, sanitize.
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. Observed beef patties (51F - Cold Holding); sausage links (60F-cold holding); sliced cheese (51F - Cold Holding); salmon (62F - Cold Holding) Per operator, cooler out of order- items not prepared or portioned today. Items placed inside reach in cooler at approximately 11am and left out of temperature for more than 4 hours. See stop sale. Advised operator to immediately refrain from using out of order cooler and place temperature controlled foods in working cooler or freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef patties (51F - Cold Holding); sausage links (60F-cold holding); sliced cheese (51F - Cold Holding); salmon (62F - Cold Holding) Per operator, cooler out of order- items not prepared or portioned today. Items placed inside reach in cooler at approximately 11am and left out of temperature for more than 4 hours. See stop sale. Advised operator to immediately refrain from using out of order cooler and place temperature controlled foods in working cooler or freezer.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
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. No proof of training for Frumencio S. Per operator hired more than 60 days ago
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with grease above triple sink at cook line.
Floor area(s) covered with standing water. Observed standing water on floor of kitchen hallway next to hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under hand wash sink soiled with grease, dirt
Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed triple sink with soiled water and dishes inside left compartment, and fish thawing on right side compartment.
Water leaking from pipe and/or faucet/handle.
Feb 19, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above cook line, Observed walls soiled with grease and food debris in multiple areas of kitchen.
Feb 18, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on metal container of cooked mushrooms on kitchen prep table. see stop sale. Observed approximately 2 live Roaches crawling underneath reach in cooler in kitchen. Observed approximately 15 live roaches crawling on wall and on floor behind reach in freezer in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above cook line, Observed walls soiled with grease and food debris in multiple areas of kitchen.
Feb 17, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in overhead at air conditioning unit by kitchen.
Feb 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on metal container of cooked mushrooms on kitchen prep table. see stop sale. Observed approximately 2 live Roaches crawling underneath reach in cooler in kitchen. Observed approximately 15 live roaches crawling on wall and on floor behind reach in freezer in kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live roach crawling on the edge of metal food container with cooked mushrooms on kitchen prep table. See stop sale.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above cook line, Observed walls soiled with grease and food debris in multiple areas of kitchen.
Standing water in floor drain/floor drain draining very slowly.
Aug 20, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 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. Ice bath at triple sink: calamari (72F - Cold Holding); shrimp (64F - Cold Holding); fish (62F - Cold Holding); low reach in cook line: ground beef (60F - Cold Holding); ham (59F - Cold Holding); sausage (60F - Cold Holding); raw potato pancakes (raw shell eggs) (60F - Cold Holding); dill sauce (cream cheese) (59F - Cold Holding); heavy cream (61F - Cold Holding); flip top cooler cook line: sour cream (55F - Cold Holding); mozzarella sticks (74F - Cold Holding); diced tomato salsa (61F - Cold Holding); shredded cheese (63F - Cold Holding); raw shell eggs (66F - Cold Holding); tall reach in cooler cook line: veal (50F - Cold Holding); cooked potato salad (64F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. diced tomatoes (66F - Cooling) at 3:10 since 9:30 Observed at flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath at triple sink: calamari (72F - Cold Holding); shrimp (64F - Cold Holding); fish (62F - Cold Holding); low reach in cook line: ground beef (60F - Cold Holding); ham (59F - Cold Holding); sausage (60F - Cold Holding); raw potato pancakes (raw shell eggs) (60F - Cold Holding); dill sauce (cream cheese) (59F - Cold Holding); heavy cream (61F - Cold Holding); flip top cooler cook line: sour cream (55F - Cold Holding); mozzarella sticks (74F - Cold Holding); diced tomato salsa (61F - Cold Holding); shredded cheese (63F - Cold Holding); raw shell eggs (66F - Cold Holding); tall reach in cooler cook line: veal (50F - Cold Holding); cooked potato salad (64F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. tall reach in by front window: pork (50F - Cold Holding); sliced cheese (52F - cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to moved product to one of three reach in freezers.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, no raw animal foods identifier on menu.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in overhead at air conditioning unit by kitchen.
Aug 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled Raw shelll eggs over cheese tall reach in cooler by front window. 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. Ice bath at triple sink: calamari (72F - Cold Holding); shrimp (64F - Cold Holding); fish (62F - Cold Holding); low reach in cook line: ground beef (60F - Cold Holding); ham (59F - Cold Holding); sausage (60F - Cold Holding); raw potato pancakes (raw shell eggs) (60F - Cold Holding); dill sauce (cream cheese) (59F - Cold Holding); heavy cream (61F - Cold Holding); flip top cooler cook line: sour cream (55F - Cold Holding); mozzarella sticks (74F - Cold Holding); diced tomato salsa (61F - Cold Holding); shredded cheese (63F - Cold Holding); raw shell eggs (66F - Cold Holding); tall reach in cooler cook line: veal (50F - Cold Holding); cooked potato salad (64F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. diced tomatoes (66F - Cooling) at 3:10 since 9:30 Observed at flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath at triple sink: calamari (72F - Cold Holding); shrimp (64F - Cold Holding); fish (62F - Cold Holding); low reach in cook line: ground beef (60F - Cold Holding); ham (59F - Cold Holding); sausage (60F - Cold Holding); raw potato pancakes (raw shell eggs) (60F - Cold Holding); dill sauce (cream cheese) (59F - Cold Holding); heavy cream (61F - Cold Holding); flip top cooler cook line: sour cream (55F - Cold Holding); mozzarella sticks (74F - Cold Holding); diced tomato salsa (61F - Cold Holding); shredded cheese (63F - Cold Holding); raw shell eggs (66F - Cold Holding); tall reach in cooler cook line: veal (50F - Cold Holding); cooked potato salad (64F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. tall reach in by front window: pork (50F - Cold Holding); sliced cheese (52F - cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to moved product to one of three reach in freezers.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. diced tomatoes (66F - Cooling) at 3:10 since 9:30 Observed at flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauerkraut (113F - Hot Holding); cooked sausage and onions (111F - Hot Holding) Observed in pans next to grill. Per operator out of temperature for approximately 20 minutes. Operator returned to grill to reheat to 165+F
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, no raw animal foods identifier on menu.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator provided paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in overhead at air conditioning unit by kitchen.
Hole in or other damage to wall. Hole in wall by air conditioning unit by kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding dishes and to go containers soiled with grease at cook line.
Apr 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Manager or person in charge lacking proof of food manager certification. As per operator CFM in jail. No other CFM
Buildup of food debris/soil residue on equipment door handles and glass - all cooler at cook line
Equipment in poor repair- doors are not closing at 2 coolers at cook line where food is being stored. Ice buckets placed in front to keep doors closed
Floor area(s) covered with standing water- at cook line and hallway to the kitchen where boxes of wine stored
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and prep area adjacent with kitchen
Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- cook line
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding);in 2 door cooler at cook line; door not closing properly; food out of temperature for approximately 30 minutes; operator placed ice bucket to keep door shut;
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 cook line; as per operator food outside for 30 minutes; time marked
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Manager or person in charge lacking proof of food manager certification. As per operator CFM in jail. No other CFM
No paper towels or mechanical hand drying device provided at handwash sink at cook line Provided
Buildup of food debris/soil residue on equipment door handles and glass - all cooler at cook line
Equipment in poor repair- doors are not closing at 2 coolers at cook line where food is being stored. Ice buckets placed in front to keep doors closed
Floor area(s) covered with standing water- at cook line and hallway to the kitchen where boxes of wine stored
Food stored on floor- pot of potatoes at cook line Stored properly
No conspicuously located ambient air temperature thermometer in holding unit.
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and prep area adjacent with kitchen
Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line
Time/temperature control for safety food thawed in an improper manner- sausage thawing at room temperature Placed inside cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- cook line
Sep 1, 2023Call Back - Admin. 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw bacon over bread, raw chicken over pretzels reach in freezer. All products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: heavy cream (46F - Cold Holding); sour cream (53F - Cold Holding); raw shell eggs (75F - Cold Holding) Caesar dressing garlic added (60F - Cold Holding) Per operator not prepared or portioned today. Per operator, all products held out of temperature for 2 hours. Operator placed all products on ice bath to quick chill.
Aug 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers smoked salmon on menu. Discontinue service of this product until proof of parasite destruction is provided to inspector.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw bacon over bread, raw chicken over pretzels reach in freezer. All products not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Smoked salmon over butter reach in cooler. Observed raw shell eggs stored behind applesauce in top compartment of flip top cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made Cooked macaroni and cheese with production date mark 8/19. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: heavy cream (46F - Cold Holding); sour cream (53F - Cold Holding); raw shell eggs (75F - Cold Holding) Caesar dressing garlic added (60F - Cold Holding) Per operator not prepared or portioned today. Per operator, all products held out of temperature for 2 hours. Operator placed all products on ice bath to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on grill: cooked potatoes (118F - Hot Holding); In pan On counter: marinara (111F - Hot Holding); Food warmer: beer cheese sauce (118F - Hot Holding) Per operator, all products held out of temperature for 1.5 hours. Operator returned all products to stove to bring to 135+F.
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. Sent proceed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by triple sink: potato pancakes (47F - Cooling) 1:20 since 11:30 - 49F at 1:55; meatballs (47F - Cooling) 1:20 since 11:30 -47F at 1:55; diced tomato salsa (58F - Cooling) at 1:20 since 11:30 -59F at 1:55; sliced tomatoes (63F - Cooling) at 1:20 since 11:30 - 63F at 1:55 At current rate of cooling products will not reach 41F within 4 hours. Operator placed products on ice bath to quick chill.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, chlorine sanitizer. Operator was not sanitizing dishes at time of inspection.
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.