Billy Jacks Shack
Last inspected: Oct 24, 2025
100
Score
The health department has logged nine inspections at Billy Jacks Shack, the earliest from 2022. Inspectors last stopped by on Oct 24, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.
Compared to the broader Lauderdale-by-the-Sea restaurant scene, where the average is 78, this is a stronger showing. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 24, 2025
Complaint Full
No violations found.
100
Oct 21, 2025
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
43
Aug 1, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Mar 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
90
Oct 3, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - 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. -Ware washing station; Dishwasher (Chlorine 0ppm); Bar Dishwasher (Chlorine 0ppm), Operator fixed machine at time of inspection Bar Dishwasher chlorine 100ppm, Dishwasher chlorine 100ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in cooler #4; Raw bacon over ready to eat shredded cheese, cooked onion, macaroni balls. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Kitchen ice bin
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. -Operator cleaned during inspection. **Corrected On-Site**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -Prep area spice shelf; Bowl in container of whole black pepper, baking powder. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Kitchen; ceiling tile missing above reach in cooler #4.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cook line left flip top reach in cooler; Employee beverages on top shelf, operator removed and stored properly. **Corrected On-Site**
40-06-5
58
Mar 1, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler #2 raw fish stored over cooked chicken wings. Cook moved fish to lower shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by mop sink blocked with dirty wiping cloths. Cook removed **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. On dry storage shelf, soufflé cup used to dispense sugar. Cook removed cup. **Corrected On-Site**
14-01-5
Basic - Standing water in bottom of reach-in-cooler. On cook line low boy #1, standing water on bottom of cooler.
29-49-6
70
Oct 4, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored in same container with individual ice cream packs. Operator stored all items properly. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. By mop sink - hand sink blocked by trash can. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Reviewed proper thawing. Operator placed under cold running water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm. **Corrected On-Site**
21-08-4
70
Jun 22, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
67
Nov 9, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - 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...grilled onion 45°, cut cabbage 55°, coleslaw 48°, mushrooms 45° in flip top reach in cooler across from grill at kitchen being held more than four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...grilled onion 45°, cut cabbage 55°, coleslaw 48°, mushrooms 45° in flip top reach in cooler across from grill at kitchen being held more than four hours. Stop sale issue . Employee discarded food..... raw chicken wings 48°, cheeses 46°, coleslaw 45°, goat cheese 45° , milk 47° in 3 door reach , cut cabbage 55° in 6,7 door reach in cooler being held less than four hours. Employee moved to another acceptable cooler . **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - 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. **Warning**
53B-01-5
61
Frequently Asked Questions
When was Billy Jacks Shack last inspected?
The most recent health inspection at Billy Jacks Shack on file is from Oct 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Billy Jacks Shack?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Billy Jacks Shack.
How does Billy Jacks Shack compare to other restaurants in Lauderdale-by-the-Sea?
Billy Jacks Shack most recently scored 100 out of 100, which is higher than the Lauderdale-by-the-Sea average of 78.
Has Billy Jacks Shack's inspection record improved over time?
Results have been roughly steady. Inspections at Billy Jacks Shack have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Billy Jacks Shack means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Billy Jacks Shack inspected?
Based on the inspection history on file, Billy Jacks Shack is inspected around three times per year on average.
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