Boston Juicy Jerk
Last inspected: Feb 18, 2026
86
Score
Boston Juicy Jerk appears in inspection records nine times, starting in 2022. The most recent report on file is from Feb 18, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up five times.
The city-wide average for Lauderhill sits at 74, putting Boston Juicy Jerk on the better side of that line. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's rest room. **Repeat Violation**
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter , white and red cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line , wet cloth stored underneath cutting board. Operator removed during the inspection. **Corrected On-Site**
21-04-4
86
Sep 17, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chastised over raw pork. Operator moved chi to bottom shelf **Corrected On-Site**
08A-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing.
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at front counter and cook line have deep cut marks. No longer easily cleanable.
14-09-4
Basic - Floor tiles missing and/or in disrepair. In ware washing area, floor tiles missing and broken.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 82°F with in use utensils. Operator moved water to stove burner to reach 135°. **Corrective Action Taken**
10-07-4
70
Apr 1, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed on speed rack raw chicken over cut callaloo in walk-in cooler. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over canned/bottled drinks. Observed on speed rack raw liver over container of two percent milk on speed rack. Operator stored correctly. **Corrected On-Site**
08A-11-5
High Priority - Employee washed hands with no soap. Observed employee wash hands without using soap.
12A-20-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade surface soiled with food debris, mold-like substance or slime operator removed to have washed. **Corrective Action Taken**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Gaskets torn true reach in cooler
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/holder surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
50
Jul 1, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cabbage (121-130F - Hot Holding)in hot holding unit at front counter held less than four hours. Operator reheated on stove. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed whole snapper and chicken feet stored in same container not all commercially packaged in walk-in freezer. Operator separated **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's bathroom
31B-02-4
Intermediate - 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. Employee started 10days ago. Emailed form to operator to be filled out.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed curry goat, brown stew chicken, oxtail, rice per manager unsure when prepared.
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint engaging in food preparation.
13-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage tile in storage area
36-32-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 84F on kitchen preparation table.
10-07-4
Basic - Equipment in poor repair. Gasket torn on true reach in cooler
14-11-5
45
Jan 10, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed chicken feet over bananas in True reach in cooler. Operator removed and place in walk-in cooler. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cabbage (118-129F - Hot Holding) Per operator less than one hour. Operator reheated on stove. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in storage room water stain discoloration.
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023
50-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle in True reach in cooler.
12B-13-4
58
Aug 17, 2023
Routine - Food
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
82
Aug 16, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, fried fish (45F - Cold Holding); curry goat (46F - Cold Holding); brown gravy (45F - Cold Holding); cooked cow feet (46F - Cold Holding); salted pig feet (51F - Cold Holding); cooked peas (45F - Cold Holding). Per manager prepared days before and in unit overnight. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, fried fish (45F - Cold Holding); curry goat (46F - Cold Holding); brown gravy (45F - Cold Holding); cooked cow feet (46F - Cold Holding); salted pig feet (51F - Cold Holding); cooked peas (45F - Cold Holding). Per manager prepared days before and in unit overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Spoons in hand sink at front counter. Manager removed spoons. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers cooked beans, cooked cow feet, curry goat, and fried fish in walk in cooler all missing date marks. Per manager unsure when all made. **Warning**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dry store room has mold like buildup and discoloration. **Warning**
36-32-5
Basic - Faucet/handle missing / damaged at plumbing fixture. Handles on hand sink by triple sink broken. **Warning**
29-09-4
Basic - Food stored on floor. Bus pans on floor in walk in freezer. **Warning**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometer missing in front hot display box. **Warning**
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in True reach in cooler. **Warning**
12B-13-4
Basic - Plumbing system in disrepair. Hand sink by triple sink separating from wall. **Warning**
29-08-4
Basic - Stored food not covered. Uncovered container frozen food in walk in freezer. Uncovered container of chicken soup in True reach in cooler. **Warning**
08B-12-5
43
Mar 14, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line at 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice and peas (48-50F - Cooling); stew pork (47F - Cooling). Per manager items in unit from last night. See stop sale.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen put on gloves after returning from outside without washing hands first. Reviewed proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, rice and peas (48-50F - Cooling); stew pork (47F - Cooling). Per manager items in unit from last night.
01B-02-5
Intermediate - 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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - 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. Bulletin provided to operator.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle at front counter hand sink. Managers labeled bottle. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at front counter has high amount of grooving and discoloration. **Repeat Violation**
14-09-4
39
Aug 29, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution 300ppm in bucket in kitchen on cook line. Operator added water to solution. chlorine solution 100ppm. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (1) Observed at hand washing sink in kitchen next to 3 compartment sink. (2) Observed at hand washing sink in bar. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board on prep table in kitchen.
14-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed juice packaged on site lacking minimal label requirements.
02D-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water in metal container (99°F) in kitchen on prep table across from grill. Operator reheated water 141°F. **Corrected On-Site**
10-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Frequently Asked Questions
When was Boston Juicy Jerk last inspected?
The most recent health inspection at Boston Juicy Jerk on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Boston Juicy Jerk?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Boston Juicy Jerk.
How does Boston Juicy Jerk compare to other restaurants in Lauderhill?
Boston Juicy Jerk most recently scored 86 out of 100, which is higher than the Lauderhill average of 74.
Has Boston Juicy Jerk's inspection record improved over time?
Results have been roughly steady. Inspections at Boston Juicy Jerk have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Boston Juicy Jerk 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 Boston Juicy Jerk inspected?
Based on the inspection history on file, Boston Juicy Jerk is inspected around three times per year on average.
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