Burger Shack
Last inspected: Mar 12, 2026
95
Score
Inspectors have visited Burger Shack 11 times, with records going back to 2022. The most recent visit was on Mar 12, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average for Jupiter sits at 79, putting Burger Shack on the better side of that line. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in low boy cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
23-03-4
95
Feb 20, 2026
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - 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. Dish washer handled soiled dishes and after without wash my hands employee handled clean and sanitized metal lids to place in drying rack, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and itched neck after without washing hands employee handled containers of food on flip top cooler, discussed with employee who washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary - 400+ppm) discussed with operator to correct to 200ppm. **Warning**
22-43-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table commercially processed cheese sauce (125F - Hot Holding) per operator product held in unit for approximately 4 hours, discussed with operator see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cooked wings (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 15 minutes, discussed with operator cold holding requirements, operator moved over stacked portion to walk In freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table commercially processed cheese sauce (125F - Hot Holding) per operator product held in unit for approximately 4 hours, discussed with operator see stop sale. **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked wings (78F - Cooling) at 3:00 since 1:30 to 75F at 3:25, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator to remove lid from product and place in walk in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu Jersey burger served with undercooked fried egg on top, menu item does not identify product as containing a raw ingredient discussed with operator to add asterisk to menu item. **Warning**
02B-04-5
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup stored in rice used to scoop and portion rice, discussed with operator who discard cup. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Food stored on floor. In kitchen multiple oil jug containers stored on floor, discussed with operator to remove jugs from floor. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line clean knife stored in between coolers and prep table, discussed with operator who removed knife. **Corrected On-Site** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in low boy cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize. **Warning**
23-03-4
27
Aug 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (42-50F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food over stacked ; food out of temperature for approximately 30 minutes; smaller portions made **Corrected On-Site**
03A-02-5
Intermediate - 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.
53B-14-5
Basic - Bowl used to dispense meat sauce Removed **Corrected On-Site**
14-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle stored touching Cole slow Removed **Corrected On-Site**
10-06-5
70
Jan 22, 2025
Routine - Food
No violations found.
100
Jan 14, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 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. Dishwasher (Chlorine 0ppm); operator unable to fix; three compartment set up **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over washed vegetables like carrots and celery in walk-in cooler Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (140-90F - Hot Holding); marinara (128F - Hot Holding)in steam table ; food not stirred and opening not covered ; operator placed on stove to reheat to 165 F ; food out of temperature for approximately 30 minutes; **Corrective Action Taken**
03B-01-6
Basic - Food stored on floor- bucket of pickle in walk-in cooler and tub with French fries bags in walk-in freezer Stored properly **Corrected On-Site**
08B-38-4
Basic - Bowl used to dispense parmigiana cheese
14-01-5
58
Aug 12, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cooked wings in cooler at cook line ; moved on the bottom **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by prep station in the kitchen **Repeat Violation**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation- expo line employee also preparing salads had no hair restraint
13-03-4
Basic - Working containers of food removed from original container not identified by common name- some dressing bottles at cook line; Advised to label with common name
02D-01-5
74
Feb 22, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator; removed ; **Corrected On-Site**
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- drawers at cook line
22-16-4
Basic - Standing water in bottom of reach-in-cooler at cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. ROP fish thawing in standing water inside prep sink Removed **Corrected On-Site**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- machine in the kitchen
22-20-5
70
Nov 6, 2023
Routine - Food
No violations found.
100
Oct 27, 2023
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went outside came back in tog he'd clean utensils; didn't change gloves or washed hands; Employee put gloves on started$ working with food without washing hands first; Manager educated; employee washed hands and changed gloves **Corrected On-Site**
12A-07-5
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. Dishwasher (Chlorine 0ppm) operator unable to fix; switched to three compartment sink **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pick de gallo (43-45F - Cold Holding); at cold holding unit at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; cooked poblano peppers ranch dressing (47F - Cold Holding);in dressing bottle at cooler #2; as per operator food not prepared or portioned today; bottle in double pan; operator placed in ice; food out of temperature for approximately 1 hour; **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - 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- egg wash from cracked raw shell eggs at cook line; food out since 10:00; chart listed on reach in cooler indicated specific times (11:00-3:00); establishment is not properly monitoring/ tracking time; manager time marked 10:00 am; **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (44-45F - Cooling)at 11:00 to 44-45 F at 11:33 since 10:00 ; at reach in cooler at cook line; at this rate food will not reach41 F or below; all food moved to walk-in cooler; **Corrective Action Taken**
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- slicer and cutting boards heavy accumulation of mold like substance
22-02-4
Basic - Employee eating in a food preparation or other restricted area- drinking at cook line; Educated
12B-02-4
Basic - Food stored on floor- case of oil by reach in cooler at cook line
08B-38-4
Basic - Soiled dry wiping cloth in use- at prep station by slicer; operator placed in sanitizer bucket; **Corrected On-Site**
21-10-4
37
Oct 24, 2022
Complaint Full
1 minor violation.
View 1 violation
Personal Cleanliness
FL-40
95
Aug 18, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Burger Shack last inspected?
The most recent health inspection at Burger Shack on file is from Mar 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Burger Shack?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Burger Shack.
How does Burger Shack compare to other restaurants in Jupiter?
Burger Shack most recently scored 95 out of 100, which is higher than the Jupiter average of 79.
Has Burger Shack's inspection record improved over time?
No. Recent inspections at Burger Shack have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Burger 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 Burger Shack inspected?
Based on the inspection history on file, Burger Shack is inspected around three times per year on average.
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