Jan's Place Restaurant
Last inspected: Apr 22, 2026
30
Score
Public records show 15 inspections at Jan's Place Restaurant stretching back to 2022. The most recent report on file is from Apr 22, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 11 violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 80, which Jan's Place Restaurant's 30 doesn't quite reach. The pattern in the record is worth a careful look.
15
Inspections
7
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
7 critical violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near flat top by cookline- cooked eggs 47-50F - cold holding, cooked turkey sausage 47-50F - cold holding, raw salmon 47-50F - cold holding, raw breaded chicken 47-50F - cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale. At small reach in cooler near bakery/ grab-go area- prime rib 50F- cold holding, meatloaf 48F- cold holding, mashed potatoes 48-50F- cold holding, cooked mixed vegetables 48-50F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. At reach in cooler near flat top by cookline- cooked eggs 47-50F - cold holding, cooked turkey sausage 47-50F - cold holding, raw salmon 47-50F - cold holding, raw breaded chicken 47-50F - cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale. At small reach in cooler near bakery/ grab-go area- prime rib 50F- cold holding, meatloaf 48F- cold holding, mashed potatoes 48-50F- cold holding, cooked mixed vegetables 48-50F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At back prep area resch in cooler- Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from lacking before thaw not removed- see stop sale. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked sausage patties- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects found At dishwashing area adjacent from the cookline- approximately 15 small flying insects landing on walls, curtains, and on shelves with clean dishes. At server station/ bar area in dinning room- approximately 5 small flying insects landing on shelves and walls above prep tables / coffee machine. At back prep area kitchen approximately 12 small flying insects landing on walls, storage shelves, and clean utensils and food storage containers. **Repeat Violation** **Warning**
35A-02-7
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline employee plated raw/undercooked eggs and touched them while wearing gloves- than the employee proceeded to change their gloves and handle clean equipment/ prepare food without washing their hands- educated operator - employee washed their hands. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage back prep area- one dent can of tomato juice- see stop sale. **Warning**
01B-01-4
Basic - At dishwashing area- Floor tiles missing and/or in disrepair. **Repeat Violation** **Admin Complaint**
36-17-5
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. At back prep area resch in cooler- Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from lacking before thaw not removed- see stop sale. **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline prep counter- wet/ soiled wiping cloth on prep counter- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
21-12-4
30
Feb 20, 2026
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area reach in cooler - non food grade paper towels in direct contact with raw shell eggs - operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-20: At cookline area reach in cooler - non food grade paper towels in direct contact with raw shell eggs - operator removed. **Admin Complaint**
14-86-1
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At dishwashing area- employee cracked raw shell eggs than proceeded to handle clean equipment and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-20: At cook line area- employee cracked raw shell eggs than proceeded to handle clean equipment and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands. **Admin Complaint** **Corrective Action Taken**
12A-27-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Prime rib served - not indicated that product is served raw / undercooked. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
02B-01-5
Basic - - From initial inspection : 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. Prime rib , chicken pot pie and multiple of other dishes sold not indicating date product was packaged and address for the establishment. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. At cookline area reach in cooler- in use bananas with stickers still attached not washed before use. At cookline area reach in cooler - in use avocados with stickers still attached not washed before use. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted protected at coffee station- operator covered, **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
36-17-5
47
Feb 19, 2026
Complaint Full
8 critical violations. 2 major violations. 6 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
9
Aug 25, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jul 29, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Jan 3, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects landing on clean equipment and walls at dish pit. Observed approximately small 2 flying insects landing on shelves of dry food storage area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-03: Observed approximately 5 small flying insects at back storage area landing on empty food prep cart. employees killed cleaned and sanitized. Admin Complaint** **Admin Complaint** **Corrected On-Site**
35A-02-6
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk on freezer. - From follow-up inspection 2025-01-03: **Time Extended**
14-69-4
82
Jan 2, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp ( 60F); shredded cheese (51F) cold holding Per operator, items it prepared or portioned today, items out of temperature for 2 hours. Operator closed cooler door and placed ice bag inside to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects landing on clean equipment and walls at dish pit. Observed approximately small 2 flying insects landing on shelves of dry food storage area. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cooking. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. Operator provided proper documentation during time of inspection. **Corrected On-Site**
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk on freezer.
14-69-4
61
Jul 16, 2024
Routine - Food
No violations found.
100
Jul 15, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, Raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated item held overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. At cook line low boy, Raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated item held overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked potatoes in reach in cooler. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at dry storage area on boxes, walls, not landing on any food contact surfaces.
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwashing sink blocked by cart.
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food stored on floor. At dry storage area, Oil stored on floor. Operator moved oil to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatula stored in standing water 80F at cook line. Operator removed. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At reach in cooler, employee beverage stored with food for customers.
12B-13-4
39
Apr 19, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale. - From follow-up inspection 2024-04-19: High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale. **Admin Complaint**
01B-14-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test for dishwasher - From follow-up inspection 2024-04-19: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair- torn gaskets at cooler #3 at cook line - From follow-up inspection 2024-04-19: **Time Extended**
14-11-5
74
Apr 18, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (116F - Hot Holding)under heat lamp at cook line; as per operator food out of temperature for approximately 30 minutes; food to be reheated to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (62F - Cold Holding) on ice at expo line ; food not listed on TPHC form; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food added on the form; potato salad (42-50F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portioned made ; raw shell eggs (50F - Cold Holding); heavy cream (50F - Cold Holding) cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler to quick chill ; sliced cheese (44-52F - Cold Holding); in cooler #3 at cook line; food not prepared or portioned today; food not stored properly in the pan; food stored flat in dipper pan; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale.
01B-14-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced ham (40-52F - Cooling)at 9:51 to 55 F at 10:14 since 8:40; in cooler#1 at cook line; at this rate food will not reach 41 F within 4 hours; foods stacked up to high in a working cooler close to cook line; smaller portioned made ; **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test for dishwasher
16-37-1
Basic - Equipment in poor repair- torn gaskets at cooler #3 at cook line
14-11-5
50
Aug 18, 2023
Complaint Full
No violations found.
100
Aug 17, 2023
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
35
Mar 1, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham/walk in cooler/corrective action taken/operator stored raw beef on bottom shelf. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128 degrees, sausage Patties/hot hold#3/cook line/corrective action taken/operator put sausage patties back on grill. **Corrective Action Taken**
03B-01-6
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.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter blend/cook line **Repeat Violation**
03F-10-5
Basic - Food stored on floor. Chicken/walk in freezer/corrective action taken/operator stored foods properly. **Corrective Action Taken**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw bacon/kitchen/corrective action taken/operator stored raw bacon back in cooler. **Corrective Action Taken**
06-06-5
55
Jul 19, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
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 and the time removed from temperature control cannot be determined. See stop sale. Butter/cookline
03F-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Butter/cookline.
01B-17-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food stored on floor. Shrimp/walk in freezer/corrective action taken/operator stored shrimp back on shelf. **Corrected On-Site**
08B-38-4
Basic - Ceiling tile missing. By dishmachine area.
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Granola/frontline/corrective action taken/operator discarded soufflé cup. **Corrected On-Site**
14-01-5
52
Frequently Asked Questions
When was Jan's Place Restaurant last inspected?
The most recent health inspection at Jan's Place Restaurant on file is from Apr 22, 2026. The public record contains 15 inspections in total.
What is the most common violation at Jan's Place Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Jan's Place Restaurant.
How does Jan's Place Restaurant compare to other restaurants in Jensen Beach?
Jan's Place Restaurant most recently scored 30 out of 100, which is lower than the Jensen Beach average of 80.
Has Jan's Place Restaurant's inspection record improved over time?
No. Recent inspections at Jan's Place Restaurant have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Jan's Place Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Jan's Place Restaurant inspected?
Based on the inspection history on file, Jan's Place Restaurant is inspected around four times per year on average.
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