Jaws Hot Chicken and Seafood
Last inspected: Feb 11, 2026
70
Score
Jaws Hot Chicken and Seafood has been inspected 19 times since 2022. The most recent visit was on Feb 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly four violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged seven times.
The city-wide average sits at 79, which Jaws Hot Chicken and Seafood's 70 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
19
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by 3 compartment sink. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator couldn't fine test kit. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching sugar. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed by 3 compartment sink. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
29-11-4
70
Feb 10, 2026
Complaint Full
6 critical violations. 6 major violations. 7 minor violations.
View 19 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken (110F - Cooking) chicken wings ; (135F - Cooking); chicken thighs (78F - Cooking); Operator cooked chicken wings (175-205F - Cooking); chicken wings and thighs (184-206F - Cooking) **Corrected On-Site** **Warning**
03C-44-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing food fray without sanitizer. **Warning**
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 2)Observed raw conch salad above cake in display refrigerator. Operator placed raw conch salad on lower shelf 2) observed raw beef above hot sauce in flip top refrigerator. Operator removed the hot sauce.**Corrected On-Site** 3) observe raw chicken above fish and walk in freezer not all commercially sealed **Warning**
08A-05-6
High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Observed chicken (110F - Cooking) chicken thighs (78F - Cooking) Operator cooked chicken wings (175-205F - Cooking); chicken wings and thighs (184-206F - Cooking) **Corrected On-Site** **Warning**
03F-06-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by 3 compartment sink. **Warning**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container in cook line hand sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator couldn't fine test kit. **Warning**
16-37-1
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 probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not find written plan . **Warning**
03F-10-5
Basic - Water leaking from pipe and/or faucet/handle. Observed by 3 compartment sink. **Warning**
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dirt in drain by rear door and wall. **Warning**
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching sugar. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Food stored on floor. Observed case of plastic water bottles in walkin refrigerator. **Warning**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed all employees without hair restraint. Operator gave all employees hair nets **Warning**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table by ice machine. Operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed drinking and food on table next to ice machine. Operator removed. **Corrected On-Site** **Warning**
12B-02-4
16
Oct 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed no at at rear door . - From follow-up inspection 2025-10-28: **Time Extended**
36-32-5
95
Oct 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk-in refrigerator raw chicken (48F - Cold Holding); raw fish (48F - Cold Holding); sliced and shredded cheese (48F - Cold Holding) due to refrigerator icing up food not prep a portion today. Operator stated less the 2 hours and moved to walk-in freezer **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. Observed chicken (108-112F - Hot Holding). Operator stated less then two hours from cooking and he filled out time as public health control form and timed chicken for 2 more hours **Corrective Action Taken** **Admin Complaint**
03B-01-6
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above prep table. Operator removed . **Corrected On-Site** **Admin Complaint**
35B-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed no at at rear door .
36-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Jul 15, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (107-130F - Hot Holding). Operator placed raw raised temperature to 170 in holding unit. **Warning** - From follow-up inspection 2025-07-15: Chicken 113-125 F hot holding. **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
23-03-4
82
Jul 14, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top refrigerator ; shrimp,, hamburger (45-49F - Cold Holding) not prepared or portioned today ,due to missing container in top unit and cold air is escaping. 1)Operator placed empty container in top unit and it to stop air from escaping. 2) observed in chest in walk-in refrigerator raw chicken, raw fish , shredded cheese (44-45F - Cold Holding). Operator placed raw moved shredded cheese to walk-in freezer and iced down chicken and fish. **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. Observed chicken (107-130F - Hot Holding). Operator placed raw raised temperature to 170 in holding unit. **Warning**
03B-01-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed with flour at cook line. I emailed operator sign and he printed and posted. **Corrected On-Site** **Warning**
31B-04-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed at 3 compartment sink. Operator removed. **Corrected On-Site** **Warning**
35B-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed one employee in paprika container. **Warning**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease. **Warning**
23-03-4
61
May 6, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observe employee at cook line with out hair restraints. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observe next to 3 compartment sink. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
36-24-5
90
May 5, 2025
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soft serve (55F - Cold Holding) overnight ; fish (55F - Cold Holding)overnight ; sliced cheese and shredded cheese (55F - Cold Holding) overnight. ; shelled eggs over night (55F - Cold Holding); chicken tender overnight (54F - Cold Holding) over night See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator. soft serve (55F - Cold Holding) overnight ; fish (55F - Cold Holding)overnight ; sliced cheese and shredded cheese (55F - Cold Holding) overnight. ; shelled eggs over night (55F - Cold Holding); chicken tender overnight (54F - Cold Holding) over night **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw ground beef. Above open bag of French fries not all products commercially packaged.. **Warning**
08A-02-6
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
Basic - Employee with no hair restraint while engaging in food preparation. Observe employee at cook line with out hair restraints. **Warning**
13-03-4
Basic - Hole in or other damage to wall. Observe next to 3 compartment sink. **Warning**
36-24-5
52
Apr 29, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-04-29: Operator uses chlorine sanitizer, but has quinary test strips **Admin Complaint**
16-37-1
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-04-29: Them manager stated that he did not do the certified food manager course. **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-04-29: One employee Nicole has been employed here longer then 60 days . **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vent soiled with grease. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-29: hood vents still soiled with grease and dripping down wall. **Admin Complaint**
23-03-4
70
Feb 25, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
30
Dec 9, 2024
Routine - Food
1 critical violation. 1 major violation. 5 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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jul 8, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
70
Mar 28, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Proper Sanitizer Contact Time and Concentration
FL-33
43
Jan 19, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; chicken,shrimp,fish, all food stored in cooler overnight (49-50 F - Cold Holding) see stop sale **Warning** - From follow-up inspection 2024-01-19: Raw Chicken 49°F-55°F, raw shrimp 52°F, shucked raw oysters 57°F in flip top refrigerator. Not prepped or portioned today. Operator stated all items were loaded into this unit one and a half hours ago. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. 1)Established has catfish (Ameiurus catus) on menu but serves swai ( Pangasianodon hypophthalmus). 2) Establishment has CRAB CAKES ON MENU BUT CASE IN FREEZER READS KRABBY CAKES ( made with imitation crab meat). **Admin Complaint** - From follow-up inspection 2024-01-19: 1)Established has catfish (Ameiurus catus) on menu but serves swai ( Pangasianodon hypophthalmus). 2) Establishment has CRAB CAKES ON MENU BUT CASE IN FREEZER READS KRABBY CAKES ( made with imitation crab meat). **Admin Complaint**
52-04-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observe broken gaskets in flip top refrigerator. **Warning** - From follow-up inspection 2024-01-19: Order was placed. Gaskets on order **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-19: Open Dumpster lid. Operator closed lid. **Admin Complaint** **Corrected On-Site**
33-16-4
70
Jan 18, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe for conch. Operator contacted distributor , and received parasite destruction letter. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observe cooked chicken that was on time as public health control in refrigerator the next day. **Warning**
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; chicken,shrimp,fish, all food stored in cooler overnight (49-50 F - Cold Holding) see stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Observe cooked chicken that was on time as public health control in refrigerator the next day. 2) observe at Flip top refrigerator ; chicken,shrimp,fish, all food stored in cooler overnight (49-50 F - Cold Holding). **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken above cooked chicken in walk-in refrigerator. Operator removed cooked chicken. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. 1)Established has catfish (Ameiurus catus) on menu but serves swai ( Pangasianodon hypophthalmus). 2) Establishment has CRAB CAKES ON MENU BUT CASE IN FREEZER READS KRABBY CAKES ( made with imitation crab meat). **Admin Complaint**
52-04-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. I emailed operator and operator printed and posted. **Corrected On-Site** **Warning**
02B-01-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observe broken gaskets in flip top refrigerator. **Warning**
14-10-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site** **Warning**
33-16-4
35
Sep 19, 2023
Routine - Food
No violations found.
100
Sep 18, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; fish,chicken,coleslaw ,sliced cheese (54-57F - Cold Holding) Operator stated less then 1 hour , and door was left open by bus pan. Operator places bus pan properly in refrigerator and closed door. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe at walk-in refrigerator raw chicken above fish. Operator placed raw chicken on lower shelf. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - No soap provided at handwash sink. Observe by 3 compartment sink. **Warning**
31B-03-4
67
Feb 6, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observe chlorine sanitizer at 200+ppm Operator corrected to 75ppm.
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic spray bottle in hand wash sink by 3 compartment sink. Observe cleared sink out. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe by cook line. Operator placed paper towels at sink. **Corrected On-Site**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door. **Repeat Violation**
35B-01-4
67
Aug 22, 2022
Food-Licensing Inspection
3 critical violations. 1 minor violation.
View 4 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. Operator placed time as 11-3 . **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; sliced tomato,shrimp,fish,chicken ,shredded cheese,coleslaw (55-62F - Cold Holding). Operator stated that food came from walk-in refrigerator 1.5 hours ago and operator ice down food. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observe raw chicken above raw beef in reach in freezer. Observe placed raw chicken on lower shelf. **Corrected On-Site**
08A-17-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen. Operator coved hole with cement. **Corrected On-Site**
35B-01-4
61
Frequently Asked Questions
When was Jaws Hot Chicken and Seafood last inspected?
The most recent health inspection at Jaws Hot Chicken and Seafood on file is from Feb 11, 2026. The public record contains 19 inspections in total.
What is the most common violation at Jaws Hot Chicken and Seafood?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Jaws Hot Chicken and Seafood.
How does Jaws Hot Chicken and Seafood compare to other restaurants in West Palm Beach?
Jaws Hot Chicken and Seafood most recently scored 70 out of 100, which is lower than the West Palm Beach average of 79.
Has Jaws Hot Chicken and Seafood's inspection record improved over time?
No. Recent inspections at Jaws Hot Chicken and Seafood have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jaws Hot Chicken and Seafood means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jaws Hot Chicken and Seafood inspected?
Based on the inspection history on file, Jaws Hot Chicken and Seafood is inspected around five times per year on average.
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