Jerk Island Take Out Rest
Last inspected: Feb 27, 2026
90
Score
Across the available record, Jerk Island Take Out Rest has nine inspections on file, the first dated 2022. The most recent visit was on Feb 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around one violation compared to roughly six violations earlier on.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
Jerk Island Take Out Rest's latest score of 90 sits above the West Palm Beach average of 79. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
90
Oct 7, 2025
Routine - Food
No violations found.
100
Mar 14, 2025
Routine - Food
No violations found.
100
Mar 13, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on shelf: cooked bananas (102F - Hot Holding) As per operator, cooked since 1.5 hours. At display case: cooked salt fish (109F - Hot Holding) As per operator, cooked since 2 hours; cooked callaloo (117F - Hot Holding) As per operator, cooked 2 hours prior. At steam table: cooked plantains (89F - Hot Holding) As per operator, cooked since 2 hours. Operator placed items to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Observed employee touch face then handled clean wiping towel and clean utensil to stir food; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
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. **Warning**
53B-14-5
67
Oct 11, 2024
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach-in Cooler; cooked hominy corn (48F - Cooling) Per operator cooked and held in cooler overnight Food never got to the temperature of 41F or below within six hours See stop sale
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler in Kitchen; Raw portioned chicken over raw portioned beef At Walk-in Cooler; Raw portioned chicken over raw beef Advised operator who removed **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach-in Cooler; cooked hominy corn (48F - Cooling) Per operator cooked and held in cooler overnight Food never got to the temperature of 41F or below within six hours
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked plantains (90F hot-holding) Per operator food prepared one hour ago. Advised operator to reheat to 165+F
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At Dry storage; Pesticide (spray chemical) stored on clean utensils Advised operator who removed **Corrected On-Site**
41-10-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Three Compartment Sink; Triple Sink (Chlorine 10ppm) Sanitizing solution contained soap Advised operator to replace Chlorine solution to 100 ppm and not to add soap.
22-42-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
11-07-5
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. Emailed poster **Repeat Violation**
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. Operator provided no written plan Emailed form
03F-10-5
30
Jan 30, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
50-17-3
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. Emailed one.
11-27-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Carrot juice, coconut water etc. prepared on-site no warning . Packaged juice not to be sold until warning is added to the label
02D-12-1
Intermediate - No soap provided at handwash sink by three compartment sink. Employee put large container of liquid soap **Corrected On-Site**
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In use Personal beverage stored with above food in produce cooler. Employee rearranged. **Corrected On-Site**
08B-49-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and brown sugar containers not labeled. Explained.
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Explained and employee removed the cloth towel **Corrected On-Site**
21-04-4
55
Sep 7, 2023
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
90
Dec 16, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken 102°, pork 102° in oven being held less than four hours. Time marked food. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw fish above cut tomatoes,cut onion, plantain at reach in cooler. Employee properly stored food **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Manager or person in charge lacking proof of food manager certification...manager stated that took test 12/6//22 not get the result yet **Warning**
53A-01-7
58
Nov 3, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 45°, Irish Moss 46° in chase reach in cooler at front line being held more than four hours. Stop sale issue. Employee discarded food **Corrective Action Taken** **Warning**
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...milk 45°, Irish Moss 46° in chase reach in cooler at front line being held more than four hours. **Warning**
01B-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked pork, cooked chicken, cooked beef, red beans , sauce in reach in cooler. Employee date marked **Corrected On-Site** **Warning**
02C-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength...00 ppm. Employee corrected at 100 ppm. **Warning**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor at front line . Properly stored after discussion **Corrected On-Site** **Warning**
21-38-4
55
Frequently Asked Questions
When was Jerk Island Take Out Rest last inspected?
The most recent health inspection at Jerk Island Take Out Rest on file is from Feb 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Jerk Island Take Out Rest?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Jerk Island Take Out Rest.
How does Jerk Island Take Out Rest compare to other restaurants in West Palm Beach?
Jerk Island Take Out Rest most recently scored 90 out of 100, which is higher than the West Palm Beach average of 79.
Has Jerk Island Take Out Rest's inspection record improved over time?
Yes. Recent inspections at Jerk Island Take Out Rest have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Jerk Island Take Out Rest 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 Jerk Island Take Out Rest inspected?
Based on the inspection history on file, Jerk Island Take Out Rest is inspected around three times per year on average.
Nearby Restaurants