Jerk Machine
Last inspected: Nov 13, 2023
30
Score
Inspectors have visited Jerk Machine three times, with records going back to 2022. On Nov 13, 2023, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important. No fresh inspection data is available: the latest entry for Jerk Machine dates to Nov 13, 2023.
Recent visits have produced comparable findings, with counts hovering near 14 violations per visit.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 75, which Jerk Machine's 30 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
3
Inspections
3
Critical latest
3
Major latest
9
Minor latest
Inspection History
Nov 13, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in true reach in cooler white rice (48-50F - Cooling ); stewed beef (50-55F - Cooling ); rice and peas (48-50F - Cooling) curry goat (50-55F - Cooling ); cow foot (56-60F - Cooling); fish (50-52F - Cooling); Jerk chicken (47-49F - Cooling) per operator held in cooler over night. Not prep or portion today. See Stop Sale. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in true reach in cooler white rice (48-50F - Cooling ); stewed beef (50-55F - Cooling ); rice and peas (48-50F - Cooling) curry goat (50-55F - Cooling ); cow foot (56-60F - Cooling); fish (50-52F - Cooling); Jerk chicken (47-49F - Cooling) per operator held in cooler overnight . Not prep or portion today. **Repeat Violation** **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in true reach in cooler, raw chicken over cooked white rice. Observed raw oxtail over cooked rice and peas. Operator placed cooked items on other side of cooler.**Corrected On-Site** **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in true reach in cooler white rice (48-50F - Cooling ); stewed beef (50-55F - Cooling ); rice and peas (48-50F - Cooling) curry goat (50-55F - Cooling ); cow foot (56-60F - Cooling); fish (50-52F - Cooling); Jerk chicken (47-49F - Cooling) in deep covered pans per operator held in cooler over night. Not prep or portion today. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to the three compartment sink. **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in True reach in cooler not date marked. **Warning**
02C-02-5
Basic - Equipment in poor repair. White Kenmore reach in refrigerator missing handles. **Repeat Violation** **Warning**
14-11-5
Basic - Buildup of food debris/soil residue on equipment door handles. On reach in door handles. **Warning**
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of small oven/microwave has accumulation of black substance/grease/food debris at front counter. **Warning**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen entrance and by the three compartment sink. **Warning**
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In true reach in cooler, single door glass cooler and double door glass reach in. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees located next to the three compartment sink. **Warning**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in true reach in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket. **Warning**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution 0 Ppm chlorine. **Warning**
21-07-4
30
Mar 1, 2023
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front hot line, fried chicken (117F - Hot Holding); baked fish (121F - Hot Holding). Per employee in line less than 1 hour. Items removed to kitchen to be reheated for proper hot holding. 2) On prep table in kitchen, stewed cabbage (131F - Hot Holding); curry chicken (126F - Hot Holding). Per employee finished cooking 30-45 minutes. Items placed back to oven to reheat to hold in hot box. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen LARGE GLASSFRONT - raw pork sausage (48F - Cold Holding); raw Argentinian sausage (47-56F - Cold Holding; packaged deli turkey (53F - Cold Holding); ground raw turkey (56F - Cold Holding). All items in unit overnight per manager. See stop sale. Do not use unit until temperature can be maintained at 41F or below. 2) In back kitchen small glassfront cooler, stewed chickpeas (47F - Cooling). Per manager in unit 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. 1) In kitchen LARGE GLASSFRONT - raw pork sausage (48F - Cold Holding); raw Argentinian sausage (47-56F - Cold Holding; packaged deli turkey (53F - Cold Holding); ground raw turkey (56F - Cold Holding). All items in unit overnight per manager. 2) In back kitchen small glassfront cooler, stewed chickpeas (47F - Cooling). Per manager in unit overnight. **Repeat Violation**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In white fridge, 2 cartons eggs above containers of sauces.
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In back kitchen small glassfront cooler, stewed chickpeas (47F - Cooling). Per manager in unit overnight. See stop sale.
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by front counter hand sink. Employee labeled bottle. **Corrected On-Site**
41-17-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach in cooler in kitchen not registering any temperature.
05-05-4
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 manager. **Corrective Action Taken**
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in container of jerk sauce.
14-14-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of glassfront coolers in kitchen have buildup of food debris. **Repeat Violation**
23-24-4
Basic - Employee eating / drinking in a food preparation or other restricted area. Employee in kitchen drinking from opened canned beverage sitting on prep table.
12B-02-4
Basic - Equipment in poor repair. 1) Small microwave at front counter has internal damage. 2) Door handles missing on white fridge. 3) Gaskets on reach in coolers damaged. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar in container on shelf in kitchen. Manager removed scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on prep table in kitchen. Employee removed all to be washed. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen has food debris buildup. **Repeat Violation**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One set of lights going into kitchen not shielded.
38-07-4
Basic - No Heimlich maneuver/choking sign posted. Bulletin provided to be posted. **Repeat Violation**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometers missing in white fridge and glassfront coolers in kitchen. **Repeat Violation**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Large reach in coolers in kitchen area have damaged and soiled shelves. **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar on shelf in kitchen not labeled. Manager labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
17
Aug 17, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed in employee bathroom. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed in bathroom hall/storage area. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed in kitchen above 3CS, front counter, and in dining area. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in refrigerators, white refrigerator missing door handles, microwave in kitchen rusted. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
14-11-5
70
Frequently Asked Questions
When was Jerk Machine last inspected?
The most recent health inspection at Jerk Machine on file is from Nov 13, 2023. The public record contains three inspections in total.
What is the most common violation at Jerk Machine?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Jerk Machine.
How does Jerk Machine compare to other restaurants in Lauderhill?
Jerk Machine most recently scored 30 out of 100, which is lower than the Lauderhill average of 75.
Has Jerk Machine's inspection record improved over time?
Results have been roughly steady. Inspections at Jerk Machine have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jerk Machine 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.
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