Jerk Shack
Last inspected: Apr 21, 2026
64
Score
Inspectors have visited Jerk Shack six times, with records going back to 2024. On Apr 21, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly six violations earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up two times.
The city-wide average sits at 79, which Jerk Shack's 64 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor 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. At kitchen, cooked cabbage (122F - Hot Holding); stewed chicken (117F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, cooked ribs prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken thawing in standing water. Operator turned on running water to properly thaw item. **Corrected On-Site**
06-01-5
64
Dec 3, 2025
Routine - Food
No violations found.
100
Sep 24, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, stewed chicken (100F - Hot Holding); curry chicken (90F - Hot Holding); ox tail (87F - Hot Holding); rice (110F - Hot Holding). The items have been in the table less than 4 hours. The person in charge stated that the table had been off for approximately 2 hours. The person in charge is reheating the items to 165F to hot hold again. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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
70
May 28, 2025
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in: raw chicken (52F - Cold Holding); raw goat (47F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2025-05-28: At glass door reach in: raw chicken (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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 glass door reach in: raw chicken (52F - Cold Holding); raw goat (47F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2025-05-28: At glass door reach in: raw chicken (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
01B-02-5
Intermediate - - From initial inspection : 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 to operator. **Warning** - From follow-up inspection 2025-05-28: Same. **Admin Complaint**
11-27-4
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. 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 2025-05-28: Same. **Admin Complaint**
53A-07-6
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 2025-05-28: Same. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : 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 to operator. **Warning** - From follow-up inspection 2025-05-28: Same. **Admin Complaint**
11-07-5
50
Mar 26, 2025
Routine - Food
5 critical violations. 5 major violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At stainless steel reach in freezer: portioned and plastic wrapped raw turkey neck stored over portioned cooked soup. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
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 glass door reach in: raw chicken (52F - Cold Holding); raw goat (47F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in: raw chicken (52F - Cold Holding); raw goat (47F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef handled cell phone and glasses then touched clean cover for pan of food in steam table; no hand wash. Advised chef to wash hands. **Warning**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/24. **Admin Complaint**
50-17-3
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 - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Mac and cheese cooked 3 days prior then frozen; not date marked. Advised operator to date mark. **Warning**
02C-04-5
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 to operator. **Warning**
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 to operator. **Warning**
11-27-4
Intermediate - No certified food manager for establishment. 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-07-6
29
Sep 9, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided no test strips
16-37-1
90
Frequently Asked Questions
When was Jerk Shack last inspected?
The most recent health inspection at Jerk Shack on file is from Apr 21, 2026. The public record contains six inspections in total.
What is the most common violation at Jerk Shack?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Jerk Shack.
How does Jerk Shack compare to other restaurants in West Palm Beach?
Jerk Shack most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Jerk Shack's inspection record improved over time?
Yes. Recent inspections at Jerk Shack have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jerk Shack 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 Jerk Shack inspected?
Based on the inspection history on file, Jerk Shack is inspected around four times per year on average.
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