Little Moir's Food Shack
Last inspected: Mar 7, 2026
100
Score
Little Moir's Food Shack has been inspected 11 times since 2022. The most recent visit was on Mar 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly eight violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
Restaurants in Jupiter average 79, so Little Moir's Food Shack is doing better than most peers. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 7, 2026
Routine - Food
No violations found.
100
Mar 6, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Aug 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
70
Feb 11, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red wine vinaigrette with pasteurized eggs (43-45F - Cold Holding);in cooler next to fryer Food not prepared or portioned today ; food out of temperature for approximately 1 hour; smaller portioned made; cut tomatoes (55F - Cold Holding); in salad cooler as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; chef decided to discard food; cooked pasta spaghetti(56F - Cold Holding)in cooler #3 at cook line ; food not prepared or portioned today ; food out of temperature for approximately 1 hour; Food moved to different cooler; cooked potatoes (55F - Cold Holding)in small protein cooler at sautéed station ; food out of temperature for approximately 1 hour; food placed on ice ; tuna (44F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-11: Diced tomatoes 41 F Melon salad 38 F cooler #1 at cook line Liquid eggs 52 Cold Holding / Tuna rolls 46 F Cold Holding in cooler next to fryer food not prepared or portioned today; foods out of temperature for more than four hours ; See Stop Sale Melon Salad 38 F Street corn 38 F in #2 at cook line Feta cheese 41 F Scallops 41F Raw Chicken 41 in cooler #3 cook line Salmon 37 F White fish 37 F Liquid Eggs 33 F In cooler #4 at cook line **Complied** **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous times employees wiping gloved hands on soiled apron or soiled dry towels and touching clean plates and utensils without changing gloves and washing hands; Operator educated and employees washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-11: Observed employee drinking from personal cup, touching personal cloths and touching desert pan without washing hands and changing gloves ; educated; employee washed hands; **Admin Complaint** **Corrected On-Site**
12A-09-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steamed green beans (55-56F - Cooling)at 12:57 to 51 F at 1:23 since 11:30 ; in salad cooler at cook line; at this rate food will not reach 41 F or below within 6 hours; food moved to different cooler guacamole with tomatoes (48-52F - Cooling)at 1:05 to 52 F at 1:23 since 11:30 ;in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food placed in ice **Corrective Action Taken** - From follow-up inspection 2025-02-11: Lobster fritters 52 F at 3:52 since 3:00 Coconut shrimp 46 Cooling at 3:54 since 11:30 - food never reached 41 F or below within 4 hours - See Stop Sake **Admin Complaint**
03D-15-4
67
Feb 10, 2025
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous times employees wiping gloved hands on soiled apron or soiled dry towels and touching clean plates and utensils without changing gloves and washing hands; Operator educated and employees washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cheese sauce (85-105F - Cooling)at 12:45 to 83-97 F at 1:30 since 11:00 at counter at side bar; food never reached 70 F within 2 hours; operator decided to reheat food to 165 F and start cooling process again **Corrective Action Taken**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red wine vinaigrette with pasteurized eggs (43-45F - Cold Holding);in cooler next to fryer Food not prepared or portioned today ; food out of temperature for approximately 1 hour; smaller portioned made; cut tomatoes (55F - Cold Holding); in salad cooler as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; chef decided to discard food; cooked pasta spaghetti(56F - Cold Holding)in cooler #3 at cook line ; food not prepared or portioned today ; food out of temperature for approximately 1 hour; Food moved to different cooler; cooked potatoes (55F - Cold Holding)in small protein cooler at sautéed station ; food out of temperature for approximately 1 hour; food placed on ice ; tuna (44F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steamed green beans (55-56F - Cooling)at 12:57 to 51 F at 1:23 since 11:30 ; in salad cooler at cook line; at this rate food will not reach 41 F or below within 6 hours; food moved to different cooler guacamole with tomatoes (48-52F - Cooling)at 1:05 to 52 F at 1:23 since 11:30 ;in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food placed in ice **Corrective Action Taken**
03D-15-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit- some units at cook line
05-09-4
Basic - Standing water in bottom of reach-in-cooler- 2 coolers at cook line
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cut fruit inside cooler at salad station Stored properly **Corrected On-Site**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); remade to 200 ppm **Corrected On-Site** **Repeat Violation**
21-08-4
43
Sep 5, 2024
Complaint Full
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
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. cooked pasta (60-65F - Cold Holding); raw bacon (53F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line and returned to work with food ; employee changed gloves but didn't wash hands before ; manager educated; Employee washed hands and changed gloves; **Corrected On-Site**
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Onion soup dated 8/27/ Wasabi with egg dressing dated 8/25 all foods in walk-in cooler
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (60-65F - Cold Holding); raw bacon (53F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
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.
53B-14-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line heavy presence of food debris on all lids
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line Fixed to 200 ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor- plastic containers at the back of the kitchen ; advised to store properly
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plastic containers stored at the back of the kitchen not inverted ; advised to invert ;
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable- cook line
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle in rice ; stored properly **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 107 F Water discarded **Corrected On-Site**
10-07-4
32
Jul 16, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
37
Jan 24, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working with food, put gloves on and didn't wash hands before; Educated; employee washed hands **Corrected On-Site**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over burgers in walk-in cooler; reversed **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. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line and can opener
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still on at cook line; Educated operator; operator washed and removed sticker **Corrected On-Site**
08B-39-4
39
Aug 25, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
67
Jan 24, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Sep 13, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Between bar and hot line fruit lowboy cooler blocking hand sink. **Warning** - From follow-up inspection 2022-09-13: Cooler needs to be removed to allow access to hand sink on hot line. **Time Extended**
31A-09-4
90
Frequently Asked Questions
When was Little Moir's Food Shack last inspected?
The most recent health inspection at Little Moir's Food Shack on file is from Mar 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Little Moir's Food Shack?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Little Moir's Food Shack.
How does Little Moir's Food Shack compare to other restaurants in Jupiter?
Little Moir's Food Shack most recently scored 100 out of 100, which is higher than the Jupiter average of 79.
Has Little Moir's Food Shack's inspection record improved over time?
Yes. Recent inspections at Little Moir's Food Shack have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Little Moir's Food Shack 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 Little Moir's Food Shack inspected?
Based on the inspection history on file, Little Moir's Food Shack is inspected around three times per year on average.
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