Lucky Shuck Oyster Bar & Tap House/The Tacklebox
Last inspected: Dec 15, 2025
90
Score
Inspectors have visited Lucky Shuck Oyster Bar & Tap House/The Tacklebox 12 times, with records going back to 2022. On Dec 15, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around seven violations to closer to one violation per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food”, which has been cited five times.
That puts the facility ahead of the local pack: the average Jupiter restaurant scores 79. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice scoop handle in contact with ice- at the bar; stored properly **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple in water at 127 F at cook line; removed; **Corrected On-Site**
10-07-4
90
Aug 20, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees touching soiled dry towel to wipe surfaces, touching garbage, and touching clean utensils and working with foods without changing gloves and washing hands first; chef educated ; employees washed hands **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lobster stock (120F - Hot Holding);in steam table at cook line; food out of temperature for approximately 20 minutes; moved to be reheated to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
74
Oct 29, 2024
Complaint Full
No violations found.
100
Oct 28, 2024
Complaint Full
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
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. Sushi rice on time since 11:00 am not discarded at 3 pm;
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (77F - Cold Holding)by steam table at cook line; as per operator food on TPHC; food not listed on the procedure and time marked; as per operator food out of temperature for approximately 2 hours; food added on TPHC form cooked rice (43-49F - Cold Holding); in cooler across from steam table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food overstocked; smaller portions made; sliced cheese (43-52F - Cold Holding) in cooler across from the grill; food not prepared or portioned today. Food out of temperature for approximately 1 hour; smaller portions made **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time control for safety food due 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. Sushi rice on time since 11:00 am not discarded at 3 pm;
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fries (98F - Hot Holding)inside frying basket at frying station; food out of temperature for approximately 20 minutes; placed back in the fryer to reheat to 165 F butter creole mustard (130F - Hot Holding); in steam table at cook line ; food double panned and not covered; food out of temperature for approximately 1 hour; food placed to be reheated to 165F chicken stock (90F - Hot Holding);on the prep table at cook line by steam table; food out of temperature for approximately 2 hours; food placed on TPHC 11:00-3:00 pm **Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over guacamole and cooked shrimp in cooler #2 at raw bar; raw tuna over guacamole in cooler #3 at raw bar; raw oysters over cut lemons, sauces and chimichurri in cooler at cook line raw shell eggs on top of mayo bucket in walk-in cooler;
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Removed **Corrected On-Site**
10-05-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dishwasher with dirty dishes; touched clean utensils, walked away form dishwasher area returned no handwashing; manager educated; employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - Corn and shrimp hush puppies not on the written procedures for use of time as a public health control ; operator added food; **Corrected On-Site**
03F-10-5
Basic - Bowl used to dispense quinoa **Repeat Violation**
14-01-5
30
Jul 25, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
20
Feb 8, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw shellfish bar; - From follow-up inspection 2024-02-08: **Time Extended**
22-02-4
90
Feb 7, 2024
Complaint Full
10 critical violations. 3 major violations. 6 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (105F - Hot Holding); in hot water pans at cook line; food double panned ; food out of temperature for approximately 30 minutes; operator returned to the stove to reheat to 165 F **Corrective Action Taken**
03B-01-6
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- sushi rice at raw bar in the dining room; as per operator food on time since 9:30 am; advised operator to date as soon as the rice is placed on time;
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. collard greens (48F - Cold Holding);in walk-in cooler in main kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; food dated 2/4/24 ; 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. collard greens (48F - Cold Holding);in walk-in cooler in main kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; food dated 2/4/24 ; See Stop Sale
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells- one at cook line See stop sale.
01B-14-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw shrimp in drawers at cook line; reversed ; **Corrected On-Site**
08A-20-5
High Priority - Food prepared with soiled equipment/utensil. Artichokes being prepared and stored in pan stored on top of garbage can at cook line; asked and advised operator to change pans and keep food container in prep table during preparation;
08B-28-4
High Priority - Employee washed hands with cold water at handwash sink at dishwasher area; put gloves on and started working with foods at cook line; hot water shut off due to plumbing issues; unable to turn hot water on; advised operator to have employees wash hands with hot water; **Repeat Violation** **Admin Complaint**
12A-19-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loading dirty dishes in dishwasher and unloading clean dishes after dishes washed and sanitized- no handwash; operator educated; employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the cook line; returned with hands in the pants pockets; proceeded to touch clean equipment to prepare foods; operator educated and employee washed hands and put gloves on; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw shellfish bar;
22-02-4
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/ Manager walked at the end of inspection **Corrected On-Site**
53A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at dishwasher area; operator unable to turn on due to needing repairs; multiple HWS near by;
27-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- knifes and spoons stored in water at 67 F at dipper well; food particles floating in water; Removed **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner- shrimp in standing water in plastic buckets on the cart in fish walk-in cooler Educated operator in proper thawing methods
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food- unwashed produce over cooked pasta and other washed vegetables in walk-in cooler; advised operator to reverse **Corrected On-Site**
08B-17-4
Basic - Bowl used to dispense grits; at cook line; employee switched to utensils with handle **Corrected On-Site**
14-01-5
Basic - Employee beverage container in ice machine/ice bin. Bottle of water and juice in ice bind in fish walk-in cooler ; as per operator ice used for guest consumption; beverage removed ; ice stop sale
12B-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables at cook line; operator removed **Corrected On-Site**
12B-07-4
12
Nov 8, 2023
Complaint Full
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef Raghu (133-162F - Hot Holding); gumbo (128-135 F - Hot Holding) in steam table at flat top and salad station; food not being stirred; operator stirred foods ; rechecked to 152F/ 142F **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
03B-01-6
High Priority - Observed: Employee washed hands with no soap. Employee rinsed hand with water only; operator educated; employee washed hands with soap ; **Corrected On-Site** Priority: High Priority
12A-20-4
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corn and shrimp hush puppies (45F - Cooling); in walk in cooler ; as per operator food prepared the day before and cooled in big plastic container with lid on; food never reached 41 F or below within 4 hours; See Stop Sale ; educated operator on proper methods of cooling foods; See Stop Sale; **Repeat Violation** **Admin Complaint** Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tropical salsa (43-47F - Cold Holding); in ice at raw bar ; ice bath not properly set up; food not prepared or portioned today; food out of temperature for approximately 20 minutes; operator added ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
High Priority - Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corn and shrimp hush puppies (45F - Cooling); in walk in cooler ; as per operator food prepared the day before and cooled in big plastic container with lid on; food never reached 41 F or below within 4 hours; See Stop Sale ; educated operator on proper methods of cooling foods; See Stop Sale; **Repeat Violation** **Admin Complaint**Priority: High Priority
03D-06-5
Intermediate - Observed: Clams/mussels/ tags removed from original container prior to container being emptied- divided in multiple locations / containers; advised operator to make copies of original tag and keep inside the container Priority: Intermediate
01C-10-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw bar. Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing- to fill up sanitizer bucket with water and wet cloth towels to clean surfaces; operator educated **Corrective Action Taken** Priority: Intermediate
31A-11-4
Intermediate - Observed: No soap provided at handwash sink at bar; no paper towels provided at HWS at the bar and by dishwasher; operator provided **Corrected On-Site** Priority: Intermediate
31B-03-4
Intermediate - Observed: 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. Reviewed and emailed poster; **Corrected On-Site**Priority: Intermediate
11-07-5
Basic - Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- at fish room Operator discarded **Corrected On-Site** Priority: Basic
21-09-4
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at raw bar and cook line; removed; **Corrected On-Site** Priority: Basic
12B-07-4
26
Oct 19, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. **Warning** - From follow-up inspection 2023-10-19: Egg yolks 61-62 F cooling at 2:49 to 59-62 F at 3:22 since 2:15 pm ; food covered during cooling process at this rate food will not reach 41 F or below within 6 hours; Cooked wings 45-46 Cooling Steamed cauliflower 44-45 F cooling **Admin Complaint**
03D-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. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale **Warning** - From follow-up inspection 2023-10-19: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked wings 45-46 Cooling Steamed cauliflower 44-45 F cooling **Admin Complaint** **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-10-19: **Time Extended**
16-62-1
67
Oct 18, 2023
Routine - Food
7 critical violations. 3 major violations. 1 minor violation.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (122F - Hot Holding); in steam table at cook line ; as per operator food reheated earlier and moved to steam table; as per operator no longer in reheating process; food double panned and steam table not covered to keep steam inside; Operator moved to the stove to reheat to 165 F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna not commercially packaged over with cooked sausage and French fries; Raw ground beef not commercially packaged with corn not commercially packaged - all in reach in freezer by walk-in cooler 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. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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- butter at prep area; per operator food out on time since 10:00 am; Operator time marked; **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale **Warning**
03D-06-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP Cooked lobster in reach in freezer from 10/12/23 **Warning**
03G-43-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
05-06-4
Basic - Bowl used to dispense flour and rice at cook line Removed **Corrected On-Site** **Warning**
14-01-5
25
Feb 15, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - green bean (42F-64F - Cold Holding); blanched broccoli (42F-53 - Cold Holding) not portioned or prepared today held in overfilled containers- operator split and moved to cooler. Recheck both 43F. **Corrected On-Site**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 3 pounds Lobster meat.
03G-04-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Grilled chicken - operator removed from walk in to oven. **Corrective Action Taken**
03C-96-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi station - utensils in sink - operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to operator. **Corrective Action Taken**
03F-10-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees removed watches. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. Operator posted. **Corrected On-Site**
50-09-4
47
Sep 22, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Warewashing Facilities Maintained and Used
FL-24
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
70
Frequently Asked Questions
When was Lucky Shuck Oyster Bar & Tap House/The Tacklebox last inspected?
The most recent health inspection at Lucky Shuck Oyster Bar & Tap House/The Tacklebox on file is from Dec 15, 2025. The public record contains 12 inspections in total.
What is the most common violation at Lucky Shuck Oyster Bar & Tap House/The Tacklebox?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Lucky Shuck Oyster Bar & Tap House/The Tacklebox.
How does Lucky Shuck Oyster Bar & Tap House/The Tacklebox compare to other restaurants in Jupiter?
Lucky Shuck Oyster Bar & Tap House/The Tacklebox most recently scored 90 out of 100, which is higher than the Jupiter average of 79.
Has Lucky Shuck Oyster Bar & Tap House/The Tacklebox's inspection record improved over time?
Yes. Recent inspections at Lucky Shuck Oyster Bar & Tap House/The Tacklebox have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Lucky Shuck Oyster Bar & Tap House/The Tacklebox 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 Lucky Shuck Oyster Bar & Tap House/The Tacklebox inspected?
Based on the inspection history on file, Lucky Shuck Oyster Bar & Tap House/The Tacklebox is inspected around four times per year on average.
Nearby Restaurants