Reggae Jerk of the Palm Beaches
Last inspected: Mar 11, 2026
70
Score
The health department has logged 11 inspections at Reggae Jerk of the Palm Beaches, the earliest from 2022. The newest entry in the record is dated Mar 11, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around four violations each.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Greenacres facility scores 76, putting Reggae Jerk of the Palm Beaches on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
70
Oct 1, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Mar 11, 2025
Routine - Food
No violations found.
100
Jan 10, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2024 **Warning** - From follow-up inspection 2025-01-10: Same **Time Extended**
50-17-3
86
Jan 9, 2025
Routine - Food
7 critical violations. 1 major 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. At Walk-in Cooler; cooked pork (50F -Cooling); cooked chicken (50F - Cooling); rice and peas (50F - Cooling); cooked goat (50F - Cooling); cooked fish (50F - Cooling); cooked pork (51F - Cooling);; cooked beans (70F - Cooling);Per operator all items listed were held in cooler over night Items did not reach 41F or lower within six hours See stop sale **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At Walk-in Cooler; Employee handled raw chicken then handled cooked oxtail without washing hands Advised operator **Warning**
12A-12-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Raw chicken and raw fish directly stored in to go bags Advised operator who removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2024 **Warning**
50-17-3
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 Walk-in Cooler; cooked pork (50F -Cooling); cooked chicken (50F - Cooling); rice and peas (50F - Cooling); cooked goat (50F - Cooling); cooked fish (50F - Cooling); cooked pork (51F - Cooling);; cooked beans (70F - Cooling);Per operator all items listed were held in cooler over night Items did not reach 41F or lower within six hours See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Counter; raw chicken (44F - Cold Holding);raw chicken (62F - Cold Holding) Per operator not prepared or portioned today Per operator held on counter for less than 30 minutes Operator moved to cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At Dry Storage; Hand soap stored beside clean utensils Operator fixed **Corrected On-Site** **Warning**
41-10-4
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. Email poster **Warning**
11-27-4
32
Sep 4, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach in Cooler; Several meat held in direct contact with non food grade bags. Educated operator Operator removed **Corrected On-Site**
14-15-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Reaching in Freezer; Raw portioned chicken over raw portioned beef Educated operator Operator fixed **Corrected On-Site**
08A-17-6
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 Walk in Cooler; rice and beans (52F - Cold Holding); cooked chicken (51F - Cold Holding) Food held in large pans Per operator not prepared or portioned today Food held in cooler for more than 24 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk in Cooler; rice and beans (52F - Cold Holding); cooked chicken (51F - Cold Holding) Food held in large pans Per operator not prepared or portioned today Food held in cooler for more than 24 hours See stop sale
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At Front Counter; Handwash sink blocked by prep table Discussed with operator who removed **Corrected On-Site** **Repeat Violation**
31A-09-4
50
Jan 25, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to peel potatoes before washing hands. Explained and he properly put on gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit., jerk chicken (114F - Hot Holding); jerk chicken on steam table (114F - Hot Holding); jerk chicken on the far right side of the grillgrill (130 F - Hot Holding); cabbage and carrot mix in a pan on top of the pan on steam table (81 F - Hot Holding) as per manager less than 2 hours. Advised to reheat to 165 f.employee turned on the grill for jerk chicken. **Corrective Action Taken**
03B-01-6
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 - Handwash sink not accessible for employee use at all times. Hand sink blocked by utility cart next to the grill. Employee removed the cart **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping water from the pan on utility cart in hand sink by the grill
31A-11-4
Basic - Food stored on floor. Water bottle cases and box of oil stored on floor at front counter.
08B-38-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of the prep table by three compartment sink.
14-45-4
Basic - Current Hotel and Restaurant license not displayed.license in the folder expired on 12/01/2023. License current in the system
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.employee peeling potatoes without any hair restraint for loose head hair.
13-03-4
45
Aug 18, 2023
Routine - Food
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or cooked today ,ox tail 51, white rice 52, fried chicken 52, rice and beans 52 , raw marinated pork 52, marinated raw chicken 52 in walk in cooler . Per employee food being held more than four hours . Stop sale issue . ..open can green peas 61 being held more than 4 hours in flip top reach in cooler at kitchen . manager discarded food. Repeat Violation** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-18: Food not prep or cooked today, cooked vegetables 45° , marinated chicken 50°, raw fish 49° , cut cabbage 49° in walk in cooler . Per PIC Food being held from yesterday. Stop sale issue. **Admin Complaint**
03A-02-5
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.... ox tail 51, white rice 52, fried chicken 52, rice and beans 52 in walk in cooler . Per employee/ manager food was cooked last night . Stop sale issue . Recommended manager to discarded food. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-18: Cooked Escovitch sauce 45° in walk in cooler . Per PIC food was cooked yesterday. Stop sale issue . **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food.... Fried chicken , cut cabbage, dumplings dough , raw chicken, raw beef stored directly in thank you bags at reach in cooler , reach in freezer and walk in cooler . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-18: Cut cabbage in thank you bags at walk in cooler , reach in cooler . **Admin Complaint**
14-31-5
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....food not prep or cooked today ,ox tail 51, white rice 52, fried chicken 52, rice and beans 52 , raw marinated pork 52, marinated raw chicken 52 in walk in cooler . Per employee food being held more than four hours . .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... ox tail 51, white rice 52, fried chicken 52, rice and beans 52 in walk in cooler . Per employee/ manager food was cooked last night . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-18: 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... Food not prep or cooked today, escovitch sauce 45° , marinated chicken 50°, raw fish 49° , cut cabbage 49° in walk in cooler . Per PIC Food being held more than four hours (from yesterday) .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours ....Cooked Escovitch sauce 45° in walk in cooler . Per PIC food was cooked yesterday. **Admin Complaint**
01B-02-5
55
Aug 16, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
30
Feb 2, 2023
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Sep 15, 2022
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....hot holding plantain 98°, jerk pork 99°, jerk chicken 123°-117°, crispy chicken 98° at cook line being held less than four hours. Employee time marked. **Corrective Action Taken** **Warning**
03B-15-5
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.... Brown stew 55° in walk in cooler being held since yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Brown stew 55° in walk in cooler being held since yesterday. Stop sale issue. Employee discarded food... raw shrimp 69°cut tomatoes 59° in flip top reach in cooler being held less than four hours. Employee moved to freezer..... **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving rack next burner , stored boxes in handwashing sink at cook line . Employee moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing....stored bucket, towels in handwashing sink all sink at the establishment. Employee moved . **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Warning**
16-32-5
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/ **Warning**
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled build up can opener blade and exterior. **Warning**
22-02-4
39
Frequently Asked Questions
When was Reggae Jerk of the Palm Beaches last inspected?
The most recent health inspection at Reggae Jerk of the Palm Beaches on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Reggae Jerk of the Palm Beaches?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Reggae Jerk of the Palm Beaches.
How does Reggae Jerk of the Palm Beaches compare to other restaurants in Greenacres?
Reggae Jerk of the Palm Beaches most recently scored 70 out of 100, which is lower than the Greenacres average of 76.
Has Reggae Jerk of the Palm Beaches' inspection record improved over time?
Results have been roughly steady. Inspections at Reggae Jerk of the Palm Beaches have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Reggae Jerk of the Palm Beaches 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 Reggae Jerk of the Palm Beaches inspected?
Based on the inspection history on file, Reggae Jerk of the Palm Beaches is inspected around three times per year on average.
Nearby Restaurants