Ripper's Restaurant
Last inspected: Dec 3, 2025
50
Score
Ripper's Restaurant has been inspected 10 times since 2022. The latest inspection on file is from Dec 3, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to eight violations.
The pattern that stands out is “time/temperature control for safety food”, which has been cited five times.
Restaurants in Palm City average 81, so Ripper's Restaurant trails the local norm. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
50
Jul 15, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
In-Use Utensils Properly Stored
FL-43
Washing Fruits and Vegetables
FL-42
37
Feb 3, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then changed gloves without washing hands. Advised operator of proper handwashing.
12A-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, Raw shell eggs stored over raw sausage in reach in cooler. Advised operator of proper food storage. Operator stored correctly. **Corrected On-Site**
08A-20-5
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 reach in freezer, Raw chicken stored over raw pork, not all commercially packaged. Advised operator of proper storage.
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table, cooked sausage patty (96F - Hot Holding); cooked onions/peopers (96F - Hot Holding). Per operator items held approximately 1 hour. Advised operator to reheat products to 165F.
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cooked ground beef (109F - Cooling)@10:04 since 9:00, 109F @10:47; egg salad (84F - Cooling)@10:07 since 9:00, 84F @10:47; Advised operator of proper cooling parameters. Operator placed items onto ice bath to fascilitate cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, several ready to eat items prepared onsite, not properly date marked. Advised operator of proper procedure for date marking items prepared and held over 24 hours.
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage cooler interior soiled with debris.
22-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Operator chained CO2 tanks. **Corrected On-Site**
51-11-4
32
Nov 18, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
61
Aug 29, 2024
Routine - Food
No violations found.
100
Aug 28, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked onions (91F - Hot Holding); cooked peppers (91F - Hot Holding), cooked sausage (100F - Hot Holding). Items held out of temperature for approximately 1 hour prior to. Advised operator of proper hot holding temperatures. Operator reheated products to 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw meatloaf stored over ready to eat food. Advised operator of proper food storage. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked shell eggs changed gloves without washing hands. Advised operator of proper handwashing. Operator educated employee of proper handwashing. Employee washed hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. At kitchen, reach in cooler, cooked meatballs (64F - Cooling); cooked ground beef (61F - Cooling); refried beans (61F - Cooling); meat sauce (61F - Cooling) Not prepared or portioned today. Operator stated products held overnight. See stop sale. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen, reach in cooler, cooked meatballs (64F - Cooling); cooked ground beef (61F - Cooling); refried beans (61F - Cooling); meat sauce (61F - Cooling) Not prepared or portioned today. Operator stated products held overnight. See stop sale. **Warning**
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cooked meatballs, cooked ground beef, cooked beans, meat sauce. Operator stated items were stored in reach in over 24 hours. No date marking. **Warning**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating and drinking coffee at prep table. **Warning**
12B-02-4
41
May 21, 2024
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw pork sausage stored over ready to eat vegetables, operator removed raw sausage to proper storage shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Container of medicine improperly stored. At chemical shelf Ibuprofen stored on same shelf as chemicals, operator removed ibuprofen. **Corrected On-Site**
41-07-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At front counter chlorine sanitizer bucket = 200+ppm, operator discarded contents of sanitizer bucket and made a new solution that measured 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table meatballs (97F - Hot Holding); refried beans (97F - Hot Holding), per operator items were reheated elsewhere at 7am and then brought to steam table, operator moved products to stovetop to reheat to 165+F**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at prep station: Swiss cheese (50F - Cold Holding); sliced tomatoes (50F - Cold Holding), per operator items were not prepared or portioned today and were held in the flip top cooler since 7am (3 hours), cheese was stored on top of pan instead of in pan, operator put ice on product to facilitate cooling. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back of house ice machine slime on inside of ice machine.
22-20-5
Basic - Raw fruits/vegetables not washed prior to preparation. Fresh lemons with stickers still attached used to squeeze for lemonade without being washed. Instructed operator to wash and remove stickers before using. **Corrective Action Taken**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. At make station reach in cooler has standing water, operator states that they are aware and placed a call for repair already.
29-49-6
41
Nov 29, 2023
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef country fried steak opened from commercial packaging over hot dogs at reach in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then used spatula to scramble eggs with no hand wash. Educated employee and operator on proper hand washing procedures. Employee removed gloves and washed hands.
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter over diced onions reach in cooler by flat top. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: raw shell eggs (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. - Reach in cooler: diced ham (48F - Cold Holding) Observed in a plastic pan on top portion of flip top cooler resting on top of another pan of shredded cheese. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed ham inside bottom portion of cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (120F - Hot Holding) Observed in fryer basket. Per operator, out of temperature for approximately 20 minutes. Operator put back in fryer to reheat to 165+F and then placed in steam table. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket, Chlorine sanitizer 200ppm. Operator corrected to 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (50F - Cooling) at 9:30 since 9:15 - 50F 9:55 Observed in metal pan overflowing 1 inch above pan at reach in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator split in half and placed inside cooler. **Corrective Action Taken** **Repeat Violation**
03D-15-4
37
Apr 24, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked corned beef reach in cooler, raw salmon over cake reach in freezer. Operator inverted all products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat lamp: fries (98F - Hot Holding) sautéed peppers (115F - Hot Holding) ; sautéed onions (105F - Hot Holding) Per operator product stored for approximately 1 hour. Operator decided to use time control, products time marked. Emailed time control form to operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in at 3CS: sausage gravy (68F - Cooling) 2:10 since 11:30 - 65F 2:35 ; chili (70F - Cooling) at 2:15 since 2:00 - 68F 2:35. At current cooling rate product will not reach 41F within 6 hours. Reach in by register: tuna salad (52F - Cooling); 1:30 since 10:30 - 51F 1:50 ; egg salad (51F - Cooling) 1:30 since 10:30 - 50 F 1:50 ; chicken salad (51F - Cooling) 1:30 since 10:30 - 51F 1:50 ; sliced American cheese (57F - Cooling) at 1:30 since 1:00 56F at 1:50. Reach in at 3CS: breakfast ham (57F - Cooling) 2:10 since 11:30 - 51F 2:35 At this cooling rate products will not reach 41F within 4 hours. All products moved to reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes piles on around hand wash sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef and chicken thawing in sink no running water. Products still in frozen state. Operator put under running water. **Corrected On-Site**
06-01-5
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor under sink. Operator elevated and inverted. **Corrected On-Site**
10-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
52
Sep 20, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
Non-Food Contact Surfaces Clean
FL-23
64
Frequently Asked Questions
When was Ripper's Restaurant last inspected?
The most recent health inspection at Ripper's Restaurant on file is from Dec 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Ripper's Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Ripper's Restaurant.
How does Ripper's Restaurant compare to other restaurants in Palm City?
Ripper's Restaurant most recently scored 50 out of 100, which is lower than the Palm City average of 81.
Has Ripper's Restaurant's inspection record improved over time?
No. Recent inspections at Ripper's Restaurant have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Ripper's Restaurant 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.
How often is Ripper's Restaurant inspected?
Based on the inspection history on file, Ripper's Restaurant is inspected around three times per year on average.
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