Shakra's Deli
Last inspected: Mar 23, 2026
78
Score
Across the available record, Shakra's Deli has nine inspections on file, the first dated 2022. The latest inspection on file is from Mar 23, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded two times.
Shakra's Deli's latest score is in line with the Jensen Beach average of 80. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Plumbing Maintained; Sewage Disposal
FL-51
Hands Clean and Properly Washed
FL-08
78
Oct 13, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
70
Mar 18, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at rear of building.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: beef gravy (117F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator returned gravy to stove to reheat to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over pickles and fully cooked turkey at stainless reach in cooler in back prep area. Raw shaved beef over stuffing and fully cooked meatballs at white reach in freezer by triple sink. Both products not in commercial packaging. Educated operator on proper storage procedures.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of food debris and or black mold like substance.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
47
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Apr 18, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came to cook line put gloves on; no handwash and started to work with foods; Educated operator changed gloves and washed hands Employee touched clothes and then engaged in food preparation without washing hands. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-52F - Cold Holding);in reach in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; foods overstocked and kept in shallow pan; operator covered and made smaller portions; **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. cooked onions (98-100F - Hot Holding) at cook line; food out of temperature for approximately 1 hour; food moved to cooler; **Corrective Action Taken**
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. Sanitizer Bucket (Chlorine over 200ppm);at cook line; fixed to 100 ppm **Corrected On-Site**
41-15-5
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/
53A-05-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- display case has accumulation of food debris
22-16-4
Basic - Employee with no hair restraint while engaging in food preparation/ Employee with no beard guard/restraint while engaging in food preparation- at cook line
13-03-4
45
Dec 12, 2023
Routine - Food
No violations found.
100
Oct 5, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed Degreaser and Windex over portion cup lids in dry storage closet. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon over cooked chicken wings at tall white reach in freezer. Both products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired at time of inspection. **Warning**
53B-05-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall stainless reach in: tomato sauce (52F - Cooling) at 10:50 since 10:00 - 52F 11:15 ; beef gravy (50F - Cold Holding) at 10:50 since 10:00 - 53F 11:15 Per operator, sauces were removed from cooler to heat up portions for hot holding at steam table and left out for 10+ minutes. At current rate of cooling product will not reach 41F within 4 hours. Operator put in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator, 2 newly hired (less than 60 days) food handling employees. No proof of Employee health reporting procedure at time of inspection. Employee health reporting procedure sent to operator. **Warning**
11-26-1
55
Feb 14, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Ground beef over cucumbers/reach in cooler/kitchen/corrective action taken/operator stored foods properly. **Corrective Action Taken**
08A-04-5
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.
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum platters/top of reach in cooler.
24-05-4
Basic - Food stored on floor. Oil/shortening containers/onions/kitchen
08B-38-4
70
Sep 13, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Defrosting chicken/corrective action taken/operator stored chicken back in cooler. **Corrective Action Taken**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. **Corrected On-Site**
02B-02-5
Basic - Single-service articles improperly stored. To go containers on floor/corrective action taken/operator stored single serving items properly. **Corrected On-Site**
25-05-4
78
Frequently Asked Questions
When was Shakra's Deli last inspected?
The most recent health inspection at Shakra's Deli on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Shakra's Deli?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Shakra's Deli.
How does Shakra's Deli compare to other restaurants in Jensen Beach?
Shakra's Deli most recently scored 78 out of 100, which is about the same as the Jensen Beach average of 80.
Has Shakra's Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Shakra's Deli have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shakra's Deli 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 Shakra's Deli inspected?
Based on the inspection history on file, Shakra's Deli is inspected around three times per year on average.
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