Jersey's Wings & Raw Bar
12592 Pines Blvd #104, Pembroke Pines, FL 33027 · Permanent Food Service · License 1618005
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection5 high priority (2 fixed by the Aug 5 follow-up, 3 fixed on the spot, 1 repeat), 4 intermediate (fixed on the spot), 2 basic-27
- Administrative complaint on Jul 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Observed same
More time given
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F. Flip top at front counter Flip top -house made Cole slaw (47°F - Cold Holding). Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top at front counter Flip top -house made Cole slaw (47°F - Cold Holding). Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours . See stop sale .
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on stove, clam chowder (123°F - Hot Holding). Per operator clam chowder has been out of temperature for less than 2 hours . Operator placed chowder on stove to reheat during the inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Flip top cooler at cook line , Raw shell egg in bowl with blue cheese dressing in a clear condiment container. Operator removed egg and placed in another cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not sanitizing dishes. Advised operator to set up triple sink reading chlorine 100ppm
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in cooler, per operator rice was prepared on 07-21 not date marked . Operator date marked during the inspection.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed in walk in cooler cooked ribs thawed not date marked . Per operator ribs was taken out freezer on 07-20. Operator date marked during the inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
I at bar soda inside soda gun holster soiled mold-like substance or slime. Employee cleaned during the inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Hand washing sink at bar. Operator replenished during the inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottle of oil in box stored on floor. Operator elevated during the inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.