Jack's Shack
4864 Suncity Center Blvd, Sun City Center, FL 33573 · Permanent Food Service · License 3918568
What drove the grade
No proof of required state approved employee training provided for any employees.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection1 intermediate (1 repeat), 10 basic (2 repeats)-16
- Administrative complaint on Oct 6Counts in full until a follow-up finds the problems fixed-20
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 6, 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
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of any of training for all 6 employees. All 6 employees have worked longer than 60 days.
Repeat violationAdministrative complaint
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk sugar.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Spoon in graham cracker topping at front line.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard line dry storage food shelves in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in coolers.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Reach in cooler handles.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on floor at front counter. Employee cleaned at time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Water under black reach in cooler on front cooksline.
Wall soiled with accumulated grease, food debris, and/or dust.
Floor throughout kitchen and front line.
Floor soiled/has accumulation of debris.
Floor throughout kitchen and front line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.