Ripper's Restaurant

4207 SW Martin Hwy, Palm City, FL 34990 · Permanent Food Service · License 5301519

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 intermediate (2 fixed on the spot)
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul142026

Routine inspection

7 violations found

First visitJul 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
- 4 High priority
- 3 Intermediate
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At flip top cooler by cookline- Sliced cheese 54°F- cold holding- food stored above fill line- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in freezer to quick chill.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. No time mark for raw shell eggs- operator time marked for remaining 2.5 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At large reach in cooler raw bacon stored over cooked bacon - operator stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  At reach in freezer - non food grade to-go/ shopping bags used in direct contact to store tortilla chips- operator removed.,
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At handwash sink by back door- container inside sink - operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Blue chemical spray bottles stored not labeled- operator labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.