Reggae Jerk of the Palm Beaches
2178 Jog Rd, Green Acres, FL 33415 · Permanent Food Service · License 6012636
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135 to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 4 intermediate (3 fixed on the spot)-21
- Safety score79
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 visitNov 6, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135 to 41°F within six hours.
At walk-in cooler; cooked oxtails (56°F - Cooling); cooked chicken (58°F - Cooling). Operator stated cooling inside cooler, in deep, full containers, tightly wrapped with foil, closely stacked on sheet trays since 11:00pm last night, did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk-in cooler; cooked oxtails (56°F - Cooling); cooked chicken (58°F - Cooling). Operator stated cooling inside cooler, in deep, full containers, tightly wrapped with foil, closely stacked on sheet trays since 11:00pm last night, did not reach 41°F within 6 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
At steam table; cooked oxtails (148°F - Reheating). Operator stated cooked oxtails reheating in pan on steam table for 2 hours, did not reach 165°F in all parts within 2 hours, stirred and reheated all parts to 165°F+.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employees entered establishment from outside and began handling food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk-in cooler; cooked oxtails (56°F - Cooling); cooked chicken (58°F - Cooling). Operator stated cooling inside cooler, in deep, full containers, tightly wrapped with foil, closely stacked on sheet trays since 11:00pm last night, did not reach 41°F within 6 hours. See stop sale.
Code 31, Handwash sinks and supplies: Hand wash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Front line hand washing sink inoperable, no hot or cold running water provided, no on/off knob, operator used to pliers to turn on water making sink Operable.
Fixed on the spot
Hand wash sink on cook line not accessible for employee use at all times.
Operator removed pan covering sink making it accessible.
Fixed on the spot
No soap provided at hand wash sink in ware-washing area.
Operator provided soap.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.