Reggae Jerk of the Palm Beaches

1225 45 St Unit 508, Mangonia Park, FL 33407 · Permanent Food Service · License 6022738

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 30 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
7 high priority (3 fixed by the Jul 30 follow-up, 4 fixed on the spot), 2 intermediate (1 repeat), 1 basic
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 7 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At left side double door upright reach in cooler; cooked rice with cooked beans (64°F - Cooling), Operator stated cooling overnight in full deep, tightly covered container, did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At back, left side double door upright reach in cooler; cooked oxtail (55°F - Cold Holding); cooked chicken (55°F - Cold Holding); cooked pork (53°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler with both doors propped open for approximately 1 hour, closed doors/moved items to adjacent cooler/freezer in kitchen.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At left side double door upright reach in cooler; cooked rice with cooked beans (64°F - Cooling), Operator stated cooling overnight in full deep, tightly covered container 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 left side steam table; cooked oxtails (64°F - Reheating 9:15/67°F 10:00); cooked chicken (58°F - Reheating 9:15/62°F 10:00). Operator stated items reheating in steam table for 1 hour prior to first temperature, at this rate will not reach 165°F for 15 seconds within 2 hours, moved to cook line to rapidly reheat items to 165°F for 15 seconds to be held at 135°F or above.
  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.
  Employee entered establishment through rear exit door, walked into kitchen, handled clean equipment, clean utensils and began preparing food without washing hands. Discussed with employee who then washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade container (orange hardware store 5 gallon bucket with white painted lettering designed/constructed for chemical/paint/concrete mixing/storage) used for food (sauce/seasoning) storage in direct contact with food (sauce/seasoning).
  Advised Operator to remove from non-food grade bucket and to only use food-grade containers for food storage.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food storage/preparation/service pans then placed to dry store/re-use without sanitizing, Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm, properly sanitized pans.
  Fixed on the spot
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Advised Operator to acquire required probe thermometer.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at hand wash sink on cook line/in kitchen.
  Advised operator to provide paper towels at all, handwashing sinks.
Basic1
- Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food on cook line in kitchen.
  Advised employee to not chew gum while in food preparation/storage/service areas or in ware washing area. Employee stopped chewing gum, discarded.
  Fixed on the spot
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.
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.