Jca Icecream LLC
611 25 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6023176
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection3 high priority (fixed on the spot), 3 intermediate (fixed on the spot)-15
- Safety score85
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 visitJul 29, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee wearing single use glove on right hand to grab and place cut cabbage on top of taco shell/ingredients then touched with left bare hand same cabbage to press down before packaging. Operator discussed with employee who then washed hands and donned two single use gloves, one on each hand.
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 handling cellphone while texting then handled clean equipment, clean utensils, unwrapped sing,e service plate to prepare/serve food for/to customer without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
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 service utensils then placed to dry/store/reuse without sanitizing, Triple Sink (Chlorine - Not Set Up). Operator setup triple sink to chlorine 100ppm to properly sanitize utensils.
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator informed employee during inspection, provided reporting agreement to Operator.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
Hand washing sink blocked by watermelon and several other miscellaneous items. Operator removed items from sink.
Fixed on the spot
No soap provided at hand wash sink.
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
- 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.