Jerk Shack
4705A Broadway, West Palm Beach, FL 33407 · Permanent Food Service · License 6023039
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot)-13
- Administrative complaint on Oct 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 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 visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; cooked chicken (118°F - Hot Holding); cooked rice and cooked beans (113°F - Hot Holding); cooked goat (116°F - Hot Holding); cooked peas (108°F - Hot Holding). Operator stated items cooked/reheated prior to being held in steam table for less than 2 hours, began reheating items to 165°F+ and held at 135°F or above.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while washing and rinsing, handled order taking/entry system then handled clean equipment, clean utensils and prepared/packaged food without washing hands. Discussed with employee who then washed hands properly at hand washing sink and dried with paper towels.
Fixed on the spot
Employee allowed hands to air dry hands after washing before preparing/packaging food for customers.
Advised employee who then washed hands and dried properly with paper towels.
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved hand wash sink (triple sink while/after washing dishes, before preparing food).
Discussed with employee who then washed hands properly in hand washing sink.
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.