Jibaros
8100 Belbedere Rd Ste 12, West Palm Beach, FL 33411 · Mobile Food Dispensing Vehicle · License 6052930
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (2 fixed on the spot), 2 intermediate-24
- Safety score76
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 visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At kitchen low boy, cooked beans (46°F - Cold Holding)not prepared or portioned today. Operator stated items held in unit overnight exceeding 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 kitchen low boy, cooked beans (46°F - Cold Holding)not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line steamtable, cooked rice (98°F - Hot Holding); cooked beef (101°F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165°F. Operator placed onto stove to reheat.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Chlorine wiping cloth solution Triple Sink (Chlorine 200+ppm). Advised operator to dilute solution. Operator diluted solution to 100ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At lowboy, several foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Person in charge-Juan Robles
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.