JAWS HOT CHICKEN AND SEAFOOD

Name: JAWS HOT CHICKEN AND SEAFOOD
Address: 1258 PALM BEACH LAKES BLVD, WEST PALM BEACH, FL, 33401, US
Rating: 0

1258 PALM BEACH LAKES BLVD, WEST PALM BEACH, FL 33401

License #6020687

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 30, 2026 · 3 findings · 0 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JAWS HOT CHICKEN AND SEAFOOD in WEST PALM BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 17 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 113 total violations — 35 critical, 30 major, 48 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 30, 2026 shows 3 observation rows: no critical rows, 2 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

113

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

JAWS HOT CHICKEN AND SEAFOOD has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. Observed broken wall tile by side of cook line hand sink. And by rear door.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed conch salad on Togo menu with no consumer advisory .
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on no consumer advisory on Togo menu.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in fry mix bus pan
[35A-03-4] Dead roaches on premises. Observed on dead roach in employee bathroom. Operator removed and washed and sanitized.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table by 3 compartment sinking
[36-24-5] Hole in or other damage to wall. Observed broken wall tile by side of cook line hand sink. And by rear door.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opening drink in walk-in freezer.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at hose Bibb by 3 compartment sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw fish in walkin refrigerator. Operator moved raw chicken to other shelf.
[35A-23-4] Roach excrement and/or droppings present. Observed one roach excrement and/or droppings on single service shelf. Operator removed and washed and sanitized .
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at walk-in in cooler raw shelled eggs (49F - Cold Holding) overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (49F - Cold Holding); shrimp (47F - Cold Holding); conch salad (48F - Cold Holding); (48F); cole slaw (48F - Cold Holding); sliced cheese (48F - Cold Holding); Cole slaw (49F - Cold Holding); fish (48F - Cold Holding); soft serve (49F - Cold Holding) yogurt ( 48F cold holding) all food not prepped or portion today.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb by 3 compartment sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed conch salad on Togo menu with no consumer advisory .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at 3 compartment sink hand sink. Operator placed paper towel at sink.
[11-26-1] 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. I emailed operator employees reporting form.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on no consumer advisory on Togo menu.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed purple substance and unlabeled spray bottle. Operator labeled Fabiosa

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed drinking and food on table next to ice machine. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table by ice machine. Operator removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed all employees without hair restraint. Operator gave all employees hair nets
[08B-38-4] Food stored on floor. Observed case of plastic water bottles in walkin refrigerator.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching sugar. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dirt in drain by rear door and wall.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed by 3 compartment sink.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken (110F - Cooking) chicken wings ; (135F - Cooking); chicken thighs (78F - Cooking); Operator cooked chicken wings (175-205F - Cooking); chicken wings and thighs (184-206F - Cooking)
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing food fray without sanitizer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 2)Observed raw conch salad above cake in display refrigerator. Operator placed raw conch salad on lower shelf 2) observed raw beef above hot sauce in flip top refrigerator. Operator removed the hot sauce.Corrected On-Site 3) observe raw chicken above fish and walk in freezer not all commercially sealed
[03F-06-5] Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Observed chicken (110F - Cooking) chicken thighs (78F - Cooking) Operator cooked chicken wings (175-205F - Cooking); chicken wings and thighs (184-206F - Cooking)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by 3 compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic container in cook line hand sink. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator couldnt fine test kit.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not find written plan .

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-05-4] Cardboard used to line food-contact shelves. Observe at dry storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vent soiled with grease.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observe plastic container with water , margarine, barbecue sauce, not labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above pickles. Operate placed raw shelled eggs above chicken.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe chicken that was on time as public health control yesterday being used today .
[03F-03-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Observe chicken on board that states 2/15 at 11:30 Operate correct to 2/25 at 11:30
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observe chicken that was on time as public health control yesterday being used today .
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observe broken gaskets in flip top refrigerator.
[33-16-4] Open dumpster lid. Operator closed lid.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe for conch. Operator contacted distributor , and received parasite destruction letter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken above cooked chicken in walk-in refrigerator. Operator removed cooked chicken.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Observe cooked chicken that was on time as public health control in refrigerator the next day. 2) observe at Flip top refrigerator ; chicken,shrimp,fish, all food stored in cooler overnight (49-50 F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; chicken,shrimp,fish, all food stored in cooler overnight (49-50 F - Cold Holding) see stop sale
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observe cooked chicken that was on time as public health control in refrigerator the next day.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. 1)Established has catfish (Ameiurus catus) on menu but serves swai ( Pangasianodon hypophthalmus). 2) Establishment has CRAB CAKES ON MENU BUT CASE IN FREEZER READS KRABBY CAKES ( made with imitation crab meat).
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. I emailed operator and operator printed and posted.