JERK MACHINE @ RIVER BEND FORT LAUDERDALE LLC

Name: JERK MACHINE @ RIVER BEND FORT LAUDERDALE LLC
Address: 317 SW 6 ST, FORT LAUDERDALE, FL, 33315, US
Rating: 68.1

317 SW 6 ST, FORT LAUDERDALE, FL 33315

License #1619606

🌴 Cuban/Caribbean ℹ️

68.1 Grade F / 100

Failing Health Score

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Latest inspection

August 20, 2025 · 7 findings · 1 critical

Routine - Food

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Quick take

JERK MACHINE @ RIVER BEND FORT LAUDERDALE LLC in FORT LAUDERDALE currently holds an InspectFL Health Score of 68.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on August 20, 2025. Across those visits, inspectors documented 50 total violations — 8 critical, 13 major, 29 minor.

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The latest inspection on August 20, 2025 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

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JERK MACHINE @ RIVER BEND FORT LAUDERDALE LLC has a rough inspection history. Would you risk it?

F record

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*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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile buckling inside kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at front counter area soiled with mold - like substance.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield on ceiling light in kitchen, in front of back exit door, and on ceiling light at front counter area.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster at establishment. Poster emailed to manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two door reach in cooler doors soiled with food debris, in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of freezer in kitchen, soiled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1). Observed DISPLAY CASE // Beef Patty (117F - Hot Holding); Chicken Patty (115F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager turned up temperature of unit to reheat to 165F for hot holding. 2). Observed SMALL STEAM WELL// Cabbage (117F - Hot Holding); Cooked Cabbage and carrots (114F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager put foods on stovetop to reheat to 165F for hot holding.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile buckling inside kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at front counter area soiled with mold - like substance.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on top of single service napkins at front counter. Employee removed cellphone.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on hot box handle, next to the kitchen stove.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed cloth.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield on ceiling light in kitchen, in front of back exit door, and on ceiling light at front counter area.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster at establishment. Poster emailed to manager.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no conspicuously located ambient air thermometer in holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two door reach in cooler doors soiled with food debris, in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of freezer in kitchen, soiled.
[25-05-4] Single-service articles improperly stored. Observed box of takeout containers on floor at front counter. Manager removed from floor and placed on shelf.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket ( Chlorine 10 ppm) in kitchen. Operator added more bleach and corrected to 100 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pigeon peas inside kitchen two door cooler. Operator properly stored.
[01B-02-5] 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 degrees Fahrenheit. Observed milk (51F - Cold Holding), stored inside kitchen two door cooler. Per operator, food not prepped or portioned today; food in unit overnight. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (51F - Cold Holding), stored inside kitchen two door cooler. Per operator, food not prepped or portioned today; food in unit overnight. Stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1). Observed DISPLAY CASE // Beef Patty (117F - Hot Holding); Chicken Patty (115F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager turned up temperature of unit to reheat to 165F for hot holding. 2). Observed SMALL STEAM WELL// Cabbage (117F - Hot Holding); Cooked Cabbage and carrots (114F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager put foods on stovetop to reheat to 165F for hot holding.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no vomit poster on premises. Provided poster to manager.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Observed food thermometer not reaching 32 F during calibration according to manufacturers specifications. Operator properly calibrated thermometer.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed in front reach in cooler , fruit punch that is bottled at establishment, does not have warning label. Packaged juice not to be sold until warning is added to the label.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in womens bathroom and handwashing sink in kitchen. Employee provided paper towels.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink in kitchen. Manager provided soap.
[02D-06-5] Packaged food has no English labeling. Observed fruit punch made at establishment, at front reach in cooler has no labels.