LITTLE MOIR'S FOOD SHACK

Name: LITTLE MOIR'S FOOD SHACK
Address: 103 S US HWY 1 D-3, JUPITER, FL, 33477, US
Rating: 86.6

103 S US HWY 1 D-3, JUPITER, FL 33477

License #6013472

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.6 Grade B / 100

Solid Health Score

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Quick take

LITTLE MOIR'S FOOD SHACK in JUPITER currently holds an InspectFL Health Score of 86.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 11 total violations — 6 critical, 3 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

March 7, 2026

The latest inspection on May 7, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth to wipe counter tops at Cook line and without washing hands employee handled hamburger bun and vegetables to prepare sandwich, discussed with operator , employee washed hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cook like cheese sauce (109F - Hot Holding) per chef product prepared approximately 45 minutes ago and held on side of stove until served, discussed with operator who chose to time mark product and move to time is a public health control.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line cooked French fries, cooked peppers time marked for time is a public health control, operator unable to provide written procedures, emailed form to operator.

Disposition: Emergency order recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink at dessert preparation station, discussed with employee who provided paper towels.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line employee coffee with no lid stored on cutting board, discussed with operator who removed drink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler diced tomatoes (53F - Cooling) at 10:35 since 10:30 to 53F at 11:15, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who removed lid to allow adequate air flow cooling. In walk in cooler cooked pasta (72F - Cooling) at 10:40 since 10:20 to 71F at 11:15, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who removed lid to allow adequate air flow cooling.
[35A-02-7] Live, small flying insects found Approximately 7 small live flying insects landing on sealed boxes of single service bowls at cook line. Approximately 6 small live flying insects on shelves at cook line. Approximately 3 small live flying insects on wall at cook line. Approximately 1 small live flying insect landing on sealed bottle of dry seasoning above predation table next to wall in cooler door. Approximately 3 small live flying insects landing on clean dishes at dish washing area. Approximately 19 small live flying insects by back door on fold up chairs and on wall. Approximately 2 small flying insects at front counter on wall by hand washing sink. Approximately 1 small live flying insect landing on table with raw fish being prepared. Discussed with chef and operator to eliminate all small live flying insects and clean and sanitize all areas of kitchen.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands and after used paper towel to wipe mouth and without rewashing hands employee placed on gloves to being rolling egg rolls, discussed with operator, employee washed hands.

Community reaction

What do locals think?

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Community pulse