REGGAE JERK OF THE PALM BEACHES

Name: REGGAE JERK OF THE PALM BEACHES
Address: 2178 JOG RD, GREEN ACRES, FL, 33415, US
Rating: 75.5

2178 JOG RD, GREEN ACRES, FL 33415

License #6012636

🌴 Cuban/Caribbean ℹ️

75.5 Grade C / 100

Mixed Health Record

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Latest inspection

March 11, 2026 · 3 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

REGGAE JERK OF THE PALM BEACHES in GREEN ACRES currently holds an InspectFL Health Score of 75.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 33 total violations — 21 critical, 6 major, 6 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2025

The latest inspection on March 11, 2026 shows 3 observation rows: 2 critical, 0 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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Would you eat here?

REGGAE JERK OF THE PALM BEACHES has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[36-65-5] Ventilation inadequate as evidenced by excessive smoke/vapors in kitchen and throughout establishment. Advised Operator to properly ventilate/repair hood vent /manage cooking to reduce smoke/vapors inside establishment.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/reuse without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to setup triple sink to 50ppm-100ppm chlorine and properly sanitize dishes.
[12A-12-4] Employee switched from working with raw chicken to cooked/ready-to-eat foods (cooked chicken) without washing hands. Operator discussed with employee who then washed hands.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked pork (50F -Cooling); cooked chicken (50F - Cooling); rice and peas (50F - Cooling); cooked goat (50F - Cooling); cooked fish (50F - Cooling); cooked pork (51F - Cooling);; cooked beans (70F - Cooling);Per operator all items listed were held in cooler over night Items did not reach 41F or lower within six hours See stop sale
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. At Walk-in Cooler; Employee handled raw chicken then handled cooked oxtail without washing hands Advised operator
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Raw chicken and raw fish directly stored in to go bags Advised operator who removed
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2024
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked pork (50F -Cooling); cooked chicken (50F - Cooling); rice and peas (50F - Cooling); cooked goat (50F - Cooling); cooked fish (50F - Cooling); cooked pork (51F - Cooling);; cooked beans (70F - Cooling);Per operator all items listed were held in cooler over night Items did not reach 41F or lower within six hours See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Counter; raw chicken (44F - Cold Holding);raw chicken (62F - Cold Holding) Per operator not prepared or portioned today Per operator held on counter for less than 30 minutes Operator moved to cooler
[41-10-4] Toxic substance/chemical improperly stored. At Dry Storage; Hand soap stored beside clean utensils Operator fixed
[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. Email poster