LUCKY SHUCK OYSTER BAR & TAP HOUSE/THE TACKLEBOX
1116 LOVE ST · JUPITER · Palm Beach County · FL 33477
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 10
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the cook line; returned with hands in the pants pockets; proceeded to touch clean equipment to prepare foods; operator educated and employee washed hands and put gloves on; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loading dirty dishes in dishwasher and unloading clean dishes after dishes washed and sanitized- no handwash; operator educated; employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-19-4High Priority – Employee washed hands with cold water at handwash sink at dishwasher area; put gloves on and started working with foods at cook line; hot water shut off due to plumbing issues; unable to turn hot water on; advised operator to have employees wash hands with hot water; **Repeat Violation** **Admin Complaint**
08B-28-4High Priority – Food prepared with soiled equipment/utensil. Artichokes being prepared and stored in pan stored on top of garbage can at cook line; asked and advised operator to change pans and keep food container in prep table during preparation;
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw shrimp in drawers at cook line; reversed ; **Corrected On-Site**
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells- one at cook line See stop sale.
01B-02-5High Priority – 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. collard greens (48F – Cold Holding);in walk-in cooler in main kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; food dated 2/4/24 ; See Stop Sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. collard greens (48F – Cold Holding);in walk-in cooler in main kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; food dated 2/4/24 ; See Stop Sale **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice at raw bar in the dining room; as per operator food on time since 9:30 am; advised operator to date as soon as the rice is placed on time;
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (105F – Hot Holding); in hot water pans at cook line; food double panned ; food out of temperature for approximately 30 minutes; operator returned to the stove to reheat to 165 F **Corrective Action Taken**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw shellfish bar;
53A-05-6Intermediate – 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/ Manager walked at the end of inspection **Corrected On-Site**
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at dishwasher area; operator unable to turn on due to needing repairs; multiple HWS near by;
Basic 6
14-01-5Basic – Bowl used to dispense grits; at cook line; employee switched to utensils with handle **Corrected On-Site**
12B-14-4Basic – Employee beverage container in ice machine/ice bin. Bottle of water and juice in ice bind in fish walk-in cooler ; as per operator ice used for guest consumption; beverage removed ; ice stop sale
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables at cook line; operator removed **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit- knifes and spoons stored in water at 67 F at dipper well; food particles floating in water; Removed **Corrected On-Site**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner- shrimp in standing water in plastic buckets on the cart in fish walk-in cooler Educated operator in proper thawing methods
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food- unwashed produce over cooked pasta and other washed vegetables in walk-in cooler; advised operator to reverse **Corrected On-Site**
Inspector observations synchronized from DBPR on October 12, 2026 5:00 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.