THE HOFFMANN
3825 NE INDIAN RIVER DR · JENSEN BEACH · Martin County · FL 34957
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled Raw shelll eggs over cheese tall reach in cooler by front window. Operator stored properly. **Corrected On-Site**
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. Ice bath at triple sink: calamari (72F – Cold Holding); shrimp (64F – Cold Holding); fish (62F – Cold Holding); low reach in cook line: ground beef (60F – Cold Holding); ham (59F – Cold Holding); sausage (60F – Cold Holding); raw potato pancakes (raw shell eggs) (60F – Cold Holding) ; dill sauce (cream cheese) (59F – Cold Holding); heavy cream (61F – Cold Holding); flip top cooler cook line: sour cream (55F – Cold Holding); mozzarella sticks (74F – Cold Holding); diced tomato salsa (61F – Cold Holding); shredded cheese (63F – Cold Holding); raw shell eggs (66F – Cold Holding); tall reach in cooler cook line: veal (50F – Cold Holding); cooked potato salad (64F – Cold Holding) – Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. diced tomatoes (66F – Cooling) at 3:10 since 9:30 Observed at flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath at triple sink: calamari (72F – Cold Holding); shrimp (64F – Cold Holding); fish (62F – Cold Holding); low reach in cook line: ground beef (60F – Cold Holding); ham (59F – Cold Holding); sausage (60F – Cold Holding); raw potato pancakes (raw shell eggs) (60F – Cold Holding) ; dill sauce (cream cheese) (59F – Cold Holding); heavy cream (61F – Cold Holding); flip top cooler cook line: sour cream (55F – Cold Holding); mozzarella sticks (74F – Cold Holding); diced tomato salsa (61F – Cold Holding); shredded cheese (63F – Cold Holding); raw shell eggs (66F – Cold Holding); tall reach in cooler cook line: veal (50F – Cold Holding); cooked potato salad (64F – Cold Holding) – Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. tall reach in by front window: pork (50F – Cold Holding) ; sliced cheese (52F – cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to moved product to one of three reach in freezers. **Repeat Violation** **Admin Complaint**
03D-07-5High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. diced tomatoes (66F – Cooling) at 3:10 since 9:30 Observed at flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauerkraut (113F – Hot Holding); cooked sausage and onions (111F – Hot Holding) Observed in pans next to grill. Per operator out of temperature for approximately 20 minutes. Operator returned to grill to reheat to 165+F **Corrective Action Taken**
Intermediate 4
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. **Repeat Violation** **Admin Complaint**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, no raw animal foods identifier on menu.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
53B-01-5Intermediate – 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. Not available at time of inspection.
Basic 3
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Hole in overhead at air conditioning unit by kitchen.
36-24-5Basic – Hole in or other damage to wall. Hole in wall by air conditioning unit by kitchen.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding dishes and to go containers soiled with grease at cook line.
Inspector observations synchronized from DBPR on September 26, 2026 12:44 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.