LITTLE MOIR'S FOOD SHACK
103 S US HWY 1 D-3 · JUPITER · Palm Beach County · FL 33477
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Onion soup dated 8/27/ Wasabi with egg dressing dated 8/25 all foods in walk-in cooler
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line and returned to work with food ; employee changed gloves but didn't wash hands before ; manager educated; Employee washed hands and changed gloves; **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. cooked pasta (60-65F – Cold Holding); raw bacon (53F – Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (60-65F – Cold Holding); raw bacon (53F – Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic 7
24-26-4Basic – Clean equipment/utensils not stored at least 6 inches above the floor- plastic containers at the back of the kitchen ; advised to store properly
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plastic containers stored at the back of the kitchen not inverted ; advised to invert ;
14-09-4Basic – Cutting board has cut marks and is no longer cleanable- cook line
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle in rice ; stored properly **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 107 F Water discarded **Corrected On-Site**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues- at cook line heavy presence of food debris on all lids
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line Fixed to 200 ppm. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on September 25, 2026 1:09 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 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.