DirtyFLRestaurant Inspection Data

OCHO RIOS JAMAICAN RESTAURANT

With 7 documented inspections, OCHO RIOS JAMAICAN RESTAURANT in CLERMONT has achieved a 1.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

4290 S HWY 27 STE 106

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 13597347

Met Inspection Standards

2 high, 1 int

  • 01B-38-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - cut cabbage (82F - ambient cooling for 5 hours) - From follow-up inspection 2025-12-22: **Time Extended**
  • 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - cut cabbage (82F - ambient cooling for 5 hours) - From follow-up inspection 2025-12-22: **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cabbage (82F - ambient cooling for 5 hours), deep container held at room temperature - From follow-up inspection 2025-12-22: **Time Extended**

12/16/2025· 2mo ago

Visit ID: 10896810

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in freezer in kitchen
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - cut cabbage (82F - ambient cooling for 5 hours)
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - cut cabbage (82F - ambient cooling for 5 hours)
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cabbage (82F - ambient cooling for 5 hours), deep container held at room temperature
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -2 handsinks in kitchen and restroom hand sink water does not get hot Warning

6/24/2025· 8mo ago

Visit ID: 10863089

Met Inspection Standards

2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Gasket in poor repair.White reach in freezer. Warning - From follow-up inspection 2025-06-24: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2025-06-24: **Time Extended**

6/18/2025· 8mo ago

Visit ID: 10734874

Follow-up Inspection Required

3 high, 1 int, 5 basic

  • 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 14-11-5:Basic - Gasket in poor repair.White reach in freezer. Warning
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues. Repeat Violation Warning
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Jerk chicken,130 f,stewed chicken,127 f held less than four hours.Stewed chicken,reheat 176 f.Jerk Chicken,reheat 168 f. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored next to raw goat in reach in freezer. Corrected On-Site Warning
  • 41-18-4:High Priority - Wiping bucket sanitizing solution exceeding the maximum concentration allowed.Chlorine,over 200 ppm.Afterwards,100 ppm. Corrected On-Site Warning
  • 53B-01-5:Intermediate - 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. Warning

12/4/2024· 1y 3mo ago

Visit ID: 8773926

Met Inspection Standards

1 high, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in storage area with freezers and reach in cooler. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Large white microwave on countertop in kitchen area. Manager cleaned. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in coolers and freezer
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In white reach in freezer Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area soiled. Wall by chest freezer soiled.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Over 200 ppm, manager changed water. Rechecked 50 ppm. Corrected On-Site

4/25/2024· 1y 10mo ago

Visit ID: 8563721

Met Inspection Standards

1 high, 2 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -In side kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in chest freezer.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -To right of oven.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Behind front counter. Corrected On-Site

12/1/2023· 2y 3mo ago

Visit ID: 8372889

Met Inspection Standards

2 high, 2 int, 2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 33-34-4:Basic - Storage area not maintained clean and organized. - in broken walk in cooler used as storage
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over banana Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef patties 122f. Operator states < 2 hours - chicken (128F - Hot Holding), < 2 hours - advised operator to reheat to 165f
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - rice in reach in cooler. Operator states from 2 days ago.