DirtyFLRestaurant Inspection Data

BETTER JERK JAMAICAN RESTAURANT

BETTER JERK JAMAICAN RESTAURANT has 6 health inspections on file for its DAYTONA BEACH location, with an overall rating of 2.4/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

1480 South Ridgewood Avenue
Daytona Beach, Florida, 32114
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13462400

Met Inspection Standards

3 high, 1 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - Next to stars
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling by rear door.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 08B-38-4:Basic - Food stored on floor. -container of oil
  • 36-24-5:Basic - Hole in or other damage to wall. -holes on wall in stairway
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 25-32-4:Basic - Reuse of single-service or single-use articles.
  • 49-01-4:Char coal stored in front of electrical panel. For reporting purposes only. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored with food. 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. -Fried chicken 119f less than 1 hour **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles store with food Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -bar

7/15/2025· 8mo ago

Visit ID: 10913329

Met Inspection Standards

4 high, 2 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing. -hallway to bathrooms
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling by rear door in storage area -water damage to ceiling tiles in hallway to bathrooms
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 08B-38-4:Basic - Food stored on floor. -jerk rub
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -containers for food storage
  • 41-07-4:High Priority - Container of vitamins improperly stored with single service items . Corrected On-Site
  • 12A-13-4:High 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. Employee pulled phone from pocket with gloved hands the went back to cutting carrots . Person in charge corrected employee **Corrective Action Taken**
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -greens 131f advised to reheat,added to time as a public health control -goat curry 131f advised to reheat
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw fish Corrected On-Site
  • 53A-05-6:Intermediate - 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/
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bleach Corrected On-Site

1/21/2025· 1y 1mo ago

Visit ID: 8851953

Met Inspection Standards

1 high, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage by prep sink
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Togo backs used to cover cooking rice

8/6/2024· 1y 7mo ago

Visit ID: 8786460

Met Inspection Standards

3 basic

  • 14-69-4:Basic - Ice buildup in chest freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -bar and by dishwasher wrong verbiage
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under dish machine

1/24/2024· 2y 1mo ago

Visit ID: 8476217

Met Inspection Standards

3 int

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -container stored in handsink by 3 compartment sink
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -procedure incomplete

8/17/2023· 2y 6mo ago

Visit ID: 8385214

Met Inspection Standards

2 high, 1 int, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. -box of single service on floor in storage room Corrected On-Site
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cooked cabbage 121f advised to reheat
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -oxtail 45f,Mac and cheese 44f
  • 11-27-4:Intermediate - 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.