DirtyFLRestaurant Inspection Data

EVA'S JAMAICAN KITCHEN

Health inspection records show EVA'S JAMAICAN KITCHEN in JACKSONVILLE has 6 inspections with a food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

14333 BEACH BLVD STE 22

Overall Food Safety Rating

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

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13470730

Met Inspection Standards

2 high, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water. Employee removed and stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in stand alone cooler over ready to eat shredded cheese. Employee removed and stored properly. 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. Observed Cooked vegetables (80F - Hot Holding) on steam table.

7/23/2025· 7mo ago

Visit ID: 10934135

Follow-up Inspection Required

1 high, 2 int

  • 03F-02-5:High 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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked vegetables held on time control without time mark. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling bucket with water from employee hand sink .
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand sink without paper towels. Employee provided paper towels for hand sink. Corrected On-Site

1/7/2025· 1y 2mo ago

Visit ID: 8824748

Met Inspection Standards

1 high

  • 03F-02-5:High 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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked vegetables being held on time control without time mark. Employee placed time mark on vegetables. Corrected On-Site

7/9/2024· 1y 8mo ago

Visit ID: 8779235

Follow-up Inspection Required

3 high, 4 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use wiping cloth under cutting board located in kitchen. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed prepared on site juices without date product was packaged and name and address of the establishment that prepared and packaged.
  • 51-18-6:Basic - No copy of latest inspection report available. Observed establishment without latest inspection.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed improper thawing of frozen raw chicken placed in sink full of water. Employee turned water on frozen chicken. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in container of water at 100F.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household pesticide located in back room near warehouse washing area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables in large pan on top of steam well at 100F. Operator removed and placed in oven.Repeat Violation **Corrective Action Taken** Repeat Violation Admin Complaint

1/19/2024· 2y 1mo ago

Visit ID: 8444594

Met Inspection Standards

1 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container on prep table on cook line. Manager removed and stored properly. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed In-use wet wiping cloth/towel used under cutting board. Manager removed and stored towel properly. 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. Observed cooked plantains at 90F in steam table. Manager removed and reheated to 180F. Corrected On-Site

7/13/2023· 2y 8mo ago

Visit ID: 8377973

Met Inspection Standards

1 high, 1 int, 2 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Small hole on wall in back prep room
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in warm standing water ( 130F) on cook line.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw beef stored over unwashed vegetables in main stand alone on cook line. Manager properly stored food. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cook using the cook line handwash sink to fill a pitcher with water