FLAVORS OF JAMAICA
2098 E OSCEOLA PKWY STE 118
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored between wall and triple sinks
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red and green cutting boards at dry dish storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of lids for sugar and cornstarch
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer
- 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Operator makes ginger,carrot,peanut punch,sorrel, fruit punch lemonade and passion fruit juices at facility
Food safety inspection conducted on 3/19/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 9/24/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Square container in container of rice Corrected On-Site
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Paper towel stored on storage shelf over hanging tongs at prep area
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in sink full of water. Operator turned on cold water faucet Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled Corrected On-Site
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Grilled onion temping at 109F and fried fish temping at 112F. Operator placed in warmer to bring up temperature **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut cabbage stored in trash bag at glass reach in cooler at front counter
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over ginger at reach in cooler by back door Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing out towel in hand washing sink next to steam table
Food safety inspection conducted on 9/24/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 3/4/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.Per employee he adds bleach to the soap and then rinses. No use of sanitizer water for the final step.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust Around kitchen
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over coconut cream in reach in freezer. 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. Tilapia kept on small heating cabinet with temperature of 110F. Snapper kept on steam well at front counter with temperature of 87F. Jerk chicken legs kept on hot box at back kitchen with temperature of123F. Ask employee to reheat to 165F. Because it was close to the 4 hrs mark operator discarded. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located by three compartment sink blocked by big pots.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.Check thermometer with ice water and thermometer stop on the 50F line.
Food safety inspection conducted on 3/4/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 7/24/2023
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Dry storage. Not in place Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall dry storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets both upright freezer Bottom of upright freezer Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Food safety inspection conducted on 7/24/2023 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).