DirtyFLRestaurant Inspection Data

JACMEL CARIBBEAN RESTAURANT

With 8 inspections documented, JACMEL CARIBBEAN RESTAURANT maintains a 2.6/5 food safety rating in LEHIGH ACRES. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

1000 LEE BLVD STE 301

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13531006

Met Inspection Standards

2 high, 4 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 08B-38-4:Basic - Food stored on floor. Observed bag of potatoes on floor in kitchen. The bag of potatoes was removed from off the floor in kitchen. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall men's restroom.
  • 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 of rice and black beans. The scooper was removed from containers of rice and black beans. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed a bottle of Tylenol beside handwashing sink in kitchen. The operator removed the bottle of Tylenol from beside handwashing sink. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat oxtails in stand up reach-in cooler. The manager moved the raw chicken on bottom shelf under the oxtails. Corrected On-Site
  • 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. Emailed Manager Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink behind front counter blocked by sanitizer bucket. The sanitizer bucket was removed from handwashing sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The operator placed paper towels at handwashing sink in kitchen. Corrected On-Site Repeat Violation
  • 53B-14-5:Intermediate - 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.

9/25/2025· 5mo ago

Visit ID: 10878233

Met Inspection Standards

1 high, 2 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled on the floor in the secondary prep kitchen.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in the wall above the 3 compartment sink, and by the employee restrooms at the hand wash sink. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted in the reach in cooler in the secondary kitchen. Repeat Violation
  • 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 beef and vegetable dish in steam table for less than 2 hours at 126F. Operator moved to stove to heat up. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed measuring pitcher in hand wash sink on the cookline filled with water sitting in the sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to the stove, and handwashing sink near the employee restrooms with no paper towels. Operator placed towels at the sinks. Corrected On-Site

12/26/2024· 1y 2mo ago

Visit ID: 10703128

Met Inspection Standards

1 int, 3 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall is in the process of being repaired under hand sink in the kitchen per operator, observed materials on site.. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed build up of food debris on reach in door handle on triple door freezer.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on reach in freezer shelves.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine available.

10/24/2024· 1y 4mo ago

Visit ID: 10702300

Met Inspection Standards

1 int, 1 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in the wall under hand sink in the kitchen next to the employee rest room. Repeat Violation - From follow-up inspection 2024-10-24: Observed wall in the process of being repaired. **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-10-24: Operator is scheduling training for employee food handling.**Time Extended** **Time Extended**

10/23/2024· 1y 4mo ago

Visit ID: 8733554

Facility Temporarily Closed

1 high, 4 int, 3 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in the wall under hand sink in the kitchen next to the employee rest room. Repeat Violation
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed seal around the bottom of the fire door in the center dining area damaged and unable to close completely.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed water on bottom of reach in cooler next to triple door stand up freezer in kitchen.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 14 rodent droppings on top of an unused water heater,operator cleaned up droppings and sanitized area. adjacent to the kitchen area next to the employee bathroom. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer in kitchen by bar area with food debris on the blade.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in kitchen on the bar side.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap towels in kitchen on the bar side.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

12/5/2023· 2y 3mo ago

Visit ID: 8565036

Met Inspection Standards

1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand-wash sign at hand wash sink next to mop sink. Warning - From follow-up inspection 2023-12-05: Emailed handwashing sign to operator. **Time Extended** **Corrective Action Taken**

12/4/2023· 2y 3mo ago

Visit ID: 8464279

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand-wash sign at hand wash sink next to mop sink. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced raw bacon (68F - Cold Holding); sliced cooked turkey (68F - Cold Holding); sliced cooked ham (66F - Cold Holding); sliced mozzarella (66F - Cold Holding); turkey hot dogs (66F - Cold Holding); cooked pasta (66F - Cold Holding); shelled raw eggs (66F - Cold Holding); liquid egg whites (66F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced raw bacon (68F - Cold Holding); sliced cooked turkey (68F - Cold Holding); sliced cooked ham (66F - Cold Holding); sliced mozzarella (66F - Cold Holding); turkey hot dogs (66F - Cold Holding); cooked pasta (66F - Cold Holding); shelled raw eggs (66F - Cold Holding); liquid egg whites (66F - Cold Holding) Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to mop sink. Observed operator placed towels in dispenser. Corrected On-Site Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed bulk prepared food stored in reach in freezer prepared over 24 hours according to the operator not properly date marked. Repeat Violation Warning

8/4/2023· 2y 7mo ago

Visit ID: 8355130

Met Inspection Standards

4 int, 1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors to bathrooms not self closing. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available yo check chlorine levels ar time of inspection. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to reach in chest freezer. Operator placed towel by sink. Corrected On-Site Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed bulk meat products frozen in bus tubs in reach in freezer not date marked at time of preparation before freezing. Repeat Violation
  • 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. Observed bulk oxtail and chicken wings precooked and held more than 24 hours stored in reach in cooler.