DirtyFLRestaurant Inspection Data

JAMAICA HOUSE REST

19555 NW 2 AVE

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection on 4/11/2025

High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Follow-up Inspection Required

Inspection Details:

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-11: Floor area(s) covered with standing water. Throughout the kitchen. **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed containers of chicken stored on the floor in the walk in freezer. **Warning** - From follow-up inspection 2025-04-11: Observed containers of chicken stored on the floor in the walk in freezer. **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed handwashing sink in the kitchen with plumbing in disrepair, leaking into the floor. **Warning** - From follow-up inspection 2025-04-11: Observed handwashing sink in the kitchen with plumbing in disrepair, leaking into a bucket. **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water under the cook line. **Warning** - From follow-up inspection 2025-04-11: Observed shrimp thawing in room temperature by the cook line. **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floor under prep area with old food debris. Observed in between stoves with the floor soiled. **Warning** - From follow-up inspection 2025-04-11: Observed floor under prep area with old food debris. Observed in between stoves with the floor soiled. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed liver in sauce (57F - Cold Holding); raw beef (56F - Cold Holding); raw king fish (53F - Cold Holding); pig feet (56F - Cold Holding); raw shell egg (53F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-11: Observed pig tail (49F - Cold Holding); raw beef tripe (50F - Cold Holding); beef tripe (49F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued. **Admin Complaint**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liver in sauce (57F - Cold Holding); raw beef (56F - Cold Holding); raw king fish (53F - Cold Holding); pig feet (56F - Cold Holding); raw shell egg (53F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-11: Observed pig tail (49F - Cold Holding); raw beef tripe (50F - Cold Holding); beef tripe (49F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued. **Admin Complaint**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed under prep tables with accumulated grease. **Warning** - From follow-up inspection 2025-04-11: Observed under prep tables with accumulated grease. **Time Extended**
Food Inspector #10817329
2025-04-11
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 4/11/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).

Inspection on 4/10/2025

High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Follow-up Inspection Required

Inspection Details:

  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout the kitchen. **Repeat Violation** **Warning**
  • 08B-38-4:Basic - Food stored on floor. Observed containers of chicken stored on the floor in the walk in freezer. **Warning**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the stove. **Warning**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under steam table pipes with accumulation of grease. Observed reach in freezer gaskets soiled. **Warning**
  • 29-08-4:Basic - Plumbing system in disrepair. Observed handwashing sink in the kitchen with plumbing in disrepair, leaking into the floor. **Warning**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water under the cook line. **Warning**
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor under prep area with old food debris. Observed in between stoves with the floor soiled. **Warning**
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw animal foods stored in the walk in freezer mixed together. **Warning**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed liver in sauce (57F - Cold Holding); raw beef (56F - Cold Holding); raw king fish (53F - Cold Holding); pig feet (56F - Cold Holding); raw shell egg (53F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued. **Repeat Violation** **Admin Complaint**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liver in sauce (57F - Cold Holding); raw beef (56F - Cold Holding); raw king fish (53F - Cold Holding); pig feet (56F - Cold Holding); raw shell egg (53F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued. **Repeat Violation** **Admin Complaint**
  • 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 salt fish and ackee (125F - Hot Holding); curry chicken (121F - Hot Holding) stored on the steam table for less than 3 hours,as per operator. Operator added more water to the unit. Observed white rice (128F - Hot Holding) stored in the hot holding box for 2 hours, as per operator. Operator turned up heat in the unit. **Repeat Violation** **Admin Complaint**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed under prep tables with accumulated grease. **Warning**
Food Inspector #10814554
2025-04-10
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 4/10/2025 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).

Inspection on 12/20/2024

High Priority
3
Intermediate
0
Basic
3
Total
6

Inspection Details:

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in the prep area with grooved cut marks. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-20: Observed multiple cutting boards in the prep area with grooved cut marks. **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout the kitchen. **Warning** - From follow-up inspection 2024-12-20: Floor area(s) covered with standing water. Throughout the kitchen. **Time Extended**
  • 14-73-4:Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Observed no drip tray in the middle hood system. **Warning** - From follow-up inspection 2024-12-20: No container installed for catching grease from hood drip tray. Observed no drip tray in the middle hood system. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown stew chicken (123F - Hot Holding); jerk chicken (102F - Hot Holding) stored on the hot holding box since 8pm last night. Stop sale. **Warning** - From follow-up inspection 2024-12-20: Observed brown stew chicken (130F - Hot Holding); king fish fried (90F - Hot Holding) stored on the hot holding box since 12am last night. Stop sale. **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown stew chicken (123F - Hot Holding); jerk chicken (102F - Hot Holding) stored on the hot holding box since 8pm last night. Stop sale. Observed kidney (129F - Hot Holding); okra (125F - Hot Holding); akcee (121F - Hot Holding) stored in the steam table for less than 3 hours. Operator reheated items. Observed salt fish fritters (112F - Hot Holding) in the front counter holding unit for less than 1 hour. Operator reheated item. **Warning** - From follow-up inspection 2024-12-20: Observed brown stew chicken (130F - Hot Holding); king fish fried (90F - Hot Holding) stored on the hot holding box since 12am last night. Stop sale. **Time Extended**
  • 41-18-4:High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 100+ppm), advised operator to add more water. **Warning** - From follow-up inspection 2024-12-20: Triple Sink (Chlorine 100+ppm), advised operator to add more water. **Time Extended**
Health Inspector (2024-12-20)
2024-12-20
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 12/20/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).

Inspection on 12/18/2024

High Priority
4
Intermediate
2
Basic
6
Total
12

Inspection Details:

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in the prep area with grooved cut marks. **Repeat Violation** **Warning**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee ice cream tub inside the reach in freezer where juices are being stored. **Warning**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout the kitchen. **Warning**
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed containers in the walk in cooler cracked. **Warning**
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed no drip tray in the middle hood system. **Warning**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the bar. **Warning**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown stew chicken (123F - Hot Holding); jerk chicken (102F - Hot Holding) stored on the hot holding box since 8pm last night. Stop sale. **Warning**
  • 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 brown stew chicken (123F - Hot Holding); jerk chicken (102F - Hot Holding) stored on the hot holding box since 8pm last night. Stop sale. Observed kidney (129F - Hot Holding); okra (125F - Hot Holding); akcee (121F - Hot Holding) stored in the steam table for less than 3 hours. Operator reheated items. Observed salt fish fritters (112F - Hot Holding) in the front counter holding unit for less than 1 hour. Operator reheated item. **Warning**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 100+ppm), advised operator to add more water. **Warning**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed front counter Sanitizer Bucket (Chlorine 100+ppm). Asked operator to remade bucket. **Warning**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar. **Warning**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At the bar. **Warning**
Health Inspector (2024-12-18)
2024-12-18
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 12/18/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).

Inspection on 7/16/2024

High Priority
5
Intermediate
0
Basic
8
Total
13

Inspection Details:

  • 24-14-4:Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Observed clean knives stored between the 3 compartment sink and wall. **Warning** - From follow-up inspection 2024-07-16: Observed 6 clean knives stored between the 3 compartment sink and wall. **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler at 60F. **Warning** - From follow-up inspection 2024-07-16: At the time of the callback inspection observed walk in cooler with an ambient temperature of 51F. **Admin Complaint**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-16: Cutting board has cut marks and is no longer cleanable. **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting by the 3 compartment sink. **Warning** - From follow-up inspection 2024-07-16: Observed metal pans wet nesting by the 3 compartment sink. **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-16: Floor area(s) covered with standing water. Throughout the kitchen. **Time Extended**
  • 14-75-7:Basic - - From initial inspection : Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed front counter hot holding unit with ambient temperature of 120F. **Warning** - From follow-up inspection 2024-07-16: Front counter hot holding unit with ambient temperature of 110F. **Admin Complaint**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-16: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed storage room floor soiled. Observed walk in cooler and walk in freezer floor soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-16: Observed storage room floor soiled. Observed walk in cooler and walk in freezer floor soiled. **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed macaroni and cheese (73F - Cooling) cooked from the night before stored in the walk in cooler, as per operator. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-16: At the time of the callback inspection observed macaroni and cheese (54F - Cooling); tripe (56F - Cooling); Pigeon peas (53F - Cooling); red beans (52F - Cooling) stored in the walk in cooler overnight, as per operator. **Admin Complaint**
  • 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed macaroni and cheese (73F - Cooling) cooked from the night before stored in the walk in cooler, as per operator. **Warning** - From follow-up inspection 2024-07-16: At the time of the callback inspection observed macaroni and cheese (54F - Cooling); tripe (56F - Cooling); Pigeon peas (53F - Cooling); red beans (52F - Cooling) stored in the walk in cooler overnight, as per operator. **Admin Complaint**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salt fish (71F - Cold Holding); cow feet (69F - Cold Holding); raw shell egg (73F - Cold Holding) stored in the walk in cooler over night, as per operator. **Warning** - From follow-up inspection 2024-07-16: At the time of the callback inspection observed salt fish (53F-60F - Cold Holding); raw shell egg (49F - Cold Holding) stored in the walk in cooler over night, as per operator. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salt fish (71F - Cold Holding); cow feet (69F - Cold Holding); raw shell egg (73F - Cold Holding) stored in the walk in cooler over night, as per operator. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-16: At the time of the callback inspection observed salt fish (53F-60F - Cold Holding); raw shell egg (49F - Cold Holding) stored in the walk in cooler over night, as per operator. **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the hotbox stew chicken (110F - Hot Holding) for less than 2 hours as per operator, items were reheated. Observed fried fish (111F - Hot Holding); saltfish fitters (110F - Hot Holding); king fish (111F - Hot Holding) stored at the front counter hot box 2 hours before inspection, as per operator. Items were reheated. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-07-16: At the time of the callback inspection observed fried shrimp (98F - Hot Holding); saltfish fitters (101F - Hot Holding); saltfish (101F - Hot Holding) stored at the front counter hot box 1 hour before inspection, as per operator. Items were reheated. **Admin Complaint**
Health Inspector (2024-07-16)
2024-07-16
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 7/16/2024 revealed 13 total violations (5 high priority, 0 intermediate, 8 basic).

Inspection on 7/11/2024

High Priority
6
Intermediate
0
Basic
12
Total
18

Inspection Details:

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed clean knives stored between the 3 compartment sink and wall. **Warning**
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler at 60F. **Warning**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting by the 3 compartment sink. **Warning**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout the kitchen. **Repeat Violation** **Warning**
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed containers cracked in the walk in cooler. **Warning**
  • 08B-38-4:Basic - Food stored on floor. Observed tubs of cut vegetables in water stored on the floor of the walk in cooler. **Repeat Violation** **Warning**
  • 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed front counter hot holding unit with ambient temperature of 120F. **Warning**
  • 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. Observed scoop handle touching the rice and beans in their containers. Operator stored properly. **Warning**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons, spatula and tongs stored in standing water of 89F. Operator removed water. **Warning**
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed storage room floor soiled. Observed walk in cooler and walk in freezer floor soiled. **Repeat Violation** **Warning**
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed macaroni and cheese (73F - Cooling) cooked from the night before stored in the walk in cooler, as per operator. **Repeat Violation** **Warning**
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed macaroni and cheese (73F - Cooling) cooked from the night before stored in the walk in cooler, as per operator. **Warning**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 limes with mold like substance stored in the walk in cooler. **Warning**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salt fish (71F - Cold Holding); cow feet (69F - Cold Holding); raw shell egg (73F - Cold Holding) stored in the walk in cooler over night, as per operator. **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salt fish (71F - Cold Holding); cow feet (69F - Cold Holding); raw shell egg (73F - Cold Holding) stored in the walk in cooler over night, as per operator. **Repeat Violation** **Warning**
  • 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 in the hotbox stew chicken (110F - Hot Holding) for less than 2 hours as per operator, items were reheated. Observed fried fish (111F - Hot Holding); saltfish fitters (110F - Hot Holding); king fish (111F - Hot Holding) stored at the front counter hot box 2 hours before inspection, as per operator. Items were reheated. **Corrective Action Taken** **Warning**
Health Inspector (2024-07-11)
2024-07-11
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 7/11/2024 revealed 18 total violations (6 high priority, 0 intermediate, 12 basic).