JAHNETS JAMAICAN CUISINE
3810 S SR 7 UNIT E
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
0
Total
0
Inspection Details:
Food safety inspection conducted on 2/26/2025 revealed 0 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/25/2025
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Facility Temporarily Closed
Inspection Details:
- 08B-38-4:Basic - Bag of carrots stored on floor in kitchen. Cook elevated. **Corrected On-Site** **Warning**
- 36-34-5:Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance in kitchen. **Repeat Violation** **Warning**
- 12B-02-4:Basic - Employee eating in a food preparation. Employee eating and drinking while cooking. **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. Sliver Refrigerator- ; Cooked Rice (50-52F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale. **Warning**
- 12A-08-4:High Priority - Hot water turned off in kitchen's only handwashing sink resulting in employees using only cold water to washed their hands. Manager turned on at the end of inspection. **Corrected On-Site** **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Container of raw shell eggs stored above containers of Bell peppers, green onions and cucumbers in Whirlpool Black Refrigerator. Manager inverted. **Corrected On-Site** **Warning**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1) 25 Rodent Droppings in get Reddi Food storage bag box on dry storage rack in kitchen. 2) 20 Rodent Droppings under storage rack next to prep table in kitchen. 3) 3 Rodent droppings under triple sink in kitchen. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sliver Refrigerator- ; Cooked Rice (50-52F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook in kitchen
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided shut off at employee handwash sink in kitchen. Manager turned on during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
Food safety inspection conducted on 2/25/2025 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 10/3/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In kitchen. **Repeat Violation**
- 23-03-4:Basic - Hood soiled with grease, dirt, slime.
- 21-12-4:Basic - Wet wiping cloths stored on prep table. Manager turned back on during inspection. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of cornmeal removed from original container not identified by common name. Employee labeled during inspection. **Corrected On-Site**
- 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. Plastic bags of raw chicken stored above plastic bag of raw beef in silver reach in freezer. Cook inverted. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black vegetables Refrigerator- ; Cooked Rice (49F- Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black vegetables Refrigerator- ; Cooked Rice (49F- Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced during inspection. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Manager replaced during inspection. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwashing sink in kitchen. Manager turned on during inspection. **Corrected On-Site**
Food safety inspection conducted on 10/3/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).