DirtyFLRestaurant Inspection Data

SWEET DELIGHT JAMAICAN CUISINE

Based on 8 health inspections, SWEET DELIGHT JAMAICAN CUISINE in PALM BAY has earned a 3.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

4500 DIXIE HWY NE STE 4 AND 5, PALM BAY 32905

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13663560

Met Inspection Standards

1 int, 7 basic

  • 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. Glass reach in cooler at 52 F cold holding see stop sale. - From follow-up inspection 2026-04-01: Still at 50F only non TCS foods in cooler. **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in mop sink room. - From follow-up inspection 2026-04-01: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired in 2025. Need to post current license. - From follow-up inspection 2026-04-01: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink near 3 compartment sink does not have hand wash sign. Two of three bathrooms in second suite require hand wash signs. - From follow-up inspection 2026-04-01: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Lids open on dumpster, neighbors filled it this morning. Operator stated it's dumped everyday. - From follow-up inspection 2026-04-01: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Exterior door not self closing. Held open at time of inspection. - From follow-up inspection 2026-04-01: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near stove top soiled with food debris. Repeat Violation - From follow-up inspection 2026-04-01: **Time Extended**
  • 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in glass reach in cooler shows 20f, actually 52f cold holding. - From follow-up inspection 2026-04-01: Ordered. **Time Extended**

3/31/2026· 2w ago

Visit ID: 13662124

Follow-up Inspection Required

2 high, 2 int, 7 basic

  • 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. Glass reach in cooler at 52 F cold holding see stop sale.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in mop sink room.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired in 2025. Need to post current license.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink near 3 compartment sink does not have hand wash sign. Two of three bathrooms in second suite require hand wash signs.
  • 33-16-4:Basic - Open dumpster lid. Lids open on dumpster, neighbors filled it this morning. Operator stated it's dumped everyday.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior door not self closing. Held open at time of inspection.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near stove top soiled with food debris. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. glass reach in cooler in kitchen; one piece fried chicken (47F - Cold Holding); 10 quarters raw chicken (50F - Cold Holding); two quarts gravy (50F - Cold Holding); pint cooked salt fish (48F - Hot Holding); 1/2 pound of cooked cut cabbage (48F - Cold Holding); 2 pounds pork roast (50F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass reach in cooler in kitchen; one piece fried chicken (47F - Cold Holding); 10 quarters raw chicken (50F - Cold Holding); two quarts gravy (50F - Cold Holding); pint cooked salt fish (48F - Hot Holding); 1/2 pound of cooked cut cabbage (48F - Cold Holding); 2 pounds pork roast (50F - Cold Holding) **Corrective Action Taken** Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in glass reach in cooler shows 20f, actually 52f cold holding.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near 3 compartment sink blocked by dirty ware. Corrected On-Site

12/29/2025· 3mo ago

Visit ID: 13603844

Met Inspection Standards

4 basic

  • 14-11-5:Basic - Equipment in poor repair. Two door glass reach in cooler in back, right slide door doesn't seal all the way.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind stove and fryers soiled with grease.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Chest freezer in back of kitchen is soiled with food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near stove soiled with food debris.

9/25/2025· 6mo ago

Visit ID: 10926153

Met Inspection Standards

2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing in bathroom.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.

3/6/2025· 1y 1mo ago

Visit ID: 8897938

Met Inspection Standards

1 int, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Box single service cups on floor
  • 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. Kenesha

9/24/2024· 1y 6mo ago

Visit ID: 8727863

Met Inspection Standards

1 high, 1 int, 1 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil pans in dry storage
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 44 F - cold holding; recommended rapid chill in freezer. Manager placed items in freezer for rapid chill **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front hand wash sink blocked with chair. chair removed by manager Corrected On-Site

3/20/2024· 2y ago

Visit ID: 8493314

Met Inspection Standards

3 high, 1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair, handle on sliding reach-in cooler missing
  • 25-32-4:Basic - Reuse of single-use to go boxes to store cooked beef patties, operator moved to different container Corrected On-Site
  • 08B-63-4:Basic - Unpackaged food in white chest reach in freezer in nonsecure area.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: Soup was out while prepping, suggested rapid chill and to not put the breads next to the condenser fan to encourage better circulation. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed in sanitizer bucket by freezer in prep area. Operator diluted to 100ppm Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in standing reach-in cooler near register not accurate within plus or minus 3 degrees Fahrenheit. Operator replaced with new thermometers during inspection Corrected On-Site

9/6/2023· 2y 7mo ago

Visit ID: 8349707

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *hood filters and under flat top accumulation of grease and food debris