DirtyFLRestaurant Inspection Data

J AND C JAMAICAN RESTAURANT

Health inspection records show J AND C JAMAICAN RESTAURANT in PORT ST LUCIE has 8 inspections with a food safety rating of 2.5/5. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 8 reports on file

9124 S US 1

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

2/24/2026· 2w ago

Inspection #: 3657028

Inspection Completed - No Further Action

10/16/2025· 4mo ago

Visit ID: 13492956

Met Inspection Standards
  • N/A:No Violations Were Observed

8/14/2025· 7mo ago

Visit ID: 10921823

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Cooler ambient 58f cold holding advised to store no tcs products in cooler until it maintains 41f or below
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler in kitchen Repeat Violation
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. In bathroom
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ox tails 60f cold holding , placed in cooler less than 3 hours ago placed in other cooler to rapid chill **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
  • 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. Some items in cooler server gives

2/26/2025· 1y ago

Visit ID: 10785986

Met Inspection Standards

1 high, 3 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-26: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2025-02-26: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-02-26: **Time Extended**
  • 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.paint stored next to beans - From follow-up inspection 2025-02-26: **Time Extended**

2/24/2025· 1y ago

Visit ID: 8868794

Follow-up Inspection Required

3 high, 1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler ambient temperature 60f cold holding , advised to not sore any potentially hazardous foods in cooler at this time. Make sure unit is able to maintain 41f or below Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 22-16-4:Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken, ox tails, goat Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Curry goat 68f cold holding , ox tail 78f cold holding , chicken 59f cold holding , Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.paint stored next to beans
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave

8/21/2024· 1y 6mo ago

Visit ID: 8757226

Met Inspection Standards

2 high, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment In Kitchen
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By hot water heater closet
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. In storage area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In storage area Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In freezer
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot bucket Repeat Violation

4/3/2024· 1y 11mo ago

Visit ID: 8559088

Met Inspection Standards

4 high, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler in kitchen
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In kitchen storage area
  • 08B-38-4:Basic - Food stored on floor. Buckets in store room with rice, peas, flour in storage area
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets storing chicken
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Baddal's coconut water. Called agriculture could not locate a license by name or address
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 50f cold holding , seasoned raw chicken 50f cold holding ,
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and pork 86-114f hot holding , advised to rapid reheat. chicken and pork 173f reheating Corrected On-Site

11/27/2023· 2y 3mo ago

Visit ID: 8367503

Met Inspection Standards

1 high, 2 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on shelf not inverted
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 dead flys in storage area. Manager cleaned area Corrected On-Site
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager went to store and got some Corrected On-Site
  • 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. In reach in coolers stewed chicken, plantains, beans