CHELLY'S JAMAICAN RESTAURANT
9160 WEST COMMERCIAL BLVD #4, SUNRISE 33351
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 5/1/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to bottled lemon juice and dry spices on shelf above kitchen prep table.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in hot case on front counter.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter sanitizer reading >200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site
Food safety inspection conducted on 5/1/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 4/25/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/3/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024 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. In kitchen hot box, plantains (122F - Hot Holding). Per employee, cooked and in unit approximately 2-2.5hrs. Employee moved plantains to oven to reheat above 165F for proper hot holding. **Corrective Action Taken** Warning
Food safety inspection conducted on 2/3/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Flip top cutting board
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of drinking on flip top counter Employee removed and placed item on bottom shelf of prep table.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Food safety inspection conducted on 3/7/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/25/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer food frame loose. Warning - From follow-up inspection 2024-01-25: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in kitchen Warning - From follow-up inspection 2024-01-25: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled. Repeat Violation Warning - From follow-up inspection 2024-01-25: **Time Extended**
Food safety inspection conducted on 1/25/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/24/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer food frame loose. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer in kitchen Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature. Operator moved foods to reach in cooler. 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. Reach in cooler :oaxtail 53F (cooling overnight) see stop sale Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2023. Operator renewed during inspection Corrected On-Site 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. Reach in cooler :oaxtail 53F (cooling overnight) see 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. jerk chicken (93F); gravy (94F - Hot Holding) Observed oven off in unit less than 2 hours 2) Hot warmer : fried chicken 109F (hot holding) in unit less than 4 hours. 3) plantains 103F in unit at no temperature control under 2 hours. Instructed operator to reheat all foods to 165F Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled. Repeat Violation Warning
Food safety inspection conducted on 1/24/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).