DirtyFLRestaurant Inspection Data

KERRY’S JAMAICAN RESTAURANT

KERRY’S JAMAICAN RESTAURANT has 4 health inspections on file for its TAMARAC location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

8425 W COMMERCIAL BLVD, 8433-8457, TAMARAC 33351

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13611709

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

1/13/2026· 1mo ago

Visit ID: 13493433

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. -Observed bag with rice stored on dry storage floor. Operator removed and stored properly. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on wall at 3 compartment sink. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing plates and other utensils without sanitizing. After brief education, employee then set up sanitizing solution . Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked cow foot (51F - Cold Holding); curry chicken (51F - Cold Holding); oxtail gravy (51F - Cold Holding). All items placed in unit from 2 days ago. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked cow foot (51F - Cold Holding); curry chicken (51F - Cold Holding); oxtail gravy (51F - Cold Holding). All items placed in unit from 2 days ago. 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. -Observed cooked chicken hot held at 103F in steam table. Per operator, chicken cooked and transfer to unit 1 hour prior to the inspection. Operator reheat chicken on stove top to 170F. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line . Operator replenished. Corrected On-Site Warning

8/14/2025· 7mo ago

Visit ID: 10880937

Met Inspection Standards

4 high, 1 int

  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 83F
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic commercial bags used to line/cover foods such as rice, inside rice cooker.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over containers of ready to eat foods in 2 door cooler
  • 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. Freezer observed raw chicken over raw goat, all foods not in original packaging
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear substance. Operator labeled sanitizer Corrected On-Site

6/19/2025· 8mo ago

Visit ID: 10805511

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