DirtyFLRestaurant Inspection Data

BEST FOR LESS JAMAICAN JERK LLC

11618 North 22nd Street
Tampa, Florida, 33612
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10755178

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer gasket torn.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Throughout kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bag of rice on the floor. Manager removed at time of inspection. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and handwash sink.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open, manager put screen down.
  • 25-05-4:Basic - Single-service articles improperly stored. Box of plastic forks on floor, manager removed at time of inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found 3 flies flying around in kitchen, manager removed at time of inspection. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025. Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage in reach in cooler.
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Lawrence Francis.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation
  • 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.chicken and ribs not date marked in reach in cooler. Repeat Violation

Inspection Date: 1/7/2025

Inspection #: Visit ID: 8738577

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table.
  • 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed operator washing and sanitizing dishes without rinsing. Discussed with operator to wash, rinse and sanitize.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floors throughout kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezers.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in chest freezer.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator use handwash sink to fill up container of water.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink next to stove. Repeat Violation
  • 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. Rice and cabbage in rice not date marked. Repeat Violation

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8578455

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling soil un sealed wood, discussed with operator on sealing or painting.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Discussed with operator on posting license.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on back prep table.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor throughout establishment soiled. Discussed with operator. Wall soiled with accumulated grease, food debris, and/or dust.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tiles throughout kitchen in disrepair.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled, discussed with operator.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open personal sodas in reach in cooler, discussed with operator. Operator moved at time of inspection. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler near register soiled. Discussed with operator.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen meat thawing in stagnant water, operator turned on water at time of inspection. **Corrective Action Taken** Repeat Violation
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood board used to store ingredients in kitchen, discussed with operator on using sealed wood.
  • 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. Ant pesticide bait not used in contained unit, or used as crack and crevice treatment.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink, discussed with Operator. Operator rewashed hands in Handsink at time of inspection. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator education packet at time of inspection.
  • 16-06-4:Intermediate - No approved cleaning agent provided in wash compartment of sink. Establishment using laundry detergent in place of dishwashing liquid. Operator began rewashing all utensils at time of inspection with dishwashing liquid **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator on obtaining chlorine sanitizer strips.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Back hand wash sink next to dish area. Operator stocked at time of inspection. Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Bottom shelf of prep table in dish area rusted. Discussed with operator.
  • 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. Discussed with operator on date marking food throughout kitchen.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in kitchen in red. Discussed with operator on having charged fire extinguisher.

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8388893

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair throughout kitchen.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in 3 Compartment Sink, operator began running water. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies on wall next to stove top.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail 54 F in reach in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bug spray above reach in freezer.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided one food handler certification.
  • 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. Macaroni and cheese in reach in cooler not date marked.