JAMAICA JAMAICA ISLAND CUISINE
8206 W WATERS AVE #116
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
3
Intermediate
0
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in back kitchen not smooth and easily cleanable.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above back exit door in disrepair.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with sale food in reach on cooler on cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored above equipment. Employee removed. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Container of oil stored on floor on cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water temped at 95F next to rice warmers.
- 25-05-4:Basic - Single-service articles improperly stored. Box of napkins stored on floor in back kitchen. Employee placed on shelf. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Methanol and vitamins stored on shelf above equipment. Employee removed items. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. System is stating that license has not been paid but operator provided license and receipt at time of inspection. Inspector recommended that operator follow up with licensing to ensure license has been paid and account and updated.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw oxtail in the reachin cooler on cook line. Employee place raw chicken on bottom shelf. Corrected On-Site
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer under microwave in back kitchen.
Food safety inspection conducted on 2/12/2025 revealed 11 total violations (3 high priority, 0 intermediate, 7 basic).
Inspection on 11/18/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided a physical copy at time of inspection. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded cabbage in reach-in cooler.
- 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 a copy at time of inspection. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket and wiping cloth stored in handwash sink at front service counter. All items removed from handwash sink. 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. Cooked chicken, cooked macaroni and various cooked food in large reach-in cooler.
Food safety inspection conducted on 11/18/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 5/2/2024
High Priority
1
Intermediate
5
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-22-4:Basic - Floor area(s) covered with standing water. Under reach-in cooler on cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Repeat Violation
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Under three compartment sink.
- 12A-20-4:High Priority - Employee washed hands with no soap. No soap available in all handwash sinks in the entire establishment except restrooms. Recommended dish detergent to wash hands.
- 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. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket stored in handwash sink at front service counter. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at all handwash sinks except restrooms. Repeat Violation
- 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.
- 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. Jerk chicken, cooked oxtail and various cooked items cooked more than 24 hours not date marked in large reach-in cooler.
Food safety inspection conducted on 5/2/2024 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
6
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks. Operator removed drinks. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe under handwash sink in kitchen.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food equipment in three compartment sink without sanitize then moved to drain board for air dry. Discussed with operator. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of pulled pork 122 F hot holding in steam table. Operator moved to cook line for reheat. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee re-entered from backdoor and washed hands in three compartment sink. Discussed with operator.
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket and spoon stored in handwash sink at front service counter.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email. **Corrective Action Taken** Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sinks at kitchen and front service counter. Operator provided dish soap. **Corrective Action Taken** 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. Cooked oxtails, cooked cow feet and other food items in large reach-in cooler at kitchen. Repeat Violation
Food safety inspection conducted on 11/1/2023 revealed 11 total violations (2 high priority, 6 intermediate, 3 basic).