DirtyFLRestaurant Inspection Data

JAMAICA JAMAICA ISLAND CUISINE

Based on 5 health inspections, JAMAICA JAMAICA ISLAND CUISINE in TAMPA has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

8206 W WATERS AVE #116

Overall Food Safety Rating

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

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 10961484

Met Inspection Standards

4 high, 1 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to restroom not self-closing.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line bottom shelf of steam bins at serving station. Discussed with operator to replace once soiled.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling with porous acoustic tile in food prep areas. Not smooth and easily cleanable. Discussed with operator methods for compliance.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board is grooved and no longer cleanable. Discussed with operator methods to resurface equipment.
  • 35A-03-4:Basic - Dead roaches on premises. Three dead roaches under non operational oven in kitchen. Employees cleaned and sanitized areas. Call made to Supervisor DW regarding dead vermin. Advised to educate employees on prevention. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers in rear prep area.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door propped open during operation. Dead vermin located under non operational stove.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and neighboring white reach-in freezer with build up of food debris.
  • 14-17-4:Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. Double door reach-in cooler next to white reach-in freezer with rusted/pitted shelves.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025. Operator renewed license during inspection. Receipt number 2575118877. License current expired 2-1-2026 verified by inspector. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above produce in double door reach-in cooler. Discussed with operator who relocated items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside silver reach-in cooler next to steam table: cream cheese (55F - Cold Holding) heavy whipping cream (51F - Cold Holding) shredded cheese (51F - Cold Holding) Operator replaced items in a separate cold holding unit. Rechecked items as follows: cream cheese (49F - Cold Holding) heavy whipping cream (47F - Cold Holding) shredded cheese (44F - Cold Holding) **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (117F - Hot Holding) inside steam well on serving line. Operator heat items back to 165F to hold hot. Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Shrimp thawed in reach-in cooler not date marked. Discussed with operator.

2/12/2025· 1y ago

Visit ID: 10722615

Met Inspection Standards

3 high, 7 basic

  • 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.

11/18/2024· 1y 3mo ago

Visit ID: 8719399

Met Inspection Standards

1 high, 3 int, 4 basic

  • 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.

5/2/2024· 1y 10mo ago

Visit ID: 8541984

Met Inspection Standards

1 high, 5 int, 6 basic

  • 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.

11/1/2023· 2y 4mo ago

Visit ID: 8341211

Met Inspection Standards

2 high, 6 int, 3 basic

  • 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