DirtyFLRestaurant Inspection Data

JAMAICA HOUSE GRILL

2557 S SR 7 UNIT 110

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: 3607070

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10813168

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) Operator corrected Dishwasher (Temperature 160+ F) Corrected On-Site Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked pasta dated 03/22/25 Cooked goat 03/01/25 Foods marked with a date exceeding 7 days. See stop sale. Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked pasta dated 03/22/25 Cooked goat 03/01/25 Foods marked with a date exceeding 7 days.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler: cut lettuce (60F at 4:19pm - Cooling) As per operator, cooling since since 12pm; Cut lettuce did not cool to 41F within 4 hours. Stored double panned. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: lemon butter sauce (57F - Cold Holding) As per operator, stored over night in unit. Stored double panned. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer: jerk chicken (110F - Hot Holding) As per operator, stored since 4.75 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: lemon butter sauce (57F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored double panned. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler: cut lettuce (60F at 4:19pm - Cooling) As per operator, cooling since since 12pm; Cut lettuce did not cool to 41F within 4 hours. Stored double panned. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer: jerk chicken (110F - Hot Holding) As per operator, stored since 4.75 hours. See stop sale.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At triple door stainless steel reach in freezer: cooked beans cooked then frozen over 24 hours not date marked. Advised operator to date mark. Repeat Violation Admin Complaint

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8992742

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then touched prep area at stove and flip top cooler; no hand wash. Advised chef to wash hands.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature >160F) Operator ran again and produce a temperature of 160+F; strip turned black. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to Quaternary 200ppm. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jerk pork cooked 1/15/25 stored for over 7 days. See stop sale.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jerk pork cooked 1/15/25 stored for over 7 days.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to chlorine 100ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, on grill in metal pan: curried chicken (95F at 3:35pm; 92F at 4:15pm- Cooling) As per chef, cooling since 1 hour. At current rate of cooling, chicken will not cool from 135F to 70F in a total of 2 hours. Operator moved chicken to freezer to quick chill. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Steve Dillon expired 1/20/2025
  • 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. 2 Employees employed less than 60 days. Operator had 2 employees complete form. Corrected On-Site Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked peas cooked 3 days prior then frozen not date marked. Operator date marked. Corrected On-Site Repeat Violation

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8992413

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-10-03: Operator ordered. **Time Extended** **Corrective Action Taken**

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8782776

  • 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes then open refrigerator to handle pans of food; no hand wash. Advised manager that employee should washed hands.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in soiled water at 97F. Repeat Violation
  • 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. Reach in freezer: raw chicken wings stored on top of raw beef. Operator corrected. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers of flat top grill: raw fish (45F- Cold Holding); raw shrimp (47F - Cold Holding); raw steak (45F - Cold Holding); As per operator thawed and held in cooler more than 4 hours. Not prepared or portioned today. raw ground beef (47F - Cold Holding); raw lobster (47F - Cold Holding) As per operator, transferred from walk in and stored in cooler since 9:45am. Not prepared or portioned today. Items stored with ice partially covering them. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers of flat top grill: raw fish (45F- Cold Holding); raw shrimp (47F - Cold Holding); raw steak (45F - Cold Holding); As per operator thawed and held in cooler more than 4 hours. Not prepared or portioned today. raw ground beef (47F - Cold Holding); raw lobster (47F - Cold Holding) As per operator, transferred from walk in and stored in cooler since 9:45am. Not prepared or portioned today. Items stored with ice partially covering them. See stop sale. Repeat Violation Admin Complaint
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F). Operator corrected, Dishwasher (Temperature 160F+) Corrected On-Site Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Employee employed less than 60 days. Emailed form to manager. Repeat Violation Admin Complaint
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At triple door reach in freezer: Sour soup juice with milk made 2 days prior, carrot juice with milk made 1 week prior and cooked salt fish frozen made 2 days prior not date marked. Operator began date marking. **Corrective Action Taken**

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8514463

  • N/A:No Violations Were Observed

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8631044

  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water of 113F on grill top. Inform operator that water needs to be 135 and above or no water with in use utensils. - From follow-up inspection 2024-03-14: In use utensils in standing water of 99F on grill top. **Time Extended**
  • 11-07-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster. - From follow-up inspection 2024-03-14: Same. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Emailed forms operator. - From follow-up inspection 2024-03-14: Same. **Time Extended**

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8629399

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water of 113F on grill top. Inform operator that water needs to be 135 and above or no water with in use utensils.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stove top: cooked oxtails (116F at 2:45pm; 104F at 3:38pm- Cooling) As per operator, cooling since 1:30pm. Oxtails did not cool to 70F within 2 hours. See stop sale.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach seen crawling on floor along cook line. Repeat Violation Admin Complaint
  • 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 70 degrees Fahrenheit within 2 hours. At cook line on stove top: cooked oxtails (116F at 2:45pm; 104F at 3:38pm- Cooling) As per operator, cooling since 1:30pm. Oxtails did not cool to 70F within 2 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit near: heavy cream (45F - Cold Holding) As per operator, taken out of cooler 10mins to make pasta. Not prepped or portioned today. Operator moved to freezer to quick chill. **Corrective Action Taken**
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: mashed potatoes with heavy cream (108F at 3:00pm; 105F at 3:23pm- Cooling) As per operator, cooling since 45 mins At current rate of cooling, mashed potatoes will not cool to 70F within 2 hours. Operator moved mashed potatoes to walk in cooler. **Corrective Action Taken**
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp DM not at minimum temperature allowed and so there was no color change of high temperature test strips utilized. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • 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. Emailed forms operator.

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8524843

  • N/A:No Violations Were Observed

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8523222

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline area over storage shelf- approximately 4 dead roaches and 1 live roach on sticky trap- operator removed. Repeat Violation Admin Complaint
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. At walk in cooler- old label from 09/22/2023 on container of chicken - operator removed label. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At bar area above wall - approximately one live roach on wall - operator killed and removed. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside handwash sink at bar area- operator removed . Corrected On-Site Warning

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8511879

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-42-4:Basic - Food stored outside. At the parking lot behind the restaurant- observed a enclosed trailer with canned foods and dry rice bags stored inside. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee medication over drink mixers by office area- operator removed. Warning
  • 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. At reach in freezer- raw ground beef not commercially packaged stored over raw lobster tail- operator removed. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display coolers -Cheesecake 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
  • 03A-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display coolers -Cheesecake 50F- cold holding- food not prepared or portioned today- food put of temperature overnight - see stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dish machine area- spray cleaning Chemicalstored over clean dishes - operator removed. Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At parking lot behind restaurant- observed an enclosed trailer with canned food, dry bags of rice and single service items inside- not under the current plans from plan review. Warning

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8378335

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment- between make table and prep table at cook line; Operator removed Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning- old label with date mark on mashed potatoes container in walk-in cooler Operator removed and dated correctly Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.