DirtyFLRestaurant Inspection Data

MAMA CLAIRE'S JAMAICAN RESTAURANT & GRILL

With 5 inspections documented, MAMA CLAIRE'S JAMAICAN RESTAURANT & GRILL maintains a 2.6/5 food safety rating in WEST PALM BEACH. Recent inspections show improving food safety practices.

2800 N MILITARY TRL STE 109

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2025

Inspection #: Visit ID: 13574036

  • N/A:No Violations Were Observed

Inspection Date: 11/12/2025

Inspection #: Visit ID: 10906345

  • 08B-38-4:Basic - Food stored on floor. Unwashed onions and carrots stored on floor in dry storage area. Advised Operator food to be stored at least 6 inches off floor. Warning
  • 22-16-4:Basic - Upright double door stainless reach-in freezer interior bottom shelf has accumulation of soil residues. Advised Operator to clean/sanitize. Warning
  • 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 reach in cooler; cooked vegetables (97F - Cooling 2:45/78F 3:45). Operator stated cooling for 1 hour 30 minutes prior, did not reach 70F within 2 hours. See Stop Sale. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen after answering phone, put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements. Warning
  • 14-31-5:High Priority - Nonfood-grade "thank you" bags used in direct contact with food (cooked rice). Operator removed bag. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over washed cut vegetables and cooked vegetables. And raw beef stored over cooked liver. Advised Operator to store raw below ready to eat. 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 reach in cooler; cooked chicken feet soup (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked vegetables (97F - Cooling 2:45/78F 3:45). Operator stated cooling for 1 hour 30 minutes prior, did not reach 70F within 2 hours. See stop sale. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; cooked chicken feet soup (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked chicken (100F - Reheating 2:55). Operator stated cooked chicken removed from refrigerator, placed in steam table to reheat at 1:00pm, will not reach 165F within 2 hours, moved to be reheated to 165F rapidly and held at 135F or above. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Hand wash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by storage of Warning

Inspection Date: 1/24/2025

Inspection #: Visit ID: 8991180

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in Cooler; cooked rice and beans (47F - Cooling); cooked cabbage (46F - Cooling) Per operator all items mentioned prepared and held overnight in cooler Items did not reach 41F within six hours See stop sale
  • 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 41 degrees Fahrenheit within 6 hours. Reach in Cooler; cooked rice and beans (47F - Cooling); cooked cabbage (46F - Cooling) Per operator all items mentioned prepared and held overnight in cooler Items did not reach 41F within six hours
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table; cooked oxtail (125F - Hot Holding); cooked chicken (121F - Hot Holding) Per operator held at steam table for approximately two hours Advised operator to reheat to 165+F Operator started reheating process **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. Emailed poster
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen; Pot cover stored in handwashing sink Advised operator who removed Corrected On-Site
  • 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Repeat Violation

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8729504

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle touching rice. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat salt fish and flour. Operator moved raw eggs to lower shelf. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store pan. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site
  • 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 reporting agreement, Operator informed employees during inspection, employees signed agreement. Corrected On-Site
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer temperature range 100F-400F.
  • 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. At reach in cooler; cooked vegetables no date mark. Operator stated vegetables cooked two days prior, applied appropriate date mark. Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8294410

  • N/A:No Violations Were Observed