Dania33312
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Employee in back portioning food items then moved to front line to assist with customer food orders without changing gloves. Reviewed glove usage with operator.
High priorityDUNKIN DONUTS →Aug 12, 2026
Employee rubbed hands together for less than 10-15 seconds while washing hands. 1. Employee entered kitchen area placed soap in hands then rinsed with water.
High priorityMARTHABRAE JAMAICAN RESTAURANT →Aug 11, 2026
Sanitizer not used in accordance with the manufacturer's recommendations. 1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution.
High priorityMARTHABRAE JAMAICAN RESTAURANT →Aug 11, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Front line jerk chicken (85F - Hot Holding), observed shallow pan utilized and low water levels. Item held less than 4 hours per operator. Operator placed item to reheat in oven and added more water.
High priorityMARTHABRAE JAMAICAN RESTAURANT →Aug 11, 2026
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 1. Triple Sink (Chlorine 0ppm), observed soap and chlorine mixture being utilized. Operator remade solution.
High priorityJAMAICA HOUSE RESTAURANT II →Aug 11, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee on cell phone then touched clean food containers and food without washing hands
High priorityJAMAICA HOUSE RESTAURANT II →Aug 11, 2026
Live, small flying insects found. 1. 3 live small flying insects observed landing on boxes at dry storage area in kitchen by prep table.
High priorityJAMAICA HOUSE RESTAURANT II →Aug 11, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Walk in cooler; case of raw shell eggs stored over container of raw fish, operator stored properly.
High priorityJAMAICA HOUSE RESTAURANT II →Aug 11, 2026
Sanitizer not used in accordance with the manufacturer's recommendations. 1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution.
High priorityJAMAICA HOUSE RESTAURANT II →Aug 11, 2026
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. 1. Walk in cooler raw goat (51F - Cold Holding), item not prepared or portioned today. Per operator item stored in unit overnight. See Stop Sale.
High priorityJAMAICA HOUSE RESTAURANT II →Aug 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in cooler raw goat (51F - Cold Holding), item not prepared or portioned today. Per operator item stored in unit overnight. See Stop Sale.
High priorityJAMAICA HOUSE RESTAURANT II →Aug 11, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Front counter cooked shrimp (91-97F - Hot Holding), cooked cabbage (108F - Hot Holding); //fried chicken (92F - Hot Holding) observed unit door open, items prepared less than 4 hours ago operator began reheating items to 165F for hot holding.
High priorityJAMAICA HOUSE RESTAURANT II →Aug 11, 2026