BEST TASTE JAMAICAN AND AMERICAN RESTAURANT II
1268 EDGEWOOD AVE W STE 3, Jacksonville FL 32208 · 9045546678
Last inspected Mar 17, 2026 · 7 visits since August 2023
APR 24
DEC 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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 employee DBPR form 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023010094 | Dec 1, 2022 | Mar 8, 2023 | $400 |
Inspection history
7 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, mac and cheese (107f, 103F - Hot Holding). Operator stated items were just removed from oven, placed back in oven, heated above 165f. In steam table, curry chicken (117F - Hot Holding). Operator reheated in microwave to 179f.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In black reach-in cooler, can of pudding opened sometime yesterday not dated. Operator dated during inspection.
Handwash sink not accessible for employee use at all times. In prep area, large pots stored in front of handwash sink. Operator moved pots.
No paper towels or mechanical hand drying device provided at handwash sink. At dish/prep area, no towels, soap or sign at handwash sink.
Show the remaining 7 findings ▾
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. One employee present, hired less than 60 days, no proof of employee responsibilities. Emailed operator DBPR form 5030-103.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floors in office area and hallway with chest freezers have build up. Wall in dry storage area soiled with residue.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in bulk sugar container has handle touching product.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area, top plate in interior of microwave has encrusted splatter debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Exterior of bulk containers at cook line and in dry storage room, soiled with food residue. At cook line, lower shelf on prep table soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line area, interior bottom shelf in black reach-in cooler soiled with drink residue. Employee cleaned during inspection.
Working containers of food removed from original container not identified by common name. At cook line and in dry storage room, bulk containers not labeled.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. At dish/prep area, prep table placed over handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. At dish/prep area, no towels, soap or sign at handwash sink.
Buildup of food debris/soil residue on equipment door handles. In prep area, microwave handles have build up.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor throughout kitchens and in dry storage room soiled. Walls in dish/prep area soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest reach-in freezers at back hallway.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area, interior of microwaves have encrusted splatter.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room, overs missing on light fixtures.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple bulk storage containers at front cook line area and storage room have soiled exteriors. Exterior of reach-in freezers soiled. Shelves throughout kitchen soiled. In storage room, Ledge on front of glass door reach-in cooler has build up.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line area, interior bottom shelf and door shelves in black reach-in cooler soiled.
Working containers of food removed from original container not identified by common name. Multiple bulk containers not labeled.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. At front kitchen reach-in cooler, dough stored in togo bag. Employee moved to food grade bag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter area, banana pudding (49F - Cold Holding); baked beans (50F - Cold Holding). Employee stated items opened yesterday, in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter area reach-in cooler, banana pudding (49F - Cold Holding); baked beans (50F - Cold Holding). Employee stated items opened yesterday, in cooler overnight. At front counter area reach-in cooler,; sandwich turkey (46F - Cold Holding); sandwich ham (47F - Cold Holding). Employee stated items just brought in, less than 4 hours. Moved to reach-in freezer to rapidly cool.
Handwash sink not accessible for employee use at all times. At dish/prep area, prep table placed over handwash sink.
Handwash sink used for purposes other than handwashing. At front kitchen area, plastic bucket stored in handwash sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At dish/prep area, no towels, soap or sign at handwash sink.
Bowl or other container with no handle used to dispense food. In bulk rice container, plastic bowl used as scoop.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor throughout kitchens and in dry storage room soiled. Walls in dish/prep area soiled.
Food stored on floor. In storage room, jug of vinegar stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk flour container, scoop has handle touching product.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area, interior of microwaves have encrusted splatter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple bulk storage containers have soiled exteriors. At front kitchen cook line, shelf over stove has grease build up.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At front kitchen, handwash sink draining slowly.
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee SafeStaff certificate is a photocopy.
Bowl or other container with no handle used to dispense food. At cook line, plastic bowl used in bulk rice container. Operator removed.
Equipment in poor repair. In kitchen area, both microwaves have rust on interior walls.
Floors, walls and/or ceilings soiled/has accumulation of debris. Walls throughout kitchen area soiled. Floors under equipment in kitchen and cook line soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen area, both microwaves have soiled interiors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen area, reach-in freezer gaskets soiled. At cook line, cart has build up of flour debris. At cook line on cart, exterior of flour pan has build up.
Time/temperature control for safety food thawed in an improper manner. In back kitchen area, frozen chicken thawing at room temperature. Operator moved to running water.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. At front cook line area, bottle of aspirin stored on shelf above steam table. Employee moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line area, rice (109, 121F - Hot Holding); greens (111F - Hot Holding); mac and cheese (113F - Hot Holding); yams (127F - Hot Holding). Operator heated all items above 165f.
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 employee DBPR form 5030-104.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee SafeStaff certificate is a photocopy.
Covered waste receptacle not provided in women's bathroom. Missing covered receptacle in unisex restrooms.
Floors,walls and/or ceilings soiled/has accumulation of debris. In back kitchen area, floor by triple sink soiled. Operator cleaned during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in black reach-in cooler in back kitchen.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. No plan could be provided. Inspector emailed example of plan.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Wall in prep kitchen. Wall cleaned during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in black reach in cooler/reach in freezer.
Outer openings not protected with self-closing doors. Rear exit door.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.