CLASSIC JAMAICAN JERK STOP INC
2200 SE INDIAN ST, Stuart FL 34997 · 772-266-8678
Last inspected Feb 2, 2026 · 9 visits since August 2023
JUL 24
SEP 24
JUN 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 9 live roaches in kitchen on exterior of and wheel of hot holding box, 1 live roach on igloo cooler in kitchen. Advised operator to kill and remove live roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026021956 | Feb 2, 2026 | May 27, 2026 | $400 |
| 2--2024044567 | Aug 1, 2024 | Oct 16, 2024 | $400 |
| 2--2016026888 | May 27, 2016 | Jul 19, 2016 | $200 |
Inspection history
9 visits, newest first
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
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 chicken not commercially packaged stored over raw beef- operator removed and store properly,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep table- cooked plantains 104F- hot holding- food left out on counter- food out of temperature for 2 hours- operator placed to be reheated.
Handwash sink used for purposes other than handwashing.Wiping cloth in hand wash sink -operator removed.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped food onto the floor, pick it up with wiping cloth, rinsed cloth then proceeded to prepare plates without washing hands. Advised operator of proper handwashing washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, cooked rice (51F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. Operator discarded item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen warmer, cooked ribs (118F - Hot Holding); cooked chicken (115F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat to 165F. Operator placed items in stove to reheat to 165F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution 200+. Operator corrected to 100ppm.
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.
Food stored on floor. At dry storage, oil and bottled drinks stored on floor.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using phone and handling food at the same time. Spoke with manager on site in regards to proper hand washing
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Probe thermometer not within the intended measuring range of use. Thermometer does not measure temperatures for cold holding
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water. Operator removed.
Water leaking from pipe and/or faucet/handle. At kitchen, water leaking from hand sink.
Aug 1, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects at front register area not landing, 4 flying insects in kitchen (2) of the flying insects landed on employee beverage cup. Advised operator to kill and remove flying insects.
Jul 30, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority2 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tall stainless reach in- cooked rice (48F - Cooling) since 7/29; curry chicken (47F - Cooling) since 7/29; oxtail (47F - Cooling) since 7/29 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. 1 can white beans dented to seam of can in dry storage.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects at front register area not landing, 4 flying insects in kitchen (2) of the flying insects landed on employee beverage cup. Advised operator to kill and remove flying insects.
Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining container of cooked plantains at steam table. Operator removed paper towel.
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. Observed raw chicken over raw beef at reach in freezer in kitchen. Both products not in commercial packaging. Operator stored properly.
Roach activity present as evidenced by live roaches found. Observed 9 live roaches in kitchen on exterior of and wheel of hot holding box, 1 live roach on igloo cooler in kitchen. Advised operator to kill and remove live roaches.
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. Tall stainless reach in- cooked rice (48F - Cooling) since 7/29; curry chicken (47F - Cooling) since 7/29; oxtail (47F - Cooling) since 7/29 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantains (122F - Hot Holding) Observed in double stacked pan at steam table. Per operator, out of temperature for approximately 1 hour. Operator returned to oven to reheat to 165+F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bib on back dock.
No probe thermometer provided to measure temperature of food products. Probe thermometer has range of 50F - 550F. Educated operator on correct thermometer for taking cold holding temperatures.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over plantain at reach in freezer. Operator stored properly.
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. Vomit and diarrhea procedure sent to operator.
Handwash sink not accessible for employee use at all times. Observed Rolled Silverware stored in hand wash sink by register. Operator stored properly.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reads 42F in ice water. Advised operator to calibrate thermometer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cup on prep table. Operator removed cup.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed serving spoons stored in unclean water on range top. Operator put in clean water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (47F - Cold Holding) Operator states not prepared or portioned today, moved from freezer to cooler. Operator states out of temperature for approximately 2 hours. Operator placed in reach in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chest freezer: chicken (69F - Cooling) at 11:00 since 8:00 - 67F at 11:30 Observed bag of thawed chicken in chest freezer above additional already frozen chicken. At current rate of cooling product will not reach 41F within 4 hours. Operator placed beneath frozen chicken to quick chill.
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.