FAMOUS JAMAICAN JERK & SEAFOOD
7945 103RD ST UNIT 1, Jacksonville FL 32210 · 904.551-6414
Last inspected Feb 10, 2026 · 10 visits since November 2023
AUG 24
DEC 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects around cabbage and raw chicken in kitchen area.
★ 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--2023035387 | Apr 5, 2023 | Aug 9, 2023 | $400 |
Inspection history
10 visits, newest first
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave through rear exit and return and began engaging in food preparation without washing hands and donning gloves. Inspector educated employee proper handwashing procedures.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Person in charge had license updated by end of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at temperatures of 52F by hand wash sink on cook line. Person in charge stated chicken was to be thawed and placed in reach in cooler nearby an hour prior. Raw chicken was placed in reach in cooler. Raw chicken (52F - Cold Holding)
Employee washed hands in a sink other than an approved handwash sink. Observed 1 employee rinse soiled hands in three compartment sink. Inspector educated employee proper handwashing procedures.
Show the remaining 12 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee rinse off carrots in hand wash sink on cook line. Inspector educated employee the single use for hand wash sinks.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line. Person in charge provided paper towels.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser unable to dispense soap at hand wash sink on cook line. Inspector had to remove dispenser and dump soap into hand.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored under three compartment sink.
Cardboard used to line food-contact shelves. Observed cardboard lining bottom food-contact shelf of center prep table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling tiles around vents in kitchen.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on main prep table.
Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaging in food preparation with no hair restraints.
Exterior door has a gap at the threshold that opens to the outside. Observed gap in bottom left hand corner of rear exit door of kitchen.
Food stored on floor. Observed box of raw chicken stored on floor by hand wash sink on cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 sets of lights with no protective coverings.
Time/temperature control for safety food thawed in an improper manner. Observed multiple raw food items thawing at room temperature next to hand wash sink on cook line. Person in charge moved food items to reach in cooler.
Sep 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen to check on smoker in parking lot near dumpster area then return and engage in food preparation without washing hands first. Inspector educated employee proper handwashing procedures.
Nonfood-grade bags used in direct contact with food. Observed produce stored in plastic to-go bags in standing reach in cooler on cook line.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 01, 2025.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over container of raw goat in standing reach in cooler in kitchen.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution testing at 200+ ppm. Person in charge voluntarily discarded and replaced with new solution testing at 100ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of milk with no date marking person in charge stated was opened 2 days prior.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser unable to dispense soap at hand wash sink in kitchen.
Unnecessary persons in the food preparation, food storage, or warewashing area. Observed non-employee eating personal food in kitchen by center prep table around food items. Person left kitchen at beginning of inspection.
Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used for scooping in container with white powdery substance on bottom shelf of center prep table.
Cardboard used to line food-contact shelves. Observed food items stored in soiled cardboard used as a shelf liner on bottom shelf of center prep table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed excess dust build up on ceiling tiles in kitchen.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on center prep table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on center prep table in kitchen.
Employee eating while preparing food. Observed 2 employees and 1 non-employee eating personal food stacked on prep table and other food items in kitchen. Non-employee left kitchen with personal food items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored directly on top of single service gloves on center prep table in kitchen.
Employee with no hair restraint while engaging in food preparation. Observed neither of 2 employees engaging in food preparation wearing a hair restraint. Employees added hair restraints.
Open dumpster lid. Observed both lids open on dumpster at side of establishment.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloths stored in chlorine solution employee stated had dish detergent as well. Person in charge voluntarily discarded and set up new solution.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket with chlorine solution stored on floor by three compartment sink.
Wood food-contact surface not properly sealed. Observed; wooden spatula with frayed and chipped tip stored on cook line. Large unsealed wooden tree trunk used as a prep table in kitchen.
Working containers of food removed from original container not identified by common name. Observed two unlabeled containers of white powdery substance stored on bottom shelf of center prep table.
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed no proof of any approved food handler training for establishment.
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed covered pan of cooked chicken at temperature of 102F stored in reach in freezer at end of cook line. Person in charge stated chicken was cooked 3.5 hours prior. Cooked chicken (102F - Cooling)
Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging below flood rim of three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed covered pan of cooked chicken at temperature of 102F stored in reach in freezer at end of cook line. Person in charge stated chicken was cooked 3.5 hours prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; cooked ox tail and cooked cabbage with temperatures of 98-105F stored on top shelf above fryer station. Person in charge stated it was supposed to be held hot after being cooked. Multiple cooked chicken items and cooked ox tail with temperatures of 98-126F stored in steam table. Person in charge stated all food items were cooked 3 hours prior and moved all food items to 350F oven for reheating. Cooked chicken items, cooked ox tail (98-126F - Hot Holding); Cooked ox tail, cooked cabbage (98-105F - Hot Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened gallon of milk with no date marking stored in standing reach in cooler across from cook line. Person in charge stated it was opened 3 days prior.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at far end of cook line. Person in charge provided paper towels.
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. Observed no proof of any approved food handler training for establishment.
Non-pitting surface rust on food-contact equipment. Observed rusted shelves above three compartment sink with clean dishes stored on top.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser in disrepair and unable to dispense soap at hand wash sink at far end of cook line. Soap container had to be completely removed to dispense any soap and placed back before leaking on to ground.
Ceiling tile missing. Observed missing ceiling tiles in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles around vents in multiple areas of kitchen.
Cove molding at floor/wall juncture broken/missing. Observed missing cove molding throughout kitchen area. Left over adherent from where cove molding used to be still stuck to wall.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle with lid stored on center prep table next to food items. Person in charge removed water bottle.
Exterior door has a gap at the threshold that opens to the outside. Observed gap with visible light shining through at bottom of door at rear exit of kitchen.
Garbage can located outside has no lid or lid open/broken. Observed two lids in disrepair on dumpster located at side of establishment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in uncooked rice with handle in direct contact with product located in dry storage.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shields over two groups of bulbs in kitchen area.
Missing drain plug at dumpster. Observed missing drain plug on dumpster at side of establishment.
No copy of latest inspection report available. Observed person in charge unable to provide copy of latest inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled gaskets on standing reach in cooler doors on cook line.
Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth chlorine solution stored on ground next to three compartment sink.
Wood food-contact surface not properly sealed. Observed wooden stump used as a prep table next to hand wash sink at far end of cook line. Wood stump is soiled with grease and cracked.
Dec 2, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Open dumpster lid. Observed lid on dumpster next to establishment open.
Aug 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pan of cooked chicken temped at 75 and then 73F an hour later. Person in charge placed chicken in reach in freezer. Chicken cooling, chicken retemp (75, 73F)
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects around cabbage and raw chicken in kitchen area.
Operating with an expired Division of Hotels and Restaurants license. Observed expired license on 6/1/2024. Person in charge updated on site and before end of inspection.
Toxic substance/chemical improperly stored. Observed unlabeled spray bottle stored next to food items with yellowish liquid. Person in charge stated it was degreaser. Person in charge labeled the bottle and moved to appropriate area for storage.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink.
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. Observed no plan for clean up in vomiting or diarrheal event. Person in charge was provided proper documentation.
Handwash sink not accessible for employee use at all times. Observed multiple boxes of raw chicken stored in front of only designated hand wash sink in kitchen area. Person in charge made accessible by end of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen area.
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. Observed two employees working in kitchen with no proof of employee training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling and around vents in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink on ice machine ledge above food items on steam table. Person in charge moved immediate items. Person in charge instructed employees to dispose of employee items.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under back door with light exposed.
Food stored on floor. Observed multiple boxes of raw chicken stored on floor by hand wash sink in kitchen. Observed pan of raw beef stored on floor under prep table.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer next to ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in sugar with handle in contact with product. Person in charge removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on hood filters above stove area. Observed soiled gaskets on reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed pan of raw beef stored on floor person in charge indicated was pulled to thaw in early am. Person in charge moved beef reach in freezer.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored next to ice machine with moisture not inverted. Person in charge moved mop to mop sink and stored inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on food contact surface in kitchen area. Person in charge moved wiping cloth to designated location.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two propane tanks stored in office room.
Mar 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on counter next to stove warmer, Mac and cheese (92F - Hot Holding, retemp after 30 mins 134F); cooked cabbage (117F - Hot Holding, retemp after 30 mins 141F). Employee put both back on burner to bring up to temp.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to stove and oven in kitchen, no paper towels. Employee refilled paper towels.
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. Two employees present did not have proof of employee training. Operator stated they left it in their wallet. One employee had proof of training.
Spray bottle containing toxic substance not labeled. Spray bottle filled with bleach per employee was not labeled. Employee added label.
Bowl or other container with no handle used to dispense food. Scooper for rice in dry storage room has no handle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee open drink and potato chip bag next to stored single service to go containers. Employee removed.
Equipment in poor repair. Lower shelf of prep table in kitchen is rusted and no longer easily cleanable.
Food stored on floor. Plastic water bottles stored on floor in lobby.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in stored container of sugar in dry storage area in direct contact with product. Employee lifted handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer in kitchen has build up of grease.
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right side reach-in cooler across from cook line, goat (47F - Cold Holding); oxtail (46F - Cold Holding); shrimp (46F - Cold Holding) Operator stated door has been opened for lunch service.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove at cook line, cooked cabbage (112F - Hot Holding). Operator turned on burner to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Yellow and green cutting boards have stains.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present not able to provide certification. Employee stated its in his wallet left at home.
No soap provided at handwash sink. At cook line, handwash sink missing soap. Also paper towels not dispensing. Employee supplied soap and fixed towel dispenser.
Spray bottle containing toxic substance not labeled. Spray bottle by triple sinks, identified as bleach, not labeled.
Equipment in poor repair. Right side reach-in cooler has torn gaskets. Microwave at pass thru window has rust in interior. Lower shelf of prep table rusted.
Food stored on floor. In dry storage room, case of oil and container of complete seasoning stored on floor. Employee moved to racks.
Garbage on the ground and/or pad around dumpster. Unbagged trash on ground around dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach-in freezer, build up of ice and food juices in bottom of freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On cook line, bulk sugar on lower shelf of prep table, scoop handle touching product. In back dry storage room, scoop,in bulk rice has handle touching product. All scoops moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in freezer soiled.
Open dumpster lid. Both lids open on dumpster.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two grill propane tanks stored in storage room across from reach-in freezer.
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.