FIERY IRIE JAMAICAN RESTAURANT
100 S FLAMINGO RD, Pembroke Pines FL 33027 · 954-500-4743
Last inspected Mar 17, 2026 · 11 visits since July 2023
DEC 23
AUG 24
NOV 24
AUG 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed one crawling roach on wall next to trip,e sink, employee killed and sanitized area. Outside of 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 |
|---|---|---|---|
| 2--2026017696 | Jan 14, 2026 | Apr 23, 2026 | $400 |
Inspection history
11 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for triple sink sanitizer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in front of triple sink.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board in kitchen with deep groove marks that are no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door.
Jan 15, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no backflow prevented installed on splitter installed at mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for triple sink sanitizer.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in front of triple sink.
Covered waste receptacle not provided in women's bathroom. Observed no lid on trash can inside women's restroom.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board in kitchen with deep groove marks that are no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door.
Floor soiled/has accumulation of debris. Observed accumulation of grease residue on floor throughout cook line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed soursop juice and pineapple juice, made and bottled onsite, without date product was packaged and address of establishment. Reviewed minimum labeling requirements with operator.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority5 Intermediate13 Basic
Show 24 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee added chlorine sanitizer and corrected to 100ppm.
Nonfood-grade bags used in direct contact with food. Observed raw dough stored inside to go bag inside two door cooler, in kitchen. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed front counter flip top cooler// shredded cabbage (61F - Cooling) since 8:00am, at 2:00pm; cut tomatoes (62F - Cooling) since 8:00am, at 2:00pm; pasta salad (62F - Cooling) since 8:00am, at 2:00pm. Foods did not reach 41F in allotted time. Stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed front counter flip top cooler// shredded cabbage (61F - Cooling) since 8:00am, at 2:00pm; cut tomatoes (62F - Cooling) since 8:00am, at 2:00pm; pasta salad (62F - Cooling) since 8:00am, at 2:00pm. Foods did not reach 41F in allotted time. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed steamed cabbage (121F - Hot Holding); fried chicken (109F - Hot Holding); cooked plantain (110F - Hot Holding) at front counter steam table. Per operator, foods out of temperature for approximately 10 minutes. Operator put foods inside oven to reheat to 165F for hot holding. 2) Observed macaroni and cheese (94F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 1 hour. Operator put food inside oven to reheat to 165F for hot holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no backflow prevented installed on splitter installed at mop sink.
Handwash sink not accessible for employee use at all times. Observed green bucket stored inside hand wash sink at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for triple sink sanitizer.
No soap provided at handwash sink. Observed no hand soap at front counter hand wash sink. Operator provided.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in front of triple sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of yellow green mold like substance inside ice machine in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed debris inside ceiling light shield, in kitchen.
Covered waste receptacle not provided in women's bathroom. Observed no lid on trash can inside women's restroom.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board in kitchen with deep groove marks that are no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door.
Floor soiled/has accumulation of debris. Observed accumulation of grease residue on floor throughout cook line.
Food stored on floor. 1) Observed cartons of shortening stored on floor next to cook line, in kitchen. Operator properly stored. 2) Observed bucket of onions stored on floor inside walk in cooler. Operator properly stored. 3) Observed case of chicken store on floor inside walk in freezer. Operator properly stored.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils stored inside 93F standing water at cook line. Operator removed.
Insect control device installed over food preparation area. Observed bug zapper installed above ice chest at front counter area.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed soursop juice and pineapple juice, made and bottled onsite, without date product was packaged and address of establishment. Reviewed minimum labeling requirements with operator.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at front counter hand wash sink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop, not in use, stored inside mop bucket; not in manner to air dry.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Observed bucket of soap stored inside handwashing wash sink at front counter area. Employee removed.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (102-106F - Hot Holding); macaroni and cheese (119F - Hot Holding) at steam table. Per operator, foods stored out of temperature for approximately 1 hour. Operator put fried chicken inside oven to reheat to 165F for hot holding; operator voluntarily discarded macaroni and cheese.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed bucket of soap stored inside handwashing wash sink at front counter area. Employee removed.
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.
Floor soiled/has accumulation of debris. Observed accumulation of food debris on walk in cooler door.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on display case door handle at front counter.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. In front of reach in cooler in cook line
Equipment in poor repair. -Cleaning equipment storage rack, build up of rust in all shelves -Frigidaire Reach in cooler, bottom shelf- build up of rust.
Floor soiled/has accumulation of debris. Under storage rack in rear kitchen, old residues of paper and food debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils on water temperature of 70F, employee removed from water to be clean and sanitize
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter, substantial build up of grease
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ expired on may 12/2023
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Self customer display, pineapple ginger, sorrel and soursop juices missing warnin label
Cutting board has cut marks and is no longer cleanable. In front of reach in cooler in cook line
Equipment in poor repair. -Cleaning equipment storage rack, build up of rust in all shelves -Frigidaire Reach in cooler, bottom shelf- build up of rust.
Floor soiled/has accumulation of debris. Under storage rack in rear kitchen, old residues of paper and food debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils on water temperature of 70F, employee removed from water to be clean and sanitize
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter, substantial build up of grease
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice and beans (112F - Hot Holding), per employee food hot held for one hour, employee reheated on stove to 169F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ may 14/ 2023
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Self customer display, bottles of pineapple ginger juice, soursop, sorrel, missing warning label.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All containers of prepared food, made yesterday, morning, not labeled, two doors reach in cooler, and inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area- build up of black like substance,employee cleaned and sanitized
Accumulation of debris on drainboards or equivalent. Build up of food debris.
Clean utensils or equipment stored in dirty drawer or rack. Food containers and bowls stored on soiled and rusted surface. Cleaning equipment storage rack
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two doors cooler-salmon son package, per employee one hours ago, employee removed package
Cutting board has cut marks and is no longer cleanable. Cook line
Floor soiled/has accumulation of debris. Dishwasher area used pots and pans with food residues on floor.
Food stored on floor. Several containers of cooking oil and sauces stored on floor by dry good storage area
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Front counter-self service display, two bottles of soursop, not label, employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood filters
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 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. Poster emailed.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ May 14/2023
Handwash sink used for purposes other than handwashing. Front counter- two wiping cloths inside sink, employee removed
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Assorted fruit juices stored in front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips.
Cutting board has cut marks and is no longer cleanable. Prep table in cook line.
Floor soiled/has accumulation of debris. -Soiled floor with grease and food debris under cooking equipment
Food stored on floor. -dry goods storage- -two boxes of can vegetables -two containers of soy sauce. -several containers of food -several boxes of food on floor inside walk in freezer/ walk in cooler.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Clear bottles of juice and jars of cut peppers, lacking whole description. Employee placed labels
Wall soiled with accumulated grease, food debris, and/or dust. Under triple sink and prep sink in dishwasher area. Under steam table in front counter.
Jul 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Prep table in cook line
Floor soiled/has accumulation of debris. -Under steam table equipment in front counter. -Under cooking equipment in kitchen area. -WIF, raw animal blood spills, black like substance -WIC- -Under rack storage cooking equipment -Under trip,e sink -storage area floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, substantial build up of food debris and grease.
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of flying insect killer on utensils storage rack, employee removed.
Roach activity present as evidenced by live roaches found. Observed one crawling roach on wall next to trip,e sink, employee killed and sanitized area. Outside of kitchen area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (92F - Hot Holding), per manager food hot held less than 30 minutes, employee reheated to 160F
Food-contact surface soiled with food debris, mold-like substance or slime. -WIC-shelves -Dry goods storage rack substantial build up of food debris and black like substance.
Bathroom facility not clean. -women bathrooms, soiled sink and floor -Men bathrooms, soiled toilet and floor.
Cutting board has cut marks and is no longer cleanable. Prep table in cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee car keys on shelf above prep table in cook line. Employee removed
Floor soiled/has accumulation of debris. -Under steam table equipment in front counter. -Under cooking equipment in kitchen area. -WIF, raw animal blood spills, black like substance -WIC- -Under rack storage cooking equipment -Under trip,e sink -storage area floor
Food stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, substantial build up of food debris and grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Avantco RIC- lower shelf build up of food spills.
Wall soiled with accumulated grease, food debris, and/or dust. -WIC -behind storage rack, next to triple sink -behind triple sink, top and bottom -behind two compartments prep sink
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.