FLAVORS OF JAMAICA
2610 S FERN CREEK AVE, Orlando FL 32806 · 407-440-2193
Last inspected Aug 17, 2026 · 6 visits since November 2023
NOV 23
APR 24
SEP 24
APR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 29 points better than where it started.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine. Sanitizing bottle is empty and facility doesn't have back up bottle. Sanitizer at 3 compartment sink is 200ppm Quat, dish machine at bar 160f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Green sanitizing bucket in basin of hand sink to entrance to kitchen
Carbon dioxide/helium tanks not adequately secured.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
Employee with no hair restraint while engaging in food preparation. Cook
Show the remaining 3 findings ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed for 120 seats. 34 seats on outside back patio 36 seats on front patio 84 seats inside facility Total of 154 seats for facility inside and outside
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Working containers of food removed from original container not identified by common name. Salt container
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Green sanitizing bucket in basin of hand sink to entrance to kitchen
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. Beet root and carrot juice and carrot juice made on site and bottled and kept in cooler. Labels only have Business name and product name. Label must include product is not pasteurized Packaged juice not to be sold until warning is added to the label.
Carbon dioxide/helium tanks not adequately secured.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
Employee with no hair restraint while engaging in food preparation. Cook
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed for 120 seats. 34 seats on outside back patio 36 seats on front patio 84 seats inside facility Total of 154 seats for facility inside and outside
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Working containers of food removed from original container not identified by common name. Salt container
Apr 27, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine. Sanitizing bottle is empty and facility doesn't have back up bottle. Sanitizer at 3 compartment sink is 200ppm Quat, dish machine at bar 160f
Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper fish over ready to eat sauces and cut Brussels sprouts in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pimento cheese made 8/1 Honey Butter made 7/23 Pasta made 8/28 Chimichurrie made 8/4 Garlic Butter made 6/9 Blue cheese made 8/28 Remmy garlic sauce made 8/26 Fresh garlic aioli made 8/27 Buffalo sauce made with butter made on 8/31 Chipi key lime with fresh garlic and oil made 8/29 Cole slaw made 8/30 Grit butter made 8/1 Marinara sauce made 8/1 Items were never frozen at any time per cook
Stop Sale issued due to food not being in a wholesome, sound condition. Pimento cheese made 8/1 Honey Butter made 7/23 Pasta made 8/28 Chimichurrie made 8/4 Garlic Butter made 6/9 Blue cheese made 8/28 Remmy garlic sauce made 8/26 Fresh garlic aioli made 8/27 Buffalo sauce made with butter made on 8/31 Chipi key lime with fresh garlic and oil made 8/29 Cole slaw made 8/30 Grit butter made 8/1 Marinara sauce made 8/1 Items were never frozen at any time per cook
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at cook line Hand sink at bar area Hand sink by ice machine All hand sinks hot water turned off due to plumbing issues per owner. Per owner landlord is responsible for fixing and landlord with not fix
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. Grouper in cooler at cook line, thawed at 39f, still in sealed package
Employee with no beard guard/restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. On oven door
Water leaking from pipe and/or faucet/handle. Hot water side of faucet at hand sink at bar is leaking
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Owner cut line with bare hands, not wearing gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in cooler at cook line by walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Items and date made Risotto 4/10 Pimento cheese 3/15 Fish dip 4/1 Caesar salad dressing 3/28 Cole slaw 4/6 and 4/14 Spaghetti pasta 4/12 Sausage links 4/2 Black beans 4/5 Rely sauce 4/4 Smoked chicken 4/2
Original container of toxic substance or chemical does not bear the manufacturer's label. At warehouse wash in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items and date made Risotto 4/10 Pimento cheese 3/15 Fish dip 4/1 Caesar salad dressing 3/28 Cole slaw 4/6 and 4/14 Spaghetti pasta 4/12 Sausage links 4/2 Black beans 4/5 Rely sauce 4/4 Smoked chicken 4/2
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sink hot water turned off. Per owner OUC bill is to high and facility turns all of hot water off under sinks at night. Owner turned hot water back on
In-use tongs stored on equipment door handle between uses. Oven doors
Water leaking from pipe and/or faucet/handle. Hot water side of faucet at hand sink at bar is leaking
Nov 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw fish over cut carrots in fish reach in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Grit butter 10/14 Waffle batter 11/12 Cooked ricotta 11/18 Cooked pasta 11/10 Chimi 11/16 Pimento cheese mix made on site 11/12 All products made and dates over 7 days
Stop Sale issued due to adulteration of food product. Grit butter 10/14 Waffle batter 11/12 Cooked ricotta 11/18 Cooked pasta 11/10 Chimi 11/16 Pimento cheese mix made on site 11/12 All products made and dates over 7 days
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh cut garlic and oil 57f, left on counter once product is made. Product over 4 hours on counter
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For fresh garlic and oil on counter
Spray bottle containing toxic substance not labeled. Chemical bottle at 3 bay sink not labeled
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back area by ice machine, hot water faucet unable to turn on
Cutting board has cut marks and is no longer cleanable. Both cutting boards at cook line
Employee with no beard guard/restraint while engaging in food preparation. Cook
Employee with no hair restraint while engaging in food preparation. Cook
Equipment in poor repair. Gaskets torn on fish reach in cooler at cook line
Faucet/handle missing at plumbing fixture. Hot water handled at hand sink by ice machine is stripped and unable to turn on
Marked exit/path to marked exit blocked. For reporting purposes only. Emergency exit by restrooms and ice machine prep area room is blocked by high chairs, moving cart and box
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.