HOUSE JAMAICAN PASTRY
17240 S TAMIAMI TRAIL 2 UNIT 2, Fort Myers FL 33908 · 2393623108
Last inspected Jan 21, 2026 · 6 visits since September 2023
DEC 23
AUG 24
NOV 24
SEP 25
JAN 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023021380 | Mar 14, 2023 | Jun 1, 2023 | $160 |
Inspection history
6 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Nonfood-grade bags used in direct contact with rice. Operator removed bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shell eggs stored over lemons in reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator added more water.
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. Operator completed form.
Nov 8, 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 ▾
Food-contact surface not smooth and easily cleanable. Observed nick marks on knife. Operator discarded knife.
Ice buildup in reach-in freezer.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Operator completed form.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked foods in reach in cooler not date marked. Educated operator on importance of date marking foods.
Ice buildup in reach-in freezer. Educated operator on importance of defrosting reach in freezer.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 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. Observed employee cut cabbage with barehands. Educated operator. Operator educated employee. Employee put on gloves.
Nonfood-grade bags used in direct contact with plantains in reach in freezer.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over cucumber and garlic in reach in cooler. Operator fixed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut cabbage 55F cold hold less than 4 hours. Operator turned down reach in cooler.
Handwash sink used for purposes other than handwashing. Observed sponge stored in front service hand wash sink.
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. Operator completed forms before leaving inspection.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store to buy bleach sanitizer.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed soups and peas not date marked. Educated operator on proper date marking.
Ice buildup in reach-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses.
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.