JAHNETS JAMAICAN CUISINE
3810 S SR 7 UNIT E, Miramar FL 33023 · 305-922-1860
Last inspected Jul 28, 2026 · 12 visits since July 2023
OCT 24
FEB 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 1) 25 Rodent Droppings in get Reddi Food storage bag box on dry storage rack in kitchen. 2) 20 Rodent Droppings under storage rack next to prep table in kitchen. 3) 3 Rodent droppings under triple sink in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025013272 | Feb 26, 2025 | Mar 26, 2025 | $800 |
| 2--2023043409 | Jul 26, 2023 | Aug 24, 2023 | $200 |
| 2--2017029838 | Jun 2, 2017 | Jul 25, 2017 | $280 |
Inspection history
12 visits, newest first
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority5 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed four (4) employees present at the start of inspection. No Certified Food Manager present.
No probe thermometer provided to measure temperature of food products.
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 missing two (2) of the employees present, no proof of training.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of chicken, goat, etc, all prepared 36-48 hours prior, no date marks. Operator added date marks.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator observed not using sanitizer step. Educated and corrected on site.
Hood filter missing from automatic fire suppression/exhaust system.
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken, raw goat, and raw oxtail all defrosting in the same bus tub. Operator separated properly.
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. None observed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed four (4) employees engaged in food service with no Certified Food Manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand towels stored 14 feet away from hand washing sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen knives between wall and 3 compartment dish sink. Operator removed, cleaned and sanitized. Stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front line, tongs and spoon stored in water 80°F. Operator cleaned, sanitized and stored dry.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Hot water turned off in employees handwash sink in kitchen resulting in employees using only cold water to wash their hands. Cook turned water on during inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stafford Wallace- 07-26-2025 Expired
No soap provided at handwash sink in kitchen. Cook replaced during inspection.
Spray bottle containing toxic substance not labeled. Manager labeled bleach spray bottle during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in kitchen only employees handwashing sink. Cook turned on during inspection Storage.
Shelf with rust that has pitted the surface. Shelf under small prep table rust.
Water leaking from faucet in triple sink.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Cook in kitchen
Ceiling vents soiled with accumulated grease, dust, or mold-like substance in kitchen.
Feb 25, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sliver Refrigerator-; Cooked Rice (50-52F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
Hot water turned off in kitchen's only handwashing sink resulting in employees using only cold water to washed their hands. Manager turned on at the end of inspection.
Raw animal food stored over or with unwashed produce. Container of raw shell eggs stored above containers of Bell peppers, green onions and cucumbers in Whirlpool Black Refrigerator. Manager inverted.
Rodent activity present as evidenced by rodent droppings found. 1) 25 Rodent Droppings in get Reddi Food storage bag box on dry storage rack in kitchen. 2) 20 Rodent Droppings under storage rack next to prep table in kitchen. 3) 3 Rodent droppings under triple sink in kitchen.
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. Sliver Refrigerator-; Cooked Rice (50-52F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
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. Cook in kitchen
Water with a temperature of least 85 degrees Fahrenheit not provided shut off at employee handwash sink in kitchen. Manager turned on during inspection.
Bag of carrots stored on floor in kitchen. Cook elevated.
Ceiling vents soiled with accumulated grease, dust, or mold-like substance in kitchen.
Employee eating in a food preparation. Employee eating and drinking while cooking.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 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. Plastic bags of raw chicken stored above plastic bag of raw beef in silver reach in freezer. Cook inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black vegetables Refrigerator-; Cooked Rice (49F- Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black vegetables Refrigerator-; Cooked Rice (49F- Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced during inspection.
No soap provided at handwash sink in kitchen. Manager replaced during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwashing sink in kitchen. Manager turned on during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In kitchen.
Hood soiled with grease, dirt, slime.
Wet wiping cloths stored on prep table. Manager turned back on during inspection.
Working containers of cornmeal removed from original container not identified by common name. Employee labeled during inspection.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In faucet next to mop sink behind establishment.
Jan 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sliver reach in - Brown stewed chicken (48F - Cooling); Cooked rice (49F - Cooling).Per Manager food items in unit overnight. Food not prepared or portioned today. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves switched from raw meat to handle ready to eat without washing hands. Reviewed prop handling procedures. Employee removed gloves and washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above bag of spinach and container of carrot in whirlpool refrigerator. Manager moved eggs to another location.
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. Silver Refrigerator- Brown stewed chicken (48F - Cooling); Cooked rice (49F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In faucet next to mop sink behind establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Cook provided during inspection.
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.
No soap provided at handwash sink in kitchen. Cook provided during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled.
Light shield damaged/in disrepair. 1 light shield missing in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind and next to triple sink by exit door
Water leaking from pipe and/or faucet/handle. Faucet at fro counter hand washing sink leaking water.
Wet mop not stored in a manner to allow the mop to dry Wet mop left in dirty water in mop bucket next to mop sink. Manager hanged during inspection..
Working containers of flour removed from original container not identified by common name. Cook labeled during inspection.
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority5 Intermediate3 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. Whirlpool Silver Refrigerator-; Cooked rice (48-50F - Cooling) Per Manager food item in unit overnight. See stop sale
Employee washed hands with no soap. Employee did not applied soap when washing hands. Employee cleaned raw chicken proceeded to grab a spoon to stir food on stove and used a scoop without properly washing hands. Reviewed proper hands washing procedure. Employee washed hands correctly
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Whirlpool Silver Refrigerator-; Cooked rice (48-50F - Cooling) Per Manager food item in unit overnight. See stop sale
Handwash sink not accessible for employee use at all times. Pots and pans stored in hands washing sink in kitchen. Manager removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
No soap provided at handwash sink in kitchen. Operator provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Interior of microwave has accumulation of black substance/grease/food debris.
Light shield damaged/in disrepair. Entrance of kitchen.
Working containers of food removed from original container not identified by common name. Manager labeled flour container during inspection.
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.