JAM-ENG
65 N ORANGE AVE, Orlando FL 32801
Last inspected Feb 2, 2026 · 7 visits since November 2023
APR 24
AUG 24
JAN 25
JUL 25
FEB 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken curry 125F hot holding in hot box less than 4hrs per operator. (Corrective action taken) -Chicken juice sauce 87F hot holding. Less than 4hrs per operator. Advised to reheat items to 165F for temperature recovery and hold at 135F.chicken juice was reheated to 170F ( corrected on site)
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Frames around ceiling tiles in kitchen
Floor tiles missing and/or in disrepair. Tiles cracked in kitchen
Food storage container/container lid cracked or broken. On beef stew container. Operator removed
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Piping under triple sink
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chlorine test strips for the chlorine tabs they usually use. However they are currently using quat sanitizer and need quat test strips
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels hand sink in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles are soiled with dust and grease residue
Food not stored at least 6 inches off of the floor. Cases of drinks on floor at front counter. Operator immediately removed
Wall soiled with accumulated grease, food debris, and/or dust. -Wall at prep table next to steam-well in main kitchen
Jan 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans cooked at 10:am temperature was 57F at 3:30pm. Advised operator to immediately portion into smaller batches and and put into freezer for immediate temperature recovery. Recheck at 4:10. Temperature range was 46-49F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk chicken, cabbage, plantains 109-130F hot holding in hotbox less than 4hrs per operator. Operator. Advised operator to keep on time control. Per operator items are kept in hot box less than 4hrs.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave at second prep area
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in ware washing area
Probe thermometer not within the intended measuring range of use. Operator has 2 analog thermometers that read between 15F and 20F when trying to calibrate. Operator also has a digital thermometer which was reading correctly at 32F
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and bracelet. Immediately removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 93F. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep cooler not in used in second prep area is soiled inside
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Veggie empanadas 122F In front display warmer. 30 minutes Advised operator to reheat to165F for temperature recovery
Floor soiled/has accumulation of debris. In corners and edge of kitchen floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of chest freezer in second kitchen area
Unwashed fruits/vegetables stored with ready-to-eat food. Observed cucumbers in original net package. Per operator they have been washed and placed back into original package. Advised operator to place produce in clean container after washing. Operator removed to be cleaned
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk chicken 109F 15 minutes. In warming cabinet. Operator took immediate action to reheat to 167.
Handwash sink not accessible for employee use at all times. Hand Sink by 3 bay sink blocked by pots and pans
Floor soiled/has accumulation of debris. floor behind chedt freezer in second kitchen area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 90F water. Oper discarded
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked chicken in reach in cooler
Nov 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 00ppm. Operator corrected. Retested 50ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice overnight per operator 68F. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 68F in reach in cooler over night per operator
Toxic substance/chemical improperly stored. Spray bottle of Lysol on counter nex to rice steamer Bottle of odor eliminator hanging over rice cooker
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. Provided operator with forms
No paper towels or mechanical hand drying device provided at handwash sink. At handsink at front counter
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen 2 Air vent hanging from ceiling in warewashing area
Covered waste receptacle not provided in women's bathroom. In gender neutral restroom
Employee eating in a food preparation or other restricted area. Employee drinks over prep sink and prep counter by microwave
Floor soiled/has accumulation of debris. Under big silver upright reach in coolers
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.