JAMAICA HOUSE GRILL
2557 S SR 7 UNIT 110, Wellington FL 33414
Last inspected Dec 9, 2025 · 16 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 24
JAN 25
APR 25
JUL 25
DEC 25
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline area over storage shelf- approximately 4 dead roaches and 1 live roach on sticky trap- operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025059500 | Jul 23, 2025 | Jan 23, 2026 | — |
| 2--2025037088 | Apr 3, 2025 | Oct 20, 2025 | $800 |
| 2--2025001475 | Oct 1, 2024 | Jul 14, 2025 | $1,600 |
| 2--2024016165 | Mar 12, 2024 | Sep 18, 2024 | $800 |
| 2--2023064564 | Oct 12, 2023 | Mar 4, 2024 | $600 |
| 2--2022052350 | Sep 14, 2022 | Jan 20, 2023 | $400 |
| 2--2022015181 | Mar 1, 2022 | May 27, 2022 | $200 |
Inspection history
16 visits, newest first
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw salmon then put gloves on and handle heavy cream to prepare food; no hand wash. Chef washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/25.
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. In reach in freezer: Raw chicken, raw fish, raw ground beef prepped and stored together in one container. Operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package. As per operator, thawing overnight. See stop sale.
Show the remaining 7 findings ▾
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in freezer: Cooked pumpkin purée not date marked. Date of preparation cannot be determined.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on grill: stewed chicken (105F - Hot Holding) As per operator, cooked and stored 1.75 hours; Operator reheated to 189F.
No chemical test kit provided when using sanitizer (quaternary ammonium) at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in freezer: Cooked pumpkin purée not date marked. Date of preparation cannot be determined.
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. Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package. As per operator, thawing overnight. See stop sale.
Time/temperature control for safety food not maintained frozen solid in a freezer.
Sep 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker.
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/ Discussed with operator to renew certificate.
Jul 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+)
Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker.
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/ Discussed with operator to renew certificate.
Jul 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+)
Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker.
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/ Discussed with operator to renew certificate.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority4 Intermediate0 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+)
Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored on top of container of sauce, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw fish (47F - Cold Holding) per operator product not portioned or prepared today, operator states product removed from refrigeration for approximately 15 minutes and left on table, discussed Cold holding with operator who placed bag of ice on fish to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet curry goat (123F - Hot Holding); jerk chicken (113F - Hot Holding) per operator product prepared approximately 1 hour ago on stove top, discussed hot holding requirements with operator who moved product to stove to reheat to 165+F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker.
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. Emailed clean up poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler zip lock bag of cut tomatoes (51F - Cooling) at 3:00 since 2:50 to 51F at 3:25, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed product from zip lock bag to allow adequate air flow cooling.
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/ Discussed with operator to renew certificate.
Handwash sink used for purposes other than handwashing. Operator used hand washing sink to dump sanitizer bucket, discussed with operator.
Apr 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) Operator corrected Dishwasher (Temperature 160+ F)
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked pasta dated 03/22/25 Cooked goat 03/01/25 Foods marked with a date exceeding 7 days. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked pasta dated 03/22/25 Cooked goat 03/01/25 Foods marked with a date exceeding 7 days.
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. At flip top cooler: cut lettuce (60F at 4:19pm - Cooling) As per operator, cooling since since 12pm; Cut lettuce did not cool to 41F within 4 hours. Stored double panned. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: lemon butter sauce (57F - Cold Holding) As per operator, stored over night in unit. Stored double panned. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer: jerk chicken (110F - Hot Holding) As per operator, stored since 4.75 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: lemon butter sauce (57F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored double panned. See 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. At flip top cooler: cut lettuce (60F at 4:19pm - Cooling) As per operator, cooling since since 12pm; Cut lettuce did not cool to 41F within 4 hours. Stored double panned. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer: jerk chicken (110F - Hot Holding) As per operator, stored since 4.75 hours. See stop sale.
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. At triple door stainless steel reach in freezer: cooked beans cooked then frozen over 24 hours not date marked. Advised operator to date mark.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then touched prep area at stove and flip top cooler; no hand wash. Advised chef to wash hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature >160F) Operator ran again and produce a temperature of 160+F; strip turned black.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to Quaternary 200ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jerk pork cooked 1/15/25 stored for over 7 days. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jerk pork cooked 1/15/25 stored for over 7 days.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, on grill in metal pan: curried chicken (95F at 3:35pm; 92F at 4:15pm- Cooling) As per chef, cooling since 1 hour. At current rate of cooling, chicken will not cool from 135F to 70F in a total of 2 hours. Operator moved chicken to freezer to quick chill.
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/ Steve Dillon expired 1/20/2025
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. 2 Employees employed less than 60 days. Operator had 2 employees complete form.
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. Cooked peas cooked 3 days prior then frozen not date marked. Operator date marked.
Oct 3, 2024□ 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oct 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes then open refrigerator to handle pans of food; no hand wash. Advised manager that employee should washed hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in soiled water at 97F.
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. Reach in freezer: raw chicken wings stored on top of raw beef. Operator corrected.
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. Drawers of flat top grill: raw fish (45F- Cold Holding); raw shrimp (47F - Cold Holding); raw steak (45F - Cold Holding); As per operator thawed and held in cooler more than 4 hours. Not prepared or portioned today. raw ground beef (47F - Cold Holding); raw lobster (47F - Cold Holding) As per operator, transferred from walk in and stored in cooler since 9:45am. Not prepared or portioned today. Items stored with ice partially covering them. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers of flat top grill: raw fish (45F- Cold Holding); raw shrimp (47F - Cold Holding); raw steak (45F - Cold Holding); As per operator thawed and held in cooler more than 4 hours. Not prepared or portioned today. raw ground beef (47F - Cold Holding); raw lobster (47F - Cold Holding) As per operator, transferred from walk in and stored in cooler since 9:45am. Not prepared or portioned today. Items stored with ice partially covering them. See stop sale.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F). Operator corrected, Dishwasher (Temperature 160F+)
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 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. Employee employed less than 60 days. Emailed form to manager.
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. At triple door reach in freezer: Sour soup juice with milk made 2 days prior, carrot juice with milk made 1 week prior and cooked salt fish frozen made 2 days prior not date marked. Operator began date marking.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack.
Sep 19, 2024Assigned to InspectorComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 14, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster.
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. Emailed forms operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water of 113F on grill top. Inform operator that water needs to be 135 and above or no water with in use utensils.
Mar 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stove top: cooked oxtails (116F at 2:45pm; 104F at 3:38pm- Cooling) As per operator, cooling since 1:30pm. Oxtails did not cool to 70F within 2 hours. See stop sale.
Roach activity present as evidenced by live roaches found. 1 live roach seen crawling on floor along cook line.
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 70 degrees Fahrenheit within 2 hours. At cook line on stove top: cooked oxtails (116F at 2:45pm; 104F at 3:38pm- Cooling) As per operator, cooling since 1:30pm. Oxtails did not cool to 70F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit near: heavy cream (45F - Cold Holding) As per operator, taken out of cooler 10mins to make pasta. Not prepped or portioned today. Operator moved to freezer to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: mashed potatoes with heavy cream (108F at 3:00pm; 105F at 3:23pm- Cooling) As per operator, cooling since 45 mins At current rate of cooling, mashed potatoes will not cool to 70F within 2 hours. Operator moved mashed potatoes to walk in cooler.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp DM not at minimum temperature allowed and so there was no color change of high temperature test strips utilized. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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. Emailed forms operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water of 113F on grill top. Inform operator that water needs to be 135 and above or no water with in use utensils.
Oct 13, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. At bar area above wall - approximately one live roach on wall - operator killed and removed.
Handwash sink used for purposes other than handwashing. Bucket inside handwash sink at bar area- operator removed.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline area over storage shelf- approximately 4 dead roaches and 1 live roach on sticky trap- operator removed.
Old labels stuck to food containers after cleaning. At walk in cooler- old label from 09/22/2023 on container of chicken - operator removed label.
Oct 2, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. Employee medication over drink mixers by office area- operator removed.
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. At reach in freezer- raw ground beef not commercially packaged stored over raw lobster tail- operator removed.
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. At front counter display coolers -Cheesecake 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
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. At front counter display coolers -Cheesecake 50F- cold holding- food not prepared or portioned today- food put of temperature overnight - see stop sale.
Toxic substance/chemical improperly stored. At dish machine area- spray cleaning Chemicalstored over clean dishes - operator removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At parking lot behind restaurant- observed an enclosed trailer with canned food, dry bags of rice and single service items inside- not under the current plans from plan review.
Current Hotel and Restaurant license not displayed.
Food stored outside. At the parking lot behind the restaurant- observed a enclosed trailer with canned foods and dry rice bags stored inside.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use knife/knives stored in cracks between pieces of equipment- between make table and prep table at cook line; Operator removed
Old labels stuck to food containers after cleaning- old label with date mark on mashed potatoes container in walk-in cooler Operator removed and dated correctly
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.