JAMAICA HOUSE RESTAURANT II
3351 W BROWARD BLVD, Lauderhill FL 33312 · 954-551-5603
Last inspected Aug 12, 2026 · 9 visits since May 2024
NOV 24
JUN 25
AUG 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 1. 3 live small flying insects observed landing on boxes at dry storage area in kitchen by prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025065591 | Aug 6, 2025 | Oct 2, 2025 | $600 |
| 2--2025049733 | Jun 12, 2025 | Jul 17, 2025 | $1,000 |
| 2--2025006230 | Nov 19, 2024 | Feb 19, 2025 | $200 |
Inspection history
9 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment and utensils not properly air-dried - wet nesting. 1. Several food containers wet nest on dry shelf at ware washing station.
Plumbing system in disrepair. Water draining onto floor surface from triple sink pipe.
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority0 Intermediate6 Basic
Show 15 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 1. Triple Sink (Chlorine 0ppm), observed soap and chlorine mixture being utilized. Operator remade solution.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee on cell phone then touched clean food containers and food without washing hands
Live, small flying insects found. 1. 3 live small flying insects observed landing on boxes at dry storage area in kitchen by prep table.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Walk in cooler; case of raw shell eggs stored over container of raw fish, operator stored properly.
Sanitizer not used in accordance with the manufacturer's recommendations. 1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution.
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. 1. Walk in cooler raw goat (51F - Cold Holding), item not prepared or portioned today. Per operator item stored in unit overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in cooler raw goat (51F - Cold Holding), item not prepared or portioned today. Per operator item stored in unit overnight. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Front counter cooked shrimp (91-97F - Hot Holding), cooked cabbage (108F - Hot Holding); //fried chicken (92F - Hot Holding) observed unit door open, items prepared less than 4 hours ago operator began reheating items to 165F for hot holding.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1. Sanitizer Bucket (Chlorine 200+ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm)
Cutting board has cut marks and is no longer cleanable at ware washing station.
Equipment and utensils not properly air-dried - wet nesting. 1. Several food containers wet nest on dry shelf at ware washing station.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 1. Employee washing with bleach and soap mixture, rinsing with water then storing to dry. Reviewed proper triple sink set up with employee.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1. Utensils in bucket of soiled water 89F, operator dumped water and stored dry.
No conspicuously located ambient air temperature thermometer in holding unit. 1. Walk in cooler.
Plumbing system in disrepair. Water draining onto floor surface from triple sink pipe.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler, raw fish stored over unwashed yams. The raw fish was moved to another shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw fish. The items were moved to another shelf and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen hot box #1 jerk chicken (99F - Hot Holding); fried chicken (99F - Hot Holding); BBQ chicken (101-116F). The were prepared less than 4 hours ago. The items were removed to reheat to 165F to hot hold.
Aug 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The fish and shrimp at the front counter were placed out less than 30 minutes ago. The time marking was applied
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove, cooked vegetables (86F - Hot Holding). The vegetables are used to sauce the fish without being reheated. The vegetables are stored in a pan located on top of a flat top grill which is turned off. The vegetables were cooked today less than 2 hours ago. The vegetables will be reheated to 165F to hot hold.
Jun 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, fried fish (118-128F - Hot Holding). The fish has been in the warmer box for less than 1 hour. The temperature of the box was increased to reheat the fish to 165F. In the kitchen hot box, rice and peas (110F - Hot Holding). The rice was removed to be reheated to 165F to hot hold. In the steam table, cooked cabbage (115F - Hot Holding). The item has been in the table less than 4 hours. The item has been removed to be reheated to 165F to hot hold.
Food stored on floor. In the walk in cooler, cut carrots, lettuce and raw meat is stored on the floor.
Jun 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found Approximately 15 live small flying insects found on cases of to go items and boxes of tea on the top shelf of the prep table in the kitchen. 3 live small flying insects found landing on exposed aluminum pans on the dry storage shelf in the prep area in the kitchen
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, fried fish (118-128F - Hot Holding). The fish has been in the warmer box for less than 1 hour. The temperature of the box was increased to reheat the fish to 165F. In the kitchen hot box, rice and peas (110F - Hot Holding). The rice was removed to be reheated to 165F to hot hold. In the steam table, cooked cabbage (115F - Hot Holding). The item has been in the table less than 4 hours. The item has been removed to be reheated to 165F to hot hold.
Food stored on floor. In the walk in cooler, cut carrots, lettuce and raw meat is stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the fan guards of the walk in cooler fans
Nov 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw beef stored over unwashed produce in the walk in cooler. The raw items were relocated.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, whole fish (125F - Hot Holding). The fish has been in the holding box for less than 2 hours. The temperature of the box has been increased to reheat the food to 165F to hot hold
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the prep table at the end of the steam table, 4 cellphones and a speaker were stored on the shelf. The items were removed.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over cut potatoes. The cut potatoes were moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter hot display case, cooked fish (107-115F - Hot Holding); cooked shrimp (107-115F - Hot Holding). The items have been in the box less than 1 hour. The temperature of the box was increased to reheat the product and hot hold
Manager or person in charge lacking proof of food manager certification.
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.
May 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
No soap provided at handwash sink. In kitchen
No handwashing sign provided at a hand sink used by food employees. In kitchen
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.