JAMAICAN AND AMERICAN SOUL FOOD
2025 MARTIN LUTHER KING WAY, Sarasota FL 34234 · 941-685-2601
Last inspected Nov 13, 2025 · 9 visits since August 2023
FEB 24
AUG 24
NOV 24
AUG 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on the floor of the dry storage area. Observed approximately 6 rodent droppings on the floor of the front counter area. Operator has started to sweep and mop the areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023069130 | Dec 4, 2023 | Jan 16, 2024 | $400 |
Inspection history
9 visits, newest first
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on the kitchen counter: Rice (80F - Cooling). Operator stated it was cooked the night before and left out. Operator willingly disposed of the product.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed on the kitchen counter: Rice (80F - Cooling). Operator stated it was cooked the night before and left out. Operator willingly disposed of the product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in their steam table: Beef (113F - Hot Holding). Operator stated it had been out for approximately 30minutes. Operator placed more water in the steamer and turned it up.
Handwash sink used for purposes other than handwashing. Observed the operator fill a container in their hand sink.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on the hood filters.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in their reach in cooler: Chicken (47F - Cold Holding); Shrimp (48F - Cold Holding); Sliced tomatoes (48F - Cold Holding). Operator stated she defrosted them and placed them in the cooler approximately 3hrs ago. Operator moved them to a working cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the warewashing hand sink.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in the establishment.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the warewashing hand sink.
No soap provided at handwash sink. Observed no soap for the warewashing hand wash sink.
Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle in the front counter area.
Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops for dry goods in the back prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee washing dirty dishes and engage in food preparation without washing their hands. Instructed operator on proper hand washing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed the operator wash and rinse dishes but did not sanitize them before putting them away to air dry. Had operator set up their sanitizer step of the triple sink and sanitize the dishes.
Nonfood-grade bags used in direct contact with food. Observed non food grade plastic bags in direct contact with multiple foods in the establishments reach in coolers and freezers. Instructed operator on proper methods to storing foods.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed carrots and cabbage in a reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed their quaternary test kits expired 03/2024
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the front counter hand wash sink. Operator placed some there.
No soap provided at handwash sink. Observed no soap at the ware washing hand wash sink.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over ready to eat cooked meat in the right side reach in cooler on the cook line. Operator removed the eggs.
Toxic substance/chemical improperly stored. Observed chemical sanitizer wipes stored above drinks in the dry storage area. Operator removed the wipes.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle touching food in a container of rice. Operator removed the scoop.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no shielding for the lights in the warewashing area.
Dec 5, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink at 0ppm quaternary. Operator started they were out of quaternary tablets so I had them switch to chlorine based sanitizer they had on hand. Retested it at 100ppm chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the kitchen and warewashing area hand wash sinks.
Floor not cleaned when the least amount of food is exposed. Observed food debris and grease build up underneath the equipment in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters. Observed food debris and grease build up on the sides on the stove and oven on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.
Dec 4, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate4 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink at 0ppm quaternary. Operator started they were out of quaternary tablets so I had them switch to chlorine based sanitizer they had on hand. Retested it at 100ppm chlorine.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on the floor of the dry storage area. Observed approximately 6 rodent droppings on the floor of the front counter area. Operator has started to sweep and mop the areas.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the kitchen and warewashing area hand wash sinks.
Equipment and utensils not rinsed between washing and sanitizing. Observed operator not rinsing dishes after washing them.
Floor not cleaned when the least amount of food is exposed. Observed food debris and grease build up underneath the equipment in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters. Observed food debris and grease build up on the sides on the stove and oven on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food thawed in an improper manner. Observed pork being thawed on the kitchen prep table.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Observed non food grade bags in contact with chicken and rice in the reach in coolers and reach in freezers in the kitchen and dry storage areas.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary in the 3 compartment sink at 50 ppm. Operator put in more tabs and retested it at 200ppm.
Toxic substance/chemical improperly stored. Observed container holding degreaser stored with food in the dry storage area. Operator removed degreaser.
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. Operator had no knowledge of big 6. Gave operator a copy of the Big 6 illness to post. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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. Observed no vomit plan. Gave operator a copy of the vomit clean up plan. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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. Observed no signed agreements. Had operator sign a agreement, and gave and extra copy. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the women's restroom.
Current Hotel and Restaurant license not displayed. Observed current license not displayed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on top of store food not labeled. Operator labeled the food and moved it.
Employee with no hair restraint while engaging in food preparation. Observed operator engaged in food prep without hair restraint. Operator put on a hair net.
Food stored on floor. Observed rice and fruit stored on the floor of the dry storage area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 3 light bulbs without shielding in the kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a build up of grease on the hood filters in the kitchen.
Unclean building components, attachments or fixtures. Observed black mold like build up on the fan cover in the prep area.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher in the kitchen under pressure in the red.
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.