JARMIES JAMAICAN CUISINE
6854 FOREST CITY RD, Orlando FL 32810
Last inspected Sep 30, 2025 · 6 visits since December 2023
DEC 23
APR 24
SEP 24
FEB 25
SEP 25
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains and cooked chicken front hot holding unit, foods sitting above well, temps between 110° to 125°; operator increased heat and covered for immediate temperature recovery
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as storage in kitchen
Probe thermometer not within the intended measuring range of use.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen and dining room
Floor soiled/has accumulation of debris under cooking equipment
Show the remaining 5 findings ▾
Floor tiles missing and/or in disrepair in front of 3 compartment sink
Food stored on floor. Bottles of vinegar used for cooking/seasoning in floor in kitchen
Ice buildup in reach-in freezer at upright unit at entrance to kitchen
Unnecessary items/unused equipment on the premises. Unused patty hot holding unit on floor behind front counter
Wet mop not stored in a manner to allow the mop to dry.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Probe thermometer not within the intended measuring range of use. Facility has probe thermometer, unable to calibrate or check proper temperatures, temp stuck at 40 in or out of ice water
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dining room and behind front counter is soiled
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Hole in wall by upright freezer front counter
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Plantains in hot well sitting on paper towels
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat foods in walk-in-cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken 90° to 96°; pork 93°, on front hot well, food is sitting on top of foil, not in pan, less than 4 hours, advised operator to move foods into pans for better temperature control, Foods moved to kitchen immediate temperature recovery
Handwash sink not accessible for employee use at all times. Hand sink in kitchen has multiple buckets stored in hand sink
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Probe thermometer not within the intended measuring range of use. Facility has probe thermometer, unable to calibrate or check proper temperatures, temp stuck at 40° in or out of ice water
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods prepared previous day in walk-in-cooler not dated
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. Employee training all expired December 2024
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dining room and behind front counter is soiled
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Hole in wall by upright freezer front counter
Ice buildup in reach-in freezer in kitchen
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food.
Probe thermometer not within the intended measuring range of use.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. 2 holes in wall to right side of upright freezer front counter
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 85°, operator discarded
Light shield missing to fixture in kitchen
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Handwash sink used for purposes other than handwashing. Cleaning supplies stored in hand sink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink no papertowels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All foods in Walk-in-cooler prepared previous days prior (per cook) not dated
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, kitchen area and front counter
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Small board in kitchen has cut marks
Floor tiles missing and/or in disrepair in front of 3 compartment sink
Ice buildup in reach in dining room holding ice cream
Light not functioning Light in front of walk-in-cooler not working
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bucket holding dry beans, heavily soiled
Reach-in freezer entrance to kitchen - bottom shelf soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Sugar and flour in containers not labeled
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Papertowels in cooked plantains on front counter hot well
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains and cooked chicken front hot holding unit, foods sitting above well, temps between 110° to 125°; operator increased heat and covered for immediate temperature recovery
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer over 200 ppm
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. Facility has form, current employees read, signed and dated form
Packaged food not labeled as specified by law. Coconut cake front counter - not labeled - operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust Ceiling tiles soiled dining room and kitchen
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in dirty standing water 86°; operator discarded water
Time/temperature control for safety food thawed in an improper manner. Snapper defrosting in standing water on prep table
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths stored in detergent and sanitizer mixed together.
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.