JESI CARIBBEAN RESTAURANT
6150 S CONGRESS AVE, Lantana FL 33462 · 7817245710
Last inspected Jun 10, 2026 · 10 visits since July 2023
JAN 24
NOV 24
MAR 25
NOV 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw shell eggs not properly separated from each other in holding unit based upon minimum required cooking temperature, over raw pork in two door refrigerator in kitchen. Operator removed eggs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021004625 | Dec 16, 2020 | Jun 21, 2021 | $320 |
Inspection history
10 visits, newest first
Jun 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Jun 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stainless reach in cooler: chicken (47F - Cooling) at 8:50; cooling since 6/8 at 6pm; rice and peas (55F - Cooling) at 8:50; cooling since 6/8 at 6pm; pork (52-57F - Cooling) at 8:50; cooling since 6/8 at 6pm; lalo (cooked spinach) (53F - Cooling) at 8:50; cooling since 6/8 at 6pm Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stainless reach in cooler: chicken (47F - Cooling) at 8:50; cooling since 6/8 at 6pm; rice and peas (55F - Cooling) at 8:50; cooling since 6/8 at 6pm; pork (52-57F - Cooling) at 8:50; cooling since 6/8 at 6pm; lalo (cooked spinach) (53F - Cooling) at 8:50; cooling since 6/8 at 6pm Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked spinach at stainless reach in cooler. Operator stored products properly.
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. Stainless reach in cooler: large batch picklez (shredded cabbage) (52F - Cold holding) Observed in large covered container. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stainless reach in cooler: large batch picklez (shredded cabbage) (52F - Cold holding) Observed in large covered container. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer in frozen food product in stainless reach in freezer. Inspector thermometer: 13F Operator thermometer: 8F
Floor not cleaned when the least amount of food is exposed. Food debris on floor and behind equipment throughout kitchen.
Ice buildup in reach-in chest freezer.
Stored food not covered. Opened Bag of beans in dry storage area.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish (120-123F - Hot Holding) fish was cooked one hour ago and heat turned off. Operator turned heat back on to reheat above 165F, for further hot holding. At the end of inspection fish has reached 174F
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+ in prep area. Operator set up fresh solution at 100ppm.
Handwash sink used for purposes other than handwashing stored dishes in sink at entrance to kitchen. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
In-use spoon not stored with handle above the top of coleslaw, spoon handle touching coleslaw. Cook removed spoon.
Mar 3, 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 ▾
Raw shell eggs not properly separated from each other in holding unit based upon minimum required cooking temperature, over raw pork in two door refrigerator in kitchen. Operator removed eggs.
Food-contact surface soiled with food debris, mold-like substance or slime inside two door refrigerator and ninja oven.
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
Beans and onions stored on floor in kitchen next to back door. Operator moved on a shelf.
Ceiling tile missing above back door.
Employee personal cell phone stored in a food preparation area, next to microwave. Employee removed.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Cooked goat 48F-50, cooked cow foot 48F-50F, Rice 82F, cooked yesterday. Goat and Cow foot in deep covered containers in reach in cooler. Rice left out on kitchen prep table over night.
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Cooked goat 48F-50, cooked cow foot 48F-50F, Rice 82F, cooked yesterday. Goat and Cow foot in deep covered containers in reach in cooler. Rice left out on kitchen prep table over night. See stop sale
Handwash sink not accessible for employee use at all times. Sanitizer container in sink. Operator removed.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 chest freezers soiled on the outside and soiled gaskets.
Vegetables stored on floor in kitchen. Oper placed on shelf.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtail stew (126F - Hot Holding) sitting on top the steam table under 2 hours - operator moved to stove to reheat.
Handwash sink not accessible for employee use at all times. At front counter mop bucket blocking hand sink - operator moved bucket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from prep surface.
Nov 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing - above prep table.
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 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. cooked oxtail (50F - Cold Holding); cooked pork (50F - Cold Holding); raw oxtail (50F - Cold Holding); raw fish (50F - Cold holing); cooked vegetables (50F - Cold holding) Operator states not prepared or portioned today, kept overnight in the reach in cooler more than 4 hours. Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked oxtail (50F - Cold Holding); cooked pork (50F - Cold Holding); raw oxtail (50F - Cold Holding); raw fish (50F - Cold holing); cooked vegetables (50F - Cold holding) Operator states not prepared or portioned today, kept overnight in the reach in cooler and more than 4 hours. Stop Sale
Handwash sink not accessible for employee use at all times. Dust pan and mop bucket blocking the hand wash sink. - operator removed and stored correctly.
Ceiling tile missing - above prep table.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing above oil and salt containers- operator removed.
Food stored on floor. Onion bags and rice bags stored on floor. - operator removed and stored correctly.
Jul 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
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.