KAYOS JAMAICAN GRILL
2105 N ORANGE BLOSSOM TRAIL UNIT D, Orlando FL 32804 · 954-683-5776
Last inspected May 12, 2026 · 6 visits since May 2024
MAY 24
JAN 25
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler by cook line opened sine Saturday per operator. Operator dated.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walk in and reach in not date marked per operator held over 24 hours.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler draws on cooks line
Show the remaining 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry. By 3 compartment sink.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken in walk in cooler 53F cooling overnight per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in walk in cooler 53F cooling overnight per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board employee used to cut jerk chicken. Employee cleaned and sanitized cutting board during inspection.
Handwash sink not accessible for employee use at all times. Pots and pans in hand wash sink by 3 compartment sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.
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 serving at front service counter. Employee signed and acknowledged form.
No soap provided at handwash sink. At hand wash sink by 3 compartment sink. Employee refilled dispenser during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items such as white rice, rice and peas, jerk chicken etc..in walk in cooler held over 24 hours per operator not date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front service area by reach in cooler. Operator turned on valve for hot water.
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 book bag on rice on dry storage shelves at entrance to facility. Employee sweaters and jackets hanging from dry storage shelves.
Floor soiled/has accumulation of debris. Cook line.
Stored food not covered. Multiple cooked foods in walk in cooler not covered cooled from overnight.
Water leaking from pipe and/or faucet/handle. Front hand wash sink by reach in cooler.
May 1, 2025Inspection 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 ▾
Handwash sink not accessible for employee use at all times. Mop, broom, and buck in hws by 3 compartment sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink. Employee provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened Sunday in reach in cooler, operator dated.
No copy of latest inspection report available.
Wet mop not stored in a manner to allow the mop to dry. By 3 compartment sink.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine,. Operator discarded refilled bucket 100 ppm.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary kit for 3 compartment sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both hand wash sinks.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christina, and Jermaine
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at prep table.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath grill and griddle.
Wall soiled with accumulated grease, food debris, and/or dust. Underneath 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry. At 3 compartment sink.
May 23, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary Ammonia.
May 20, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Application approved file#361635
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary Ammonia.
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/. Plans emailed to Plan review. 5/20/24
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.