KERRY’S JAMAICAN RESTAURANT
8425 W COMMERCIAL BLVD, Tamarac FL 33351 · 954-520-6078
Last inspected Jan 14, 2026 · 8 visits since November 2023
FEB 24
OCT 24
JUN 25
AUG 25
JAN 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. Bulletin printed and provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing plates and other utensils without sanitizing. After brief education, employee then set up sanitizing solution.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked cow foot (51F - Cold Holding); curry chicken (51F - Cold Holding); oxtail gravy (51F - Cold Holding). All items placed in unit from 2 days ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked cow foot (51F - Cold Holding); curry chicken (51F - Cold Holding); oxtail gravy (51F - Cold Holding). All items placed in unit from 2 days ago. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 103F in steam table. Per operator, chicken cooked and transfer to unit 1 hour prior to the inspection. Operator reheat chicken on stove top to 170F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished.
Food stored on floor. -Observed bag with rice stored on dry storage floor. Operator removed and stored properly.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on wall at 3 compartment sink.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 83F
Nonfood-grade bags used in direct contact with food. Observed plastic commercial bags used to line/cover foods such as rice, inside rice cooker.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over containers of ready to eat foods in 2 door cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Freezer observed raw chicken over raw goat, all foods not in original packaging
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear substance. Operator labeled sanitizer
Jun 19, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) Walk In cooler not holding food at adequate temperatures, ambient thermometer reads 50F\00B0 2) Reach in Flip top not holding food at adequate temperatures, Ambient temperature 46F\00B0 Priority: Basic
Oct 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 11 findings ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw shell eggs over drinks and sauces in 2 door reach in cooler. Operator removed and stored properly 2)Raw shell eggs, on top shelf in walk in cooler, over cut onions and cooked rice. Operator removed and stored correctly. Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw shell eggs over drinks and sauces in 2 door reach in cooler. Operator removed and stored properly 2)Raw shell eggs, on top shelf in walk in cooler, over cut onions and cooked rice. Operator removed and stored correctly. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw shell eggs on top shelf over raw fish in walk in cooler. Operator removed and stored properly Priority: High Priority
Observed: 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) Kitchen flip top; sliced tomatoes (63F - Cold Holding); noodle (60F - Cold Holding); cut fish (56F - Cold Holding) per operator foods not portioned or prepared today, in unit more than 4 hrs. Observed flip top not holding food at adequate temperatures. 2) raw fish (55F - Cold Holding); cooked rice (61F - Cold Holding); octopus (56F - Cold Holding); raw shrimp (55F - Cold Holding). Per operator foods not portioned or prepared today, in unit overnight. Observed walk in cooler not holding food at adequate temperatures. See stop sale Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top; sliced tomatoes (63F - Cold Holding); noodle (60F - Cold Holding); cut fish (56F - Cold Holding) per operator foods not portioned or prepared today, in unit more than 4 hrs. Observed flip top not holding food at adequate temperatures. 2) raw fish (55F - Cold Holding); cooked rice (61F - Cold Holding); octopus (56F - Cold Holding); raw shrimp (55F - Cold Holding). Per operator foods not portioned or prepared today, in unit overnight. Observed walk in cooler not holding food at adequate temperatures. See stop sale Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Located in back men’s room near triple sink area. No paper towels. Operator placed paper towels Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) Walk In cooler not holding food at adequate temperatures, ambient thermometer reads 50F° 2) Reach in Flip top not holding food at adequate temperatures, Ambient temperature 46F° Priority: Basic
Observed: Dead roaches on premises. Observed 1 dead roach in single door reach in cooler. Operator removed, cleaned and sanitized area. Priority: Basic
Observed: Ice buildup in reach-in freezer. Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in kitchen flip top Priority: Basic
Feb 28, 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 ▾
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. Dish washer handled dirty dishes then removed clean dishes from Dish washer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus 45F
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test kit used for Dish machine, 3 compartment sink and sanitizer bucket
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean plates and pans from dishmachine after scrubbing and cleaning them without first removing gloves and washing hands.
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. Bulletin printed and provided.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In E Line reach in cooler by hot line, portioned cooked beef, tripe, and chicken items thawed without date pulled from freezer. Per manager items pulled from freezer less than 24 hrs.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 65F in ice water. Calibrated thermometer to 32F in ice water.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In back storage area reach in freezers, multiple food items individually portioned and frozen not date marked for when produced. 2) house made flan in reach in cooler by cold station missing date prepared. Per manager prepared 5 days ago
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at hot cook line wearing watch and bracelet. Employee removed both.
Equipment and utensils not properly air-dried - wet nesting. Non inverted metal pans in shelves by cold prep station with visible water.
In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board in back prep area.
Old labels stuck to food containers after cleaning. Several clean pans and containers in dish area have old labels still affixed.
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.