MAMA CLAIRE'S JAMAICAN RESTAURANT & GRILL
2800 N MILITARY TRL STE 109, West Palm Beach FL 33409 · 561-323-4098
Last inspected Apr 8, 2026 · 7 visits since February 2024
FEB 24
SEP 24
JAN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Emailed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Current Hotel and Restaurant license not displayed. License posted expired on December 1 2025
Apr 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Observed in reach in cooler cow foot (51F - Cooling); cooked shredded cabbage and carrots (52F - Cooling -Holding); curry goat (52F - Cooling); cooked curry chicken (51F - Cooling) stored in covered containers. Per operator items prepared last night and held in cooler overnight. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator talking on cellphone with gloves removed and replaced gloves then engaged in food preparation. Advised operator on proper hand washing technique.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed thyme and green onions in reach in cooler. Operator stored correctly. Advised operator on proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cow foot (51F - Cooling); cooked shredded cabbage and carrots (52F - Cooling -Holding); curry goat (52F - Cooling); cooked curry chicken (51F - Cooling) stored in covered containers. Per operator items prepared last night and held in cooler overnight.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked Curry goat (115F - Reheating 12:00). Operator stated cooked curry goat removed from refrigerator, placed in steam table to reheat at 11:00am, will not reach 165F within 2 hours. Operator moved to stove to reheat to 165F. Advised operator to heat up on stove before placing in steam table.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Current Hotel and Restaurant license not displayed. License posted expired on December 1 2025
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of solwave microwave has accumulation of food debris. Operator cleaned and sanitized.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior right side and bottom of reach in freezer has accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken quarters 31F in a stainless steel bowl on prep table stored out at room temperature.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked vegetables (97F - Cooling 2:45/78F 3:45). Operator stated cooling for 1 hour 30 minutes prior, did not reach 70F within 2 hours. See Stop Sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen after answering phone, put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements.
Nonfood-grade "thank you" bags used in direct contact with food (cooked rice). Operator removed bag.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over washed cut vegetables and cooked vegetables. And raw beef stored over cooked liver. Advised Operator to store raw below ready to eat.
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. At reach in cooler; cooked chicken feet soup (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked vegetables (97F - Cooling 2:45/78F 3:45). Operator stated cooling for 1 hour 30 minutes prior, did not reach 70F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; cooked chicken feet soup (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked chicken (100F - Reheating 2:55). Operator stated cooked chicken removed from refrigerator, placed in steam table to reheat at 1:00pm, will not reach 165F within 2 hours, moved to be reheated to 165F rapidly and held at 135F or above.
Hand wash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by storage of
Food stored on floor. Unwashed onions and carrots stored on floor in dry storage area. Advised Operator food to be stored at least 6 inches off floor.
Upright double door stainless reach-in freezer interior bottom shelf has accumulation of soil residues. Advised Operator to clean/sanitize.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in Cooler; cooked rice and beans (47F - Cooling); cooked cabbage (46F - Cooling) Per operator all items mentioned prepared and held overnight in cooler Items did not reach 41F within six hours See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in Cooler; cooked rice and beans (47F - Cooling); cooked cabbage (46F - Cooling) Per operator all items mentioned prepared and held overnight in cooler Items did not reach 41F within six hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table; cooked oxtail (125F - Hot Holding); cooked chicken (121F - Hot Holding) Per operator held at steam table for approximately two hours Advised operator to reheat to 165+F Operator started reheating process
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. Emailed poster
Handwash sink used for purposes other than handwashing. Kitchen; Pot cover stored in handwashing sink Advised operator who removed
No handwash sink located in vending machine area where employees service bulk food machines.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat salt fish and flour. Operator moved raw eggs to lower shelf.
Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store pan. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
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. Provided reporting agreement, Operator informed employees during inspection, employees signed agreement.
Probe thermometer not within the intended measuring range of use. Probe thermometer temperature range 100F-400F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler; cooked vegetables no date mark. Operator stated vegetables cooked two days prior, applied appropriate date mark.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle touching rice. Operator removed.
Feb 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.