NEGRIL JAMAICAN RESTAURANT INC
6301 SILVER STAR RD, Orlando FL 32818 · 407-297-5729
Last inspected Jun 23, 2026 · 10 visits since October 2023
SEP 24
FEB 25
AUG 25
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 flies in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024068769 | Sep 16, 2024 | Jan 13, 2025 | $200 |
| 4--2017022660 | Mar 31, 2017 | Jun 7, 2017 | $200 |
Inspection history
10 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Live, small flying insects found 2 flies in kitchen
Nonfood-grade bags used in direct contact with food in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 112f on stove top, heat was not on, operator turned heat back on, temperature immediately went over 165f
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Show the remaining 4 findings ▾
Floor tiles missing and/or in disrepair by cooking equipment
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging outside storage area over onions and potatoes
Unnecessary items/unused equipment on the premises. Unused equipment outside back door
Wall soiled with accumulated grease, food debris, and/or dust in kitchen
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Employee removed thyme bags from garbage bag into a food grade bag in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Employee cleaned gaskets in stand up reach in refrigerator next to triple sink. Employee cleaned can opener blade heavily soiled with food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Tiles cracked around floor drain next to cook line.
Food stored on floor. Box of chicken on floor of walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind equipment on cook line soiled with grease and debris.
Aug 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 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. Tender cash transactions and continue to prepare meals for service without hand wash. Educated management and she asked staff to wash hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetables in vinegar sauce (95F - Hot Holding). Less than 4 hours on the counter. Management took to reheat.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Front counter
Employee personal food not properly identified and segregated from food to be served to the public. Employees open beverage with straw located in reach in cooler on front service counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and drinks on shelf next to other items for service. Management removed.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on front counter.
No handwashing sign provided at a hand sink used by food employees. Sink in kitchen
Unnecessary items/unused equipment on the premises. Old equipment in backyard, display case and reach in cooler.
Feb 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw over unwashed fruits and vegetables Operator moved raw items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (102-125F - Hot Holding) operator put item in time plan. Corrective action taken Kitchen hot box (124F - Hot Holding)
Handwash sink not accessible for employee use at all times. Bucket in the sink on front counter. Management removed bucket.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink no paper towels Operator provided paper towels
Packaged food not labeled as specified by law. Grab and go cakes in front drink cooler missing minimum labeling requirements
Cardboard used to line nonfood-contact shelves. Taped to outside to chest freezer. Staff removed tape. Cardboard lining shelf in kitchen Operator removed cardboard
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can on top refrigerator next to clean drying shelf
Floor soiled/has accumulation of debris. Floor behind equipment soiled
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in the beans.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over washed ready to produce Operator moved unwashed produce
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at hand sink in kitchen
Feb 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Raw over unwashed fruits and vegetables Operator moved raw items
Rodent activity present as evidenced by rodent droppings found. 20 droppings on the back storage area outside. Management cleaned it up.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (102-125F - Hot Holding) operator put item in time plan. Corrective action taken Kitchen hot box (124F - Hot Holding)
Handwash sink not accessible for employee use at all times. Bucket in the sink on front counter. Management removed bucket.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink no paper towels Operator provided paper towels
Packaged food not labeled as specified by law. Grab and go cakes in front drink cooler missing minimum labeling requirements
Cardboard used to line nonfood-contact shelves. Taped to outside to chest freezer. Staff removed tape. Cardboard lining shelf in kitchen Operator removed cardboard
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can on top refrigerator next to clean drying shelf
Floor soiled/has accumulation of debris. Floor behind equipment soiled
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in the beans.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over washed ready to produce Operator moved unwashed produce
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at hand sink in kitchen
Sep 25, 2024Inspection Completed - No Further ActionComplaint Investigation
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. fish sauce (90F - Hot Holding). Less than 4 hours. Staff turned up heat on the stove.
Packaged food not labeled as specified by law. Cakes in grab and go coolers with no label.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in uncooked r. Manager removed scoop.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - Cold Holding). Manager states chicken has been in cooler since Saturday 2 days ago but the staff had door open for cleaning this morning. Manager placed in freezer to cool.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Fried chicken on front counter. Staff added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fish (125F - Hot Holding); corn (94F - Hot Holding);. Less than 4 hours in hot box. Manager turned up heat on hot box and place corn on the stove to reheat.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Potato bread at front counter for self service. Manager moved the items from customer reach.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding); plantain (112F - Hot Holding). In display case less than 4 hours. Provided time control form.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Staff at triple sink. Manager educated staff.
Employee personal food not properly identified and segregated from food to be served to the public. Drinks in the reach in cooler on the front line. Manager removed the drinks.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Peanut drops on front counter.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. jerk chicken (127F - Hot Holding); fish (108F - Hot Holding);. fried fish (108F - Hot Holding) Less than 4 hours.
Employee washed hands in a sink other than an approved handwash sink. Staff at triple sink. Manager educated staff.
Employee personal food not properly identified and segregated from food to be served to the public. Drinks in the reach in cooler on the front line. Manager removed the drinks.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Peanut drops on front counter.
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.