OCHO RIOS JAMAICAN RESTAURANT
4290 S HWY 27 STE 106, Clermont FL 34711 · 407.965.8611
Last inspected Apr 22, 2026 · 8 visits since December 2023
APR 24
DEC 24
JUN 25
DEC 25
APR 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked veggies (112F - Hot Holding); stewed chicken (120F - Hot Holding), held less than four hours per operator, moved to stove for rapid reheat. Recommended operator turn up thermostat on hot holding table Stewed chicken 178F, veggies 165F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -oxtail, curry goat, cooked chicken in reach in cooler in side kitchen
Ice buildup in white reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezers, operator leaned
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - cut cabbage (82F - ambient cooling for 5 hours)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - cut cabbage (82F - ambient cooling for 5 hours)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cabbage (82F - ambient cooling for 5 hours), deep container held at room temperature
Dec 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - cut cabbage (82F - ambient cooling for 5 hours)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - cut cabbage (82F - ambient cooling for 5 hours)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cabbage (82F - ambient cooling for 5 hours), deep container held at room temperature
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -2 handsinks in kitchen and restroom hand sink water does not get hot
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in freezer in kitchen
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Gasket in poor repair.White reach in freezer.
Interior of oven has accumulation of black substance/grease/food debris.
Jun 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Jerk chicken,130 f,stewed chicken,127 f held less than four hours.Stewed chicken,reheat 176 f.Jerk Chicken,reheat 168 f.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored next to raw goat in reach in freezer.
Wiping bucket sanitizing solution exceeding the maximum concentration allowed.Chlorine,over 200 ppm.Afterwards,100 ppm.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils not stored inverted or in a protected manner.
Current Hotel and Restaurant license not displayed.
Gasket in poor repair.White reach in freezer.
Interior of oven has accumulation of black substance/grease/food debris.
Reach-in freezer interior have accumulation of soil residues.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Over 200 ppm, manager changed water. Rechecked 50 ppm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area.
Floor soiled/has accumulation of debris. Floor in storage area with freezers and reach in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Large white microwave on countertop in kitchen area. Manager cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in coolers and freezer
Reach-in cooler interior/shelves have accumulation of soil residues. In white reach in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area soiled. Wall by chest freezer soiled.
Apr 25, 2024Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Spray bottle containing toxic substance not labeled. -Behind front counter.
Floor soiled/has accumulation of debris. -In side kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in chest freezer.
Ripped/worn tin foil used as shelf cover. -To right of oven.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. - raw shell eggs over banana
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef patties 122f. Operator states < 2 hours - chicken (128F - Hot Holding), < 2 hours - advised operator to reheat to 165f
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - rice in reach in cooler. Operator states from 2 days ago.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Storage area not maintained clean and organized. - in broken walk in cooler used as storage
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.