JAMAICA HOUSE RESTAURANT II

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw fish stored over unwashed yams. The raw fish was moved to another shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw fish. The items were moved to another shelf and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen hot box #1 jerk chicken (99F - Hot Holding); fried chicken (99F - Hot Holding); BBQ chicken (101-116F). The were prepared less than 4 hours ago. The items were removed to reheat to 165F to hot hold. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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. The fish and shrimp at the front counter were placed out less than 30 minutes ago. The time marking was applied Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove, cooked vegetables (86F - Hot Holding). The vegetables are used to sauce the fish without being reheated. The vegetables are stored in a pan located on top of a flat top grill which is turned off. The vegetables were cooked today less than 2 hours ago. The vegetables will be reheated to 165F to hot hold. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale. - From follow-up inspection 2025-06-12: 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, split mackerel 50F. The item was received last night. The item was not prepped or portioned today. The item was discarded. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale. - From follow-up inspection 2025-06-12: In the walk in cooler, split mackerel 50F. The item was received last night. The item was not prepped or portioned today. The item was discarded. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, fried fish (118-128F - Hot Holding). The fish has been in the warmer box for less than 1 hour. The temperature of the box was increased to reheat the fish to 165F. In the kitchen hot box, rice and peas (110F - Hot Holding). The rice was removed to be reheated to 165F to hot hold. In the steam table, cooked cabbage (115F - Hot Holding). The item has been in the table less than 4 hours. The item has been removed to be reheated to 165F to hot hold. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-06-12: Jerk chicken 127F. The chicken has been in the box less than 4 hours. The chicken will be reheated to 165F to hot hold. Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. In the walk in cooler, cut carrots, lettuce and raw meat is stored on the floor. - From follow-up inspection 2025-06-12: Cut carrots and whole cabbage is stored on the floor. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw beef stored over unwashed produce in the walk in cooler. The raw items were relocated. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, whole fish (125F - Hot Holding). The fish has been in the holding box for less than 2 hours. The temperature of the box has been increased to reheat the food to 165F to hot hold Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the prep table at the end of the steam table, 4 cellphones and a speaker were stored on the shelf. The items were removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over cut potatoes. The cut potatoes were moved. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter hot display case, cooked fish (107-115F - Hot Holding); cooked shrimp (107-115F - Hot Holding). The items have been in the box less than 1 hour. The temperature of the box was increased to reheat the product and hot hold Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - 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. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

Intermediate - No soap provided at handwash sink. In kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen