IRIE JAMAICAN RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the ok line raw beef stored above onions and other vegetables, Manager moved 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. At the front counter area, chicken 120F and 128F, per manager food cooked around 11:45, Manager started to reheating the chicken. Corrective Action Taken 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, sweet plantains 104F, vegetables 92F, per employee items were heated at 11:00am, Employee will use time and discarded at 3:00pm. Inspector provided a digital copy of the form Time as a public health control form. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pasta no date marked, per employee pasta was cooked 11/01/25, also dairy opened on 11/01/25 no date.

Basic - Current Hotel and Restaurant license not displayed. Not available

Basic - No copy of latest inspection report available.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside cooler at front counter: pasta salad (48F - Cold Holding). Manager stated the pasta salad has been held inside the unit overnight and has not been removed from the unit cooler today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside cooler at front counter: pasta salad (48F - Cold Holding). Manager stated the pasta salad has been held inside the unit overnight and has not been removed from the unit cooler today. Stop sale issued.

Basic - Time/temperature control for safety food thawed in an improper manner. Pan of chicken thawing in standing water inside prep sink. Employee turned on cold water on the chicken during this inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs over lettuce in reach in cooler. Manager placed eggs on bottom 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. Front buffet oxtail at 125F. Manager advised that items had been there for 2 hours. Manager reheated to 165 Corrective Action Taken Repeat Violation Admin Complaint

Basic - Hole in or other damage to wall. Hole in wall above cove molding next to front hand wash sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 77F

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket water.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager for the establishment Warning - From follow-up inspection 2024-09-18: Manager successfully complete the course, No certification available for Manager Time Extended

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar and salt not labeled, manager labeled. Corrected On-Site