JAMAICA HOUSE GRILL

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands. Corrected On-Site Warning - From follow-up inspection 2025-07-23: Employee set up trash can with hands and without washing hands employee handled container of raw fish, discussed with operator employee washed hands. Admin Complaint Corrected On-Site - From follow-up inspection 2025-07-30: Employee entering kitchen from customer dinning room did not wash hands before handling clean pans of food inside of walk in cooler, discussed with operator employee washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+) Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-07-23: Time Extended - From follow-up inspection 2025-07-30: High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine 3x heat strip failed to turn black. Operator placed out of service sign on machine until repaired. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas. Admin Complaint - From follow-up inspection 2025-07-23: Approximately 2 live flying insects landing on clean and sanitized dishes, discussed with operator to eliminate flies and clean and sanitize areas. Admin Complaint - From follow-up inspection 2025-07-30: Approximately 2 small flying insects in kitchen landing on soap dispenser above hand washing sink, discussed with operator to kill, clean and sanitize. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. Warning - From follow-up inspection 2025-07-23: Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. Admin Complaint - From follow-up inspection 2025-07-30: Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew certificate. Warning - From follow-up inspection 2025-07-23: Time Extended - From follow-up inspection 2025-07-30: Operator stated he failed exam and is in process of retaking exam, discussed with operator. Time Extended

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands. Corrected On-Site Warning - From follow-up inspection 2025-07-23: Employee set up trash can with hands and without washing hands employee handled container of raw fish, discussed with operator employee washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+) Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-07-23: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas. Admin Complaint - From follow-up inspection 2025-07-23: Approximately 2 live flying insects landing on clean and sanitized dishes, discussed with operator to eliminate flies and clean and sanitize areas. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. Warning - From follow-up inspection 2025-07-23: Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew certificate. Warning - From follow-up inspection 2025-07-23: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+) Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored on top of container of sauce, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw fish (47F - Cold Holding) per operator product not portioned or prepared today, operator states product removed from refrigeration for approximately 15 minutes and left on table, discussed Cold holding with operator who placed bag of ice on fish to chill. 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. In hot holding cabinet curry goat (123F - Hot Holding); jerk chicken (113F - Hot Holding) per operator product prepared approximately 1 hour ago on stove top, discussed hot holding requirements with operator who moved product to stove to reheat to 165+F. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. Warning

Intermediate - 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 clean up poster to operator. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler zip lock bag of cut tomatoes (51F - Cooling) at 3:00 since 2:50 to 51F at 3:25, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed product from zip lock bag to allow adequate air flow cooling. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew certificate. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand washing sink to dump sanitizer bucket, discussed with operator. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes then open refrigerator to handle pans of food; no hand wash. Advised manager that employee should washed hands.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in soiled water at 97F. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer: raw chicken wings stored on top of raw beef. Operator corrected. Corrected On-Site

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. Drawers of flat top grill: raw fish (45F- Cold Holding); raw shrimp (47F - Cold Holding); raw steak (45F - Cold Holding); As per operator thawed and held in cooler more than 4 hours. Not prepared or portioned today. raw ground beef (47F - Cold Holding); raw lobster (47F - Cold Holding) As per operator, transferred from walk in and stored in cooler since 9:45am. Not prepared or portioned today. Items stored with ice partially covering them. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers of flat top grill: raw fish (45F- Cold Holding); raw shrimp (47F - Cold Holding); raw steak (45F - Cold Holding); As per operator thawed and held in cooler more than 4 hours. Not prepared or portioned today. raw ground beef (47F - Cold Holding); raw lobster (47F - Cold Holding) As per operator, transferred from walk in and stored in cooler since 9:45am. Not prepared or portioned today. Items stored with ice partially covering them. See stop sale. Repeat Violation Admin Complaint

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F). Operator corrected, Dishwasher (Temperature 160F+) Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Intermediate - 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. Employee employed less than 60 days. Emailed form to manager. Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At triple door reach in freezer: Sour soup juice with milk made 2 days prior, carrot juice with milk made 1 week prior and cooked salt fish frozen made 2 days prior not date marked. Operator began date marking. Corrective Action Taken

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack.

High Priority - Container of medicine improperly stored. Employee medication over drink mixers by office area- operator removed. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer- raw ground beef not commercially packaged stored over raw lobster tail- operator removed. Corrected On-Site Warning

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. At front counter display coolers -Cheesecake 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning

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. At front counter display coolers -Cheesecake 50F- cold holding- food not prepared or portioned today- food put of temperature overnight - see stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. At dish machine area- spray cleaning Chemicalstored over clean dishes - operator removed. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At parking lot behind restaurant- observed an enclosed trailer with canned food, dry bags of rice and single service items inside- not under the current plans from plan review. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored outside. At the parking lot behind the restaurant- observed a enclosed trailer with canned foods and dry rice bags stored inside. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stove top: cooked oxtails (116F at 2:45pm; 104F at 3:38pm- Cooling) As per operator, cooling since 1:30pm. Oxtails did not cool to 70F within 2 hours. See stop sale.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach seen crawling on floor along cook line. Repeat Violation Admin Complaint

High Priority - 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 70 degrees Fahrenheit within 2 hours. At cook line on stove top: cooked oxtails (116F at 2:45pm; 104F at 3:38pm- Cooling) As per operator, cooling since 1:30pm. Oxtails did not cool to 70F within 2 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit near: heavy cream (45F - Cold Holding) As per operator, taken out of cooler 10mins to make pasta. Not prepped or portioned today. Operator moved to freezer to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: mashed potatoes with heavy cream (108F at 3:00pm; 105F at 3:23pm- Cooling) As per operator, cooling since 45 mins At current rate of cooling, mashed potatoes will not cool to 70F within 2 hours. Operator moved mashed potatoes to walk in cooler. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp DM not at minimum temperature allowed and so there was no color change of high temperature test strips utilized. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - 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. Emailed forms operator.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water of 113F on grill top. Inform operator that water needs to be 135 and above or no water with in use utensils.

High Priority - Roach activity present as evidenced by live roaches found. At bar area above wall - approximately one live roach on wall - operator killed and removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside handwash sink at bar area- operator removed . Corrected On-Site Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline area over storage shelf- approximately 4 dead roaches and 1 live roach on sticky trap- operator removed. Repeat Violation Admin Complaint

Basic - Old labels stuck to food containers after cleaning. At walk in cooler- old label from 09/22/2023 on container of chicken - operator removed label. Corrected On-Site Warning