THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: JAMAICA HOUSE REST License Number: SEA2326795
Rank: Seating License Expiration Date: 10/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 19555 NW 2 AVE
MIAMI, FL 33169

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/15/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 8 21
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 30+ aluminum pans, and 10+ baking pans are stacked on top of each other on the shelf in the kitchen. **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. Throughout the kitchen area. **Warning**
36-17-5    Basic - Floor tiles missing and/or in disrepair. Observed by kitchen door. **Repeat Violation** **Warning**
33-19-4    Basic - Garbage on the ground and/or pad around dumpster. **Warning**
14-69-4    Basic - Ice buildup in walk-in freezer. **Warning**
22-08-4    Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
36-73-4    Basic - Kitchen Floor soiled/has accumulation of debris. Observed under cooking equipments has accumulation of grease and water. **Warning**
33-11-4    Basic - Missing drain plug at dumpster. **Repeat Violation** **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of stove, ovens, and deep fryers are soiled, and have an accumulation of grease and dust. **Warning**
33-16-4    Basic - Open dumpster lid. **Warning**
08B-12-5    Basic - Stored food not covered. Observed cooked fish, cheese, and all food on steam table not covered. **Warning**
06-01-5    Basic - Time/temperature control for safety food thawed in an improper manner. Observed an aluminum container of frozen shrimp in water sitting on preparation table. **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen areas. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table, and u On pipes under hot holding unit. **Warning**
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed being held by kitchen staff, with banana oat porridge in hand. **Warning**
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-07-5    High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with cooked fish (snapper). **Warning**
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
08A-04-5    High Priority - Raw animal chicken, beef, and pig feet stored over unwashed, and uncovered vegetables in the walk in cooler. **Warning**
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed an aluminum pan of stew beef at 119F, mix vegetables at 97F, cooked white rice 123F under the steam table, rice and peas 87-97F on steam table in the kitchen, snapper at 127F, salt fish 103F both in hot holding unit at front counter. Observed at front counter cooked shrimp at 48F at front counter. Observed pigs tail 56F, cooked red peas 55F in the walk in cooler, and cheese 71F sitting on prep table in the kitchen. **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cooked shrimp at 48F at front counter. Observed pigs tail 56F, cooked red peas 55F in the walk in cooler, and cheese 71F sitting on prep table in the kitchen. **Warning**
03E-08-5    High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed vegetables reheated to 154F not reaching temperature of reheating 165F. Employee reheated to 178F. **Warning**
03E-05-5    High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Observed a foam tray with food not stirred while reheated. **Warning**
03B-01-6    High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed an aluminum pan of stew beef at 119F, mix vegetables at 97F, cooked white rice 123F under the steam table, rice and peas 87-97F on steam table in the kitchen, snapper at 127F, salt fish 103F both in hot holding unit at front counter **Warning**
05-07-4    Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed all stoves, ovens, and preparation tables are soiled with grease, old food debris, and dust. **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filing up the sanitizing bucket. **Warning**
53A-01-7    Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. **Warning**
53B-01-5    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. Observed no employee has proof of required state approved employee training certificates: Patrice Clyde, Elsie Edmondson, Amoy Maxwell, Andrew Davies, Glenford Boreland. **Warning**
31B-03-4    Intermediate - No soap provided at kitchen handwash sink. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.