FLAVORS OF JAMAICA

Name: FLAVORS OF JAMAICA
Address: 2795 OLD WINTER GARDEN RD, OCOEE, FL, 34761, US
Rating: 39.7

2795 OLD WINTER GARDEN RD, OCOEE, FL 34761

License #5812774

🌴 Cuban/Caribbean ℹ️

39.7 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 12 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

FLAVORS OF JAMAICA in OCOEE currently holds an InspectFL Health Score of 39.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 94 total violations — 10 critical, 26 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 23, 2024

The latest inspection on April 16, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

91%

Inspector notes

Coverage note

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FLAVORS OF JAMAICA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Employee removed cardboard from underneath sugar on shelf in dry storage.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In back of kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed book bag on shelf with season for the restaurant in dry storage area.
[36-17-5] Floor tiles missing and/or in disrepair. At front counter and back of kitchen
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured water out of container with Utensil in water of 102f on prep table in kitchen.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On prep table.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices in lobby cooler made on site missing date, and address.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In stand up reach in cooler in kitchen in front of prep table.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket behind front counter tested at 0ppm. Operator remade bucket and retested at 100ppm.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper hand washing procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. The bottom oft the inside of coolers in kitchen soiled with food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator marked chicken and beef prepared onsite for 24 hours.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and left bathroom door for customers
[14-09-4] Cutting board has cut marks and is no longer cleanable. Little brown cutting board
[14-11-5] Equipment in poor repair. -Chest freezer in Storage area. Chipped on inside rim -Gasket in clear door cooler
[36-73-4] Floor soiled/has accumulation of debris. Under and behind cooking equipment
[36-17-5] Floor tiles missing and/or in disrepair. At front counter and in kitchen
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in hood system
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices in lobby cooler made on site missing date, and address.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -exterior of several seasoning Containers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - Bottom interior of reach in cooler by entry way to kitchen Food debris, -Bottom interior of Middle freezer and end freezer in back area.
[03F-02-5] 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. Berf patties and salad marked for 6hrs not 4. Educated operator on time control
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. king Fish (90F - Hot Holding) fish, (122F - Hot Holding) both in steam well less than 4hrs per operator. Advised to reheat to 165F for temperature recovery
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at warewashing area blocked by pots and pans
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator filled container of water at handsink -Food debris in hand sink in kitchen. Operator removed

Disposition: Warning Issued
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cakes sliced and portioned in to go containers at front counter for customer grab and go. Juices in stand up cooler for customers to grab and go doesnt have correct label. Plastic wrapped cheese wedges in customer stand up cooler. Missing item name, address for packaging location and date. Per person in charge, juices are packaged at Flavors of Jamaica 2098 E. Osceola Pkwy, Kissimmee, 34743 license 5911107. Cakes are made on-site by a person that comes in to kitchen
[51-18-6] No copy of latest inspection report available.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10pm chlorine sanitizing bucket at front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour container
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar area
[51-16-7] 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/. Employee restroom by kitchen back exit has been remodeled into a prep area, per approved plan review HQ-22-950. Toilet and sink removed. Added Prep table with slicer. Wall mounted chopper. Employee using cutting on table to cut plantains. No hand sink within the prep room
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] 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.
[31B-03-4] No soap provided at handwash sink. Hand sink at bar area
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans made on 3/17/25

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing in standing water in ROP packaging, not cut or removed
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cakes sliced and portioned in to go containers at front counter for customer grab and go. Juices in stand up cooler for customers to grab and go doesnt have correct label. Plastic wrapped cheese wedges in customer stand up cooler. Missing item name, address for packaging location and date. Per person in charge, juices are packaged at Flavors of Jamaica 2098 E. Osceola Pkwy, Kissimmee, 34743 license 5911107. Cakes are made on-site by a person that comes in to kitchen
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter
[29-08-4] Plumbing system in disrepair. Pipe missing under hand sink at ware wash area
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cabbage not washed before cutting
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water Chicken thawing at room temperature
[33-31-5] Unnecessary items/unused equipment on the premises. 2 unused fryers outside back kitchen exit
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10pm chlorine sanitizing bucket at front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour container
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carrots and onions blanched/cooked with boiling vinegar at 5am and left on prep table in kitchen. Item is 64f degrees at 12:15pm
[12A-19-4] Employee washed hands with cold water. Employee rinsed hands in sink in kitchen with cold water only. No soap or hot water used for hand washing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated chicken pulled from freezer over 2 hours at 57f. Corrective action, chef cooked chicken.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Reno Temperatures at steam table by kitchen entrance, food items 80-111f for fishes and cooked yams. Per person in charge items only in steam for an hour. Corrective action taken to reheat items and hot hold
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by standing cart with chemicals and sanitizing bucket. Hand sink within ware wash area has pipe missing under sink and not able to be used. Per employee hand sink not working for at least 2 days
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar area
[51-16-7] 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/. Employee restroom by kitchen back exit has been remodeled into a prep area, per approved plan review HQ-22-950. Toilet and sink removed. Added Prep table with slicer. Wall mounted chopper. Employee using cutting on table to cut plantains. No hand sink within the prep room
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] 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.
[31B-03-4] No soap provided at handwash sink. Hand sink at bar area
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans made on 3/17/25

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler in kitchen torn.
[36-24-5] Hole in or other damage to wall. In kitchen at entrance and lower wall near front counter.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In cornstarch. Manager removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 Large stock pot exterior has buildup.
[25-05-4] Single-service articles improperly stored. Aluminum pans on top of reach in. Staff turnover pans.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bucket with white substance. Manager labeled cornstarch.
[03F-02-5] 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. Patties on front counter. Staff placed time mark
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. jerk chicken (112F - Hot Holding); fried chicken (122F - Hot Holding); oxtails (122F - Hot Holding) goat (122F - Hot Holding); oxtails (119F - Hot Holding); chicken (120F - Hot Holding). Less than 4 hours. Staff took to reheat. Advised to add steam table to time control.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[11-26-1] 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. Staff signed at time of inspection.