FLAVORS OF JAMAICA

Name: FLAVORS OF JAMAICA
Address: 2795 OLD WINTER GARDEN RD, OCOEE, FL, 34761, US
Rating: 76.1

2795 OLD WINTER GARDEN RD, OCOEE, FL 34761

License #5812774

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FLAVORS OF JAMAICA in OCOEE currently holds an InspectFL Health Score of 76.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 25 total violations — 3 critical, 4 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[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.
[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.
[36-17-5] Floor tiles missing and/or in disrepair. At front counter and back of kitchen
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper hand washing procedures.
[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.
[21-04-4] 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.
[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.
[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.
[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.
[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.

Disposition: Inspection Completed - No Further Action
[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
[14-11-5] Equipment in poor repair. -Chest freezer in Storage area. Chipped on inside rim -Gasket in clear door cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -exterior of several seasoning Containers
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at warewashing area blocked by pots and pans
[36-17-5] Floor tiles missing and/or in disrepair. At front counter and in kitchen
[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.
[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.
[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
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in hood system
[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
[36-73-4] Floor soiled/has accumulation of debris. Under and behind cooking equipment
[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

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Community pulse