JAMAICA HOUSE REST

Name: JAMAICA HOUSE REST
Address: 19555 NW 2 AVE, MIAMI, FL, 33169, US

19555 NW 2 AVE, MIAMI, FL 33169

License #2326795

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

C 74/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

⚠️ 5 points from an F grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[32-11-5] Lack of toilet tissue at each toilet. Womens restroom. **Corrected On-Site**
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Prep area by the walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between the 3 compartment sink and the wall. Operator placed inside the hand wash sink to be cleaned. **Corrective Action Taken**
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Kitchen area, underneath cookline and three compartment sink. **Repeat Violation**
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bottom shelf of the steam table. Sanitizer Bucket (Chlorine 100+ppm). Operator prepared new solution ( Chlorine 100ppm) **Corrected On-Site**
[22-16-4] Walk -in cooler interior/shelves have accumulation of soil residues.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together stored on the bottom self of a prep table. Discussed the proper procedures with the operator. **Corrected On-Site**
[53B-10-4] Records/documents for required employee training do not contain all of the required information. All employee food handlers cards missing the DOB.Oniel, Micheal, Sandra, Hughette, Victor, Delroy, Sumatra, Alexia, Latoya, Jerrod, Patricia, Jermaine, Jada, Ramona
[32-11-5] Lack of toilet tissue at each toilet. Womens restroom. **Corrected On-Site**
[22-16-4] Walk -in cooler interior/shelves have accumulation of soil residues.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Prep area by the walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between the 3 compartment sink and the wall. Operator placed inside the hand wash sink to be cleaned. **Corrective Action Taken**
[53B-10-4] Records/documents for required employee training do not contain all of the required information. All employee food handlers cards missing the DOB.Oniel, Micheal, Sandra, Hughette, Victor, Delroy, Sumatra, Alexia, Latoya, Jerrod, Patricia, Jermaine, Jada, Ramona
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together stored on the bottom self of a prep table. Discussed the proper procedures with the operator. **Corrected On-Site**
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Kitchen area, underneath cookline and three compartment sink. **Repeat Violation**
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bottom shelf of the steam table. Sanitizer Bucket (Chlorine 100+ppm). Operator prepared new solution ( Chlorine 100ppm) **Corrected On-Site**
[32-11-5] Lack of toilet tissue at each toilet. Womens restroom. **Corrected On-Site**
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bottom shelf of the steam table. Sanitizer Bucket (Chlorine 100+ppm). Operator prepared new solution ( Chlorine 100ppm) **Corrected On-Site**
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Prep area by the walk in cooler.
[22-16-4] Walk -in cooler interior/shelves have accumulation of soil residues.

Call Back - Extension given, pending
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees with expired certificates On 9/2/25. **Warning**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observerd stove top with accumulated grease. Observed reach in freezer gaskets with mold like substance. **Repeat Violation** **Warning**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (117F - Hot Holding); fried fish (110F - Hot Holding) stored in the hot box for less than 3 hours, as per operator. Operator reheated items fried chicken (138F - Reheating); fried fish (168F - Reheating). Fried chicken was placed to reheat with more time. Observed salt fish patties (98F - Hot Holding); breaded shrimp (104F-112F - Hot Holding) stored at the front counter hot box for less than 2 hours, as per operator. Operator placed to reheat. Offered Time as a public Health control for the front counter hot box. **Corrective Action Taken** **Repeat Violation** **Warning**
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under the cookline and 3 compartment sinks. **Repeat Violation** **Warning**
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees with expired certificates On 9/2/25. **Warning**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observerd stove top with accumulated grease. Observed reach in freezer gaskets with mold like substance. **Repeat Violation** **Warning**
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under the cookline and 3 compartment sinks. **Repeat Violation** **Warning**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (117F - Hot Holding); fried fish (110F - Hot Holding) stored in the hot box for less than 3 hours, as per operator. Operator reheated items fried chicken (138F - Reheating); fried fish (168F - Reheating). Fried chicken was placed to reheat with more time. Observed salt fish patties (98F - Hot Holding); breaded shrimp (104F-112F - Hot Holding) stored at the front counter hot box for less than 2 hours, as per operator. Operator placed to reheat. Offered Time as a public Health control for the front counter hot box. **Corrective Action Taken** **Repeat Violation** **Warning**

Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observerd stove top with accumulated grease. Observed reach in freezer gaskets with mold like substance. **Repeat Violation** **Warning**
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed peeled and clean vegetables stored in a thank you bag. Operator removed vegetables from the bag. **Corrected On-Site** **Warning**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salt fish (45F - Cold Holding); tripe (47F - Cold Holding) stored in the wall in cooler, as per operator door opens and closes all day. Thermometer was placed inside and walk in cooler ambient temperature is 43F. **Repeat Violation** **Warning**
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees with expired certificates On 9/2/25. **Warning**
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under the cookline and 3 compartment sinks. **Repeat Violation** **Warning**
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between the 3 compartment sink and the wall. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed peeled and clean vegetables stored in a thank you bag. Operator removed vegetables from the bag. **Corrected On-Site** **Warning**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observerd stove top with accumulated grease. Observed reach in freezer gaskets with mold like substance. **Repeat Violation** **Warning**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salt fish (45F - Cold Holding); tripe (47F - Cold Holding) stored in the wall in cooler, as per operator door opens and closes all day. Thermometer was placed inside and walk in cooler ambient temperature is 43F. **Repeat Violation** **Warning**
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between the 3 compartment sink and the wall. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees with expired certificates On 9/2/25. **Warning**
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under the cookline and 3 compartment sinks. **Repeat Violation** **Warning**
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen and walk in cooler. **Repeat Violation** **Warning**
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed peeled and clean vegetables stored in a thank you bag. Operator removed vegetables from the bag. **Corrected On-Site** **Warning**