JAMAICA HOUSE REST

Name: JAMAICA HOUSE REST
Address: 19555 NW 2 AVE, MIAMI, FL, 33169, US
Rating: 0

19555 NW 2 AVE, MIAMI, FL 33169

License #2326795

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 14 findings · 2 critical

Complaint Full

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Quick take

JAMAICA HOUSE REST in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 166 total violations — 48 critical, 15 major, 103 minor.

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The latest inspection on April 13, 2026 shows 14 observation rows: 2 critical, 0 major, and 12 minor.

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Inspection coverage

100%

Inspector notes

166

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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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler and freezer, soiled door handles.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed wet towels by front counter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and prep areas. Ceiling soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at kitchen.
[36-22-4] Floor area(s) covered with standing water. Trough out kitchen and ware washing areas.
[08B-38-4] Food stored on floor. Observed inside walk in cooler buckets with carrots and raw beef Stored on the floor inside walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled.
[14-73-4] No container installed for catching grease from hood drip tray. Observed drip container missing at hood system
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and ovens exterior soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels top of preparation table tables not stored in sanitizer solution between uses uses.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Kitchen area, underneath cookline and three compartment si
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw beef stored stored inside non food grade bags inside walk in cooler and freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside hot box Hot box; fried shrimp (120F - Hot Holding); fish (125F - Hot Holding) Placed 45 minutes ago. Operator placed items inside fryer to reheat 10 minutes after Hit box; fried shrimp (168F - Hot Holding); fish (169F - Hot Holding)

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen and 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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler.
[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.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Kitchen area, underneath cookline and three compartment sink.
[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)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[32-11-5] Lack of toilet tissue at each toilet. Womens restroom.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen and 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 removed.
[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.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Under the cookline and 3 compartment sinks.
[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.
[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.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed fried chicken (117F - Hot Holding) stored in the hot box for less than 3 hours, as per operator. Operator reheated items fried chicken (138F - Reheating). Fried chicken was placed to reheat with more time.
[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.
[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.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. In the prep area.
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. By the back exit door.
[08B-38-4] Food stored on floor. Observed raw chicken stored on the floor in the walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between the wall and the prep sink. Operator removed.
[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. Observed scoops in the flour and salt with handles stored inside the item.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled in the kitchen.
[21-12-4] Observed wet wiping cloth not stored in sanitizing solution between uses by the preparation area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing under the stove in standing water. Operator placed item in the reach in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed Salt, sugar, brown sugar, beans, rice and flour with no name label. Observed operator writing names on containers.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Throughout the kitchen.
[08B-27-4] Food placed in soiled container/equipment. Observed flour stored in a soiled container by the dry storage area.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 12 pieces of red velvet cake from an unapproved source.
[35A-02-7] Live, small flying insects found. Observed 1 live fly on top of the closed cumin container by the prep area.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the flour container by the dry storage area. Operator discarded during the inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and peas (7hours) (129F-132F - Hot Holding) jerk chicken (88 F - Hot Holding); salt fish and ackee (122F - Hot Holding); beans (115 F - Hot Holding) stored in the steam table for more than 4 hours as per operator. Items were discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (119F - Hot Holding) under the steam table for less than 2 hours, operator reheated item. Observed curry chicken (122F - Hot Holding) stored on the steam table for less than 3 hours, operator placed item to reheat. Observed king fish (123F - Hot Holding); salt fish fitters (106F - Hot Holding) stored in the front counter hot box for less than 2 hours. Operator would like to use Time as a public health control. Observed rice and peas (7hours) (129F-132F - Hot Holding) jerk chicken (88 F - Hot Holding); salt fish and ackee (122F - Hot Holding); beans (115 F - Hot Holding) stored in the steam table for more than 4 hours as per operator. Items were discarded.
[32-11-5] Lack of toilet tissue at each toilet. In both bathrooms, operator placed new roll.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen.
[08B-38-4] Food stored on floor. Observed containers of chicken stored on the floor in the walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the stove.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under steam table pipes with accumulation of grease. Observed reach in freezer gaskets soiled.
[29-08-4] Plumbing system in disrepair. Observed handwashing sink in the kitchen with plumbing in disrepair, leaking into the floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water under the cook line.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor under prep area with old food debris. Observed in between stoves with the floor soiled.
[08A-17-6] 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. Observed raw animal foods stored in the walk in freezer mixed together.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed liver in sauce (57F - Cold Holding); raw beef (56F - Cold Holding); raw king fish (53F - Cold Holding); pig feet (56F - Cold Holding); raw shell egg (53F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liver in sauce (57F - Cold Holding); raw beef (56F - Cold Holding); raw king fish (53F - Cold Holding); pig feet (56F - Cold Holding); raw shell egg (53F - Cold Holding) stored in the walk in cooler over night, as per operator. Stop sale issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salt fish and ackee (125F - Hot Holding); curry chicken (121F - Hot Holding) stored on the steam table for less than 3 hours,as per operator. Operator added more water to the unit. Observed white rice (128F - Hot Holding) stored in the hot holding box for 2 hours, as per operator. Operator turned up heat in the unit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed under prep tables with accumulated grease.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in the prep area with grooved cut marks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee ice cream tub inside the reach in freezer where juices are being stored.
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Observed containers in the walk in cooler cracked.
[14-73-4] No container installed for catching grease from hood drip tray. Observed no drip tray in the middle hood system.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the bar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown stew chicken (123F - Hot Holding); jerk chicken (102F - Hot Holding) stored on the hot holding box since 8pm last night. Stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown stew chicken (123F - Hot Holding); jerk chicken (102F - Hot Holding) stored on the hot holding box since 8pm last night. Stop sale. Observed kidney (129F - Hot Holding); okra (125F - Hot Holding); akcee (121F - Hot Holding) stored in the steam table for less than 3 hours. Operator reheated items. Observed salt fish fritters (112F - Hot Holding) in the front counter holding unit for less than 1 hour. Operator reheated item.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 100+ppm), advised operator to add more water.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed front counter Sanitizer Bucket (Chlorine 100+ppm). Asked operator to remade bucket.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At the bar.
[31B-03-4] No soap provided at handwash sink. At the bar.

Disposition: Warning Issued
[24-14-4] Clean utensils stored between equipment and wall. Observed clean knives stored between the 3 compartment sink and wall.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler at 60F.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting by the 3 compartment sink.
[36-22-4] Floor area(s) covered with standing water. Throughout the kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Observed containers cracked in the walk in cooler.
[08B-38-4] Food stored on floor. Observed tubs of cut vegetables in water stored on the floor of the walk in cooler.
[14-75-7] Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed front counter hot holding unit with ambient temperature of 120F.
[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. Observed scoop handle touching the rice and beans in their containers. Operator stored properly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons, spatula and tongs stored in standing water of 89F. Operator removed water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed storage room floor soiled. Observed walk in cooler and walk in freezer floor soiled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed macaroni and cheese (73F - Cooling) cooked from the night before stored in the walk in cooler, as per operator.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed macaroni and cheese (73F - Cooling) cooked from the night before stored in the walk in cooler, as per operator.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 limes with mold like substance stored in the walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salt fish (71F - Cold Holding); cow feet (69F - Cold Holding); raw shell egg (73F - Cold Holding) stored in the walk in cooler over night, as per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salt fish (71F - Cold Holding); cow feet (69F - Cold Holding); raw shell egg (73F - Cold Holding) stored in the walk in cooler over night, as per operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the hotbox stew chicken (110F - Hot Holding) for less than 2 hours as per operator, items were reheated. Observed fried fish (111F - Hot Holding); saltfish fitters (110F - Hot Holding); king fish (111F - Hot Holding) stored at the front counter hot box 2 hours before inspection, as per operator. Items were reheated.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen.
[14-11-5] Equipment in poor repair. Observed walk in cooler gaskets torn.
[36-22-4] Floor area(s) covered with standing water. Throughout the whole kitchen.
[36-12-4] Floors not constructed to be easily cleanable. Thought out the whole kitchen.
[08B-38-4] Food stored on floor. Observed a bucket of seasoned raw chicken stored on the floor in the kitchen. Operator stored properly.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between the wall and prep table. Operator removed.
[14-17-4] Observed walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the walk in cooler and walk in freezer.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Front Counter Sanitizer Bucket (Chlorine 100+ppm), operator remade Front Counter Sanitizer Bucket (Chlorine 50ppm).
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor inside the walk in cooler, walk in freezer and under cookline soiled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed macaroni and cheese (50F - 55F - Cooling) stored inside the walk in cooler over night, as per operator.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed macaroni and cheese (50F - 55F - Cooling) stored inside the walk in cooler over night, as per operator.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed packaged slice cakes at the front counter, operator was unable to provide invoice. As per operator, cakes are prepared at a church.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw cow foot touching a black garbage bag in the walk in freezer. Advice operator to get food grade clear bags.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed raw goat meat touching an orange Home Depot container in the walk in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed jerk chicken (86F - Hot Holding); fried fish (101F - Hot Holding) stored in the hot holding box over night, as per operator. Observed bammy milk (50F - Cold Holding) stored inside the walk in cooler over night as per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bammy milk (50F - Cold Holding) stored inside the walk in cooler over night as per operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (86F - Hot Holding); fried fish (101F - Hot Holding) stored in the hot holding box over night, as per operator. Operator discarded items. Observed jerk pork (89F - Hot Holding) stored in the hot holding box 1 hour before inspection. Operator reheated items.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Evon Barrett with no manager certification. Observed 8 employees in the establishment engaging in food preparation.
[53A-05-6] 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/ Observed 8 employee with no manager present.