PEOPLES JAMAICAN RESTAURANTS

Name: PEOPLES JAMAICAN RESTAURANTS
Address: 958 SW 81 AVE, NORTH LAUDERDALE, FL, 33068, US
Rating: 69.7

958 SW 81 AVE, NORTH LAUDERDALE, FL 33068

License #1623467

🚚 Catering/Food Truck ℹ️

69.7 Grade F / 100

Failing Health Score

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Latest inspection

July 21, 2025 · 16 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PEOPLES JAMAICAN RESTAURANTS in NORTH LAUDERDALE currently holds an InspectFL Health Score of 69.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on July 21, 2025. Across those visits, inspectors documented 57 total violations — 11 critical, 13 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 2, 2025

The latest inspection on July 21, 2025 shows 16 observation rows: 1 critical, 3 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

PEOPLES JAMAICAN RESTAURANTS 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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed two ceiling tiles open and in disrepair above cook line.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Cleaning equipment storage rack, clean pots and pan stored on soiled shelves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 open bottles of water on two prep tables in cook line. Employee removed.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from beverage from bottle in kitchen .
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor in front of walk in cooler in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor in walk in cooler soiled with raw animal blood.
[08B-38-4] Food stored on floor. 3 boxes of cooking oil below stove in cook line. Employee removed.
[36-24-5] Hole in or other damage to wall. Observed hole on ceiling tile in front of hood filters in cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. 7 knives stored between 3 compartment sink and wall. Employee removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board on prep table in kitchen.
[35B-02-4] Insect control device installed over food preparation area. Kitchen area-Over prep table, next to blenders. Employee removed.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open soda bottle in reach in cooler in kitchen. Employee removed from cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside, then proceed to cook line, without washing hands first. After instructed, employee washed hands.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee used three compartment sink to wash hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen. Employee provided.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink in kitchen. Employee provided soap.

Disposition: Warning Issued
[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 tong handle not stored above shredded vegetables in flip top cooler across from cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed goat thawed in standing water at three compartment sink. Person in charge educated on proper thawing methods.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw kidney stored over ready to eat pasta in reach in freezer. PIC removed and stored appropriately.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - at preparation area,raw chicken (61F - Cold Holding). Person in charge operator, item has been out of temperature for approximately 45mins. Employee placed chicken to be fried. - in walk-in cooler, pumpkin stew (57F - Cold Holding); white rice (52F - Cold Holding); vegetable chunks (56F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - at preparation area,raw chicken (61F - Cold Holding). Person in charge operator, item has been out of temperature for approximately 45mins. Employee placed chicken to be fried. - in walk-in cooler, pumpkin stew (57F - Cold Holding); white rice (52F - Cold Holding); vegetable chunks (56F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cream cheese opened 3/29/25 not date marked. Person in charge date marked cream cheese.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink next to steam table used to hold sanitizer bucket and soiled wet wiping cloth.

Disposition: Warning Issued
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of tall white reach in freezer
[33-31-5] Unnecessary items/unused equipment on the premises. Smoker in back outside of restaurant. Per operator it is not being used.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of spices, rice and beans.
[49-05-4] Flammables stored near a source of ignition. For reporting purposes only. Gas powered pressure washer stored next to water heater. Inspector will email inspection report to Fire Marshall.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat cooked rice and milk - walk in cooler. Operator stored all items properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - milk (45F); cut cabbage (45-46F); cooked rice (45-46F); raw chicken (45F). Per operator all items held in unit overnight. No items portioned or prepared today. Operator immediately moved raw chicken to freezer to quick chill. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - milk (45F); cut cabbage (45-46F); cooked rice (45-46F); raw chicken (45F). Per operator all items held in unit overnight. No items portioned or prepared today. Operator immediately moved raw chicken to freezer to quick chill. See stop sale.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. By triple sink - blocked by ladders. Operator removed.
[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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
[31B-03-4] No soap provided at handwash sink. By triple sink. Operator replaced.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 1 propane tank hooked up to steam table. Inspector will email inspection report to Fire Marshall.