REGGAE RIDDIM JAMAICAN RESTAURANT

Name: REGGAE RIDDIM JAMAICAN RESTAURANT
Address: 819 S ORANGE BLOSSOM TRAIL, APOPKA, FL, 32703, US
Rating: 35.4

819 S ORANGE BLOSSOM TRAIL, APOPKA, FL 32703

License #5813429

🌴 Cuban/Caribbean ℹ️

35.4 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 17 findings · 2 critical

Routine - Food

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Quick take

REGGAE RIDDIM JAMAICAN RESTAURANT in APOPKA currently holds an InspectFL Health Score of 35.4 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 April 1, 2026. Across those visits, inspectors documented 125 total violations — 12 critical, 23 major, 90 minor.

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Record snapshot

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The latest inspection on April 1, 2026 shows 17 observation rows: 2 critical, 5 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

125

Coverage note

Inspector notes linked where available

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REGGAE RIDDIM JAMAICAN RESTAURANT 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
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
[36-36-4] Ceiling tile missing. -above dish washing area
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) covered with standing water. -around dish washing area
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -under right side of 3 compartment sink
[46-04-4] Exit door locked. For reporting purposes only. -rear screen door
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs over ready to eat food items in glass door cooler
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. -food disposal in hand wash sink next to 3 compartment sink
[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. -for one employee
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator had employee run out and get chlorine during inspection
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -some prepared food items no date marking
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink

Disposition: Met Inspection Standards
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[36-36-4] Ceiling tile missing. Tile missing by ice machine and storage room by ice machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-03-4] Cove molding at floor/wall juncture broken/missing on cooks line next to storage bin holding pots and pans
[14-11-5] Equipment in poor repair. 2 door freezer does not close properly, using tape to keep unit closed
[36-22-4] Floor area(s) covered with standing water by 3 compartment sink
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
[36-17-5] Floor tiles missing and/or in disrepair. Under cooking equipment Under 3 compartment sink
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer on back cook area has exposed insulation on right interior door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry goods containers soiled Blue floor fan in kitchen soiled
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by 3 compartment sink
[33-16-4] Open dumpster lid.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[33-31-5] Unnecessary items/unused equipment on the premises. Upright unit in back prep area is out of order
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage 115° corrected to 169° Jerk sauce 110° corrected to 165° On cooks line less than 4 hours, operator moved to stove top for immediate temperature recovery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bins that holds foods - heavilysoiled
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in prep area
[36-03-4] Cove molding at floor/wall juncture broken/missing in areas throughout the 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 cell, keys and ear buds on canned goods shelving
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair on cooks line
[14-38-4] Food storage container/container lid cracked or broken. Lid to poultry in kitchen cracked
[36-24-5] Hole in or other damage to wall. By mop sink
[36-62-4] Light not functioning over dish machine and over back cooking equipment area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind 3 compartment sink
[29-11-4] Water leaking from pipe and/or faucet/handle. Mop sink has a leak under the sink
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken front counter 108f, operator turned temp up on holding unit
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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 operator with handout
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by chemicals hooked up to machine
[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. Provided operator with handout, 3 current employees working signed and dated form
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair in areas throughout kitchen
[14-69-4] Ice buildup in reach-in freezer in hallway
[36-73-4] Floor soiled/has accumulation of debris in areas across from dish machine
[36-36-4] Ceiling tile missing in back room by ice machine, by back door
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair at entrance to kitchen by dining room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
[36-03-4] Cove molding at floor/wall juncture broken/missing to wall across from dish machine
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. 2 door refrigeration unit by hallway has exposed insulation on right door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[33-31-5] Unnecessary items/unused equipment on the premises, unit by back door not in use
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust by 3 compartment sink
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-04-4] towel used under cutting board.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink front counter blocked by garbage can
[31A-11-4] Handwash sink used for purposes other than handwashing. Water pitcher in hand sink front counter
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by dish machine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous cooked foods from previous day not dated

Disposition: Emergency order recommended
[36-36-4] Ceiling tile missing by store room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on vents and ceiling tiles Throughout kitchen area
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Dishes and glasses across from glass cooler in kitchen stored on soiled rack
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding missing on wall across from 3 compartment sink and wall at entrance to back door
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cut board in kitchen has heavy 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. Employee cell phone on napkins Soiled Aprons hanging on rack with clean dishes
[36-22-4] Floor area(s) covered with standing water by dish machine
[36-73-4] Floor soiled/has accumulation of debris. Heavy grease buildup under all cooking equipment Floor soiled with food debris under coolers in kitchen Floor soiled bar area right of register
[36-17-5] Floor tiles missing and/or in disrepair in areas throughout kitchen
[14-38-4] Food storage container/container lid cracked or broken. Plastic scoop in flower bin - handle broken off
[08B-38-4] Food stored on floor. 2 bags of rice on floor in kitchen
[36-24-5] Hole in or other damage to wall. Hole in wall bar area by register
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Glass door oven in kitchen soiled
[36-62-4] Light not functioning. Several lights in kitchen not working
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled
[35B-03-4] Outer openings not protected with self-closing doors.
[33-31-5] Unnecessary items/unused equipment on the premises. Cooler by back door not in service
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by 3 compartment sink
[21-04-4] towel used under cutting board.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ox tail Goat Cooked previous day in reach in cooler 67f to 69f
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran 3X sanitizer tested 0 ppm
[35A-05-4] Roach activity present as evidenced by live roaches found. (2) live roach on floor in kitchen left of 3 door glass cooler (1) live roach crawling on kitchen floor by oven (2) live roaches under coolers in kitchen (2) live roaches under prep table
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 20 lbs goat 64° 20 lbs ox tail 74°
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jerk chicken 49° - per operator food pulled out to portion for reheating, out of refrigerator less than 30 minutes 20 lbs goat 64° - see stop sale 20 lbs ox tail 74° - 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 operator with handout
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher stored in hand sink front counter area
[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.
[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. Provided operator with handout, current employees working signed and dated form
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous foods prepared previous day not dated
[41-17-4] Spray bottle containing toxic substance not labeled.