TASTE OF JAMAICA

Name: TASTE OF JAMAICA
Address: 5711 BOWDEN RD STE 6, JACKSONVILLE, FL, 32216, US
Rating: 42.2

5711 BOWDEN RD STE 6, JACKSONVILLE, FL 32216

License #2616123

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

42.2 Grade F / 100

Failing Health Score

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Quick take

TASTE OF JAMAICA in JACKSONVILLE currently holds an InspectFL Health Score of 42.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 24 total violations — 8 critical, 5 major, 11 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 21, 2026 shows 19 observation rows: 7 critical, 4 major, and 8 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over raw prep oxtail in upright reach in cooler. Moved by manager. Raw prep chicken feet stored over case of plantains in reach in cooler. Moved by manager.
[14-11-5] Equipment in poor repair. Upright reach in cooler with torn gasket
[25-05-4] Single-service articles improperly stored. To go catering pans not inverted on dry storage shelf. Manager inverted
[36-36-4] Ceiling tile missing. Ceiling tile missing near back door kitchen area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on prep table. Moved by manager. Employee purse stored next to to go containers in walk in storage that is used for drying storage
[41-10-4] Toxic substance/chemical improperly stored. Dish detergent stored on prep table next to in use cutting board. Moved by manager.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket not hunged
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen back door with gap
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle stored on prep table. Moved by manager.
[31B-03-4] No soap provided at handwash sink. At front counter hand wash sink. Employee provided soap
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. One pan cooked rice (43-45F - Cooling), stored in upright rice covered with lid and condensation under lid from overnight with no additional preparation done today as per manager. Stop sale issued. Manager discarded
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator recently change of ownership under 120 days and was sent license on 3-26-26. Previous ownership was no seating restaurant. New owner has 15 seats. Provided operator with Seating evaluation form and will send form to District office to be entered. Advised operator at license renewal to select seating on line and will pay a difference in fee upon renewal. No call back warning needed as per DDM at District office
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Spray hose at three compartment sink when unhooked is below the rim flood level.
[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. Operator has 2 total employees and only 1 with no proof of written agreement. Provided form and employee completed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan cooked rice (43-45F - Cooling), stored in upright rice covered with lid and condensation under lid from overnight with no additional preparation done today as per manager. Stop sale issued. Manager discarded
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One pan cooked rice (43-45F - Cooling), stored in upright rice covered with lid and condensation under lid from overnight with no additional preparation done today as per manager. Stop sale issued. Manager discarded
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at mens restroom in dining area
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on bib with attached hose in storage closet
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat patties (127-130F - Hot Holding), stored in warmer on front counter approximately 40 mins ago for hot holding. Employee reheated to over 165F in oven.

Community reaction

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