WHA GWAAN JAMAICA JAMAICA

Name: WHA GWAAN JAMAICA JAMAICA
Address: 13910 W HILLSBOROUGH AVE, TAMPA, FL, 33635, US
Rating: 53.9

13910 W HILLSBOROUGH AVE, TAMPA, FL 33635

License #3910773

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

53.9 Grade F / 100

Failing Health Score

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Quick take

WHA GWAAN JAMAICA JAMAICA in TAMPA currently holds an InspectFL Health Score of 53.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 31 total violations — 14 critical, 6 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 6, 2026 shows 14 observation rows: 7 critical, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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: Administrative complaint recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw snapper thawed inside reduce oxygen packaging in front line reach in cooler.
[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. A plan has been provided to the operator at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located inside restroom in private dining room. Operator posted sign at time of inspection.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle stored next to a bag of onions in kitchen prep area. Operator relocated spray bottle to an approval location at time of inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw snapper thawed inside reduce oxygen packaging in front line reach in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over salted codfish and raw fish and walk in cooler. Operator relocated all raw eggs to an approved location.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stew chicken 153°F at 3:10 PM finished cooking at 12:15 PM, curry chicken 128°F at 3:10 PM finished cooking at 12:15 PM. Both items were cooled inside deep hotel pans at room temperature.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stew chicken 153°F at 3:10 PM finished cooking at 12:15 PM, curry chicken 128°F at 3:10 PM finished cooking at 12:15 PM. Both items were cooled inside deep hotel pans at room temperature.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler not dated. Operator added date to all items at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cow heel soup 116°F at 2:45 PM reheated to 167°F at 3:01 PM.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jamaican beef patty 59°F at 2:43 PM placed on food runner station at 2:28 PM - cooled to 46°F at 3:27 PM.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stew chicken 153°F at 3:10 PM finished cooking at 12:15 PM, curry chicken 128°F at 3:10 PM finished cooking at 12:15 PM.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (53 - Cold Holding) in reach in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing in white bucket in dish area next to dish area. Employee placed container of fish in walkin cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle filled with degreaser stored on shelf above 3-compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed red cutting in dish pit grooved and stained.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean metal containers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (53 - Cold Holding) in reach in cooler.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 2 propane tanks stored in back kitchen adjacent to walkin cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table adjacent to walkin cooler. Employee removed.
[41-07-4] Container of medicine improperly stored. Observed prescription Ibuprofen stored on prep table adjacent to cook line stove.
[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. Tested at 0ppm. Operator set up 3-compartment sink sanitizer that tested at 100ppm. Discussed with operator that they cannot sanitize their dishes in the dish machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled with old food debris.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0 ppm at 3-compartment sink. Operator discarded, refilled, and tested at 100ppm.

Community reaction

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Community pulse