WHA GWAAN JAMAICA JAMAICA

Name: WHA GWAAN JAMAICA JAMAICA
Address: 13910 W HILLSBOROUGH AVE, TAMPA, FL, 33635, US
Rating: 67.7

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

67.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

WHA GWAAN JAMAICA JAMAICA in TAMPA currently holds an InspectFL Health Score of 67.7 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 24 total violations — 9 critical, 5 major, 10 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 included 3 critical violations, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.
[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.
[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.
[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.
[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.
[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.
[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.

Community reaction

What do locals think?

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Community pulse