Inspection Report

Florida DBPR Inspection Report
Warning

KERRY’S JAMAICAN RESTAURANT

8425 W COMMERCIAL BLVD, 8433-8457 · TAMARAC · Broward County · FL 33351

Restaurant history →

Inspection Summary

Inspection dateJanuary 13, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3657197
Visit number1
Inspection Visit ID13493433
DBPR license1623355

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority2 Intermediate2 Basic0 Critical0 Non-Critical8 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

8 full violation description(s) documented by the inspector during this visit.

High Priority 4

#3High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing plates and other utensils without sanitizing. After brief education, employee then set up sanitizing solution . **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#4High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked cow foot (51F – Cold Holding); curry chicken (51F – Cold Holding); oxtail gravy (51F – Cold Holding). All items placed in unit from 2 days ago. **Warning**

WarningStop Sale
#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked cow foot (51F – Cold Holding); curry chicken (51F – Cold Holding); oxtail gravy (51F – Cold Holding). All items placed in unit from 2 days ago. See stop sale. **Warning**

WarningStop Sale
#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 103F in steam table. Per operator, chicken cooked and transfer to unit 1 hour prior to the inspection. Operator reheat chicken on stove top to 170F. **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade. **Warning**

Warning
#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at front line . Operator replenished. **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Basic 2

#1Basic08B-38-4

Basic – Food stored on floor. -Observed bag with rice stored on dry storage floor. Operator removed and stored properly. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#2Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on wall at 3 compartment sink. **Warning**

Warning

Inspector observations synchronized from DBPR on August 15, 2026 7:42 AM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 23 · Non-food-contact surfaces clean
2 observation(s)
Category 32 · Bathrooms
1 observation(s)
Category 37 · No longer used
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.