Inspection Report

Florida DBPR Inspection Report
Enforcement

JAMAICA HOUSE RESTAURANT II

3351 W BROWARD BLVD · LAUDERHILL · Broward County · FL 33312

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Inspection Summary

Inspection dateAugust 11, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3738637
Visit number1
Inspection Visit ID13777136
DBPR license1626044

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
9 High Priority0 Intermediate6 Basic0 Critical0 Non-Critical15 Total
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All DBPR Inspector Observations

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

High Priority 9

#7High Priority22-42-4

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 1. Triple Sink (Chlorine 0ppm), observed soap and chlorine mixture being utilized. Operator remade solution. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#8High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee on cell phone then touched clean food containers and food without washing hands **Warning**

Warning
#9High Priority35A-02-8

High Priority – Live, small flying insects found. 1. 3 live small flying insects observed landing on boxes at dry storage area in kitchen by prep table. **Warning**

Warning
#10High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Walk in cooler; case of raw shell eggs stored over container of raw fish, operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint
#11High Priority41-28-4

High Priority – Sanitizer not used in accordance with the manufacturer's recommendations. 1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#12High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in cooler raw goat (51F – Cold Holding), item not prepared or portioned today. Per operator item stored in unit overnight. See Stop Sale. **Warning**

WarningStop Sale
#13High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in cooler raw goat (51F – Cold Holding), item not prepared or portioned today. Per operator item stored in unit overnight. See Stop Sale. **Warning**

WarningStop Sale
#14High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Front counter cooked shrimp (91-97F – Hot Holding), cooked cabbage (108F – Hot Holding); //fried chicken (92F – Hot Holding) observed unit door open, items prepared less than 4 hours ago operator began reheating items to 165F for hot holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint
#15High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1. Sanitizer Bucket (Chlorine 200+ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Basic 6

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable at ware washing station. **Warning**

Warning
#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. 1. Several food containers wet nest on dry shelf at ware washing station. **Warning**

Warning
#3Basic16-13-5

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 1. Employee washing with bleach and soap mixture, rinsing with water then storing to dry. Reviewed proper triple sink set up with employee. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning
#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1. Utensils in bucket of soiled water 89F, operator dumped water and stored dry. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#5Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. 1. Walk in cooler. **Warning**

Warning
#6Basic29-08-4

Basic – Plumbing system in disrepair. Water draining onto floor surface from triple sink pipe. **Warning**

Warning

Inspector observations synchronized from DBPR on August 12, 2026 2:48 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 5 · Food and equipment thermometers
1 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)
Category 35 · Pest control / insects / rodents / animals / outer openings
1 observation(s)
Category 41 · Chemicals and toxic substances
2 observation(s)

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