JAMAICA HOUSE GRILL
2557 S SR 7 UNIT 110 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then touched prep area at stove and flip top cooler; no hand wash. Advised chef to wash hands.
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature >160F) Operator ran again and produce a temperature of 160+F; strip turned black. **Corrected On-Site**
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to Quaternary 200ppm. **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jerk pork cooked 1/15/25 stored for over 7 days. See stop sale.
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jerk pork cooked 1/15/25 stored for over 7 days.
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to chlorine 100ppm. **Corrected On-Site**
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, on grill in metal pan: curried chicken (95F at 3:35pm; 92F at 4:15pm- Cooling) As per chef, cooling since 1 hour. At current rate of cooling, chicken will not cool from 135F to 70F in a total of 2 hours. Operator moved chicken to freezer to quick chill. **Corrective Action Taken**
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Steve Dillon expired 1/20/2025
11-26-1Intermediate – 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. 2 Employees employed less than 60 days. Operator had 2 employees complete form. **Corrected On-Site** **Repeat Violation**
02C-04-5Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked peas cooked 3 days prior then frozen not date marked. Operator date marked. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on September 17, 2026 12:23 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
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.