Jamaica House Restaurant II

3351 W Broward Blvd, Lauderhill, FL 33312 · Permanent Food Service · License 1626044

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 complaint inspection
4 high priority (2 fixed by the Sep 18 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate, 6 basic
-23
Administrative complaint on Sep 17, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Sep172026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Same-
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles/vents soiled with accumulated, grease, dust, or mold-like substance.
  Same-
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 4 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Cooked Fish (51°F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1) Hot Box- ; Cooked Fish (109-115°F - Hot Holding); Cooked Shrimps (115°F - Hot Holding) 2) Warmer- ; Cooked Chicken Wings (120°F- Hot Holding) 3) Steam Table-Cooked Greens (96-100°F - Hot Holding). Per Manager food items in unit less than 2 hours. Cook reheated
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked Fish (51°F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See stop sale
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee picked trash from floor and proceeded to get a clean utensil then engaged in food preparation without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic6
- Code 08, Food protection and cross-contamination: Container of Cut Lettuce stored on floor in kitchen.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee wearing dangling bracelets.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets of warmer and Walk in Cooler torn.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In dining area front of register. Cleaned during inspection.
  Fixed on the spot
  Ceiling tiles/vents soiled with accumulated, grease, dust, or mold-like substance.
  Throughout establishment.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug112026F51Routine inspection15 violations, 9 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed same
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed same
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 9 High priority
- 6 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: 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°F. 1. Walk in cooler raw goat (51°F - Cold Holding), item not prepared or portioned today. Per operator item stored in unit overnight. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Walk in cooler raw goat (51°F - Cold Holding), item not prepared or portioned today. Per operator item stored in unit overnight. See Stop Sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1. Front counter cooked shrimp (91-97°F - Hot Holding), cooked cabbage (108°F - Hot Holding); //fried chicken (92°F - Hot Holding) observed unit door open, items prepared less than 4 hours ago operator began reheating items to 165°F for hot holding.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: 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
- Code 22, Food-contact surfaces clean and sanitized: 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.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1. 3 live small flying insects observed landing on boxes at dry storage area in kitchen by prep table.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  1. Sanitizer Bucket (Chlorine 200+ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm)
  Fixed on the spot
  Sanitizer not used in accordance with the manufacturer's recommendations.
  1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution.
  Fixed on the spot
Basic6
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  1. Walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  1. Utensils in bucket of soiled water 89°F, operator dumped water and stored dry.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at ware washing station.
- Code 16, Dishwashing facilities and test kits: 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.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  1. Several food containers wet nest on dry shelf at ware washing station.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Water draining onto floor surface from triple sink pipe.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.