Jahnets Jamaican Cuisine
3810 S SR 7 Unit E, Miramar, FL 33023 · Permanent Food Service · License 1624002
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection5 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple containers of chicken, goat, etc, all prepared 36-48 hours prior, no date marks. Operator added date marks.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed four (4) employees present at the start of inspection. No Certified Food Manager present.
PROOF of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed missing two (2) of the employees present, no proof of training.
Basic2
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
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. Operator observed not using sanitizer step. Educated and corrected on site.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.