Ackee Tree Jamaican Restaurant

2121 W Oakland Park Blvd, Oakland Park, FL 33311 · Permanent Food Service · License 1624082

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed by the Sep 24 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
5 high priority (4 fixed by the Sep 24 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic
-26
Safety score74

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

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezers interior/shelves have accumulation of soil residues, multiple freezers located in storage
  Observed same
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed same
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Observed partially repaired
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 3 dented rusted and dented cans : 3 Alfredo sauce
  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. Observed shredded cabbage (62°F - Cold Holding) at glass reach in cooler. As per operator cabbage was shredded yesterday. See stop sale. Observed in reach in refrigerator oxtail (48°F - Cold Holding); cooked fish (49°F - Cold Holding.) Food prepared 9-21-26 as per label . See stop sale. Observed in reach in refrigerator cooked rice (49°F - Cold Holding) as per operator was cooked yesterday. Curry goat (48°F- Cold Holding), food prepared 9-22-26 as per label. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed shredded cabbage (62°F - Cold Holding) at glass reach in cooler. As per operator cabbage was shredded yesterday. See stop sale. Observed in reach in refrigerator oxtail (48°F - Cold Holding); cooked fish (49°F - Cold Holding.) Food prepared 9-21-26 as per label . See stop sale. Observed in reach in refrigerator cooked rice (49°F - Cold Holding) as per operator was cooked yesterday. Curry goat (48°F- Cold Holding), food prepared 9-22-26 as per label. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed pumpkin (121°F - Hot Holding); ; jerk chicken (127°F - Hot Holding); oxtail (121°F - Hot Holding) Steam table in front. As per operator items were placed in steam table approximately 1 hour prior. Operator reheated to 178°F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee wearing gloves touched garbage can then proceeded to prepare food. Employee did not wash hands or change gloves.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed trash can blocking handwashing sink then employee removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled in mop area
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name
  Flour, employee labeled during inspection
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Observed grey bins with sweet potatoes cracked. Black bin with cut cabbage
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezers interior/shelves have accumulation of soil residues, multiple freezers located in storage
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Several metal pans in dishwasher area
- Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Observed cracked glass on the divider by steam table.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Personal phone observed on top of prep area in kitchen
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.