G's Jamaican Restaurant
2710 W Oakland Park Blvd, Oakland Park, FL 33311 · Permanent Food Service · License 1621629
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. - observed 16oz tomato can dented.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed milk (48°F - Cold Holding) in back reach in cooler ; cabbage salad (53°F - Cold Holding) in front flip top cooler. Operator placed items in reach in freezer to quick chill.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
-Observed raw fish stored over leafy greens in reach in freezer. - not all products commercially processed. Employee stored properly -observed in chest freezer raw chicken above ready to eat frozen peppers. Employee stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle dirty equipment then proceeded to handle clean equipment. Operator educated employee on proper hand washing procedures.- Employee washed hands
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Observed employee preforming dishwashing duties with no knowledge of the 3 processes wash rinse and sanitize. - employee was rinsing off the sanitizer and storing equipment. Educated employee- employee washed rinsed and sanitized equipment.
Fixed on the spot
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-Observed raw chicken thawing at room temperature on prep table near cook line.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
- observed in chest and reach in freezer.
Code 22, Food-contact surfaces clean and sanitized: Equipment and utensils rinsed after the application of the sanitizer solution.
-Observed employee sanitize equipment then rinse washing the sanitizer off then storing equipment. Educated employee. Employee washed rinsed then sanitized equipment.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed behind prep tables and dry storage grease and food build up.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Garbage on the ground and/or pad around dumpster.
-observed bagged and un bagged garbage outside the dumpster stored on the floor.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-Observed at rear kitchen door gap that leads outside.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.