Fiery Irie Jamaican Restaurant
100 S Flamingo Rd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1624112
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 7 basic (2 repeats)-22
- Complaint after follow-up on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitNov 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
Observed same, no proof of manager certificate for Ms. Lorinda Skylers, no manager on duty present at the time of call back inspection, no proof of any manager certificate, 4 employees working with food at the time .
- 1st follow-up visitSep 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed not set up of sanitizer bucket
More time given
Intermediate1
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.
Observed same, 5 employees working in food preparation , no certificate manager on sitei
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Observed same
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed partially clean
More time given
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed same
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed same
More time given
Floor soiled/has accumulation of debris.
Observed partially clean
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One insect flying around dishwasher area. Employee killed fry and sanitized area
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm), employee made new solution, chlorine sanitizer at 100 ppm.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Front counter-ice bin, build up of black like substance. Employee cleaned and sanitized. -large blue Ice bucket soiled
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sanitizer bucket, sponge and soiled wiping cloth inside sink. Employee removed.
Fixed on the spot
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/ Lorinda Skylers.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bags of red snapper being thawed at room temperature, employee placed on cold running water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Green cutting board on prep table-kitchen area.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Two doors reach in cooler, not keeping time temperature control food to 41°F and below.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dry goods covers of 6 containers with build up of black like substance in kitchen area.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Dishwasher area-Cleaning equipment storage rack- Clean pot and pans stored on soiled shelves.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
AC vents and tiles, build up of dust and grease in entire kitchen.
Floor soiled/has accumulation of debris.
Kitchen area: Under cooking equipment, behind stove, under cooling equipment Dishwasher area. Build up of old food residues, soil and grease
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.