Kerry’s Jamaican Restaurant
8425 W Commercial Blvd, 8433-8457, Tamarac, FL 33351 · Permanent Food Service · License 1623355
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (fixed by the Oct 28 follow-up, 2 repeats), 3 intermediate (2 repeats), 4 basic (1 repeat)-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 visitsRoutine inspection
- Follow-up visitOct 28, 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 visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed precooked pork (44 -46°F- Cold Holding); curry goat (45°F - Cold Holding); rice and peas (44-46°F - Cold Holding). All items dated marked 10/24. As per operator, no items removed from unit today.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed precooked pork (44 -46°F- Cold Holding); curry goat (45°F - Cold Holding); rice and peas (44-46°F - Cold Holding). All items dated marked 10/24. As per operator, no items removed from unit today. See stop sale.
Repeat violationAdministrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed accumulation of old food residue buildup on can opener blade.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen area.
Repeat violationAdministrative complaint
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed flour removed from the original container not labeled.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of brown like substances buildup on can opener holster.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls in dishwashing area soiled with accumulation of old food residue buildup
Repeat violationAdministrative complaint
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.
- Stop sale
- An order that the food can’t be sold or served.