Classic Jamaican Jerk Stop INC
2200 SE Indian St, Stuart, FL 34997 · Permanent Food Service · License 5301760
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 1 basic-16
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
in oven: fried and jerk chicken (122-130°F - Hot Holding) Observed in oven with no heat applied. Per operator, out of temperature for approximately 1 hour. Operator turned oven back on to reheat to 165+F.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Isopropyl alcohol and sanitizer gel over canned food items in dry storage. Operator stored chemicals properly.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Reach in freezer: oxtail (92°F - Cooling) at 1:47; cooling since 12:30 - 82°F at 2:19 Observed in freezer stacked on top of each other. At current rate of cooling product will not reach 70°F within 2 hours. Operator removed lids from pans and spread out the pans in freezer.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For quaternary sanitizer.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand sink by register area.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean pots and pans stored on rack that has an accumulation of rust.
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.