Jama Benn Jama
10000 NW 138 St, Hialeah Gardens, FL 33018 · Permanent Food Service · License 2337314
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection3 intermediate (1 repeat), 9 basic (2 repeats)-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 visitNov 2, 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
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed flans made onsite not properly date marked.
Repeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed chlorine test kit expired on 09/2022.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed storage area wrap papers inside of the service area hand washing sink.
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked yuca stored on the walk in cooler not covered.
Food stored on floor.
Observed cooked yuca case of chicken, cases of bread stored on the walk in freezer floor.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knives under the cutting board. Operator removed knives.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tongs on the oven door.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee cooking with no hair restraint.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed cup inside of ice container.
Cutting board has cut marks and is no longer cleanable.
Repeat violation
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside inside of the walk in freezer.
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.