Jamaica House Rest
19555 NW 2 Ave, Miami, FL 33169 · Permanent Food Service · License 2326795
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection6 high priority (3 fixed by the Nov 6 follow-up), 2 intermediate, 9 basic (1 repeat)-43
- Safety score57
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 visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
Observed red beans (53°F - Cooling) stored in the walk in cooler over night, as per operator. Stop sale issued.
More time given
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed red beans (53°F - Cooling) stored in the walk in cooler over night, as per operator. Stop sale issued.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Observed employee washing and rinsing equipment but not sanitizing since 3 compartment sink is not prepared properly.
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Cold holding equipment not maintained in good repair.
Observed walk in cooler with ambient temperature of 50°F.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.through the cookline and 3 compartment sink.
More time given
Floor area(s) covered with standing water.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed peas (51°F - Cooling) stored in the walk in cooler over night, as per operator. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed oxtails (112°F - Hot Holding); jerk chicken (108°F - Hot Holding) stored in the steam table for less than 3 hours as per operator, operator placed items to reheat in the oven. Observed fried chicken (131°F - Hot Holding) stored in the hot box for about 2 hours. Items are placed to reheat.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed red beans (87°F - Cooling); tripe (87°F - Cooling) stored in the walk in cooler since 10am. As per operator. Items did not reach proper temperature with in the 2 hours. Items were placed to reheat and start the cooling process over again.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed peas (51°F - Cooling) stored in the walk in cooler over night, as per operator. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed open boxes of chicken over cow foot in the walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing equipment but not sanitizing since 3 compartment sink is mot prepared properly.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed red beans (87°F - Cooling); tripe (87°F - Cooling) stored in the walk in cooler since 10am. As per operator. Items did not reach proper temperature with in the 2 hours. Items were placed to reheat and start the cooling process over again.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed kitchen prep table with heavy amount of food debris on top.
Basic9
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
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. Observed walk in cooler with ambient temperature of 52°F.
Code 16, Dishwashing facilities and test kits: Warewashing conducted in outdoor area.
Observed employee rinsing with a hose outside
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed middle compartment with plumbing in disrepair in the 3 compartment sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.through the cookline and 3 compartment sink.
Floor area(s) covered with standing water.
Throughout the establishment.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
By the 3 compartment sink and prep table.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.