Jamaica Kitchen

8736 SW 72 St, Miami, FL 33173 · Permanent Food Service · License 2322885

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Aug 28, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
13 high priority (7 repeats), 8 basic (7 repeats); all violations together cost 70 at most; basic violations cost 12 at most
-70
Administrative complaint on Aug 27, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitAug 28, 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.
15 violations still not corrected:
- 7 High priority
- 8 Basic
What was still cited
High priority7
- 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 rice (94°F - Hot Holding); cooked beef (84°F - Hot Holding); cooked chicken (84°F - Hot Holding); plantains (85°F - Hot Holding); next to stove top.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  More time given
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  More time given
  Container of medicine improperly stored.
  More time given
  Toxic substance/chemical improperly stored.
  More time given
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Insect sticky tape hanging over food/food preparation area/food-contact equipment.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 13 High priority
- 8 Basic
What the inspector cited
High priority13
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed heavily dented can of oyster sauce on shelf near back door.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Live, small flying insects found. Observed 30+ live flies flying and landing inside two large containers of onions and potatoes in back prep area.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef, curry sauce, cooked fish, and cow feet all dated 8/20, over 7 days inside walk in cooler.
  Repeat violationAdministrative complaint
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed cooked beef, curry sauce, cooked fish, and cow feet all dated 8/20, over 7 days inside walk in cooler.
  Repeat violationAdministrative complaint
- 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 rice (94°F - Hot Holding); red bean soup (91°F - Hot Holding) on top of stove and plantains (112°F - Hot Holding); cooked pork (95°F - Hot Holding); cooked chicken (94°F - Hot Holding) inside of oven.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw beef stored over unwashed ginger inside walk in cooler.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over raw beef inside walk in cooler.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed dough stored directly inside non food grade bag in walk in cooler.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 30+ live flies flying and landing inside two large containers of onions and landing inside one container of potatoes in back prep area.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed roach spray for household use on shelf in back prep area.
  Container of medicine improperly stored.
  Observed bottle of antacid stored next to bottles of spices on shelf above prep table.
  Repeat violation
  Toxic substance/chemical improperly stored.
  Observed can of Lysol stored next to cans of spam on shelf next to walk in cooler.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license expired 10/1/2025.
  Repeat violationAdministrative complaint
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn at reach in cooler across cook line and walk in cooler.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves rusted.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed walk in cooler shelves soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled across from cook line.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Insect sticky tape hanging over food/food preparation area/food-contact equipment.
  Observed roach glue trap on top of dry storage shelf next to walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall dusty next to hood.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents dusty in kitchen and prep areas.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Repeat violation
Official report, on the Florida DBPR website

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.
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.