Up Top Jamaican Restaurant and Lounge INC
10686 SW 186 Lane, Miami, FL 33157 · Permanent Food Service · License 2335257
What drove the grade
Nonfood-grade containers used for food storage - direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (no follow-up needed, 1 repeat), 1 intermediate (fixed on the spot), 3 basic (2 repeats)-12
- Safety score88
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 visitAug 19, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed beans stored inside plastic containers for dry condiments. Employee was advised to removed food from those containers.
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at the front counter. Operator provided paper towels.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: 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 both reach in coolers are not working properly. No tcs food stored inside. Operator will moved the reach in cooler fro beverage at the front counter to the kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed mop inside the bucket.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.