Jcaribbean Cuisine, LLC

4981 W Colonial Dr, Orlando, FL 32808 · Permanent Food Service · License 5813727

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 24, 2026 (2 weeks ago)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed before it reopened Oct 24 · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 complaint inspection
5 high priority (fixed before it reopened Oct 24), 1 intermediate (fixed before it reopened Oct 24), 9 basic (1 repeat)
-27
Emergency closure on Oct 23, reopened Oct 24
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score53

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

Inspection history

1 inspection · 2 visits

Oct232026

Complaint inspection

15 violations found · Inspector came back once

Follow-up visitOct 24, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  More time given
Official report, on the Florida DBPR website
First visitOct 23, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
15 violations found:
- 5 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Debris in salt container. Advised to discard
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Tostones ; (60°F - Cold Holding) on table in kitchen less than 4hrs per operator -cut lettuce (46°F - Cold Holding); cut tomatoes (47°F - Cold Holding) in prep cooler less than 4hrs per operator . Advised not keep food above fill line in pan. Operator removed to bottom cooler
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -corn mash (125°F - Hot Holding) on stove less than 4hrs per operator. Advised to reheat to 165°F for temperature recovery. Operator put on stove to reheat
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  Approximately 17 rodent droppings in bathroom Approximately 30+ droppings throughout kitchen
  Administrative complaint
  Roach activity present as evidenced by live roaches found.
  Approximately 10 live roaches in bathroom.
  Administrative complaint
Intermediate1
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  No battery
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Bean sauce thawing at room temperature. Less than 4hrs per operator . Operator put back in cooler
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  -in legumes -in cabbage Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -in flour, salt, rice containers operator removed
  Fixed on the spot
  Food storage container/container lid cracked or broken.
  Container of cooked noodles. Operator moved noodles to new container
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Small shelf at left side cook line -shelf under prep table -interior of broken chest cooler
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -against walls throughout kitchen
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.
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.