Negril Jamaican Restaurant INC
6301 Silver Star Rd, Orlando, FL 32818 · Permanent Food Service · License 5811531
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection6 high priority (2 fixed on the spot, 1 repeat), 3 intermediate, 7 basic-48
- Safety score52
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 visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
snapper (47°F - Cold Holding) raw chicken (50°F - Cooling)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Per operator from last night snapper (47°F - Cold Holding) see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Per operator less than 4 hours moved to reheat cooked plantain (120°F - Hot Holding)
Fixed on the spotRepeat violation
Hot time/temperature control for safety food received at less than 135°F.macaroni and cheese 110f reheated to 164f,
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Per operator from 11:30pm yesterday raw chicken (50°F - Cooling)
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Scratched head and then touched pots with cooking food without washing hands.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Stacked and cover in walk in cooler
Code 41, Chemicals and toxic substances: Spray bottle containing
substance not labeled.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has added a smoker outside the back of the building. Additionally there are foods stored stored in an unprotected area outside the back of the restaurant
Basic7
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Cakes missing address and date packagee
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Potatoes,cabbage,plantains and canned foods outside the back of the facility
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Exterior multiple pans Wire grates
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Pre rinse nozzle in 3 comp sink
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Code 36, Floors, walls, ceilings and ventilation: Floor drains ans fooor soiled/has accumulation of debris.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.