Jesi Caribbean Restaurant
6150 S Congress Ave, Lantana, FL 33462 · Permanent Food Service · License 6012660
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 1 intermediate, 1 basic-21
- Administrative complaint on Sep 22Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. turkey (46-48°F - Cooling) at 8:50; cooling since 10pm on 9/21; spinach (53°F - Cooling) at 8:53; cooling since 10pm on 9/21 Observed in tall stainless reach in cooler. Products did not reach 41°F within 6 hours. See stop sale.
Fixed on the spot
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.
turkey (46-48°F - Cooling) at 8:50; cooling since 10pm on 9/21; spinach (53°F - Cooling) at 8:53; cooling since 10pm on 9/21 Observed in tall stainless reach in cooler. Products did not reach 41°F within 6 hours. See stop sale.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw Fish stored and in direct with to go bags at reach in freezer. Operator removed fish from to go bags.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Degreaser stored next to vinegar on storage shelf near employee restroom. Operator stored degreaser properly.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Vinegar stored on floor near employee restroom.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.