Hellshire Jamaican Restaurant
5780 Okeechobee Blvd, West Palm Beach, FL 33417 · Permanent Food Service · License 6023092
What drove the grade
Employee washed hands with no soap after entering kitchen from dining/customer area before preparing food for customers.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (fixed on the spot), 1 basic-13
- Safety score87
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 visitOct 27, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap after entering kitchen from dining/customer area before preparing food for customers.
Operator discussed with employee who then washed hands properly with soap.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled cooking pots/pans/utensils then placed to dry/store/reuse without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to setup triple sink to properly sanitize dishes after washing and rinsing before allowing to air dry/store or reuse.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food (cooked shrimp) prepared onsite and held more than 24 hours (approximately 72 hours per Operator) not properly date marked.
Operator applied appropriate date marking.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (approximately 48 hours per Operator) not properly date marked after opening.
Operator applied appropriate date marking.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
Hand washing sink in prep area with white chest freezers blocked by storage of multiple items. Operator removed items from sink, made accessible.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food (case of chicken) stored on floor inside walk-in cooler.
Operator removed from floor.
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.