How many health inspections has JAMAICA KITCHEN had?

JAMAICA KITCHEN has had 23 inspections according to Florida DBPR records.

Has JAMAICA KITCHEN ever been shut down?

No, JAMAICA KITCHEN has no emergency closures on record.

What are the most common violations at JAMAICA KITCHEN?

The most frequently cited violations at JAMAICA KITCHEN are: Food contact surfaces, Proper ventilation, Proper hand/arm washing.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

JAMAICA KITCHEN

8736 SW 72 ST, Miami, FL 331733512

Miami-Dade County · Permanent Food Service · Owner: JAMAICA KITCHEN INC · License: SEA2322885

JAMAICA KITCHEN in Miami, FL has 23 inspections on record with 162 total violations (7 per inspection) and 0 emergency closures.

23Inspections

162Violations

0Closures

Data current as of January 14, 2025

Inspection History (23)

Jan 14, 2025 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

JAMAICA KITCHEN

Inspection History (23)

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How Does This Facility Compare?

Frequently Asked Questions

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