FLAVORS OF JAMAICA

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper hand washing procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The bottom oft the inside of coolers in kitchen soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator marked chicken and beef prepared onsite for 24 hours. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Employee removed cardboard from underneath sugar on shelf in dry storage. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back of kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed book bag on shelf with season for the restaurant in dry storage area. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. At front counter and back of kitchen Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured water out of container with Utensil in water of 102f on prep table in kitchen. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table.

Basic - 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. Juices in lobby cooler made on site missing date, and address. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. In stand up reach in cooler in kitchen in front of prep table.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket behind front counter tested at 0ppm. Operator remade bucket and retested at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Berf patties and salad marked for 6hrs not 4. Educated operator on time control

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. king Fish (90F - Hot Holding) fish, (122F - Hot Holding) both in steam well less than 4hrs per operator. Advised to reheat to 165F for temperature recovery Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at warewashing area blocked by pots and pans

Intermediate - Handwash sink used for purposes other than handwashing. Operator filled container of water at handsink -Food debris in hand sink in kitchen. Operator removed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and left bathroom door for customers

Basic - Cutting board has cut marks and is no longer cleanable. Little brown cutting board

Basic - Equipment in poor repair. -Chest freezer in Storage area. Chipped on inside rim -Gasket in clear door cooler

Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment

Basic - Floor tiles missing and/or in disrepair. At front counter and in kitchen

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood system

Basic - 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. Juices in lobby cooler made on site missing date, and address.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -exterior of several seasoning Containers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - Bottom interior of reach in cooler by entry way to kitchen Food debris, -Bottom interior of Middle freezer and end freezer in back area.

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar area Warning - From follow-up inspection 2025-05-02: Time Extended - From follow-up inspection 2025-06-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-05-02: Time Extended - From follow-up inspection 2025-06-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand sink at bar area Warning - From follow-up inspection 2025-05-02: Time Extended - From follow-up inspection 2025-06-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans made on 3/17/25 Warning - From follow-up inspection 2025-05-02: Time Extended - From follow-up inspection 2025-06-25: Time Extended

Basic - - From initial inspection : Basic - 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 sliced and portioned in to go containers at front counter for customer grab and go. Juices in stand up cooler for customers to grab and go doesn't have correct label. Plastic wrapped cheese wedges in customer stand up cooler. Missing item name, address for packaging location and date. Per person in charge, juices are packaged at Flavors of Jamaica 2098 E. Osceola Pkwy, Kissimmee, 34743 license 5911107. Cakes are made on-site by a person that comes in to kitchen Warning - From follow-up inspection 2025-05-02: Time Extended - From follow-up inspection 2025-06-25: Lacking address Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2025-05-02: Time Extended - From follow-up inspection 2025-06-25: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10pm chlorine sanitizing bucket at front counter Corrected On-Site Warning - From follow-up inspection 2025-05-02: Time Extended - From follow-up inspection 2025-06-25: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour container Warning - From follow-up inspection 2025-05-02: Time Extended - From follow-up inspection 2025-06-25: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink on front counter. Staff removed. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep room off kitchen

Basic - Food-contact surface not smooth and easily cleanable. Bottom of prep table in the kitchen.

Basic - 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. Pastries at front counter. Lacking date and address.

Basic - Ceiling tile missing. Dry storage

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In all large ingredients bin. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Patties on front counter. Staff placed time mark Corrected On-Site - From follow-up inspection 2023-09-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-09-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Staff signed at time of inspection. Corrected On-Site - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in cooler in kitchen torn. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. In kitchen at entrance and lower wall near front counter. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In cornstarch. Manager removed. Corrected On-Site - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 Large stock pot exterior has buildup. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Aluminum pans on top of reach in. Staff turnover pans. Corrected On-Site - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bucket with white substance. Manager labeled cornstarch. Corrected On-Site - From follow-up inspection 2023-09-18: Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fish at front counter less than 1 hour per operator. Operator marked with appropriate time. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb outside of back door.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water pan in kitchen hand sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Form must be filled by each individual employee and kept on file in the facility. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Ware wash area. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both unisex restrooms.

Basic - Equipment in poor repair. Glass case on front line both doors cracked and taped.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 4 inch half pans of pinto beans 56F in cooler overnight per operator.

High Priority - Food stored in ice used for drinks. See stop sale. Several bottles in ice machine at bar area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in kitchen fling in kitchen area. Operator killed flies.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature 2 -4 inch half pans of pinto beans 56F in cooler overnight per operator cooked last night.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside of back door.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water in hand sink on front line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar area. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Eating in kitchen on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Provided operator with Seating change evaluation form.

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at hand sink in ware wash area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested over 200ppm retested at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Fish above unwashed vegetables. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested over 200 ppm retested at 50ppm. Corrected On-Site