Best for Less Jamaican Jerk
Last inspected: Dec 3, 2025
26
Score
Public records show seven inspections at Best for Less Jamaican Jerk stretching back to 2022. The most recent visit was on Dec 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 17 violations lately compared to roughly 12 violations before.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged five times.
The city-wide average sits at 79, which Best for Less Jamaican Jerk's 26 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
1
Critical latest
6
Major latest
12
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 critical violation. 6 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored overtop cooked goat inside refrigerator. Chef removed and properly stored raw Chicken.
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board has stains and is no longer cleanable. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by back door has meat thawing inside it. Owner removed meat and property stored it. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by back door. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink by back door. Owner placed soap at handwashing sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice,curry goat has no date markings. **Repeat Violation**
02C-02-5
Basic - Hotel and Restaurant license decal not displayed on vending machine.
50-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white freezer in kitchen area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. **Repeat Violation**
10-20-4
Basic - Food stored on floor. Bag of potatoes stored on floor underneath steam table. **Repeat Violation**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board has deep groves. **Repeat Violation**
14-09-4
Basic - Floors not maintained smooth and durable. Floor not smooth throughout kitchen. **Repeat Violation**
36-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth underneath cutting board. Owner removed cutting board and placed in sink. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Reach in frezzer gaskets ore soiled. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water stored inside refrigerator by cash register.
12B-13-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Repeat Violation**
35B-05-4
Basic - Single-service articles improperly stored. Stored on floor. Chef removed and properly stored Togo containers. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled throughout kitchen. **Repeat Violation**
36-27-5
26
May 8, 2025
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage in reach in cooler.
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025. **Admin Complaint**
50-17-3
High Priority - Live, small flying insects found 3 flies flying around in kitchen, manager removed at time of inspection. **Corrected On-Site**
35A-02-7
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Lawrence Francis.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.chicken and ribs not date marked in reach in cooler. **Repeat Violation**
02C-02-5
Basic - Floors not maintained smooth and durable. Throughout kitchen. **Repeat Violation**
36-11-4
Basic - Food stored on floor. Bag of rice on the floor. Manager removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and handwash sink.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open, manager put screen down.
35B-05-4
Basic - Single-service articles improperly stored. Box of plastic forks on floor, manager removed at time of inspection. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Equipment in poor repair. Reach in freezer gasket torn.
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board. **Repeat Violation**
14-09-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
21
Jan 7, 2025
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in chest freezer.
14-31-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator use handwash sink to fill up container of water.
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink next to stove. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and cabbage in rice not date marked. **Repeat Violation**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen.
36-27-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table.
12B-07-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed operator washing and sanitizing dishes without rinsing. Discussed with operator to wash, rinse and sanitize.
16-16-4
Basic - Floors not maintained smooth and durable. Floors throughout kitchen.
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezers.
14-69-4
37
Jun 17, 2024
Routine - Food
1 critical violation. 7 major violations. 10 minor violations.
View 18 violations
High Priority - Pesticide use not in accordance with manufacturer's directions. Ant pesticide bait not used in contained unit, or used as crack and crevice treatment.
41-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink, discussed with Operator. Operator rewashed hands in Handsink at time of inspection. **Corrective Action Taken**
12A-03-4
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. Provided operator education packet at time of inspection.
11-27-4
Intermediate - No approved cleaning agent provided in wash compartment of sink. Establishment using laundry detergent in place of dishwashing liquid. Operator began rewashing all utensils at time of inspection with dishwashing liquid **Corrective Action Taken**
16-06-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator on obtaining chlorine sanitizer strips.
16-37-1
Intermediate - No soap provided at handwash sink. Back hand wash sink next to dish area. Operator stocked at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Bottom shelf of prep table in dish area rusted. Discussed with operator.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Discussed with operator on date marking food throughout kitchen.
02C-02-5
Basic - Wood food-contact surface not properly sealed. Wood board used to store ingredients in kitchen, discussed with operator on using sealed wood.
14-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on back prep table.
14-09-4
Basic - Current Hotel and Restaurant license not displayed. Discussed with operator on posting license.
50-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen meat thawing in stagnant water, operator turned on water at time of inspection. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Floor soiled/has accumulation of debris. Floor throughout establishment soiled. Discussed with operator. Wall soiled with accumulated grease, food debris, and/or dust.
36-73-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling soil un sealed wood, discussed with operator on sealing or painting.
36-37-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler near register soiled. Discussed with operator.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open personal sodas in reach in cooler, discussed with operator. Operator moved at time of inspection. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled, discussed with operator.
23-03-4
Basic - Floor tiles missing and/or in disrepair. Tiles throughout kitchen in disrepair.
36-17-5
26
Dec 19, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
Approved Thawing Methods Used
FL-31
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
35
Feb 3, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry chicken cooked the previous evening temped at 47F and 44F. See stop sale.
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken prepared the previous day not date marked.
02C-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at either hand wash sink.
31B-02-4
Basic - Garbage can located outside has no lid or lid open/broken. Garbage can at front of establishment, no lid.
33-15-4
Basic - Bowl or other container with no handle used to dispense food. Aluminum can used as a scoop in rice bag. Operator removed can. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed wood on ceiling.
36-37-5
Basic - Floors not maintained smooth and durable. Tiles missing throughout kitchen.
36-11-4
45
Oct 14, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Frequently Asked Questions
When was Best for Less Jamaican Jerk last inspected?
The most recent health inspection at Best for Less Jamaican Jerk on file is from Dec 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Best for Less Jamaican Jerk?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Best for Less Jamaican Jerk.
How does Best for Less Jamaican Jerk compare to other restaurants in Tampa?
Best for Less Jamaican Jerk most recently scored 26 out of 100, which is lower than the Tampa average of 79.
Has Best for Less Jamaican Jerk's inspection record improved over time?
No. Recent inspections at Best for Less Jamaican Jerk have averaged around 17 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Best for Less Jamaican Jerk means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Best for Less Jamaican Jerk inspected?
Based on the inspection history on file, Best for Less Jamaican Jerk is inspected around two times per year on average.
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