Classic Jamaican Jerk Stop
Last inspected: Feb 2, 2026
67
Score
Classic Jamaican Jerk Stop has been inspected 11 times since 2022. The most recent visit was on Feb 2, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around one violation to closer to four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up two times.
That's lower than the typical Stuart restaurant, which scores around 81. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
67
Nov 18, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
47
Jun 10, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using phone and handling food at the same time. Spoke with manager on site in regards to proper hand washing
12A-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer does not measure temperatures for cold holding
05-03-4
70
Sep 30, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Water leaking from pipe and/or faucet/handle. At kitchen, water leaking from hand sink.
29-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water. Operator removed. **Corrected On-Site**
10-07-4
90
Aug 1, 2024
Routine - Food
No violations found.
100
Jul 31, 2024
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Jul 30, 2024
Routine - Food
9 critical violations. 2 major violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bib on back dock.
29-34-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining container of cooked plantains at steam table. Operator removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantains (122F - Hot Holding) Observed in double stacked pan at steam table. Per operator, out of temperature for approximately 1 hour. Operator returned to oven to reheat to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tall stainless reach in- cooked rice (48F - Cooling) since 7/29; curry chicken (47F - Cooling) since 7/29 ; oxtail (47F - Cooling) since 7/29 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 can white beans dented to seam of can in dry storage.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects at front register area not landing, 4 flying insects in kitchen (2) of the flying insects landed on employee beverage cup. Advised operator to kill and remove flying insects.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tall stainless reach in- cooked rice (48F - Cooling) since 7/29; curry chicken (47F - Cooling) since 7/29 ; oxtail (47F - Cooling) since 7/29 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 9 live roaches in kitchen on exterior of and wheel of hot holding box, 1 live roach on igloo cooler in kitchen. Advised operator to kill and remove live roaches.
35A-05-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef at reach in freezer in kitchen. Both products not in commercial packaging. Operator stored properly. **Corrected On-Site**
08A-17-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer has range of 50F - 550F. Educated operator on correct thermometer for taking cold holding temperatures.
05-08-4
21
Jan 23, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over plantain at reach in freezer. Operator stored properly. **Corrected On-Site**
08A-02-6
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. Vomit and diarrhea procedure sent to operator.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed Rolled Silverware stored in hand wash sink by register. Operator stored properly. **Corrected On-Site**
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reads 42F in ice water. Advised operator to calibrate thermometer.
05-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cup on prep table. Operator removed cup. **Corrected On-Site**
40-06-5
52
Aug 7, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (47F - Cold Holding) Operator states not prepared or portioned today, moved from freezer to cooler. Operator states out of temperature for approximately 2 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed serving spoons stored in unclean water on range top. Operator put in clean water. **Corrected On-Site**
10-05-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chest freezer: chicken (69F - Cooling) at 11:00 since 8:00 - 67F at 11:30 Observed bag of thawed chicken in chest freezer above additional already frozen chicken. At current rate of cooling product will not reach 41F within 4 hours. Operator placed beneath frozen chicken to quick chill. **Corrective Action Taken**
03D-15-4
67
Jan 6, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
58
Aug 2, 2022
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler by cookline- cooked chicken- 72-73F at 11:00 ( cooling since 8:00)- food covered in plastic container- at current rate of cooling food will no reach 70F within 2 hours- see Stop sale.
03D-01-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Pork and fish stored in non food grade plastic Togo - bags at reach in freezer by cookline.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer by cookline- raw Pork not commercially packaged over cooked ribs and raw Pork not commercially packaged over vegetables- operator stored pork to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler by cookline- cooked chicken- 72-73F at 11:00 ( cooling since 8:00)- food covered in plastic container- at current rate of cooling food will no reach 70F within 2 hours- see Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by reach in cooler- cooked cabbage 115F- hot holding - food sitting above steam table- operator states food out of temperature for 1.5 hours- operator placed on stove to be reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in handwash sink- operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at front counter- operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Smoker outside behind restaurant not in plans- called plan review and added smoker to plans. **Corrected On-Site**
51-16-7
Intermediate - No soap provided at handwash sink. At handwash sink by front counter - operator provided. **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep table by three compartment sink- operator removed. **Corrected On-Site**
40-06-5
30
Frequently Asked Questions
When was Classic Jamaican Jerk Stop last inspected?
The most recent health inspection at Classic Jamaican Jerk Stop on file is from Feb 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Classic Jamaican Jerk Stop?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Classic Jamaican Jerk Stop.
How does Classic Jamaican Jerk Stop compare to other restaurants in Stuart?
Classic Jamaican Jerk Stop most recently scored 67 out of 100, which is lower than the Stuart average of 81.
Has Classic Jamaican Jerk Stop's inspection record improved over time?
No. Recent inspections at Classic Jamaican Jerk Stop have averaged around four violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Classic Jamaican Jerk Stop means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Classic Jamaican Jerk Stop inspected?
Based on the inspection history on file, Classic Jamaican Jerk Stop is inspected around three times per year on average.
Nearby Restaurants