Eva's Jamaican Kitchen
Last inspected: Jan 6, 2026
70
Score
Eva's Jamaican Kitchen has been inspected eight times since 2022. The latest inspection on file is from Jan 6, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to two violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
By comparison, the average Jacksonville facility scores 74, putting Eva's Jamaican Kitchen on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in stand alone cooler over ready to eat shredded cheese. Employee removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked vegetables (80F - Hot Holding) on steam table.
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water. Employee removed and stored properly. **Corrected On-Site**
10-07-4
70
Jul 23, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
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. See stop sale. Observed cooked vegetables held on time control without time mark. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling bucket with water from employee hand sink .
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand sink without paper towels. Employee provided paper towels for hand sink. **Corrected On-Site**
31B-02-4
70
Jan 7, 2025
Routine - Food
1 critical violation.
View 1 violation
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. See stop sale. Observed cooked vegetables being held on time control without time mark. Employee placed time mark on vegetables. **Corrected On-Site**
03F-02-5
86
Jul 9, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Plumbing Maintained; Sewage Disposal
FL-51
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
52
Jan 19, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked plantains at 90F in steam table. Manager removed and reheated to 180F. **Corrected On-Site**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container on prep table on cook line. Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed In-use wet wiping cloth/towel used under cutting board. Manager removed and stored towel properly. **Corrected On-Site**
21-04-4
78
Jul 13, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw beef stored over unwashed vegetables in main stand alone on cook line. Manager properly stored food. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook using the cook line handwash sink to fill a pitcher with water
31A-11-4
Basic - Hole in or other damage to wall. Small hole on wall in back prep room
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in warm standing water ( 130F) on cook line.
10-07-4
70
Feb 9, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At 4:00pm found sweet plantains (83F); beef patties (99F) inside oven on cook line. Oven is not on. Manager stated food was prepared and put in oven to hold hot approximately 30 minutes ago. Manager began reheating the food. **Corrective Action Taken**
03B-01-6
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified manager has no knowledge of the 8 major food allergens. Reviewed with manager and emailed her food allergen handout.
53A-16-4
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. Certified manager did not provide written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed her clean up handout. **Corrective Action Taken**
11-27-4
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. Manager did not provided proof of employees reporting agreement. Reviewed with manager and emailed her employee reporting agreement form. **Corrective Action Taken**
11-26-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of the big 6 foodborne illness. Reviewed with manager and emailed her the big 6 handout **Corrective Action Taken**
11-07-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above stove on cook line.
36-34-5
55
Aug 19, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese (51F cooling); cooked pork (53F cooling); cooked beef (52-53F cooling ) in main stand alone reach in cooler on cook line. Cooler has an ambient temperature of 48F Manager stated food was cooked last night and placed in cooler to cool. Manager stated food has not been taking out of the cooler. Manager discarded food. See stop sale. **Warning** - From follow-up inspection 2022-08-19: No cooling observed at callback **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager does not have chlorine test strips. **Warning** - From follow-up inspection 2022-08-19: Still no chemical test strips **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Cardboard used to line tea boxes shelf in rack located in dining area. **Warning** - From follow-up inspection 2022-08-19: Still cardboard use to line shelf. **Time Extended**
14-05-4
74
Frequently Asked Questions
When was Eva's Jamaican Kitchen last inspected?
The most recent health inspection at Eva's Jamaican Kitchen on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Eva's Jamaican Kitchen?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Eva's Jamaican Kitchen.
How does Eva's Jamaican Kitchen compare to other restaurants in Jacksonville?
Eva's Jamaican Kitchen most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Eva's Jamaican Kitchen's inspection record improved over time?
Yes. Recent inspections at Eva's Jamaican Kitchen have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Eva's Jamaican Kitchen 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 Eva's Jamaican Kitchen inspected?
Based on the inspection history on file, Eva's Jamaican Kitchen is inspected around two times per year on average.
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