Flavors of Jamaica
Last inspected: Feb 5, 2026
78
Score
Inspectors have visited Flavors of Jamaica eight times, with records going back to 2022. The most recent report on file is from Feb 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
The most common issue across all inspections has been “current hotel and restaurant license not displayed”, showing up four times.
Flavors of Jamaica scores about where you'd expect for a Kissimmee restaurant. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
5 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Insects, Rodents, and Animals Not Present
FL-38
78
Sep 4, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
67
Mar 19, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Operator makes ginger,carrot,peanut punch,sorrel, fruit punch lemonade and passion fruit juices at facility
02D-12-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of lids for sugar and cornstarch
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer
22-16-4
Basic - Clean utensils stored between equipment and wall. Knives stored between wall and triple sinks
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Red and green cutting boards at dry dish storage
14-09-4
74
Sep 24, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Grilled onion temping at 109F and fried fish temping at 112F. Operator placed in warmer to bring up temperature **Corrective Action Taken**
03B-15-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut cabbage stored in trash bag at glass reach in cooler at front counter
14-15-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over ginger at reach in cooler by back door **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing out towel in hand washing sink next to steam table
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled **Corrected On-Site**
02D-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Paper towel stored on storage shelf over hanging tongs at prep area
24-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in sink full of water. Operator turned on cold water faucet **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Square container in container of rice **Corrected On-Site**
14-01-5
47
Mar 4, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over coconut cream in reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tilapia kept on small heating cabinet with temperature of 110F. Snapper kept on steam well at front counter with temperature of 87F. Jerk chicken legs kept on hot box at back kitchen with temperature of123F. Ask employee to reheat to 165F. Because it was close to the 4 hrs mark operator discarded. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located by three compartment sink blocked by big pots.
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.Check thermometer with ice water and thermometer stop on the 50F line.
05-06-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust Around kitchen
36-27-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.Per employee he adds bleach to the soap and then rinses. No use of sanitizer water for the final step.
16-13-5
50
Jul 24, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Basic - Ceiling tile missing. Dry storage. Not in place **Repeat Violation**
36-36-4
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Hole in or other damage to wall. Hole in wall dry storage
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets both upright freezer Bottom of upright freezer **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
67
Feb 9, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
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**
53B-13-5
Basic - Ceiling tile missing. Above heater
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Restroom **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment
36-73-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fan dusted -fryers and cooking equipment sides - hot holding unit - bottom of reach in freezers -hood filters **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
64
Jul 14, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac n cheese 10 trays 67-69f, cooled overnight.
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. Mac n cheese 10 trays 67-69f, cooling over night.
03D-02-5
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. Open gallon of milk not dated.
02C-03-5
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. No proof for REGGIE-7-10 days.
53B-13-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Exhaust fan in restroom heavily soiled.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. By back door, opposite from office.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Facility is current but license displayed is not. Please log onto www.myfloridalicense.com to print it.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch on arm.
13-07-4
Basic - Equipment in poor repair. Gasket ripped and torn.
14-11-5
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. Date, address and phone number missing from bottled juices.
02D-03-4
Basic - No copy of latest inspection report available. Inspections from previous years available but no copy of the latest, March inspection.
51-18-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over Mac n cheese-reach in cooler at front counter.
08B-17-4
39
Frequently Asked Questions
When was Flavors of Jamaica last inspected?
The most recent health inspection at Flavors of Jamaica on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Flavors of Jamaica?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited four times, more than any other issue at Flavors of Jamaica.
How does Flavors of Jamaica compare to other restaurants in Kissimmee?
Flavors of Jamaica most recently scored 78 out of 100, which is about the same as the Kissimmee average of 78.
Has Flavors of Jamaica's inspection record improved over time?
Yes. Recent inspections at Flavors of Jamaica have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Flavors of Jamaica means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Flavors of Jamaica inspected?
Based on the inspection history on file, Flavors of Jamaica is inspected around two times per year on average.
Nearby Restaurants