Flavors of Jamaica
Last inspected: Apr 16, 2026
45
Score
Inspectors have visited Flavors of Jamaica 13 times, with records going back to 2022. On Apr 16, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
Looking across the full record, “label on a food item prepared and packaged onsite” is the recurring theme, flagged five times.
Restaurants in Ocoee average 76, so Flavors of Jamaica trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper hand washing procedures.
12A-17-4
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**
02C-02-5
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.
22-02-4
Basic - Cardboard used to line food-contact shelves. Employee removed cardboard from underneath sugar on shelf in dry storage. **Corrected On-Site**
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back of kitchen.
36-32-5
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**
40-06-5
Basic - Floor tiles missing and/or in disrepair. At front counter and back of kitchen **Repeat Violation**
36-17-5
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**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On prep table.
21-04-4
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**
02D-03-4
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.
14-33-4
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**
21-07-4
45
Dec 16, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
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**
03B-01-6
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
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at warewashing area blocked by pots and pans
31A-09-4
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**
31A-11-4
Basic - Equipment in poor repair. -Chest freezer in Storage area. Chipped on inside rim -Gasket in clear door cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment
36-73-4
Basic - Floor tiles missing and/or in disrepair. At front counter and in kitchen
36-17-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood system
14-42-4
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.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -exterior of several seasoning Containers
23-03-4
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.
22-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and left bathroom door for customers
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Little brown cutting board
14-09-4
39
Jun 25, 2025
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
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**
31B-02-4
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**
05-08-4
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**
31B-03-4
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**
02C-02-5
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**
02D-03-4
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**
51-18-6
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**
21-07-4
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**
02D-01-5
55
May 2, 2025
Complaint Full
6 major violations. 4 minor violations.
View 10 violations
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**
31B-02-4
Intermediate - - From initial inspection : 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee restroom by kitchen back exit has been remodeled into a prep area, per approved plan review HQ-22-950. Toilet and sink removed. Added Prep table with slicer. Wall mounted chopper. Employee using cutting on table to cut plantains. No hand sink within the prep room **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
51-16-7
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**
05-08-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
53B-01-5
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**
31B-03-4
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**
02C-02-5
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**
21-07-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
51-18-6
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**
02D-03-4
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**
02D-01-5
45
Mar 18, 2025
Complaint Full
4 critical violations. 7 major violations. 10 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Reno Temperatures at steam table by kitchen entrance, food items 80-111f for fishes and cooked yams. Per person in charge items only in steam for an hour. Corrective action taken to reheat items and hot hold **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated chicken pulled from freezer over 2 hours at 57f. Corrective action, chef cooked chicken. **Warning**
03A-02-5
High Priority - Employee washed hands with cold water. Employee rinsed hands in sink in kitchen with cold water only. No soap or hot water used for hand washing **Warning**
12A-19-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carrots and onions blanched/cooked with boiling vinegar at 5am and left on prep table in kitchen. Item is 64f degrees at 12:15pm **Warning**
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by standing cart with chemicals and sanitizing bucket. Hand sink within ware wash area has pipe missing under sink and not able to be used. Per employee hand sink not working for at least 2 days **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar area **Warning**
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee restroom by kitchen back exit has been remodeled into a prep area, per approved plan review HQ-22-950. Toilet and sink removed. Added Prep table with slicer. Wall mounted chopper. Employee using cutting on table to cut plantains. No hand sink within the prep room **Warning**
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Hand sink at bar area **Warning**
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. Beans made on 3/17/25 **Warning**
02C-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing in standing water in ROP packaging, not cut or removed **Warning**
06-09-1
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**
02D-03-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter **Warning**
31B-04-4
Basic - Plumbing system in disrepair. Pipe missing under hand sink at ware wash area **Warning**
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage not washed before cutting **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water Chicken thawing at room temperature **Warning**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. 2 unused fryers outside back kitchen exit **Warning**
33-31-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10pm chlorine sanitizing bucket at front counter **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Flour container **Warning**
02D-01-5
17
Jul 29, 2024
Complaint Full
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Jul 1, 2024
Complaint Full
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
86
Feb 23, 2024
Complaint Full
No violations found.
100
Jan 22, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling tile missing. Dry storage
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area **Repeat Violation**
36-34-5
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**
10-01-5
86
Sep 18, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
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**
03F-02-5
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**
16-37-1
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**
11-26-1
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**
02D-01-5
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**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-09-18: **Time Extended**
50-09-4
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**
14-11-5
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**
36-24-5
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**
10-01-5
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**
23-03-4
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**
25-05-4
47
Sep 13, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Feb 8, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb outside of back door.
29-34-4
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**
03F-02-5
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**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water pan in kitchen hand sink.
31A-11-4
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. Provided operator with form. Form must be filled by each individual employee and kept on file in the facility. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Ware wash area. **Repeat Violation**
31B-03-4
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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both unisex restrooms.
32-04-4
Basic - Equipment in poor repair. Glass case on front line both doors cracked and taped.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
39
Aug 31, 2022
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
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.
03D-02-5
High Priority - Food stored in ice used for drinks. See stop sale. Several bottles in ice machine at bar area.
08B-56-4
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.
35A-02-6
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.
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside of back door.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water in hand sink on front line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area. **Corrected On-Site**
31B-03-4
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.
53B-13-5
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Provided operator with Seating change evaluation form.
51-15-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
51-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee eating in a food preparation or other restricted area. Eating in kitchen on cook line.
12B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested over 200ppm retested at 50ppm. **Corrected On-Site**
21-07-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at hand sink in ware wash area.
29-11-4
22
Frequently Asked Questions
When was Flavors of Jamaica last inspected?
The most recent health inspection at Flavors of Jamaica on file is from Apr 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at Flavors of Jamaica?
Across the inspection record, “label on a food item prepared and packaged onsite” has been cited five times, more than any other issue at Flavors of Jamaica.
How does Flavors of Jamaica compare to other restaurants in Ocoee?
Flavors of Jamaica most recently scored 45 out of 100, which is lower than the Ocoee average of 76.
Has Flavors of Jamaica's inspection record improved over time?
Results have been roughly steady. Inspections at Flavors of Jamaica have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Flavors of Jamaica 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 Flavors of Jamaica inspected?
Based on the inspection history on file, Flavors of Jamaica is inspected around four times per year on average.
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