Front Line Jamaican Restaurant
Last inspected: Mar 18, 2026
70
Score
Front Line Jamaican Restaurant appears in inspection records eight times, starting in 2022. The most recent report on file is from Mar 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
Front Line Jamaican Restaurant's latest score of 70 falls below the Riviera Beach average of 83. 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
Mar 18, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Removed **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cabbage (123F - Hot Holding) in middle compartment in steam table; food out of temperature for approximately 30 minutes; stored in shallow pan and not enough water in the well; advised to reheat to 165 F and add more boiling water inside steam table; **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting inside mop bucket with dirty water
42-01-4
70
Dec 2, 2025
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Rack next to oven: degreaser and oxy-clean stored next to open sauce bottles and canned goods. Operator stored chemicals properly. **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored and in direct contact with thank you to go bag. Operator removed chicken from to go bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. raw chicken over ready to eat vegetables and fully cooked beef and goat patties. Products opened from commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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 oxtail at reach in freezer. Both products removed from commercial package. Operator stored products properly. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table: Ox tail (122F - Hot Holding); On counter: cooked cabbage (128F - hot holding) Operator reheated products to 165+F **Corrected On-Site**
03B-01-6
Basic - Time/temperature control for safety food thawed in an improper manner. Beef Thawing in sink no running water. Operator turned on running water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator corrected to 50ppm chlorine sanitizer. **Corrected On-Site**
21-07-4
43
Mar 28, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked vegetables in glass door cooler at cook line Operator stored properly **Corrected On-Site**
08A-05-6
86
Oct 2, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - Cooked vegetables (127F - Hot Holding) operator states held under 2 hours - moved to stove to reheat. **Corrective Action Taken**
03B-01-6
86
Feb 21, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. Emailed poster to operator
11-07-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees
53B-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At reach in cooler to go container containing employee meal stored on top shelf of cooler over ready to eat vegetables, operator stated that item was stored there overnight, operator chose to discard. **Corrected On-Site**
08B-49-4
78
Oct 9, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle laying in rice. Operator removed. **Corrected On-Site** **Repeat Violation**
10-01-5
95
Feb 20, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed dishes then placed to air dry without sanitizing. Triple sink not set up with sanitizer. Operator set up triple sink to chlorine 100ppm to properly sanitize dishes. **Corrective Action Taken**
22-45-4
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 Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At white chest freezer and sliding glass top reach in freezer; ice buildup.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At bean and rice storage container(s); scoop handle laying in beans. Operator removed. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils stored in standing water 98°F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line sanitizer bucket; chlorine 0ppm. Operator added bleach to chlorine 100ppm. **Corrected On-Site**
21-07-4
64
Aug 24, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At white chest freezer; bottom soiled with food debris.
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry storage rice and bean bin(s); scoop handle in food. Operator removed handle from food. **Corrected On-Site** **Repeat Violation**
10-01-5
90
Frequently Asked Questions
When was Front Line Jamaican Restaurant last inspected?
The most recent health inspection at Front Line Jamaican Restaurant on file is from Mar 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Front Line Jamaican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Front Line Jamaican Restaurant.
How does Front Line Jamaican Restaurant compare to other restaurants in Riviera Beach?
Front Line Jamaican Restaurant most recently scored 70 out of 100, which is lower than the Riviera Beach average of 83.
Has Front Line Jamaican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Front Line Jamaican Restaurant have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Front Line Jamaican Restaurant 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 Front Line Jamaican Restaurant inspected?
Based on the inspection history on file, Front Line Jamaican Restaurant is inspected around two times per year on average.
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