Jam-Eng
Last inspected: Feb 2, 2026
70
Score
Across the available record, Jam-Eng has 11 inspections on file, the first dated 2022. On Feb 2, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
“Time/temperature control for safety food” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 79, which Jam-Eng's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken curry 125F hot holding in hot box less than 4hrs per operator. (Corrective action taken) -Chicken juice sauce 87F hot holding . Less than 4hrs per operator. Advised to reheat items to 165F for temperature recovery and hold at 135F .chicken juice was reheated to 170F ( corrected on site)
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Piping under triple sink
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Frames around ceiling tiles in kitchen
36-34-5
Basic - Floor tiles missing and/or in disrepair. Tiles cracked in kitchen
36-17-5
Basic - Food storage container/container lid cracked or broken. On beef stew container. Operator removed **Corrected On-Site**
14-38-4
70
Jul 23, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION **Corrected On-Site**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chlorine test strips for the chlorine tabs they usually use. However they are currently using quat sanitizer and need quat test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels hand sink in kitchen **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles are soiled with dust and grease residue
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Cases of drinks on floor at front counter. Operator immediately removed **Corrected On-Site**
08B-47-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wall at prep table next to steam-well in main kitchen
36-27-5
61
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 27, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans cooked at 10:am temperature was 57F at 3:30pm. Advised operator to immediately portion into smaller batches and and put into freezer for immediate temperature recovery. Recheck at 4:10. Temperature range was 46-49F. **Corrective Action Taken**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk chicken, cabbage , plantains 109-130F hot holding in hotbox less than 4hrs per operator. Operator. Advised operator to keep on time control. Per operator items are kept in hot box less than 4hrs. **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in ware washing area
31B-02-4
Intermediate - Probe thermometer not within the intended measuring range of use. Operator has 2 analog thermometers that read between 15F and 20F when trying to calibrate. Operator also has a digital thermometer which was reading correctly at 32F
05-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave at second prep area
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 93F. Operator immediately removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep cooler not in used in second prep area is soiled inside
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and bracelet. Immediately removed **Corrected On-Site**
13-07-4
47
Aug 19, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Veggie empanadas 122F In front display warmer. 30 minutes Advised operator to reheat to165F for temperature recovery **Corrective Action Taken**
03B-01-6
Basic - Floor soiled/has accumulation of debris. In corners and edge of kitchen floor
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of chest freezer in second kitchen area
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cucumbers in original net package. Per operator they have been washed and placed back into original package. Advised operator to place produce in clean container after washing. Operator removed to be cleaned **Corrective Action Taken**
08B-17-4
70
Apr 2, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Nov 21, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice overnight per operator 68F. Operator discarded **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 68F in reach in cooler over night per operator
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of Lysol on counter nex to rice steamer Bottle of odor eliminator hanging over rice cooker **Corrected On-Site**
41-10-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 00ppm. Operator corrected. Retested 50ppm **Corrected On-Site**
22-42-4
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 operator with forms
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink at front counter **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen 2 Air vent hanging from ceiling in warewashing area
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. In gender neutral restroom
32-12-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinks over prep sink and prep counter by microwave **Corrected On-Site**
12B-02-4
Basic - Floor soiled/has accumulation of debris. Under big silver upright reach in coolers
36-73-4
33
Jun 7, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
86
May 31, 2023
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
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 operator with forms **Corrected On-Site**
11-27-4
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
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 81F in second prep area.operator dumped water and refilled filled with water of 160F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside chest freezer at second prep area
23-03-4
Basic - Plumbing system in disrepair. Hand sink in ware wash area unable to dispense water **Warning**
29-08-4
Basic - Single-service articles improperly stored. Boxes of single service containers on floor in second prep area
25-05-4
Basic - Ceiling tile missing. In ware wash area
36-36-4
Basic - Current Hotel and Restaurant license not displayed. License is currently active
50-09-4
61
Jan 31, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Rice and peas cooling overnight per operator at 50F. Advised to use smaller pans and uncover too cool rapidly within parameters.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Rice and peas cooling overnight per operator at 50F.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Chicken patty 86F less than 1 hour. Operator stated patties don't last two hours. Time plan filled out and provided. **Corrective Action Taken**
03B-01-6
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At front next to register. Advised operator to put paper towels near sink. Operator busy.
31B-02-4
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. - Paperwork provided. **Corrected On-Site**
11-26-1
Basic - Bowl with no handle used to dispense rice. **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - At steam table75-80F. Advised to keep at temperature or remove from water and clean frequently as needed.
10-07-4
Basic - Plumbing system in disrepair. - No water at employee hand sink in restroom.
29-08-4
Basic - Water leaking from faucet. - Hand wash sink in kitchen next to triple sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - Operator hung mop at mop sink to air dry. **Corrected On-Site**
42-01-4
35
Dec 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Jam-Eng last inspected?
The most recent health inspection at Jam-Eng on file is from Feb 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Jam-Eng?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Jam-Eng.
How does Jam-Eng compare to other restaurants in Orlando?
Jam-Eng most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Jam-Eng's inspection record improved over time?
Yes. Recent inspections at Jam-Eng have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jam-Eng 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 Jam-Eng inspected?
Based on the inspection history on file, Jam-Eng is inspected around four times per year on average.
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