Jamaica House Grill
Last inspected: Dec 9, 2025
27
Score
Public records show 18 inspections at Jamaica House Grill stretching back to 2022. The newest entry in the record is dated Dec 9, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
By comparison, the average Wellington facility scores 71, putting Jamaica House Grill on the weaker side. The pattern in the record is worth a careful look.
18
Inspections
6
Critical latest
3
Major latest
2
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw salmon then put gloves on and handle heavy cream to prepare food; no hand wash. Chef washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/25. **Warning**
50-17-3
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. In reach in freezer: Raw chicken, raw fish, raw ground beef prepped and stored together in one container. Operator discarded. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package. As per operator, thawing overnight. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in freezer: Cooked pumpkin purée not date marked. Date of preparation cannot be determined. **Warning**
01B-17-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on grill: stewed chicken (105F - Hot Holding) As per operator, cooked and stored 1.75 hours; Operator reheated to 189F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer (quaternary ammonium) at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in freezer: Cooked pumpkin purée not date marked. Date of preparation cannot be determined. **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. Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package. As per operator, thawing overnight. See stop sale. **Warning**
06-09-1
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. **Warning**
03A-05-5
27
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Warning** - From follow-up inspection 2025-07-23: Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Admin Complaint** - From follow-up inspection 2025-07-30: Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Admin Complaint** - From follow-up inspection 2025-09-23: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew certificate. **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-07-30: Operator stated he failed exam and is in process of retaking exam, discussed with operator. **Time Extended** - From follow-up inspection 2025-09-23: Steve Dillon 1/20/2020 expired Discussed with operator to renew certificate. Operator stated he failed exam and is in process of retaking exam, discussed with operator. **Admin Complaint**
53A-03-7
78
Jul 30, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-23: Employee set up trash can with hands and without washing hands employee handled container of raw fish, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site** - From follow-up inspection 2025-07-30: Employee entering kitchen from customer dinning room did not wash hands before handling clean pans of food inside of walk in cooler, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-16-4
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+) **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-07-30: High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine 3x heat strip failed to turn black. Operator placed out of service sign on machine until repaired. **Admin Complaint**
22-57-6
High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas. **Admin Complaint** - From follow-up inspection 2025-07-23: Approximately 2 live flying insects landing on clean and sanitized dishes, discussed with operator to eliminate flies and clean and sanitize areas. **Admin Complaint** - From follow-up inspection 2025-07-30: Approximately 2 small flying insects in kitchen landing on soap dispenser above hand washing sink, discussed with operator to kill, clean and sanitize. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Warning** - From follow-up inspection 2025-07-23: Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Admin Complaint** - From follow-up inspection 2025-07-30: Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Admin Complaint**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew certificate. **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-07-30: Operator stated he failed exam and is in process of retaking exam, discussed with operator. **Time Extended**
53A-03-7
50
Jul 23, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-23: Employee set up trash can with hands and without washing hands employee handled container of raw fish, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-16-4
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+) **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-23: **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas. **Admin Complaint** - From follow-up inspection 2025-07-23: Approximately 2 live flying insects landing on clean and sanitized dishes, discussed with operator to eliminate flies and clean and sanitize areas. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Warning** - From follow-up inspection 2025-07-23: Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Admin Complaint**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew certificate. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
53A-03-7
50
Jul 22, 2025
Routine - Food
8 critical violations. 4 major violations.
View 12 violations
High Priority - Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas. **Admin Complaint**
35A-02-7
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands **Corrected On-Site** **Warning**
12A-25-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored on top of container of sauce, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw fish (47F - Cold Holding) per operator product not portioned or prepared today, operator states product removed from refrigeration for approximately 15 minutes and left on table, discussed Cold holding with operator who placed bag of ice on fish to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet curry goat (123F - Hot Holding); jerk chicken (113F - Hot Holding) per operator product prepared approximately 1 hour ago on stove top, discussed hot holding requirements with operator who moved product to stove to reheat to 165+F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker. **Warning**
29-34-4
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. Emailed clean up poster to operator. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler zip lock bag of cut tomatoes (51F - Cooling) at 3:00 since 2:50 to 51F at 3:25, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed product from zip lock bag to allow adequate air flow cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew certificate. **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand washing sink to dump sanitizer bucket, discussed with operator. **Warning**
31A-11-4
20
Apr 3, 2025
Routine - Food
7 critical violations. 1 major violation.
View 8 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler: cut lettuce (60F at 4:19pm - Cooling) As per operator, cooling since since 12pm; Cut lettuce did not cool to 41F within 4 hours. Stored double panned. See stop sale.
03D-06-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) Operator corrected Dishwasher (Temperature 160+ F) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked pasta dated 03/22/25 Cooked goat 03/01/25 Foods marked with a date exceeding 7 days. See stop sale. **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked pasta dated 03/22/25 Cooked goat 03/01/25 Foods marked with a date exceeding 7 days.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler: cut lettuce (60F at 4:19pm - Cooling) As per operator, cooling since since 12pm; Cut lettuce did not cool to 41F within 4 hours. Stored double panned. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: lemon butter sauce (57F - Cold Holding) As per operator, stored over night in unit. Stored double panned. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer: jerk chicken (110F - Hot Holding) As per operator, stored since 4.75 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: lemon butter sauce (57F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored double panned. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer: jerk chicken (110F - Hot Holding) As per operator, stored since 4.75 hours. See stop sale.
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At triple door stainless steel reach in freezer: cooked beans cooked then frozen over 24 hours not date marked. Advised operator to date mark. **Repeat Violation** **Admin Complaint**
02C-04-5
32
Jan 22, 2025
Routine - Food
6 critical violations. 4 major violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jerk pork cooked 1/15/25 stored for over 7 days. See stop sale.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jerk pork cooked 1/15/25 stored for over 7 days.
01B-24-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to chlorine 100ppm. **Corrected On-Site**
41-27-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then touched prep area at stove and flip top cooler; no hand wash. Advised chef to wash hands.
12A-25-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature >160F) Operator ran again and produce a temperature of 160+F; strip turned black. **Corrected On-Site**
22-57-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to Quaternary 200ppm. **Corrected On-Site**
22-43-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, on grill in metal pan: curried chicken (95F at 3:35pm; 92F at 4:15pm- Cooling) As per chef, cooling since 1 hour. At current rate of cooling, chicken will not cool from 135F to 70F in a total of 2 hours. Operator moved chicken to freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Steve Dillon expired 1/20/2025
53A-03-7
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. 2 Employees employed less than 60 days. Operator had 2 employees complete form. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked peas cooked 3 days prior then frozen not date marked. Operator date marked. **Corrected On-Site** **Repeat Violation**
02C-04-5
27
Oct 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-10-03: Operator ordered. **Time Extended** **Corrective Action Taken**
16-62-1
90
Oct 1, 2024
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes then open refrigerator to handle pans of food; no hand wash. Advised manager that employee should washed hands.
12A-16-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in soiled water at 97F. **Repeat Violation**
10-05-5
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. Reach in freezer: raw chicken wings stored on top of raw beef. Operator corrected. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers of flat top grill: raw fish (45F- Cold Holding); raw shrimp (47F - Cold Holding); raw steak (45F - Cold Holding); As per operator thawed and held in cooler more than 4 hours. Not prepared or portioned today. raw ground beef (47F - Cold Holding); raw lobster (47F - Cold Holding) As per operator, transferred from walk in and stored in cooler since 9:45am. Not prepared or portioned today. Items stored with ice partially covering them. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers of flat top grill: raw fish (45F- Cold Holding); raw shrimp (47F - Cold Holding); raw steak (45F - Cold Holding); As per operator thawed and held in cooler more than 4 hours. Not prepared or portioned today. raw ground beef (47F - Cold Holding); raw lobster (47F - Cold Holding) As per operator, transferred from walk in and stored in cooler since 9:45am. Not prepared or portioned today. Items stored with ice partially covering them. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
53B-01-5
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. Employee employed less than 60 days. Emailed form to manager. **Repeat Violation** **Admin Complaint**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At triple door reach in freezer: Sour soup juice with milk made 2 days prior, carrot juice with milk made 1 week prior and cooked salt fish frozen made 2 days prior not date marked. Operator began date marking. **Corrective Action Taken**
02C-04-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F). Operator corrected, Dishwasher (Temperature 160F+) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-56-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack.
24-03-4
27
Sep 19, 2024
Complaint Full
No violations found.
100
Mar 14, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-14: Same. **Time Extended**
11-07-5
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. Emailed forms operator. - From follow-up inspection 2024-03-14: Same. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water of 113F on grill top. Inform operator that water needs to be 135 and above or no water with in use utensils. - From follow-up inspection 2024-03-14: In use utensils in standing water of 99F on grill top. **Time Extended**
10-07-4
78
Mar 12, 2024
Complaint Full
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stove top: cooked oxtails (116F at 2:45pm; 104F at 3:38pm- Cooling) As per operator, cooling since 1:30pm. Oxtails did not cool to 70F within 2 hours. See stop sale.
03D-01-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach seen crawling on floor along cook line. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on stove top: cooked oxtails (116F at 2:45pm; 104F at 3:38pm- Cooling) As per operator, cooling since 1:30pm. Oxtails did not cool to 70F within 2 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit near: heavy cream (45F - Cold Holding) As per operator, taken out of cooler 10mins to make pasta. Not prepped or portioned today. Operator moved to freezer to quick chill. **Corrective Action Taken**
03A-02-5
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. Emailed forms operator.
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. Emailed poster.
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: mashed potatoes with heavy cream (108F at 3:00pm; 105F at 3:23pm- Cooling) As per operator, cooling since 45 mins At current rate of cooling, mashed potatoes will not cool to 70F within 2 hours. Operator moved mashed potatoes to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp DM not at minimum temperature allowed and so there was no color change of high temperature test strips utilized. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-56-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water of 113F on grill top. Inform operator that water needs to be 135 and above or no water with in use utensils.
10-07-4
35
Oct 13, 2023
Complaint Full
No violations found.
100
Oct 12, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Roach activity present as evidenced by live roaches found. At bar area above wall - approximately one live roach on wall - operator killed and removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside handwash sink at bar area- operator removed . **Corrected On-Site** **Warning**
31A-11-4
Basic - Old labels stuck to food containers after cleaning. At walk in cooler- old label from 09/22/2023 on container of chicken - operator removed label. **Corrected On-Site** **Warning**
16-46-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline area over storage shelf- approximately 4 dead roaches and 1 live roach on sticky trap- operator removed. **Repeat Violation** **Admin Complaint**
35A-06-4
70
Oct 2, 2023
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Employee medication over drink mixers by office area- operator removed. **Warning**
41-07-4
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. At reach in freezer- raw ground beef not commercially packaged stored over raw lobster tail- operator removed. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display coolers -Cheesecake 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display coolers -Cheesecake 50F- cold holding- food not prepared or portioned today- food put of temperature overnight - see stop sale. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At dish machine area- spray cleaning Chemicalstored over clean dishes - operator removed. **Corrected On-Site** **Warning**
41-10-4
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/. At parking lot behind restaurant- observed an enclosed trailer with canned food, dry bags of rice and single service items inside- not under the current plans from plan review. **Warning**
51-16-7
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored outside. At the parking lot behind the restaurant- observed a enclosed trailer with canned foods and dry rice bags stored inside. **Warning**
08B-42-4
39
Aug 30, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Jun 15, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Sep 14, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk-in cooler a container with chicken soup 51°F cold Holding . Per operator product stored for approximately 1 hour. Per operator product not prepared or portioned today. Operator moved to reach in freezer **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on top of turned off grill and on top of turned off stovetop a container with Butter 78°F hot Holding, jerk sauce 120°F hot Holding, Per operator products stored for approximately 1 hour. Operator tuned on grill and stovetop to reheat products **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 78°F Operator moved container to under flame stovetop **Corrective Action Taken**
10-07-4
Basic - Plumbing system in disrepair. Cold water faucet on bar area.
29-08-4
67
Frequently Asked Questions
When was Jamaica House Grill last inspected?
The most recent health inspection at Jamaica House Grill on file is from Dec 9, 2025. The public record contains 18 inspections in total.
What is the most common violation at Jamaica House Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Jamaica House Grill.
How does Jamaica House Grill compare to other restaurants in Wellington?
Jamaica House Grill most recently scored 27 out of 100, which is lower than the Wellington average of 71.
Has Jamaica House Grill's inspection record improved over time?
Yes. Recent inspections at Jamaica House Grill have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Jamaica House Grill 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 Jamaica House Grill inspected?
Based on the inspection history on file, Jamaica House Grill is inspected around six times per year on average.
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