Jamaica House Restaurant II
Last inspected: Dec 11, 2025
64
Score
Going back to 2024, Jamaica House Restaurant II has seven inspections in the public record. The most recent report on file is from Dec 11, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to two violations per visit.
Jamaica House Restaurant II's latest score of 64 falls below the Lauderhill average of 75. On the whole, the file is mixed but not concerning.
7
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
64
Aug 6, 2025
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
74
Jun 12, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale. - From follow-up inspection 2025-06-12: In the walk in cooler, split mackerel 50F. The item was received last night. The item was not prepped or portioned today. The item was discarded. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, fried fish (118-128F - Hot Holding). The fish has been in the warmer box for less than 1 hour. The temperature of the box was increased to reheat the fish to 165F. In the kitchen hot box, rice and peas (110F - Hot Holding). The rice was removed to be reheated to 165F to hot hold. In the steam table, cooked cabbage (115F - Hot Holding). The item has been in the table less than 4 hours. The item has been removed to be reheated to 165F to hot hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-06-12: Jerk chicken 127F. The chicken has been in the box less than 4 hours. The chicken will be reheated to 165F to hot hold. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale. - From follow-up inspection 2025-06-12: 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, split mackerel 50F. The item was received last night. The item was not prepped or portioned today. The item was discarded. See stop sale. **Admin Complaint**
01B-02-5
Basic - - From initial inspection : Basic - Food stored on floor. In the walk in cooler, cut carrots, lettuce and raw meat is stored on the floor. - From follow-up inspection 2025-06-12: Cut carrots and whole cabbage is stored on the floor. **Admin Complaint**
08B-38-4
61
Jun 11, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Live, small flying insects found Approximately 15 live small flying insects found on cases of to go items and boxes of tea on the top shelf of the prep table in the kitchen. 3 live small flying insects found landing on exposed aluminum pans on the dry storage shelf in the prep area in the kitchen
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, fried fish (118-128F - Hot Holding). The fish has been in the warmer box for less than 1 hour. The temperature of the box was increased to reheat the fish to 165F. In the kitchen hot box, rice and peas (110F - Hot Holding). The rice was removed to be reheated to 165F to hot hold. In the steam table, cooked cabbage (115F - Hot Holding). The item has been in the table less than 4 hours. The item has been removed to be reheated to 165F to hot hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale.
03A-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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep area low boy cooler, milk (55F - Cold Holding); shredded cheese (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale. In the walk in cooler, raw ox tail (48-55F - Cold Holding); raw chicken (48-55F - Cold Holding); raw goat (48-55F - Cold Holding). The items have been in the cooler overnight. The items have not been prepped or portioned today. The items were discarded. See stop sale.
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the fan guards of the walk in cooler fans
23-03-4
Basic - Food stored on floor. In the walk in cooler, cut carrots, lettuce and raw meat is stored on the floor.
08B-38-4
50
Nov 19, 2024
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
61
Sep 4, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter hot display case, cooked fish (107-115F - Hot Holding); cooked shrimp (107-115F - Hot Holding). The items have been in the box less than 1 hour. The temperature of the box was increased to reheat the product and hot hold **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over cut potatoes. The cut potatoes were moved. **Corrected On-Site**
08A-05-6
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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
61
May 20, 2024
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
31B-04-4
78
Frequently Asked Questions
When was Jamaica House Restaurant II last inspected?
The most recent health inspection at Jamaica House Restaurant II on file is from Dec 11, 2025. The public record contains seven inspections in total.
How does Jamaica House Restaurant II compare to other restaurants in Lauderhill?
Jamaica House Restaurant II most recently scored 64 out of 100, which is lower than the Lauderhill average of 75.
Has Jamaica House Restaurant II's inspection record improved over time?
Yes. Recent inspections at Jamaica House Restaurant II have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jamaica House Restaurant II 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 Jamaica House Restaurant II inspected?
Based on the inspection history on file, Jamaica House Restaurant II is inspected around four times per year on average.
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