Jamaica Jamaica Island Cuisine
Last inspected: Dec 19, 2025
32
Score
Jamaica Jamaica Island Cuisine, located at 8206 W Waters Ave #116 in Tampa, FL, had a high-risk inspection on December 19, 2025, with a score of 32. This inspection identified four critical, one major, and nine minor violations. Across seven scored inspections, the facility has predominantly received high-risk ratings.
7
Inspections
4
Critical latest
1
Major latest
9
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to restroom not self-closing.
32-04-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line bottom shelf of steam bins at serving station. Discussed with operator to replace once soiled.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling with porous acoustic tile in food prep areas. Not smooth and easily cleanable. Discussed with operator methods for compliance.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board is grooved and no longer cleanable. Discussed with operator methods to resurface equipment.
14-09-4
Basic - Dead roaches on premises. Three dead roaches under non operational oven in kitchen. Employees cleaned and sanitized areas. Call made to Supervisor DW regarding dead vermin. Advised to educate employees on prevention. **Corrected On-Site**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers in rear prep area.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door propped open during operation. Dead vermin located under non operational stove.
35B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and neighboring white reach-in freezer with build up of food debris.
22-16-4
Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. Double door reach-in cooler next to white reach-in freezer with rusted/pitted shelves.
14-17-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025. Operator renewed license during inspection. Receipt number 2575118877. License current expired 2-1-2026 verified by inspector. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above produce in double door reach-in cooler. Discussed with operator who relocated items. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside silver reach-in cooler next to steam table: cream cheese (55F - Cold Holding) heavy whipping cream (51F - Cold Holding) shredded cheese (51F - Cold Holding) Operator replaced items in a separate cold holding unit. Rechecked items as follows: cream cheese (49F - Cold Holding) heavy whipping cream (47F - Cold Holding) shredded cheese (44F - Cold Holding) **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. fried plantains (117F - Hot Holding) inside steam well on serving line. Operator heat items back to 165F to hold hot. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Shrimp thawed in reach-in cooler not date marked. Discussed with operator.
02C-08-5
32
Feb 12, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Nov 18, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
52
May 2, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. Under reach-in cooler on cook line.
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
12B-13-4
Basic - Standing water in floor drain/floor drain draining very slowly. Under three compartment sink.
29-19-4
High Priority - Employee washed hands with no soap. No soap available in all handwash sinks in the entire establishment except restrooms. Recommended dish detergent to wash hands.
12A-20-4
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. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket stored in handwash sink at front service counter. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at all handwash sinks except restrooms. **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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jerk chicken, cooked oxtail and various cooked items cooked more than 24 hours not date marked in large reach-in cooler.
02C-02-5
39
Nov 1, 2023
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks. Operator removed drinks. **Corrected On-Site**
12B-13-4
Basic - Water leaking from pipe under handwash sink in kitchen.
29-11-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food equipment in three compartment sink without sanitize then moved to drain board for air dry. Discussed with operator. **Repeat Violation**
22-45-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of pulled pork 122 F hot holding in steam table. Operator moved to cook line for reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee re-entered from backdoor and washed hands in three compartment sink. Discussed with operator.
12A-03-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket and spoon stored in handwash sink at front service counter.
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 by email. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sinks at kitchen and front service counter. Operator provided dish soap. **Corrective Action Taken** **Repeat Violation**
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. Cooked oxtails, cooked cow feet and other food items in large reach-in cooler at kitchen. **Repeat Violation**
02C-02-5
35
May 3, 2023
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Equipment in poor repair. Reach-in cooler door gaskets torn. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line.
22-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food equipments in three compartment sink without sanitizing the items. **Repeat Violation**
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. 2 large water jug coolers stored in front of the handwash sink at kitchen. Employee removed and able to wash hands at time of inspection. Handwash sink used for purposes other than handwashing. Sanitizing bucket stored in handwash sink at front service counter. **Corrective Action Taken**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working at time of inspection.
53A-05-6
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.
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sink at kitchen. **Corrected On-Site**
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. Cooked bean, cooked oxtails and various cooked items.
02C-02-5
39
Feb 1, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach-in cooler gaskets torn. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line. **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
22-16-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees working at time of inspection. Manager present at time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-01: 4 employees working at time of callback inspection. **Time Extended**
53A-05-6
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. Cooked oxtail, cooked chicken and Mac n cheese in large reach-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
02C-02-5
70
Violations — Dec 19, 2025 Inspection
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to restroom not self-closing.
32-04-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line bottom shelf of steam bins at serving station. Discussed with operator to replace once soiled.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling with porous acoustic tile in food prep areas. Not smooth and easily cleanable. Discussed with operator methods for compliance.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board is grooved and no longer cleanable. Discussed with operator methods to resurface equipment.
14-09-4
Basic - Dead roaches on premises. Three dead roaches under non operational oven in kitchen. Employees cleaned and sanitized areas. Call made to Supervisor DW regarding dead vermin. Advised to educate employees on prevention. **Corrected On-Site**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers in rear prep area.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door propped open during operation. Dead vermin located under non operational stove.
35B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and neighboring white reach-in freezer with build up of food debris.
22-16-4
Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. Double door reach-in cooler next to white reach-in freezer with rusted/pitted shelves.
14-17-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025. Operator renewed license during inspection. Receipt number 2575118877. License current expired 2-1-2026 verified by inspector. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above produce in double door reach-in cooler. Discussed with operator who relocated items. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside silver reach-in cooler next to steam table: cream cheese (55F - Cold Holding) heavy whipping cream (51F - Cold Holding) shredded cheese (51F - Cold Holding) Operator replaced items in a separate cold holding unit. Rechecked items as follows: cream cheese (49F - Cold Holding) heavy whipping cream (47F - Cold Holding) shredded cheese (44F - Cold Holding) **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. fried plantains (117F - Hot Holding) inside steam well on serving line. Operator heat items back to 165F to hold hot. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Shrimp thawed in reach-in cooler not date marked. Discussed with operator.
02C-08-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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