Kayos Jamaican Grill
Last inspected: Dec 10, 2025
29
Score
Kayos Jamaican Grill, located at 2105 N Orange Blossom Trail Unit D in Orlando, Florida, underwent a high-risk inspection on December 10, 2025. This inspection identified 2 critical, 7 major, and 5 minor violations. Previous inspections for Kayos Jamaican Grill have predominantly been medium-risk.
5
Inspections
2
Critical latest
7
Major latest
5
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 7 major violations. 5 minor violations.
29
May 1, 2025
Routine - Food
3 major violations. 2 minor violations.
67
Jan 15, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
43
May 23, 2024
Food-Licensing Inspection
1 major violation.
90
May 20, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations.
70
Violations — Dec 10, 2025 Inspection
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag on rice on dry storage shelves at entrance to facility. Employee sweaters and jackets hanging from dry storage shelves.
40-06-5
Basic - Floor soiled/has accumulation of debris. Cook line.
36-73-4
Basic - Stored food not covered. Multiple cooked foods in walk in cooler not covered cooled from overnight.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Front hand wash sink by reach in cooler.
29-11-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken in walk in cooler 53F cooling overnight per operator.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in walk in cooler 53F cooling overnight per operator.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board employee used to cut jerk chicken. Employee cleaned and sanitized cutting board during inspection. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pots and pans in hand wash sink by 3 compartment sink. Employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink. **Repeat Violation**
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. Employee serving at front service counter. Employee signed and acknowledged form. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. At hand wash sink by 3 compartment sink. Employee refilled dispenser during inspection. **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. Multiple food items such as white rice, rice and peas, jerk chicken etc..in walk in cooler held over 24 hours per operator not date marked. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front service area by reach in cooler. Operator turned on valve for hot water. **Corrected On-Site**
27-16-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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