Kayos Jamaican Grill
Last inspected: Dec 10, 2025
29
Score
Public records show five inspections at Kayos Jamaican Grill stretching back to 2024. On Dec 10, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly eight violations before.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded two times.
Restaurants in Orlando average 79, so Kayos Jamaican Grill trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
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.
View 14 violations
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
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
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
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
29
May 1, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened Sunday in reach in cooler, operator dated. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Mop, broom, and buck in hws by 3 compartment sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By 3 compartment sink. **Repeat Violation**
42-01-4
Basic - No copy of latest inspection report available.
51-18-6
67
Jan 15, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine,. Operator discarded refilled bucket 100 ppm. **Corrected On-Site**
41-27-4
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. Christina, and Jermaine
53B-13-5
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary kit for 3 compartment sink.
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both hand wash sinks.
31B-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. At 3 compartment sink.
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath 3 compartment sink.
36-27-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at prep table.
22-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath grill and griddle.
23-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
43
May 23, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary Ammonia. - From follow-up inspection 2024-05-23: **Time Extended**
16-32-5
90
May 20, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Application approved file#361635
50-08-7
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary Ammonia.
16-32-5
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/. Plans emailed to Plan review. 5/20/24
51-16-7
70
Frequently Asked Questions
When was Kayos Jamaican Grill last inspected?
The most recent health inspection at Kayos Jamaican Grill on file is from Dec 10, 2025. The public record contains five inspections in total.
What is the most common violation at Kayos Jamaican Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Kayos Jamaican Grill.
How does Kayos Jamaican Grill compare to other restaurants in Orlando?
Kayos Jamaican Grill most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has Kayos Jamaican Grill's inspection record improved over time?
No. Recent inspections at Kayos Jamaican Grill have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Kayos Jamaican 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 Kayos Jamaican Grill inspected?
Based on the inspection history on file, Kayos Jamaican Grill is inspected around three times per year on average.
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