Knights Kitchen Jamaican Restaurant
Last inspected: Feb 19, 2026
78
Score
Knights Kitchen Jamaican Restaurant has been inspected nine times since 2022. The most recent report on file is from Feb 19, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around one violation compared to roughly five violations earlier on.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
Knights Kitchen Jamaican Restaurant scores about where you'd expect for a Sunrise restaurant. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
78
Sep 26, 2025
Routine - Food
No violations found.
100
May 29, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: -in reach-in cooler shredded cabbage (46F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. chicken peas (50F - Cold Holding), per operator, item has been out of temperature for approximately 1 hour. Cooler at an ambient temperature of 46F. Item moved to other cooler. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-05-29: Observed at reach-in cooler - shredded cabbage (54F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Admin Complaint**
03A-02-5
86
Mar 21, 2025
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table boiled food (122-138F - Hot Holding). Per operator, items have been out of temperature for approximately 30mins. Item placed to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: -in reach-in cooler shredded cabbage (46F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. chicken peas (50F - Cold Holding), per operator, item has been out of temperature for approximately 1 hour. Cooler at an ambient temperature of 46F. Item moved to other cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
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. Observed in reach-in cooler shredded cabbage (46F - Cold Holding); chicken peas (50F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm. Corrected to 50ppm. **Corrected On-Site** **Warning**
22-42-4
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. Observed no proof of training for Mischa T. **Warning**
53B-13-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach in cooler in kitchen, Ackee (54F @ 9:15 - Cooling since 6:30, second temperature 52F@ 9:50). Ackee placed in freezer to rapid cool. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris. **Warning**
22-02-4
41
Jul 25, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
47
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2023 less than 60 days. License renewed during time of inspection. **Corrected On-Site**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 77F.
10-07-4
74
Aug 4, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well at front counter, cooked plantains (77-78F - Hot Holding) in section of unit with thermostat not turned on. Per manager prepared at 11:00am. Out of temperature more then 4 hrs. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam well at front counter, cooked plantains (77-78F - Hot Holding) in section of unit with thermostat not turned on. Per manager prepared at 11:00am. Out of temperature more then 4 hrs. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right hand side of steam table (heating unit not on), shredded cabbage slaw (85-88F - Cold Holding). Per manager, prepared in morning, chilled, and brought out to line at 1:00pm. Manager moved back to reach in kitchen to rechill. Advised to serve directly from cooler to maintain temperature. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired in May does not have food handler training. Signature present on reporting agreement. **Warning**
53B-02-5
58
Mar 1, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At HOT LINE - callilou (127-131F - Hot Holding); plantains (125F - Hot Holding); stewed fish (133F - Hot Holding). Per manager items in unit 2 hrs. All items returned to kitchen to reheat for proper hot holding. Steam table water temperature at 149F. **Corrective Action Taken**
03B-01-6
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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Bottled juices made on sight missing warning label. Operator unaware of needed information and provided with necessary information to create label. **Corrective Action Taken**
02D-12-1
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle under triple sink. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Some bottled juices in front grab and go go cooler missing labels with production information. Employee added labels to bottles. **Corrected On-Site**
02D-03-4
Basic - Working containers of food removed from original container not identified by common name. Containers of cornmeal, flour, and salt on rack by kitchen and in store room missing labels.
02D-01-5
58
Sep 30, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Washing Fruits and Vegetables
FL-42
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Frequently Asked Questions
When was Knights Kitchen Jamaican Restaurant last inspected?
The most recent health inspection at Knights Kitchen Jamaican Restaurant on file is from Feb 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Knights Kitchen Jamaican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Knights Kitchen Jamaican Restaurant.
How does Knights Kitchen Jamaican Restaurant compare to other restaurants in Sunrise?
Knights Kitchen Jamaican Restaurant most recently scored 78 out of 100, which is about the same as the Sunrise average of 78.
Has Knights Kitchen Jamaican Restaurant's inspection record improved over time?
Yes. Recent inspections at Knights Kitchen Jamaican Restaurant have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Knights Kitchen Jamaican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Knights Kitchen Jamaican Restaurant inspected?
Based on the inspection history on file, Knights Kitchen Jamaican Restaurant is inspected around three times per year on average.
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