Mama Claire's Jamaican Restaurant & Grill
Last inspected: Apr 8, 2026
95
Score
Inspectors have visited Mama Claire's Jamaican Restaurant & Grill seven times, with records going back to 2024. The newest entry in the record is dated Apr 8, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited three times.
Compared to the broader West Palm Beach restaurant scene, where the average is 79, this is a stronger showing. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted expired on December 1 2025 - From follow-up inspection 2026-04-08: At time of callback inspection still observed **Time Extended**
50-09-4
95
Apr 7, 2026
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Observed in reach in cooler cow foot (51F - Cooling); cooked shredded cabbage and carrots (52F - Cooling -Holding); curry goat (52F - Cooling); cooked curry chicken (51F - Cooling) stored in covered containers. Per operator items prepared last night and held in cooler overnight. See stop sale.
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator talking on cellphone with gloves removed and replaced gloves then engaged in food preparation. Advised operator on proper hand washing technique.
12A-29-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed thyme and green onions in reach in cooler. Operator stored correctly. Advised operator on proper storage. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cow foot (51F - Cooling); cooked shredded cabbage and carrots (52F - Cooling -Holding); curry goat (52F - Cooling); cooked curry chicken (51F - Cooling) stored in covered containers. Per operator items prepared last night and held in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked Curry goat (115F - Reheating 12:00). Operator stated cooked curry goat removed from refrigerator, placed in steam table to reheat at 11:00am , will not reach 165F within 2 hours. Operator moved to stove to reheat to 165F. Advised operator to heat up on stove before placing in steam table. **Repeat Violation** **Admin Complaint**
03E-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. License posted expired on December 1 2025
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of solwave microwave has accumulation of food debris. Operator cleaned and sanitized. **Corrected On-Site**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior right side and bottom of reach in freezer has accumulation of soil residues. **Repeat Violation** **Admin Complaint**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken quarters 31F in a stainless steel bowl on prep table stored out at room temperature.
06-01-5
35
Nov 13, 2025
Routine - Food
No violations found.
100
Nov 12, 2025
Routine - Food
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen after answering phone, put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements. **Warning**
12A-07-5
High Priority - Nonfood-grade "thank you" bags used in direct contact with food (cooked rice). Operator removed bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over washed cut vegetables and cooked vegetables. And raw beef stored over cooked liver. Advised Operator to store raw below ready to eat. **Warning**
08A-05-6
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. At reach in cooler; cooked chicken feet soup (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked vegetables (97F - Cooling 2:45/78F 3:45). Operator stated cooling for 1 hour 30 minutes prior, did not reach 70F within 2 hours. See stop sale. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; cooked chicken feet soup (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked chicken (100F - Reheating 2:55). Operator stated cooked chicken removed from refrigerator, placed in steam table to reheat at 1:00pm, will not reach 165F within 2 hours, moved to be reheated to 165F rapidly and held at 135F or above. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked vegetables (97F - Cooling 2:45/78F 3:45). Operator stated cooling for 1 hour 30 minutes prior, did not reach 70F within 2 hours. See Stop Sale. **Warning**
03D-01-5
Intermediate - Hand wash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by storage of **Warning**
31A-09-4
Basic - Food stored on floor. Unwashed onions and carrots stored on floor in dry storage area. Advised Operator food to be stored at least 6 inches off floor. **Warning**
08B-38-4
Basic - Upright double door stainless reach-in freezer interior bottom shelf has accumulation of soil residues. Advised Operator to clean/sanitize. **Warning**
22-16-4
29
Jan 24, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in Cooler; cooked rice and beans (47F - Cooling); cooked cabbage (46F - Cooling) Per operator all items mentioned prepared and held overnight in cooler Items did not reach 41F within six hours See stop sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in Cooler; cooked rice and beans (47F - Cooling); cooked cabbage (46F - Cooling) Per operator all items mentioned prepared and held overnight in cooler Items did not reach 41F within six hours
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table; cooked oxtail (125F - Hot Holding); cooked chicken (121F - Hot Holding) Per operator held at steam table for approximately two hours Advised operator to reheat to 165+F Operator started reheating process **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. Emailed poster
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen; Pot cover stored in handwashing sink Advised operator who removed **Corrected On-Site**
31A-11-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Repeat Violation**
31A-01-4
47
Sep 30, 2024
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat salt fish and flour. Operator moved raw eggs to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer temperature range 100F-400F.
05-03-4
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store pan. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
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. Provided reporting agreement, Operator informed employees during inspection, employees signed agreement. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler; cooked vegetables no date mark. Operator stated vegetables cooked two days prior, applied appropriate date mark. **Corrected On-Site**
02C-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle touching rice. Operator removed. **Corrected On-Site**
10-01-5
50
Feb 21, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Mama Claire's Jamaican Restaurant & Grill last inspected?
The most recent health inspection at Mama Claire's Jamaican Restaurant & Grill on file is from Apr 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Mama Claire's Jamaican Restaurant & Grill?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Mama Claire's Jamaican Restaurant & Grill.
How does Mama Claire's Jamaican Restaurant & Grill compare to other restaurants in West Palm Beach?
Mama Claire's Jamaican Restaurant & Grill most recently scored 95 out of 100, which is higher than the West Palm Beach average of 79.
Has Mama Claire's Jamaican Restaurant & Grill's inspection record improved over time?
Yes. Recent inspections at Mama Claire's Jamaican Restaurant & Grill have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Mama Claire's Jamaican Restaurant & Grill 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 Mama Claire's Jamaican Restaurant & Grill inspected?
Based on the inspection history on file, Mama Claire's Jamaican Restaurant & Grill is inspected around three times per year on average.
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