Miller's Jamaican Cuisine
Last inspected: Sep 30, 2025
58
Score
Across the available record, Miller's Jamaican Cuisine has eight inspections on file, the first dated 2023. Inspectors last stopped by on Sep 30, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 10 violations to closer to seven violations per visit over the last few inspections.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up five times.
Miller's Jamaican Cuisine's latest score of 58 falls below the Orlando average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Sep 30, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as storage in kitchen **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not within the intended measuring range of use. **Repeat Violation**
05-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen and dining room **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris under cooking equipment
36-73-4
Basic - Floor tiles missing and/or in disrepair in front of 3 compartment sink
36-17-5
Basic - Food stored on floor. Bottles of vinegar used for cooking/seasoning in floor in kitchen **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer at upright unit at entrance to kitchen **Repeat Violation**
14-69-4
Basic - Unnecessary items/unused equipment on the premises. Unused patty hot holding unit on floor behind front counter
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Apr 11, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Facility has probe thermometer, unable to calibrate or check proper temperatures, temp stuck at 40 in or out of ice water **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
05-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dining room and behind front counter is soiled **Repeat Violation** **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall by upright freezer front counter **Repeat Violation** **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
36-24-5
78
Feb 6, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
32
Sep 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. **Corrected On-Site**
14-31-5
Intermediate - Probe thermometer not within the intended measuring range of use.
05-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 85°, operator discarded **Corrected On-Site**
10-07-4
Basic - Light shield missing to fixture in kitchen
38-01-4
Basic - Hole in or other damage to wall. 2 holes in wall to right side of upright freezer front counter
36-24-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen
36-34-5
61
Apr 29, 2024
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies stored in hand sink in kitchen **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink no papertowels **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All foods in Walk-in-cooler prepared previous days prior (per cook) not dated
02C-02-5
Basic - Light not functioning Light in front of walk-in-cooler not working
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bucket holding dry beans, heavily soiled **Corrected On-Site**
23-03-4
Basic - Reach-in freezer entrance to kitchen - bottom shelf soiled
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in containers not labeled **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, kitchen area and front counter **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Small board in kitchen has cut marks
14-09-4
Basic - Floor tiles missing and/or in disrepair in front of 3 compartment sink
36-17-5
Basic - Ice buildup in reach in dining room holding ice cream
14-69-4
45
Dec 5, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains and cooked chicken front hot holding unit, foods sitting above well, temps between 110° to 125°; operator increased heat and covered for immediate temperature recovery **Corrective Action Taken**
03B-01-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Papertowels in cooked plantains on front counter hot well **Corrected On-Site**
14-86-1
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer over 200 ppm **Corrected On-Site**
41-27-4
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. Facility has form, current employees read, signed and dated form **Corrective Action Taken**
11-26-1
Intermediate - Packaged food not labeled as specified by law. Coconut cake front counter - not labeled - operator removed **Corrective Action Taken**
02D-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust Ceiling tiles soiled dining room and kitchen
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in dirty standing water 86°; operator discarded water **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Snapper defrosting in standing water on prep table **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
21-03-4
39
Mar 28, 2023
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked chicken on paper towels in kitchen **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat foods in walk-in-cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork sitting out waiting to cook 65°; per operator out less than 4 hours, moved to refrigeration for immediate temperature recovery **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanadas front counter 91° to 98°; per operator in unit for 2 hours, operator turned up heat for immediate temperature recovery **Corrective Action Taken**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine exceed over 200 ppm **Corrected On-Site**
41-18-4
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. Provided operator with handout **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink front line **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 operator with handout
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. Pans of foods from previous day in walk-in-cooler not dated
02C-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in freezer/shelves have accumulation of soil residues to unit front of house
22-16-4
Basic - Old labels stuck to food containers after cleaning to pans in walk-in-cooler
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled **Repeat Violation**
23-03-4
Basic - Ice buildup in reach-in freezer front line freezer **Repeat Violation**
14-69-4
Basic - Food stored on floor in walk-in-cooler
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
19
Jan 3, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
43
Frequently Asked Questions
When was Miller's Jamaican Cuisine last inspected?
The most recent health inspection at Miller's Jamaican Cuisine on file is from Sep 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Miller's Jamaican Cuisine?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Miller's Jamaican Cuisine.
How does Miller's Jamaican Cuisine compare to other restaurants in Orlando?
Miller's Jamaican Cuisine most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Miller's Jamaican Cuisine's inspection record improved over time?
Yes. Recent inspections at Miller's Jamaican Cuisine have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Miller's Jamaican Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Miller's Jamaican Cuisine inspected?
Based on the inspection history on file, Miller's Jamaican Cuisine is inspected around three times per year on average.
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