Ocean Breeze K&K Jamaican Restaurant
Last inspected: Mar 3, 2026
58
Score
Ocean Breeze K&K Jamaican Restaurant appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Mar 3, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Ready-to-eat” comes up most often, recorded four times in the inspection record.
By comparison, the average West Palm Beach facility scores 79, putting Ocean Breeze K&K Jamaican Restaurant on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
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 beans (71F - Cooling). Operator stated cooling overnight in full deep container covered with lid, did not reach 70F within 2 hours. See stop sale.
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At reach in cooler; cooked beans (71F - Cooling). Operator stated cooling overnight in full deep container covered with lid, did not reach 70F within 2 hours. See stop sale.
01B-36-5
High Priority - Non-food grade "thank you" bags used in direct contact with food "washed/cut cabbage". Operator removed from bag. **Corrected On-Site**
14-31-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Outdoor smoker cooker added not on plans. Advised Operator t9 submit 7005 application with updated plan. **Warning**
51-16-7
58
Sep 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the ware washing hand sink. Paper towels were provided **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line next to the stove, utensils in 94F standing water. The utensils and water were removed. **Corrected On-Site**
10-07-4
86
Mar 14, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door reach in cooler: Raw chicken stored over sauce. Advised chef to store properly.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At triple door reach in cooler: Cooked goat cooked 4 days prior not date marked. Advised chef to date mark.
02C-02-5
Basic - Food stored on floor. Raw chicken in container stored on floor. Chef removed. **Corrected On-Site**
08B-38-4
74
Dec 4, 2024
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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. In reach in cooler cooked beans (50F - Cooling)per operator food cooling since yesterday and never reached 41F within 6 hours see stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table cooked plaintains (87F - Hot Holding) curry chicken (120F - Hot Holding); fried chicken (117F - Hot Holding) per operator cooked approximately 1 hour ago and held until served ; educated operator who moved product to be reheated to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked beans (50F - Cooling)per operator food cooling since yesterday and never reached 41F within 6 hours see stop sale **Warning**
03D-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm **Warning**
21-07-4
61
Dec 15, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Warning** - From follow-up inspection 2023-12-15: Same **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door. **Warning** - From follow-up inspection 2023-12-15: Same **Time Extended**
35B-03-4
90
Dec 14, 2023
Food-Licensing Inspection
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Benjy's Juice Coconut water 19 each. No info on label or on DACS. **Warning**
01A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over peas in up right freezer. Manager rearranged. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued due to food originating from an unapproved source. Benjy's Juice Coconut water 19 each **Warning**
01B-04-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine over 200 ppm. Manager changed the solution chlorine 100 ppm **Corrected On-Site** **Warning**
41-18-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line Blocked by large can on dolly. Employee removed the container. **Corrected On-Site** **Warning**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef preparing food without any hair restraint for loose head hair. He put on hat. **Corrected On-Site** **Warning**
13-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Warning**
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom **Warning**
32-12-5
Basic - Outer openings not protected with self-closing doors. Back door. **Warning**
35B-03-4
41
Oct 17, 2023
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washed hands after discussion. **Corrected On-Site**
12A-11-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding curry chicken 97° , ox tail 125°by the burner , grilled chicken 93°, cabbage 111° top of another food food container in steam table at kitchen. Chicken patty 125° in hot holding case at front line . Per employee Food being held more than four 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....hot holding curry chicken 97° , ox tail 125°by the burner , grilled chicken 93°, cabbage 111° top of another food food container in steam table at kitchen. Chicken patty 125° in hot holding case at front line . Per employee Food being held more than four hours. Stop sale issue . Advise employee discarded food. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Red beans was cooked 2 days ago , Ackee , beef stew , vegetables was cooked yesterday between 9am to 10 am at storage reach in cooler . Employee date marked. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...men and women bathroom.
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees by the 3 compartment sink.
31B-04-4
52
Apr 7, 2023
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef, raw goat above green pepper, drink ice , ice cream at reach in freezer . Operator properly stored food. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food...beef stored in thank you bag . Operator moved **Corrected On-Site** **Warning**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....chicken petty 112°, beef petty 120° in hot holding case at front line being held less than four hours. Operator discarded food....fried chicken 102° in steam table at kitchen being held less than four hours, operator time marked. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing....stored green paper in handwashing sink at kitchen. Operator moved. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the dishwashing sink . Operator provided paper towel. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...beef stew, cow feet, beans in reach in cooler . Operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance...men and women rest room. **Warning**
32-02-4
37
Dec 20, 2022
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked jerk pork 69° at kitchen being held more than four hours. Stop sale issue . Cook discarded food.... Raw chicken 58° by the prep sing being held less than four hours. Cook moved to cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....raw chicken, raw fish above cake in reach in freezer. Cook discarded cake. **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
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....cooked jerk pork 69° at kitchen being held more than four hours.
01B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times...blocked by shelf by the dishwashing sink , Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing..tong stored in handwashing sink at kitchen, employee moved. **Corrected On-Site**
31A-11-4
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.
53B-13-5
37
Jul 12, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; dishes washed and rinsed not sanitized. Operator set up triple sink to chlorine 100ppm, sanitized dishes. **Corrected On-Site**
22-45-4
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; chicken, beef, fish prepared on site not date marked. Operator applied date mark. **Corrected On-Site**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensil in standing water 88°F, operator discarded water, washed rinsed and sanitized utensil. **Corrected On-Site**
10-07-4
74
Frequently Asked Questions
When was Ocean Breeze K&K Jamaican Restaurant last inspected?
The most recent health inspection at Ocean Breeze K&K Jamaican Restaurant on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ocean Breeze K&K Jamaican Restaurant?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Ocean Breeze K&K Jamaican Restaurant.
How does Ocean Breeze K&K Jamaican Restaurant compare to other restaurants in West Palm Beach?
Ocean Breeze K&K Jamaican Restaurant most recently scored 58 out of 100, which is lower than the West Palm Beach average of 79.
Has Ocean Breeze K&K Jamaican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ocean Breeze K&K Jamaican Restaurant have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ocean Breeze K&K Jamaican Restaurant 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 Ocean Breeze K&K Jamaican Restaurant inspected?
Based on the inspection history on file, Ocean Breeze K&K Jamaican Restaurant is inspected around three times per year on average.
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