Ocho Rios Jamaican Restaurant
Last inspected: Apr 22, 2026
70
Score
Going back to 2023, Ocho Rios Jamaican Restaurant has 10 inspections in the public record. The newest entry in the record is dated Apr 22, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded two times.
The city-wide average is 68, putting Ocho Rios Jamaican Restaurant squarely in typical territory. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked veggies (112F - Hot Holding); stewed chicken (120F - Hot Holding), held less than four hours per operator, moved to stove for rapid reheat. Recommended operator turn up thermostat on hot holding table Stewed chicken 178F, veggies 165F **Corrected On-Site**
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. -oxtail, curry goat, cooked chicken in reach in cooler in side kitchen
02C-02-5
Basic - Ice buildup in white reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezers, operator leaned**Repeat Violation** **Corrected On-Site** **Repeat Violation**
23-03-4
70
Dec 22, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - cut cabbage (82F - ambient cooling for 5 hours) - From follow-up inspection 2025-12-22: **Time Extended**
01B-38-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - cut cabbage (82F - ambient cooling for 5 hours) - From follow-up inspection 2025-12-22: **Time Extended**
03D-06-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cabbage (82F - ambient cooling for 5 hours), deep container held at room temperature - From follow-up inspection 2025-12-22: **Time Extended**
03D-15-4
67
Dec 16, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - cut cabbage (82F - ambient cooling for 5 hours)
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - cut cabbage (82F - ambient cooling for 5 hours)
01B-38-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cabbage (82F - ambient cooling for 5 hours), deep container held at room temperature
03D-15-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -2 handsinks in kitchen and restroom hand sink water does not get hot **Warning**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in freezer in kitchen
23-03-4
58
Jun 24, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Gasket in poor repair.White reach in freezer. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
22-08-4
90
Jun 18, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Jerk chicken,130 f,stewed chicken,127 f held less than four hours.Stewed chicken,reheat 176 f.Jerk Chicken,reheat 168 f. **Corrected On-Site** **Warning**
03B-15-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored next to raw goat in reach in freezer. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Wiping bucket sanitizing solution exceeding the maximum concentration allowed.Chlorine,over 200 ppm.Afterwards,100 ppm. **Corrected On-Site** **Warning**
41-18-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Reach-in freezer interior have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Clean utensils not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Gasket in poor repair.White reach in freezer. **Warning**
14-11-5
45
Dec 4, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Apr 25, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. -Behind front counter. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris. -In side kitchen.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in chest freezer.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. -To right of oven.
14-20-4
61
Dec 1, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over banana **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef patties 122f. Operator states < 2 hours - chicken (128F - Hot Holding), < 2 hours - advised operator to reheat to 165f
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. - rice in reach in cooler. Operator states from 2 days ago.
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
16-37-1
Basic - Storage area not maintained clean and organized. - in broken walk in cooler used as storage
33-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
55
Jun 14, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
58
Jan 4, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
30
Frequently Asked Questions
When was Ocho Rios Jamaican Restaurant last inspected?
The most recent health inspection at Ocho Rios Jamaican Restaurant on file is from Apr 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ocho Rios Jamaican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Ocho Rios Jamaican Restaurant.
How does Ocho Rios Jamaican Restaurant compare to other restaurants in Clermont?
Ocho Rios Jamaican Restaurant most recently scored 70 out of 100, which is about the same as the Clermont average of 68.
Has Ocho Rios Jamaican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ocho Rios Jamaican Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ocho Rios 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 Ocho Rios Jamaican Restaurant inspected?
Based on the inspection history on file, Ocho Rios Jamaican Restaurant is inspected around three times per year on average.
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