BEST TASTE JAMAICAN AND AMERICAN RESTAURANT II

Name: BEST TASTE JAMAICAN AND AMERICAN RESTAURANT II
Address: 1268 EDGEWOOD AVE W STE 3, JACKSONVILLE, FL, 32208, US
Rating: 66.3

1268 EDGEWOOD AVE W STE 3, JACKSONVILLE, FL 32208

License #2613877

🌴 Cuban/Caribbean ℹ️

66.3 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BEST TASTE JAMAICAN AND AMERICAN RESTAURANT II in JACKSONVILLE currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 55 total violations — 6 critical, 13 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 29, 2025

The latest inspection on October 23, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

BEST TASTE JAMAICAN AND AMERICAN RESTAURANT II has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer door gasket soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over hand wash sink in prep kitchen, clean metal containers stacked while wet.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand wash sink in prep kitchen space.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both prep area microwaves with food debris build up. Operator began cleaning.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Ceiling over front counter steam table with dust build up. Walls of prep kitchen behind reach in freezer with food residue staining.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Flour container on shelf of reach in freezer with flour debris build up along exterior and lip of container. Operator removed flour from container and placed in three compartment sink.
[08B-12-5] Stored food not covered. Cornstarch and flour containers on shelf of prep area store uncovered. Operator covered cornstarch and removed flour container.

Disposition: Met Inspection Standards
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At dish/prep area, no towels, soap or sign at handwash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. In prep area, large pots stored in front of handwash sink. Operator moved pots.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floors in office area and hallway with chest freezers have build up. Wall in dry storage area soiled with residue.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in bulk sugar container has handle touching product.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area, top plate in interior of microwave has encrusted splatter debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Exterior of bulk containers at cook line and in dry storage room, soiled with food residue. At cook line, lower shelf on prep table soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line area, interior bottom shelf in black reach-in cooler soiled with drink residue. Employee cleaned during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line and in dry storage room, bulk containers not labeled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, mac and cheese (107f, 103F - Hot Holding). Operator stated items were just removed from oven, placed back in oven, heated above 165f. In steam table, curry chicken (117F - Hot Holding). Operator reheated in microwave to 179f.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In black reach-in cooler, can of pudding opened sometime yesterday not dated. Operator dated during inspection.
[11-26-1] 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. One employee present, hired less than 60 days, no proof of employee responsibilities. Emailed operator DBPR form 5030-103.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk rice container, plastic bowl used as scoop.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor throughout kitchens and in dry storage room soiled. Walls in dish/prep area soiled.
[08B-38-4] Food stored on floor. In storage room, jug of vinegar stored on floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk flour container, scoop has handle touching product.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area, interior of microwaves have encrusted splatter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple bulk storage containers have soiled exteriors. At front kitchen cook line, shelf over stove has grease build up.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At front kitchen, handwash sink draining slowly.
[14-31-5] Nonfood-grade bags used in direct contact with food. At front kitchen reach-in cooler, dough stored in togo bag. Employee moved to food grade bag.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter area, banana pudding (49F - Cold Holding); baked beans (50F - Cold Holding). Employee stated items opened yesterday, in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter area reach-in cooler, banana pudding (49F - Cold Holding); baked beans (50F - Cold Holding). Employee stated items opened yesterday, in cooler overnight. At front counter area reach-in cooler, ; sandwich turkey (46F - Cold Holding); sandwich ham (47F - Cold Holding). Employee stated items just brought in, less than 4 hours. Moved to reach-in freezer to rapidly cool.
[31A-09-4] Handwash sink not accessible for employee use at all times. At dish/prep area, prep table placed over handwash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front kitchen area, plastic bucket stored in handwash sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At dish/prep area, no towels, soap or sign at handwash sink.