FAMOUS JAMAICAN JERK & SEAFOOD

Name: FAMOUS JAMAICAN JERK & SEAFOOD
Address: 7945 103RD ST UNIT 1, JACKSONVILLE, FL, 32210, US
Rating: 75.3

7945 103RD ST UNIT 1, JACKSONVILLE, FL 32210

License #2614350

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FAMOUS JAMAICAN JERK & SEAFOOD in JACKSONVILLE currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 37 total violations — 8 critical, 8 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 10, 2026 shows 16 observation rows: 3 critical, 5 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Location + actions

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DBPR

*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: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed multiple raw food items thawing at room temperature next to hand wash sink on cook line. Person in charge moved food items to reach in cooler.
[08B-38-4] Food stored on floor. Observed box of raw chicken stored on floor by hand wash sink on cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on main prep table.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling tiles around vents in kitchen.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 sets of lights with no protective coverings.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap in bottom left hand corner of rear exit door of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at temperatures of 52F by hand wash sink on cook line. Person in charge stated chicken was to be thawed and placed in reach in cooler nearby an hour prior. Raw chicken was placed in reach in cooler. Raw chicken (52F - Cold Holding)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinse off carrots in hand wash sink on cook line. Inspector educated employee the single use for hand wash sinks.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed 1 employee rinse soiled hands in three compartment sink. Inspector educated employee proper handwashing procedures.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaging in food preparation with no hair restraints.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser unable to dispense soap at hand wash sink on cook line. Inspector had to remove dispenser and dump soap into hand.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Person in charge had license updated by end of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored under three compartment sink.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining bottom food-contact shelf of center prep table.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave through rear exit and return and began engaging in food preparation without washing hands and donning gloves. Inspector educated employee proper handwashing procedures.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line. Person in charge provided paper towels.

Disposition: Administrative complaint recommended
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser unable to dispense soap at hand wash sink in kitchen.
[33-16-4] Open dumpster lid. Observed both lids open on dumpster at side of establishment.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 01, 2025.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Observed non-employee eating personal food in kitchen by center prep table around food items. Person left kitchen at beginning of inspection.
[14-05-4] Cardboard used to line food-contact shelves. Observed food items stored in soiled cardboard used as a shelf liner on bottom shelf of center prep table.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on center prep table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed neither of 2 employees engaging in food preparation wearing a hair restraint. Employees added hair restraints.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed two unlabeled containers of white powdery substance stored on bottom shelf of center prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored directly on top of single service gloves on center prep table in kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen to check on smoker in parking lot near dumpster area then return and engage in food preparation without washing hands first. Inspector educated employee proper handwashing procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over container of raw goat in standing reach in cooler in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed excess dust build up on ceiling tiles in kitchen.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloths stored in chlorine solution employee stated had dish detergent as well. Person in charge voluntarily discarded and set up new solution.
[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. Observed container of milk with no date marking person in charge stated was opened 2 days prior.
[14-06-4] Wood food-contact surface not properly sealed. Observed; wooden spatula with frayed and chipped tip stored on cook line. Large unsealed wooden tree trunk used as a prep table in kitchen.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution testing at 200+ ppm. Person in charge voluntarily discarded and replaced with new solution testing at 100ppm.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used for scooping in container with white powdery substance on bottom shelf of center prep table.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on center prep table in kitchen.
[12B-01-4] Employee eating while preparing food. Observed 2 employees and 1 non-employee eating personal food stacked on prep table and other food items in kitchen. Non-employee left kitchen with personal food items.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed produce stored in plastic to-go bags in standing reach in cooler on cook line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket with chlorine solution stored on floor by three compartment sink.

Community reaction

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Community pulse