FIERY IRIE JAMAICAN RESTAURANT

Name: FIERY IRIE JAMAICAN RESTAURANT
Address: 100 S FLAMINGO RD, PEMBROKE PINES, FL, 33027, US
Rating: 67.4

100 S FLAMINGO RD, PEMBROKE PINES, FL 33027

License #1624112

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

67.4 Grade F / 100

Failing Health Score

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Quick take

FIERY IRIE JAMAICAN RESTAURANT in PEMBROKE PINES currently holds an InspectFL Health Score of 67.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 40 total violations — 9 critical, 12 major, 19 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
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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.

Call Back - Complied
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in front of triple sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for triple sink sanitizer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board in kitchen with deep groove marks that are no longer cleanable.

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed steamed cabbage (121F - Hot Holding); fried chicken (109F - Hot Holding); cooked plantain (110F - Hot Holding) at front counter steam table. Per operator, foods out of temperature for approximately 10 minutes. Operator put foods inside oven to reheat to 165F for hot holding. 2) Observed macaroni and cheese (94F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 1 hour. Operator put food inside oven to reheat to 165F for hot holding.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils stored inside 93F standing water at cook line. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for triple sink sanitizer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of yellow green mold like substance inside ice machine in kitchen.
[08B-38-4] Food stored on floor. 1) Observed cartons of shortening stored on floor next to cook line, in kitchen. Operator properly stored. 2) Observed bucket of onions stored on floor inside walk in cooler. Operator properly stored. 3) Observed case of chicken store on floor inside walk in freezer. Operator properly stored.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw dough stored inside to go bag inside two door cooler, in kitchen. Operator properly stored.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed soursop juice and pineapple juice, made and bottled onsite, without date product was packaged and address of establishment. Reviewed minimum labeling requirements with operator.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop, not in use, stored inside mop bucket ; not in manner to air dry.
[51-13-4] No Heimlich maneuver/choking sign posted.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no backflow prevented installed on splitter installed at mop sink.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed front counter flip top cooler// shredded cabbage (61F - Cooling) since 8:00am, at 2:00pm; cut tomatoes (62F - Cooling) since 8:00am, at 2:00pm; pasta salad (62F - Cooling) since 8:00am, at 2:00pm. Foods did not reach 41F in allotted time. Stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed green bucket stored inside hand wash sink at front counter.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in front of triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed debris inside ceiling light shield, in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of grease residue on floor throughout cook line.
[53B-13-5] 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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed front counter flip top cooler// shredded cabbage (61F - Cooling) since 8:00am, at 2:00pm; cut tomatoes (62F - Cooling) since 8:00am, at 2:00pm; pasta salad (62F - Cooling) since 8:00am, at 2:00pm. Foods did not reach 41F in allotted time. Stop sale.
[32-12-6] Covered waste receptacle not provided in women's bathroom. Observed no lid on trash can inside women's restroom.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee added chlorine sanitizer and corrected to 100ppm.

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