FIERY IRIE JAMAICAN RESTAURANT

Name: FIERY IRIE JAMAICAN RESTAURANT
Address: 100 S FLAMINGO RD, PEMBROKE PINES, FL, 33027, US
Rating: 69

100 S FLAMINGO RD, PEMBROKE PINES, FL 33027

License #1624112

🌴 Cuban/Caribbean ℹ️

69 Grade F / 100

Failing Health Score

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Latest inspection

September 4, 2026 · 7 findings · 1 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIERY IRIE JAMAICAN RESTAURANT in PEMBROKE PINES currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 4, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 4 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 4, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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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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DBPR

Community reaction

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Community pulse

Would you eat here?

FIERY IRIE JAMAICAN RESTAURANT 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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[36-73-4] Floor soiled/has accumulation of debris. Kitchen area: Under cooking equipment, behind stove, under cooling equipment Dishwasher area. Build up of old food residues, soil and grease
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), employee made new solution, chlorine sanitizer at 100 ppm.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two doors reach in cooler, not keeping time temperature control food to 41F and below.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Dishwasher area-Cleaning equipment storage rack- Clean pot and pans stored on soiled shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry goods covers of 6 containers with build up of black like substance in kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents and tiles, build up of dust and grease in entire kitchen.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lorinda Skylers.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two doors reach in cooler, not keeping time temperature control food to 41F and below.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting board on prep table-kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry goods covers of 6 containers with build up of black like substance in kitchen area.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Dishwasher area-Cleaning equipment storage rack- Clean pot and pans stored on soiled shelves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket, sponge and soiled wiping cloth inside sink. Employee removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents and tiles, build up of dust and grease in entire kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Kitchen area: Under cooking equipment, behind stove, under cooling equipment Dishwasher area. Build up of old food residues, soil and grease
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), employee made new solution, chlorine sanitizer at 100 ppm.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lorinda Skylers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bags of red snapper being thawed at room temperature, employee placed on cold running water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Front counter-ice bin, build up of black like substance. Employee cleaned and sanitized. -large blue Ice bucket soiled
[35A-02-8] Live, small flying insects found. One insect flying around dishwasher area. Employee killed fry and sanitized area