JAMAICA HOUSE GRILL

Name: JAMAICA HOUSE GRILL
Address: 2557 S SR 7 UNIT 110, WELLINGTON, FL, 33414, US
Rating: 64.3

2557 S SR 7 UNIT 110, WELLINGTON, FL 33414

License #6022062

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

64.3 Grade F / 100

Failing Health Score

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Quick take

JAMAICA HOUSE GRILL in WELLINGTON currently holds an InspectFL Health Score of 64.3 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 December 9, 2025. Across those visits, inspectors documented 29 total violations — 20 critical, 8 major, 1 minor.

Inspection data quality

What’s powering this page

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.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in freezer: Cooked pumpkin purée not date marked. Date of preparation cannot be determined.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer: Raw chicken, raw fish, raw ground beef prepped and stored together in one container. Operator discarded.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/25.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package. As per operator, thawing overnight. See stop sale.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw salmon then put gloves on and handle heavy cream to prepare food; no hand wash. Chef washed hands.
[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; on grill: stewed chicken (105F - Hot Holding) As per operator, cooked and stored 1.75 hours; Operator reheated to 189F.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in freezer: Cooked pumpkin purée not date marked. Date of preparation cannot be determined.

Administrative complaint recommended
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed clean up poster to operator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used hand washing sink to dump sanitizer bucket, discussed with operator.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew certificate.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from customer dinning room did not wash hands before handling clean plates of customers food and preparing drinks, discussed with operator employee washed hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet curry goat (123F - Hot Holding); jerk chicken (113F - Hot Holding) per operator product prepared approximately 1 hour ago on stove top, discussed hot holding requirements with operator who moved product to stove to reheat to 165+F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored on top of container of sauce, discussed with operator who corrected storage of products.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran dish machine 3+ times Dishwasher (Temperature 160F+)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under mop sink no vacuum breaker installed discussed with operator to install vacuum breaker.
[35A-02-7] Live, small flying insects found In kitchen approximately 3 live flies landing on clean dishes and rice warmer, discussed with operator to eliminate flys and clean and sanitize areas.

Community reaction

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