KAYOS JAMAICAN GRILL

Name: KAYOS JAMAICAN GRILL
Address: 2105 N ORANGE BLOSSOM TRAIL UNIT D, ORLANDO, FL, 32804, US
Rating: 89.5

2105 N ORANGE BLOSSOM TRAIL UNIT D, ORLANDO, FL 32804

License #5816044

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

89.5 Grade B / 100

Solid Health Score

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Quick take

KAYOS JAMAICAN GRILL in ORLANDO currently holds an InspectFL Health Score of 89.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 12 total violations — 2 critical, 5 major, 5 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.

Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in walk in cooler 53F cooling overnight per operator.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken in walk in cooler 53F cooling overnight per operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board employee used to cut jerk chicken. Employee cleaned and sanitized cutting board during inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front service area by reach in cooler. Operator turned on valve for hot water.
[29-11-4] Water leaking from pipe and/or faucet/handle. Front hand wash sink by reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag on rice on dry storage shelves at entrance to facility. Employee sweaters and jackets hanging from dry storage shelves.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-12-5] Stored food not covered. Multiple cooked foods in walk in cooler not covered cooled from overnight.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items such as white rice, rice and peas, jerk chicken etc..in walk in cooler held over 24 hours per operator not date marked.
[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. Employee serving at front service counter. Employee signed and acknowledged form.

Community reaction

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Community pulse