996 DERBYSHIRE RD, DAYTONA BEACH, FL 32117
JACKIES JAMAICA POT keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 5 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 76% of the 391 inspected restaurants in DAYTONA BEACH on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Volusia County average of 3.3.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Missing or expired food manager certification, or employee food-safety training not documented.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Missing or expired food manager certification, or employee food-safety training not documented.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Missing or expired food manager certification, or employee food-safety training not documented.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Managers need current food-safety certification and employees need documented, state-approved training. Trained staff are the difference between rules on a poster and rules in practice.
On this record, the category appears in 4 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 7407497 — you can read the original documents yourself and compare.