Jamaica Jamaica Luxe LLC.

3 findings recorded on Jul 23, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed cooked pasta 58 F held in double door reach in cooler in kitchen. Kitchen personnel states prepared the evening before around 10 pm.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed cooked pasta 58 F held in double door reach in cooler in kitchen. Kitchen personnel states prepared the evening before around 10 pm. CA: Operator discarded cooked pasta during inspection. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

2. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed several items in RIC that have been held for more than 24 hours without being date marked. CA: all items held for more than 24 hours shall be properly date marked to ensure safe consumption.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed several items in RIC that have been held for more than 24 hours without being date marked. CA: all items held for more than 24 hours shall be properly date marked to ensure safe consumption. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC instructed how to date mark ready to eat foods. New Violation.

   Official report · Item 6-2 ↗

   Correction status not recorded

3. Violation recordedItem 16B ↗

   Plumbing and drainage

   Observed leak in pipe underneath hand wash sink next to cook line in kitchen. CA: PIC states plumber contacted and scheduled to visit restaurant to repair leak within 1-2 days, sink placed OOO (Out of Order) until repaired, staff members instructed to use secondary hws in kitchen.

   Inspector’s full note

   Inspection item: Plumbing installed; proper backflow devices

   Code 511-6-1.06(2)(r)

   Observed leak in pipe underneath hand wash sink next to cook line in kitchen. CA: PIC states plumber contacted and scheduled to visit restaurant to repair leak within 1-2 days, sink placed OOO (Out of Order) until repaired, staff members instructed to use secondary hws in kitchen. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. New Violation.

   Official report · Item 16B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.