Jamaican restaurant in St. Lucie County, FL, cited for 20 violations

Photo byGabre CamerononUnsplash

Lady P Jamaican Jerk, located at 1696 Port St Lucie Blvd in St. Lucie County, was recently inspected by the Florida Department of Business & Professional Regulation, which discovered several violations that needed attention.

Known for its Jamaican cuisine, including dishes like Jerk Chicken and Oxtail, as well as the juicy beef patties, the restaurant holds a 4.1-star rating from 319 Google reviews.

However, on August 5, 2024, the Caribbean establishment received a warning, requiring a follow-up inspection due to 20 violations identified during a routine check. Despite these findings, the restaurant was allowed to continue operating pending a follow-up inspection, as the inspector's note stated that the issues weren't deemed an immediate threat to public safety.

This is What Happened During the Inspection: The inspection revealed three high-priority violations. These included the presence of live, small flying insects in the kitchen, the use of nonfood-grade containers for food storage, and a stop-sale order issued for tea made from a plant grown at home.

Intermediate violations totaled four, with issues such as soiled microwaves and a lack of proof for state-approved employee training.

Additionally, there were 13 basic violations, ranging from unsuitable storage of clean pots and pans to unwashed fruits and vegetables stored with ready-to-eat food.

The inspection highlighted the need for improvement in various operational aspects at Lady P Jamaican Jerk, emphasizing the importance of adhering to food safety regulations.

The St. Lucie County restaurant is expected to address these issues in the future to ensure compliance and maintain its standing in the community.

Violations List

High Priority Violations:

• Live, small flying insects in kitchen.
• Nonfood-grade containers used for food storage.
• Stop Sale issued due to food originating from an unapproved source.

Intermediate Violations:

• Microwaves soiled.
• Lack of proof of required state-approved employee training.
• Inadequate documentation of employee health responsibilities.
• Wrong date marking of prepared foods.

Basic Violations:

• Wrong food dispensing containers.
• Unprotected storage of clean pots and pans.
• Missing display of current restaurant license.
• Personal food not segregated from public food.
• Soiled floors and drains.
• Leaking pipe under hand sink.
• Open dumpster lid.
• Soiled steam table.
• Unsuitable storage of unwashed produce.
• Upright storage of utensils.
• Poor storage of wet mops and wiping cloths.
• Unlabeled food containers