IRIE JAMAICAN EXPRESS LLC

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Inspection history

1. Feb 9, 2026

   ✓
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all intake and exhaust air ducts and filters clean.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Label all food packages as required by the law.
   • Protect food from cross-contamination by using packages or covered containers.

2. Feb 20, 2025

   ✓
   4 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all intake and exhaust air ducts and filters clean.

3. Feb 7, 2025

   ✕
   13 violations

   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Unpastuerized juices must be properly labeled with the following: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Use approved trapping devices or other means of pest control when pests are found.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all intake and exhaust air ducts and filters clean.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

4. Feb 23, 2024

   ✓
   4 violations

   • Post the Certified Food Protection Manager certificate.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

5. Feb 9, 2024

   ✕
   9 violations

   • Post the Certified Food Protection Manager certificate.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.