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Jc's Irie Cuisine Inc

Jc's Irie Cuisine Inc
408 Stone St
Suite A
Cocoa, FL 32922
(321)208-8990

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: JC'S IRIE CUISINE INC
License Number: 1505796
License ID: 5403048
Inspection Visit ID: 5329156
Inspection Date: Friday, October 10, 2014
Inspection Number: 2425488
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tub of oil on floor under counter
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Foam clam shells at front line and aluminum pans in kitchen **Corrected On-Site**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: JC'S IRIE CUISINE INC
License Number: 1505796
License ID: 5403048
Inspection Visit ID: 5230524
Inspection Date: Tuesday, April 29, 2014
Inspection Number: 2380996
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
29-20-4 Basic.Standing water in handwash sink/ handwash sink draining very slowly. Kitchen.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked cabbage, no warning issued due to all other items within temperature, cabbage is double panned. Operator will discard at 2 pm. Operator stated that he was going to use time as public health control. **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sliced cabbage. **Corrected On-Site**

Inspection For: JC'S IRIE CUISINE INC
License Number: 1505796
License ID: 5403048
Inspection Visit ID: 5052319
Inspection Date: Tuesday, January 28, 2014
Inspection Number: 2351591
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of prep shelving food debris.
36-11-4 Basic.Floors not maintained smooth and durable. Peeling tiles.
35B-03-4 Basic.Outer openings not protected with self-closing doors.
03B-03-4 High Priority.Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. On steam table. No warning issued due to other items within proper temperature range. Operator double panned vegetables for quality purposes. Educated operator and discussed time as public health control. Operator will discard at 4 pm.

Inspection For: JC'S IRIE CUISINE INC
License Number: 1505796
License ID: 5403048
Inspection Visit ID: 5052318
Inspection Date: Tuesday, July 30, 2013
Inspection Number: 2351590
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing.
36-32-4 Basic.Ceiling in disrepair. Back storage room, small hole.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Bleach water. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: JC'S IRIE CUISINE INC
License Number: 1505796
License ID: 5403048
Inspection Visit ID: 5052318
Inspection Date: Tuesday, July 30, 2013
Inspection Number: 2351590
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing.
36-32-4 Basic.Ceiling in disrepair. Back storage room, small hole.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Bleach water. **Corrected On-Site**

Inspection For: JC'S IRIE CUISINE INC
License Number: 1505796
License ID: 5403048
Inspection Visit ID: 4790935
Inspection Date: Tuesday, February 05, 2013
Inspection Number: 2254805
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Items in front counter , countertop unit. Will discard after 4 hours.
04-03-4 Intermediate.Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Small countertop unit, front counter. Will use time as public health control for items in unit, no warning issued due to small amount of food and other unit working.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. , non sealed wood.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
32-21-4 Basic.Bathroom door not self-closing.
33-03-4 Basic.No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Jc's Irie Cuisine Inc in Cocoa Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa's Jc's Irie Cuisine Inc.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Jc's Irie Cuisine Inc may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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