MERITTA'S JAMAICAN AND AMERICAN RESTAURANT

GRADE A Feb 12, 2026 - Cycle Inspection / Re-inspection

Score: 6 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Dec 10, 2025 - Cycle Inspection / Initial Inspection

Score: 36 points

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, se...

Dec 10, 2025 - Cycle Inspection / Initial Inspection

Score: 36 points

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, se...

Dec 10, 2025 - Cycle Inspection / Initial Inspection

Score: 36 points

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, se...

GRADE A Jul 5, 2024 - Cycle Inspection / Initial Inspection

Score: 10 points

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. Non-food contact...

GRADE A May 31, 2023 - Cycle Inspection / Initial Inspection

Score: 9 points

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or...

GRADE A May 16, 2022 - Cycle Inspection / Initial Inspection

Score: 13 points

Accurate thermometer not provided in refrigerated or hot holding equipment. Food contact surface not properly maintained. Hot food item not held at or above 140º F.