What is Jam.down Caribbean Restaurant's health inspection score?

Jam.down Caribbean Restaurant has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jam.down Caribbean Restaurant last inspected?

Jam.down Caribbean Restaurant was last inspected on November 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jam.down Caribbean Restaurant have?

Jam.down Caribbean Restaurant has 10 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jam.down Caribbean Restaurant safe to eat at?

Jam.down Caribbean Restaurant has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jam.down Caribbean Restaurant serve?

Jam.down Caribbean Restaurant serves Caribbean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jam.down Caribbean Restaurant

Name: Jam.down Caribbean Restaurant
Address: 5223 AVENUE D, Brooklyn, 11203
Rating: 63

5223 AVENUE D, Brooklyn

Last Inspected: 11/12/2025

▲Improving

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0Fair

Caribbean•Brooklyn

Ranked #975 of 1000 in BrooklynBetter than 54% of caribbean restaurants

Improving

3 inspections

Last: Nov 12, 2025

high confidence

Directions Order

Inspections

Clean Rate

3.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

5223 AVENUE D, Brooklyn, NY 11203

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Violation Timeline

Apr 2025

1 inspections

2 high priority

1 intermediate

Apr

Sep 2025

1 inspections

3 high priority

1 intermediate

Nov 2025

1 inspections

1 high priority

2 intermediate

Nov

Inspection History

3 records on file

1 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection

Nov 25

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10

Intermediate (2)

−10 pts

10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5
10FNon-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.−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (1)

−5 pts

10FNon-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.−5

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

Apr 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

2 High1 Med

3 total

75/100inspection score

3 violations recorded. Detailed descriptions not available for this inspection.

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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