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Shooks' A Taste of Jamaica

5983 Clark Ave, Niagara Falls ON L2G 3W3 · Restaurant

Official record from Niagara Region →

Inspection summary

Shooks' A Taste of Jamaica has been inspected 11 times by Niagara Region Public Health since February 13, 2025. The most recent inspection, on August 31, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 4 separate inspections, most recently on December 18, 2025. For example: Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on August 27, 2026. For example: Premises is protected from harbouring and/or breeding of pests.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 21, 2026. For example: Fine: $80 - Fail to ensure equipment surface sanitized as necessary

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on December 18, 2025. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on April 21, 2026. For example: Hot holding is adequate and maintained at 60°C (140°F) or higher.

About this data

These results come from Niagara Region Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • Premises is protected from harbouring and/or breeding of pests.
    • Premise is protected against the entry of pests.
  3. Re-inspection

    0 infractions

  4. Conviction

    1 infraction

    • Fine: $80 - Fail to ensure equipment surface sanitized as necessary
  5. Routine Inspection

    3 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  6. Routine Inspection

    5 infractions

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Certified food handler is onsite.
  7. Re-inspection

    6 infractions

    • Food is obtained from an inspected source.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  8. Routine Inspection

    14 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Manual dishwashing is satisfactory.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Food is processed in a manner that makes the food safe to eat.
    • Records are retained on premise.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Toxic and poisonous substances are labelled and stored separately from food.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  9. Re-inspection

    1 infraction

    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  10. On Demand

    3 infractions

    • Manual dishwashing is satisfactory.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  11. Routine Inspection

    9 infractions

    • Food is processed in a manner that makes the food safe to eat.
    • Garbage and waste collection and removal is satisfactory.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Inspection Results Signage posted and clearly visible in a conspicuous location.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Records are retained on premise.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Certified food handler is onsite.

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