[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on May 4 and does not represent the establishment’s current or future status.]
The Tennessee Department of Health conducted a routine inspection at Jamrok Buffet on May 4. Multiple violations were documented during the inspection.
Violations included a lack of handwashing supplies, food stored at improper temperatures, and dirt and dust buildup in the facility.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Jamrok Buffet
When: May 4, 2026
Where: 3441 Fort Campbell Blvd, Clarksville, TN 37042, United States
Score: 79
Jamrok Buffet is a Jamaican and Guyanese restaurant. According to the inspection report, the violations noted were:
- A lack of paper towels and soap was noted at the handwashing sink near the ice machine and juice station. The staff was instructed to restock the handwashing sink with paper towels and soap.
- Raw shrimp were stored in a covered plastic container, which was kept above a large bag of carrots in the walk-in cooler. Which could result in cross-contamination; the PIC was asked to move the raw shrimp to a proper storage location for raw animal products.
- Cooked white rice was stored in a walk-in cooler at 44°F-47°F, while the seasoned rice was kept in the cooler at 46°F-50°F.
- Both containers of rice had been cooked for more than 18 hours earlier. The restaurant staff did not monitor the cooling process. The PIC explained that the rice is left on the prep table for a short period after cooking in order to cool it down. The restaurant did not use ice for the cooling process. The rice was discarded.
- Staff were instructed to use ice baths or the chest freezers to aid the cooling process. The staff was also advised to monitor the cooling temperatures to ensure that TCS items are stored and cooled properly. The proper method requires cooling from 135°F to 70°F within 2 hours and 70°F to 41°F within 4 hours.
- Several buffet food items were not stored hot enough. BBQ fried chicken was kept at 121°F, brown stew chicken was measured at 95°F, and plantains were at 98°F. All food items were stored at below safe levels at 135°F and were cooked 1-1.5 hours earlier.
- The report noted that improper covering contributed to cooling issues. Some of the chicken pieces were out of the hot sauce.
- All items were reheated to 165°F, and the staff was instructed to keep food covered and stir it often to keep the heat even. The restaurant was asked to use time-based holding (TPHC) for items like plantains and fried chicken.
- The report noted that the cleaning solution contained too much chlorine, over 200 ppm. The staff was instructed to dilute the solution at the correct level.
- Fruit flies and gnats were present in multiple areas, including near the dish machine, dry storage area, and cases of syrup for the drink machine. The restaurant was advised to conduct regular pest control to prevent insect contamination.
- Dust and debris had accumulated on condenser unit fans in the walk-in cooler and in fans in the prep area.
- The report also found water-damaged ceiling tiles near the make line and prep area. The restaurant was instructed to make the required repairs.
- An employee’s phone was kept on containers of seasoning on the prep table, and an employee’s drink was stored over customer food in the reach-in cooler. Staff were advised to store personal items in a proper location and away from food.
A detailed inspection report is available online.
Follow-Up Inspection
Following the health inspection, the restaurant received a low score of 79. A follow-up inspection will be conducted to determine the compliance of the facility. The restaurant is required to correct all the violations before the reinspection.
