DirtyFLRestaurant Inspection Data

YAADMAN KITCHEN JAMAICAN RESTAURANT

Based on 6 health inspections, YAADMAN KITCHEN JAMAICAN RESTAURANT in BOYNTON BEACH has earned a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 6 reports on file

801 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

10/7/2025· 5mo ago

Visit ID: 10888010

Met Inspection Standards

1 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee water bottle on a food preparation table across walk in cooler. Employee removed. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm at front counter. Operator set up fresh solution at 75ppm. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

4/8/2025· 11mo ago

Visit ID: 10773313

Met Inspection Standards
  • N/A:No Violations Were Observed

2/5/2025· 1y 1mo ago

Visit ID: 10702806

Follow-up Inspection Required

3 high, 2 int, 1 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and cornmeal scoop inside containers touching food. Operator removed. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24 Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken (120F-124F - Hot Holding) at front counter. Operator stated chicken was fried appropriately 35 minutes ago and placed on top of steam table, not inside steam table. Operator reheated chicken to 175F for further hot holding inside steam table. Corrected On-Site Repeat Violation Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine at front counter. Operator set up fresh solution at 100ppm. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart with chicken in front of sink. Operator removed. Corrected On-Site Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

10/23/2024· 1y 4mo ago

Visit ID: 8774705

Met Inspection Standards

3 high, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in prep area.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in sugar and corn meal next to cook line. Operator removed utensils. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust aluminum foil on cook line shelf soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at triple sink and hand sink at back door.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line. Operator set up fresh solution at 100ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on a shelf. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name sugar, cornmeal, flour and salt next to cook line. Cook labeled. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Açaí 48F in walk in cooler over night. Walk in cooler not cooling properly.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Açaí 48F in walk in cooler over night. Walk in cooler not cooling properly. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 110F hot holding in oven . Oven was turned off after chicken was cooked one hour ago. Cook reheated chicken to 170F and turned oven back on for further hot holding. Corrected On-Site

3/20/2024· 1y 11mo ago

Visit ID: 8495539

Met Inspection Standards

2 high, 1 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - cooked vegetables (108F-Hot Holding) held in overfilled container - operator split and moved to oven to reheat to 165F. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink rubber gloves inside - operator removed. Corrected On-Site

9/8/2023· 2y 6mo ago

Visit ID: 8373807

Met Inspection Standards

3 basic

  • 08B-38-4:Basic - A bag of onions and yerk sauce stored on floor in kitchen. Operator placed on shelf. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of spice containers on cook line soiled with food debris.