REGGAE RIDDIM JAMAICAN RESTAURANT DAYTONA LLC
1210 N NOVA RD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment at cookline - exterior of plastic food containers - tables at cookline **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - multiple cooked meats, plant foods **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
Food safety inspection conducted on 1/29/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 1/28/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
- 35A-03-4:Basic - Dead roaches on premises. - one in bucket on shelf next to handsink - one on floor in front of unused freezer - three on the floor by shelves in storage room **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. **Warning**
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
- 36-62-4:Basic - Light not functioning. Back area. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment at cookline - exterior of plastic food containers - tables at cookline **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - chicken thawing at room temperature **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - soup, 52-55F; oxtail 50F; chicken, 51F; **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - chicken and plantains at serving line **Warning**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - 1 on top of unused warmer in back room **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided copy of procedures **Corrective Action Taken** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - pot stored in hand sink by three compartment sink **Warning**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - Provided copies of reporting agreement **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - multiple cooked meats, plant foods **Warning**
Food safety inspection conducted on 1/28/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled under cooking equipment.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 25-05-4:Basic - Single-service articles improperly stored. -cases of takeout containers stored on floor.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, cooked vegetables and rice in walk in cooler.
Food safety inspection conducted on 9/4/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).