BEST TASTE JAMAICAN AND AMERICAN RESTAURANT II
1268 EDGEWOOD AVE W STE 3
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/29/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/28/2025
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk rice container, plastic bowl used as scoop. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor throughout kitchens and in dry storage room soiled. Walls in dish/prep area soiled. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In storage room, jug of vinegar stored on floor.
- 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 bulk flour container, scoop has handle touching product.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area, interior of microwaves have encrusted splatter. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple bulk storage containers have soiled exteriors. At front kitchen cook line, shelf over stove has grease build up. Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At front kitchen, handwash sink draining slowly.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At front kitchen reach-in cooler, dough stored in togo bag. Employee moved to food grade bag. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter area, banana pudding (49F - Cold Holding); baked beans (50F - Cold Holding). Employee stated items opened yesterday, in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter area reach-in cooler, banana pudding (49F - Cold Holding); baked beans (50F - Cold Holding). Employee stated items opened yesterday, in cooler overnight. At front counter area reach-in cooler, ; sandwich turkey (46F - Cold Holding); sandwich ham (47F - Cold Holding). Employee stated items just brought in, less than 4 hours. Moved to reach-in freezer to rapidly cool. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At dish/prep area, prep table placed over handwash sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front kitchen area, plastic bucket stored in handwash sink. Operator removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish/prep area, no towels, soap or sign at handwash sink.
Food safety inspection conducted on 4/28/2025 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 12/2/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At cook line, plastic bowl used in bulk rice container. Operator removed. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. In kitchen area, both microwaves have rust on interior walls.
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Walls throughout kitchen area soiled. Floors under equipment in kitchen and cook line soiled.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen area, both microwaves have soiled interiors.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen area, reach-in freezer gaskets soiled. At cook line, cart has build up of flour debris. At cook line on cart, exterior of flour pan has build up.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In back kitchen area, frozen chicken thawing at room temperature. Operator moved to running water. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee SafeStaff certificate is a photocopy. Repeat Violation Admin Complaint
Food safety inspection conducted on 12/2/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 4/10/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Missing covered receptacle in unisex restrooms.
- 36-73-4:Basic - Floors,walls and/or ceilings soiled/has accumulation of debris. In back kitchen area, floor by triple sink soiled. Operator cleaned during inspection. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in black reach-in cooler in back kitchen. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. At front cook line area, bottle of aspirin stored on shelf above steam table. Employee moved. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line area, rice (109, 121F - Hot Holding); greens (111F - Hot Holding); mac and cheese (113F - Hot Holding); yams (127F - Hot Holding). Operator heated all items above 165f. Corrected On-Site
- 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. Emailed employee DBPR form 5030-104. Repeat Violation
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee SafeStaff certificate is a photocopy.
Food safety inspection conducted on 4/10/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 8/15/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Wall in prep kitchen. Wall cleaned during inspection. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in black reach in cooler/reach in freezer.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door.
- 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. No plan could be provided. Inspector emailed example of plan. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 8/15/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).