YAH SUH NICE JAMAICAN CUISINE
5111 BAYMEADOWS RD STE 2
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/3/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken : 85. 85. 86. On kitchen counter. Cooked chicken 89 89. 88 on top shelf of range. Cooked cabbage 97 in rear prep area near Three compartment sink. Cooked beef 87. in rear prep area near Three compartment sink. Cooked beef 75 in rear prep area near Three compartment sink. Per Person In Charge. All items made about 12:30. Items moved to walk in cooler for cooling. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-03: At today's callback : cooked cabbage in rear kitchen at 88°. Cooked goat curry rear kitchen 90°. Cooked cabbage at front kitchen 88°. **Admin Complaint**
Food safety inspection conducted on 2/3/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/27/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ) **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fried chicken in kitchen for personal use per Person In Charge then placed in container and placed in walk in cooler together with restaurant food. Item not marked or adequately separated.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 82°. 90°. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Roll of Single service cups on floor in storage. Moved by manager. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Uncovered Prepped vegetables in walk in cooler.
- 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 : 85°. 85°. 86. On kitchen counter. Cooked chicken 89° 89°. 88° on top shelf of range. Cooked cabbage 97° in rear prep area near Three compartment sink. Cooked beef 87°. in rear prep area near Three compartment sink. Cooked beef 75° in rear prep area near Three compartment sink. Per Person In Charge. All items made about 12:30. Items moved to walk in cooler for cooling. **Corrective Action Taken** **Warning**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Double burner propane stove in rear kitchen. **Warning**
Food safety inspection conducted on 1/27/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 8/12/2024
High Priority
3
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed )
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above chest freezer. Rear kitchen.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoons in standing water 83°. Kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves and exterior of of food containers at rear kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw eggs over cut onions in walk in cooler. Moved by manager. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at kitchen Hand Wash Sink.
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. One large LP tank In rear kitchen. By portable gas gill installed.
Food safety inspection conducted on 8/12/2024 revealed 10 total violations (3 high priority, 1 intermediate, 5 basic).