Yaadman Kitchen Jamaican Restaurant

801 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6021621

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Aug 12, 2026

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Aug 12 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
5 high priority (fixed by the Aug 12 follow-up, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic (1 repeat)
-24
Administrative complaint on Aug 11, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score64

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug112026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 5 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Walk in cooler: curry goat (120°F - Cooling) at 2:18pm; cooling since - 12:00pm. At current rate of cooling product did not reach 70°F within 2 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Steam table: brown stew chicken (126°F - Hot Holding); oxtail (124°F - Hot Holding); curry chicken (122°F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control for all potentially hazardous foods at steam table. Advised operator to time stamp products for remaining 2.5 hours.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Walk in cooler: curry goat (120°F - Cooling) at 2:18pm; cooling since - 12:00pm. At current rate of cooling product did not reach 70°F within 2 hours. See stop sale.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for fried plantains, jerk chicken, cooked cabbage.
  Per operator, out of temperature for approximately 1.5 hours. Advised operator to place time stamp for remaining 2.5 hours.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  3 live roaches crawling on wall in back dry storage area by entrance to kitchen. Advised operator to kill and remove roaches.
  Administrative complaint
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine sanitizer.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By front register area.
  Fixed on the spot
Basic1
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 10 dead roaches on sticky trap in back dry storage area. Advised operator to remove dead roaches.
  Repeat violationAdministrative complaint
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.