YAADMAN KITCHEN JAMAICAN RESTAURANT
801 N CONGRESS AVE, Boynton Beach FL 33426 · 5612554250
Last inspected Aug 12, 2026 · 10 visits since September 2023
OCT 24
FEB 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020907 | Jan 29, 2026 | May 14, 2026 | $200 |
| 2--2018034896 | Jun 27, 2018 | Sep 20, 2018 | $800 |
| 2--2017040708 | Aug 2, 2017 | Nov 29, 2017 | $320 |
Inspection history
10 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler: curry goat (120F - Cooling) at 2:18pm; cooling since - 12:00pm. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler: curry goat (120F - Cooling) at 2:18pm; cooling since - 12:00pm. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
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.
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: brown stew chicken (126F - Hot Holding); oxtail (124F - Hot Holding); curry chicken (122F - 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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. By front register area.
Dead roaches on premises. Approximately 10 dead roaches on sticky trap in back dry storage area. Advised operator to remove dead roaches.
Jan 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Marinated chicken stored in Home Depot and Lowe's 5 gallon buckets at walk in cooler. Advised operator to remove chicken from Home Depot/Lowe's buckets and use only food safe storage containers.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Brown stew chicken at steam table: Inspector thermometer: 137F Operator thermometer: 110F
No conspicuously located ambient air temperature thermometer in holding unit. At walk in cooler.
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown stew chicken (47F - Cooling) at 2:58; cooling since 8:00pn on 1/27; macaroni and cheese (47F - Cooling) at 2:58; cooling since 8:00pn on 1/27; Cooked peas (47F - cooling) at 3:03pm; cooling since 8:00pm on 1/27 Observed in covered containers at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown stew chicken (47F - Cooling) at 2:58; cooling since 8:00pn on 1/27; macaroni and cheese (47F - Cooling) at 2:58; cooling since 8:00pn on 1/27; Cooked peas (47F - cooling) at 3:03pm; cooling since 8:00pm on 1/27 Observed in covered containers at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Nonfood-grade containers used for food storage - direct contact with food. Marinated chicken stored in Home Depot and Lowe's 5 gallon buckets at walk in cooler. Advised operator to remove chicken from Home Depot/Lowe's buckets and use only food safe storage containers.
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. Cooked cabbage, jerk pork, jerk chicken, fried chicken macaroni and cheese missing time stamps. Per operator, out of temperature for approximately 1.5 hours. Advised operator to place time stamp for remaining 2.5 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked cabbage (98F cooling at 3:03; cooling since 1:45 - 96F at 3:31 Observed in walk in cooler in deep container. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in chest freezer to quick chill.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Brown stew chicken at steam table: Inspector thermometer: 137F Operator thermometer: 110F
Dead roaches on premises. Approximately 2-3 dead roaches In sticky trap hanging on electrical box door in prep kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. At walk in cooler.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm at front counter. Operator set up fresh solution at 75ppm.
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
Employee water bottle on a food preparation table across walk in cooler. Employee removed.
Apr 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine at front counter. Operator set up fresh solution at 100ppm.
Handwash sink not accessible for employee use at all times. Cart with chicken in front of sink. Operator removed.
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.
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.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
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.
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.
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.
Cutting board has cut marks and is no longer cleanable in prep area.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust aluminum foil on cook line shelf soiled.
Wall soiled with accumulated grease, food debris, and/or dust at triple sink and hand sink at back door.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line. Operator set up fresh solution at 100ppm.
Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on a shelf.
Working containers of food removed from original container not identified by common name sugar, cornmeal, flour and salt next to cook line. Cook labeled.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Hot line hand sink rubber gloves inside - operator removed.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
A bag of onions and yerk sauce stored on floor in kitchen. Operator placed on shelf.
Cutting board has cut marks and is no longer cleanable at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of spice containers on cook line soiled with food debris.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.