Yaadman Kitchen Jamaican Restaurant
Last inspected: Jan 29, 2026
74
Score
Public records show 10 inspections at Yaadman Kitchen Jamaican Restaurant stretching back to 2022. The most recent visit was on Jan 29, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
The city-wide average sits at 79, which Yaadman Kitchen Jamaican Restaurant's 74 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2026-01-29: Same. **Admin Complaint**
14-15-4
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Brown stew chicken at steam table: Inspector thermometer: 137F Operator thermometer: 110F **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
05-06-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At walk in cooler. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
05-09-4
74
Jan 28, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
41
Oct 7, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
74
Apr 8, 2025
Routine - Food
No violations found.
100
Feb 5, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Oct 23, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - 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.
01B-02-5
High Priority - 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.
03A-02-5
High Priority - 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. **Corrected On-Site**
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable in prep area.
14-09-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on a shelf. **Corrected On-Site**
21-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line. Operator set up fresh solution at 100ppm. **Corrected On-Site**
21-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust at triple sink and hand sink at back door.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust aluminum foil on cook line shelf soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name sugar, cornmeal, flour and salt next to cook line. Cook labeled. **Corrected On-Site**
02D-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 sugar and corn meal next to cook line. Operator removed utensils. **Corrected On-Site**
10-01-5
45
Mar 20, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
67
Sep 8, 2023
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
86
Mar 8, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains (110°F - Hot Holding); jerk chicken (109-115°F - Hot Holding) in double pans at front counter, for less than 2 hours. Operator will time items for quality. Emailed and reviewed TPHC form. **Corrective Action Taken**
03B-01-6
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 poster. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in sink at back door. Operator removed dishes. **Corrected On-Site**
31A-11-4
Basic - Beans stored on floor in walk in cooler. Operator placed on shelf. **Corrected On-Site**
08B-38-4
67
Jul 22, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet potatoes 109°F, hot holding for less than one hour. Double panel in steam table. Operator reheated to 181°F for hot holding. **Corrected On-Site**
03B-01-6
Basic - Jerked chicken stored on floor, in walk in freezer
08B-38-4
82
Frequently Asked Questions
When was Yaadman Kitchen Jamaican Restaurant last inspected?
The most recent health inspection at Yaadman Kitchen Jamaican Restaurant on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Yaadman Kitchen Jamaican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Yaadman Kitchen Jamaican Restaurant.
How does Yaadman Kitchen Jamaican Restaurant compare to other restaurants in Boynton Beach?
Yaadman Kitchen Jamaican Restaurant most recently scored 74 out of 100, which is lower than the Boynton Beach average of 79.
Has Yaadman Kitchen Jamaican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Yaadman Kitchen Jamaican Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yaadman Kitchen Jamaican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Yaadman Kitchen Jamaican Restaurant inspected?
Based on the inspection history on file, Yaadman Kitchen Jamaican Restaurant is inspected around three times per year on average.
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