Street Vybz Nyammings

Inspection history

1. A

   2026-06-09

   Violations were cited in the following area(s). · Cycle Inspection / Re-inspection

   Score 13
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • CRITICAL Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
2. C

   2026-04-28

   Violations were cited in the following area(s). · Cycle Inspection / Initial Inspection

   Score 45
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • CRITICAL Evidence of mice or live mice in establishment's food or non-food areas.
   • minor Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • CRITICAL After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
   • CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.