DirtyFLRestaurant Inspection Data

J MARKS

J MARKS located in FORT LAUDERDALE has undergone 8 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections show improving food safety practices.

1245 North Federal Highway
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/17/2025

Inspection #: Visit ID: 13551595

  • N/A:No Violations Were Observed

Inspection Date: 10/16/2025

Inspection #: Visit ID: 10931952

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine 0ppm). Advised operator to wash/sanitize utensils in main dish machine until bar unit is repaired. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right to left - #1 flip top - butter (44-46F); marinara (44-46F); cream (44-46F); pesto (44-46F). Per operator item placed in unit almost 3 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area - chicken (122-125F - Hot Holding). Per operator holding approximately 1/2 hour. Operator reheated. Second temp 1 hour later 165F. Expo - broccoli and cheddar soup (109F - Hot Holding); tomato soup (110F - Hot Holding). Per operator items holding approximately 3 hours. Operator voluntarily discarded items. Corrected On-Site Warning
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Prep kitchen- roast beef (122F - Hot Holding). Per operator holding 1/2 hour. Operator moved item back to oven to reheat. **Corrective Action Taken** Warning

Inspection Date: 3/19/2025

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage, bowl used to dispense flour. Operator removed bowl from container Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back kitchen, open drink stored on prep table. Operator discarded drink. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep kitchen, employee bag stored with clean equipment on shelf. Operator moved bag to designated are for employee belongings. Corrected On-Site
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. On cook line, knives stored on sanitizer in between use. Discussed with operator that items can not be stored in sanitizer or standing water. Operator discarded sanitizer. Corrected On-Site

Inspection Date: 11/19/2024

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-11-19: Observed same. **Time Extended**

Inspection Date: 11/18/2024

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. Ice buildup in walk-in freezer - on floor and around circulation fan. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under ice machine. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under soda bag in box section. Repeat Violation Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher- final rinse (Temperature 120F). Operator set up triple sink for sanitizing. Quat 200ppm. Repair service arrived during inspection. Repeat Violation Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning
  • 01B-02-5: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. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right to left - #4 - hummus (46F); fish dip (45F). Per operator item was placed in unit less than an hour ago. Item not prepped or portioned today. Operator moved to walk in #1 to quick chill. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in #1 - pico - ambient cooling 1 hour at 12:30pm (53-57F - Cooling) at 1:40pm 50-56F. At this rate proper cooling will not occur. Observed item in plastic covered container. Operator placed in smaller shallow container to expedite cooling. **Corrective Action Taken** Warning
  • 11-27-4: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. Provided handout to operator. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hanging Knife rack in prep area. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - egg Benedict items. Reviewed menu updating with operator. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Employee filled out Food Employee Reporting Agreement during inspection. Corrected On-Site Warning

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8632201

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under shelving in walk in freezer.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - Entrance to walk in freezer. - Cookline area.
  • 10-12-5:Basic - In-use ice scoop stored in visibly soiled surface between uses. Operator removed. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 130F). Repair service arrived during inspection and making repairs. Operator set up triple sink - quat 400ppm. **Corrective Action Taken**
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. 1 broken raw shell egg with intact raw shell eggs in cookline drawer unit. See stop sale.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by rolling cart. Operator removed. Corrected On-Site
  • 01C-03-4:Intermediate - Some mussel tags not marked with last date served. Repeat Violation

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8632115

  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-14: Observed same. **Time Extended**

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8381958

  • 22-08-4:Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Back prep hand sink. Operator posted. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right to left - #1 flip top - lobster stock (47F); cooked onions (49F); cut tomatoes (50F); Cajun butter (50F); #2 - cheese (50F). Per operator items were placed in units less than 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Corrective Action Taken** Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 01C-03-4:Intermediate - Some Mussel tags not marked with last date served. Warning