MARLON'S CAFE
11398 W FLAGLER ST #106
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Inspection Details:
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw pork inside reach in cooler behind front counter. Operator properly rearranged the products properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground chorizo (53F - Cold Holding); sliced ham (50F - Cold Holding) inside reach in cooler at kitchen. As per operator for approximately 2 hrs. Operator placed in another cooler for rapid cooling. **Corrective Action Taken**
Food safety inspection conducted on 2/12/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/2/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle. Employee removed the tongs. Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm). Employee added chlorine, retest Triple Sink (Chlorine 50ppm). Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beans (112F - Hot Holding); beef soup (120F - Cold Holding) at cook line. As per manager for approximately 2 hrs. Employee turned on stove for reheat, retest cooked beans (187F - Hot Holding); beef soup (198F - Hot Holding) Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/2/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 4/4/2024
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on preparation table at kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelves over rice cooker. Employee removed the phone. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed sugar inside plastic container stored on floor next to reach in cooler at front counter. Employee placed the sugar at 6 inches from floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs hanging from oven door handle.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed ripped tin foil on shelves under preparation table at kitchen.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed fruits inside reach on cooler next to steam table. Also observed raw shell eggs over plantains inside reach in cooler next to steam table.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (94F - Hot Holding) as per employee was cooked the previous night and left overnight on stove. Observed shredded cabbage (48F - 45F - Cold Holding) inside reach in cooler. As per employee from the previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (48F - 45F - Cold Holding) inside reach in cooler. As per employee from the previous day.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beans (94F - Hot Holding) As per employee was cooked the previous night and left overnight on stove. Also gallo pinto rice (123F - Hot Holding) inside oven as per employee for 2 hrs. Employee started to reheat product.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected no vacuum breaker at mop sink.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed and provided to manager.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed lysol inside spray bottle without label. Employee properly labeled bottle.
Food safety inspection conducted on 4/4/2024 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/11/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in public bathroom.
- 08B-38-4:Basic - Food stored on floor. Observed peeled plantains inside bucket stored on floor next to steam table.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce inside refrigerator next to steam table.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boiled pork tamales (46F - Cold Holding) inside standing reach in cooler at dining area. As per operator for 2 days.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blood sausage (90F - Hot Holding); cooked chicken wings (90F - Hot Holding); boiled sweet plantains (112F - Hot Holding); chicharron (95F - Hot Holding) at steam table. As per operator for 2 hours. Also observed boiled pork tamales (46F - Cold Holding) inside standing reach in cooler at dining area. As per operator for 2 days. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
- 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.
Food safety inspection conducted on 12/11/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).