DirtyFLRestaurant Inspection Data

JACK AND MARY'S RESTAURANT

JACK AND MARY'S RESTAURANT in ORLANDO has 10 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 10 reports on file

2323 S GOLDENROD RD

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 10 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13517093

Met Inspection Standards

4 high, 2 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on cook line not protected from guest tables
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone of prep table
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -employee on cook line no hair restraint Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under equipment throughout
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of equipment and storage racks throughout Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -flip top cooler on cook line
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee cracking raw shell egg, then touching ready to eat food, no glove change or hand wash Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (72F - Cold Holding)
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine 200ppm sorter with single service sauce cups at server station
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand was sink in kitchen Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen used to fill hash brown container with water

9/10/2025· 6mo ago

Visit ID: 10936128

Met Inspection Standards

1 high, 2 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several on cookline Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager not wearing hat Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over cut potatoes in reach in cooler in prep area Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 different buckets 200ppm Operator remade both buckets 100ppm Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs and then grabbed a clean plate to put food on it without taking gloves off and washing hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by steam table
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items not date marked in make table and reach in cooler in prep area Repeat Violation

1/29/2025· 1y 1mo ago

Visit ID: 8847284

Met Inspection Standards

1 high, 1 int, 9 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings and vents over cookline
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler in storage area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in cup of water Operator removed and replaced tongsCorrected On-Site Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cookline Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Under make table
  • 08B-12-5:Basic - Stored food not covered. Cut potatoes and rehydrated hash browns that had satisfied cooling parameters in reach in cooler in storage area
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat soups and meatloaf in reach in cooler in storage area
  • 41-07-4:High Priority - Container of medicine improperly stored. DayQuil on tray with seasoning Operator moved Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several throughout Repeat Violation

8/1/2024· 1y 7mo ago

Visit ID: 8722985

Met Inspection Standards

1 high, 3 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drink on perp table Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Corrected On-Site Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Closest to slicer Repeat Violation
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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. Some missing Gave operator a copy.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced meats in make table. Repeat Violation

2/5/2024· 2y 1mo ago

Visit ID: 8604300

Met Inspection Standards

3 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Makeline. Microwave - From follow-up inspection 2024-02-05: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation - From follow-up inspection 2024-02-05: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-02-05: **Time Extended**

2/2/2024· 2y 1mo ago

Visit ID: 8536247

Follow-up Inspection Required

4 high, 2 int, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Makeline. Microwave
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bag of food on clean dish rack.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in shredded cheese. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
  • 08B-12-5:Basic - Stored food not covered. Pans of prepped bacon in reach in cooler in back. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table. sliced American (56F - Cold Holding); white American (48F - Cold Holding) Reach in cooler under coke machine. Chicken salad 46F, collard greens 50F, hard boiled eggs 48F, potato salad 48F, mashed potatoes 50F, chili 50F, Hungarian soup 50F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; sliced American (56F - Cold Holding); white American (48F - Cold Holding). From last night. Reach in cooler under coke machine chicken salad (46F - Cold Holding); collard greens (50F - Cold Holding); hard boiled eggs (48F - Cold Holding); potato salad (48F - Cold Holding); mashed potatoes (50F - Cold Holding); chili (50F - Cold Holding); Hungarian soup (50F - Cold Holding) Warning
  • 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. Per operator less than 2 hours. Operator time marked. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk and chocolate milk opened yesterday. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced meats underneath make table. Repeat Violation

1/4/2024· 2y 2mo ago

Visit ID: 8582099

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back. - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**

12/28/2023· 2y 2mo ago

Visit ID: 8536843

Follow-up Inspection Required

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back. - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended**
  • 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. - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2023-12-28: Scheduled training 1/3/24 **Time Extended**

10/26/2023· 2y 4mo ago

Visit ID: 8535830

Follow-up Inspection Required

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back. - From follow-up inspection 2023-10-26: **Time Extended**
  • 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. - From follow-up inspection 2023-10-26: **Time Extended**

10/25/2023· 2y 4mo ago

Visit ID: 8345303

Follow-up Inspection Required

6 high, 4 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By coke machine.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back.
  • 08B-12-5:Basic - Stored food not covered. Under make line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and then clean plates. Server went from handling dirty dishes to serving food without hand washing. Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Under coke machine; boiled eggs (58F - Cold Holding); chicken salad (60F - Cold Holding); mashed potatoes (48F - Cold Holding); collard greens (48F - Cold Holding); chili (48F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under coke machine; boiled eggs (58F - Cold Holding); chicken salad (60F - Cold Holding); mashed potatoes (48F - Cold Holding); collard greens (48F - Cold Holding); chili (48F - Cold Holding) Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By boxes.
  • 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. Gave operator a copy. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In make line.
  • 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.