DirtyFLRestaurant Inspection Data

MARKS JAMAICAN BAR & GRILL

MARKS JAMAICAN BAR & GRILL located in ORLANDO has undergone 7 health department inspections, achieving a 2.3/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

10173 UNIVERSITY BLVD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 10924458

Met Inspection Standards

2 high, 2 int, 3 basic

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Door needs to be pushed hard to close.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm , rechecked 100 ppm.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags use to store ice and dough.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 96F kept in hot box for 10 minutes reheat to 165F Boiled dumplings 125 kept on stove for less than 4 hrs , operator reheated up to 165F, Corrected On-Site** Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards use on prep area Repeat Violation
  • 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. NO proof for two new ladies. Employees signed Corrected On-Site** Corrected On-Site

10/20/2025· 4mo ago

Visit ID: 13552686

Met Inspection Standards

1 int, 2 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on expo line on the side of the kitchen .
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board been use to cut vegetables

1/15/2025· 1y 1mo ago

Visit ID: 8843287

Met Inspection Standards

2 high, 9 basic

  • 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 located on top of cutting board. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a rubber bracelet while prepping food. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Buckets with oxtails stored on walk in cooler floor over a sheet pan. Soda cans stored on floor by serving window.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rum cake kept in front counter with no label.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on top of grill and shelving on top of reach in cooler.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in front counter floor. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Oxtail pieces kept in walk in freezer not covered.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by dish area 1 small flying insect in dinning room
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over salted fish in reach in cooler located in cook line. Corrected On-Site

7/29/2024· 1y 7mo ago

Visit ID: 8787274

Met Inspection Standards

1 int, 6 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Open water bottle on prep table Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap over back door screen Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Beef stored on sheet tray on walk in freezer floor. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons and tongs kept on cart in cook line with temperature of 83F Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in cooler Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Food thermometer marking 26.8 F

3/11/2024· 2y ago

Visit ID: 8501509

Met Inspection Standards

4 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold, next to bar
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rum cake stored in front desk without label
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
  • 08B-12-5:Basic - Stored food not covered. Uncovered Mac and cheese and dumplings in walk in cooler Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried chicken cooling over night in walk in cooler with temperature of 45F
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Oxtail hot holding 1.5 hours at 124F in hot box told employee to reheat at 165F **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken over, French fries in walk in freezer Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken cooling over night in walk in cooler with temperature of 45F Repeat Violation
  • 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. Red velvet , carrot cake prepared on Saturday with no date.

9/18/2023· 2y 5mo ago

Visit ID: 8501070

Met Inspection Standards

1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-09-18: **Time Extended**

9/15/2023· 2y 5mo ago

Visit ID: 8386148

Follow-up Inspection Required

2 high, 6 basic

  • 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.Gap around walk in cooler door. Walk in cooler with ambient temperature of 52F. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.Employee drink stored on top of cutting board been use to cut vegetables. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Dust on walk in cooler fans. Warning
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation.Hole on back exit door. Warning
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises.Grills, three bay sink, stove stored in the outside seating area. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Goat ,cooked chicken, butter, fried chicken, pork , all kept in walk in cooler for more than 4 hours with temperatures raging from 48 to 50. Walk in cooler with ambient temperature of 52F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. .Goat ,cooked chicken, butter, fried chicken, pork , all kept in walk in cooler for more than 4 hours with temperatures raging from 48 to 50. Walk in cooler with ambient temperature of 52F. Warning