DirtyFLRestaurant Inspection Data

J MARKS RESTAURANT AND BAR

Health inspection records show J MARKS RESTAURANT AND BAR in POMPANO BEACH has 9 inspections with a food safety rating of 3.6/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

1490 NE 23 ST

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 9 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13621301

Met Inspection Standards
  • N/A:No Violations Were Observed

1/28/2026· 1mo ago

Visit ID: 13543605

Follow-up Inspection Required

3 high, 1 int

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Wet towel used as liner for sliced cheese in flip top cooler at end of cook line. Operator removed towel from cheese. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams. See stop sale. Bag of clams stored in pan in walk in cooler, without tag. Operator discarded clams and contacted supplier about missing tag. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, opposite grill in on cook line, Blue Cheese Crumbles (51F - Cold Holding); Sliced Cheese (51F - Cold Holding); Shredded Cheese (52F - Cold Holding). Per operator, foods not prepped or portioned today, food held in walk in cooler and moved to flip top cooler on cook line, and held for approximately 2 hours. Advised operator to move foods back to walk min cooler to quick chill. **Corrective Action Taken** Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale. Bag of clams stored in pan in walk in cooler, without tag. Operator discarded clams and contacted supplier about missing tag. Warning

12/8/2025· 3mo ago

Visit ID: 13543485

Met Inspection Standards
  • N/A:No Violations Were Observed

10/8/2025· 5mo ago

Visit ID: 10894332

Follow-up Inspection Required

1 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Three ceiling tiles soiled in back prep area. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board.Manager removed. Corrected On-Site Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster at establishment. Emailed poster to operator. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of low drawer unit at cook line, opposite deep fryers. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

1/23/2025· 1y 1mo ago

3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On cook line, doors and gaskets on all flip top coolers solid with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler, shelves spiked with food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, steaks and fish thawing in standing water. Operator turned on running water. **Corrective Action Taken**

10/7/2024· 1y 5mo ago

3 int

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. On cook line, handwashing sink blocked with scrubbing pads.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator to fill out

1/19/2024· 2y 1mo ago

Visit ID: 8528935

Met Inspection Standards

2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer door and floors.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink, thawing food with no running water. Chef turned on faucet. Corrected On-Site

10/18/2023· 2y 4mo ago

Visit ID: 8528626

Met Inspection Standards

2 basic

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers. Warning - From follow-up inspection 2023-10-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with, food debris, dirt. Shelves in walk in cooler. Warning - From follow-up inspection 2023-10-18: **Time Extended**

10/17/2023· 2y 4mo ago

Visit ID: 8351691

Follow-up Inspection Required

5 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, ice machine has accumulation of black/ green mold like substance. Warning
  • 36-34-5:Basic - Ceiling vents soiled with accumulated dust on entry into kitchen. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In prep area and cook line. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with, food debris, dirt. Shelves in walk in cooler. Warning
  • 21-12-4:Basic - On cook line, wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cook line, sanitizer bucket stored by grill and flat top. Operator removed Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, Tartar sauce, remoulade sauce, butter, marinade 10/9 expired. Operator discarded. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, Tartar sauce, remoulade sauce, butter, marinade 10/9 expired. Operator discarded. See stop sale Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or soiled. Employee touched soiled handle and engaged in food preparation ( prepared salad)without changing gloves or washing hands. Employee changed gloves and washed hands. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (45F - Cold Holding); garlic sauce (49°F - Cold Holding); Alfredo sauce (47°F - Cold Holding) in cooler in prep line, held overnight. Butter (109°F) on top of oven in prep area being held at room temperature overnight. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line flip top cooler 3, butter (45F - Cold Holding); garlic sauce (49°F - Cold Holding); Alfredo sauce (47°F - Cold Holding). Operator stated items held overnight. Operator discarded. See stop sale. 1. Butter (87°F)on cookline for two hours; employee time marked corrected action taken. 2. Butter (109°F) on top of oven in prep area being held at room temperature overnight. See stop sale Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than hand-washing, spoon and lettuce in hand-washing sink between prep and cook-line. Operator removed. Corrected On-Site Warning