Marthabrae Jamaican Restaurant
2145 University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1623972
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (no follow-up needed, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed gravy cold held at 57°F in walk in cooler. Per operator, item placed in unit from over night and did not removed since.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed gravy cold held at 57°F in walk in cooler. Per operator, item placed in unit from over night and did not removed since. See stop sale.
Repeat violation
Intermediate2
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen area.
Operator replenished.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed containers with food items stored on walk in freezer floor. Operator removed items to storage shelves.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-Observed employee drinking water stored on food preparation table next to food items. Operator removed and stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-Observed True refrigerator gaskets in disrepairs.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.