Marthabrae Jamaican Restaurant
2901 W Commercial Blvd, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1612450
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. escovitch (112°F - Hot Holding) being held on stove with no temperature control for approximately 1 hour.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (fixed on the spot), 1 intermediate, 7 basic (1 repeat)-14
- Safety score86
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 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. escovitch (112°F - Hot Holding) being held on stove with no temperature control for approximately 1 hour.
Operator reheated to 165°F
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of seasoning stored on floor. Operator moved to shelf
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed tongs handle stored in prepared salad at front line. Operator removed
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Spoon stored in standing water of 84°F at prep area. Operator discarded water, moved pan and utensil to ware washing area
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 on cook line. Operator moved to designated area
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelving soiled
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phones stored on clean prep tables. Employees removed
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.