Marthabrae Jamaican Restaurant
3213 N SR 7, Margate, FL 33063 · Permanent Food Service · License 1619615
What drove the grade
Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection6 high priority (4 fixed by the Oct 16 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-28
- Administrative complaint on Oct 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
More time given
Code 22, Food-contact surfaces clean and sanitized: Self service soda machine nozzles and ice chute soiled with food debris, mold-like substance or slime.
Unit not in service
More time givenFixed on the spot
- First visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens.
Establishment receiving unpasteurized juice from separate location not under the same ownership. See stop sale.
Administrative complaint
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cold Display Case; Salad (67°F - Cooling); Coleslaw (57°F - Cooling) per operator items prepared and portioned today. Items in unit for over 4 hours. See stop sale.
Stop Sale issued due to food originating from an unapproved source.
Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving unpasteurized juice from separate location not under the same owner ship. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1) Fried Chicken (109°F - Hot Holding); steamed Cabbage (99°F - Hot Holding); jerk Pork (112°F - Hot Holding); jerk chicken (105°F - Hot Holding); curry chicken (110°F - Hot Holding); brown stew (116°F - Hot Holding) Observed items inside unit that wasn't set to an adequate temperature to keep foods at proper temperature. Per operator items in unit for less than 4 hours. Operator instructed employee to reheat items to 165°F 2) escovitch (90°F - Hot Holding) observed on cook line without time or temperature control. Per operator item out for approximately 1 hour. Operator placed item on stove and reheated item up to 165°F. 3) oxtail Gravy (91°F - Hot Holding); Jamaican Beef Patty (119°F - Hot Holding) observed items at front counter in Hot display case. Hot case lacked proper amount of water to heat unit. Operator add water and instructed employee to reheat items up to 165°F
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Cold Display Case; Salad (67°F - Cooling); Coleslaw (57°F - Cooling) per operator items prepared today at 10am took temperatures at 2:25pm. Items in unit for over 4 hours. See stop sale.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handle cell phone with gloved hands then proceeded to handle equipment. Instructed employee to remove gloves, wash hands and put on new gloves
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Fruit punch beverage prepared using powdered mix from separate location not labeled.
Code 11, Employee health: 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.
Not provided for 1 employee, provided to operator.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Self service soda machine nozzles and ice chute soiled with food debris, mold-like substance or slime.
Basic2
Code 08, Food protection and cross-contamination: Observed Inside walk in freezer Food stored on floor.
Operator removed and stored on shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed 3 buckets of seasoning with plastic cups stored inside. Employee removed cups from container.
Fixed on the spot
Earlier inspections 1
A90Routine inspection8 violations No follow-up needed
- First visitJul 10, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink by triple sink used as storage for scrubbing pads, operator removed.
Fixed on the spot
No soap provided at handwash sink by triple sink, operator provided.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at front and rear prep area.
Walk-in cooler shelves with rust that has pitted the surface.
Food storage container broken at front line salad station.
Code 24, Clean equipment storage and air drying: Food containers stacked on top of each other not properly air-dried - wet nesting above triple sink drying area.
Code 29, Plumbing and backflow prevention: Water continuously leaking from triple sink faucet after shutting off.
Code 35, Insects, rodents, pests and animals: Exterior rear door has a gap at the threshold that opens to the outside.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.