Marthabrae Jamaican Restaurant
1923 N Pine Island Rd, Plantation, FL 33322 · Permanent Food Service · License 1620282
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection2 high priority (no follow-up needed), 3 basic-9
- Safety score91
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 15, 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.
5 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.
Time/temperature control for safety food cold held at greater than 41°F. In the Victory Double Door Reach In Cooler, shredded cabbage (61°F - Cold Holding). The cabbage was cut yesterday. It was not prepped or portioned today. The cut cabbage was discarded. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the Victory Double Door Reach In Cooler, shredded cabbage (61°F - Cold Holding). The cabbage was cut yesterday. It was not prepped or portioned today. The cut cabbage was discarded. See stop sale.
Basic3
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
On the walk in cooler door
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
In the kitchen the floor finish is chipping away.
Floor area(s) covered with standing water.
In the walk in cooler
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.