Marthabrae Jamaican Restaurant
3951 W Broward Blvd Ste A170, Plantation, FL 33312 · Permanent Food Service · License 1623756
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 Nov 2 complaint inspection2 high priority (fixed on the spot), 1 intermediate, 3 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitNov 2, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold Station- ; Coleslaw (49°F - Cold Holding. Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed item stored in unit without temperature control. Manager add ice to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee returned from lobby proceeded to engaged in food preparation without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 29, Plumbing and backflow prevention: Water leaking from pipe in kitchen employees handwashing sink.
Standing water in mop sink.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: 1 Ceiling/ceiling tile shows water damage in kitchen.
Earlier inspections 2
D64Complaint inspection6 violations, 2 high priority Administrative complaint
- First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Container of raw goat meat stored above container of ice in walk in freezer. Manager inverted.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 1) 1 live small flying insect landing on to go plates on shelf next to steam table 2) 1 live small flying insect landing on cake clamshell container on shelf next to cash register. 3) 1 live small flying insect next to prep table in kitchen. 4) 2 lives small flying insects around the dumpster area.
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels provided at handwash sink in kitchen.
Provided during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 29, Plumbing and backflow prevention: Standing water in mop sink.
Code 33, Garbage and refuse: Open dumpster lid.
F58Routine inspection8 violations, 3 high priority Administrative complaint
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. Front line jerk chicken (85°F - Hot Holding), observed shallow pan utilized and low water levels. Item held less than 4 hours per operator. Operator placed item to reheat in oven and added more water.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
1. Employee entered kitchen area placed soap in hands then rinsed with water.
Code 41, Chemicals and toxic substances: Sanitizer not used in accordance with the manufacturer's recommendations.
1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
1. Bulk kidney beans stored on floor, operator stored properly.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. 1. Employee washing with bleach and soap mixture, rinsing with water then storing to dry. Reviewed proper triple sink set up with employee.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
1. Floor area under prep table soiled with food debris.
Floor area(s) covered with standing water.
1. Floor area by prep table with water unknown source of water.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.