J Marks Restaurant and Bar
1490 NE 23 St, Pompano Beach, FL 33062 · Permanent Food Service · License 1621696
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 Aug 19 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 3 basic-23
- Administrative complaint on Aug 19Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. 1). In flip top cooler # 3, Cooked Potatoes (61°F - Heated Cooling); per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale. 2). In flip top # 3, Cooked Chicken Wings (49°F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food 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 flip top # 3, Blue Cheese Crumbles (48°F - Cold Holding); per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Ice was placed on food to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
1). In flip top cooler # 3, Cooked Potatoes (61°F - Heated Cooling); per operator, food prepared yesterday and held in cooler overnight. 2). In flip top # 3, Cooked Chicken Wings (49°F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap provided at handwashing sink in back prep room of kitchen.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer floor and curtains.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of coolers on cook line soiled with food debris.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor on cook line has accumulation of food debris.
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.