Marthabrae Jamaican Restaurant
18198 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2337026
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (1 fixed on the spot), 4 intermediate, 4 basic-25
- Safety score75
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 visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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, other than whole meat roast, hot held at less than 135°F.
Observed Jamaican patties (131°F - Hot Holding) stored in the front counter hot box for less than 3 hours ago, as per operator. Operator turned up heat and placed items on the bottom row.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw goat over raw snapper and raw chicken over raw beef stored in the walk in cooler.
Intermediate4
Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
Observed big pot on the rack that does not fully fit in the 3 compartment sink.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In the kitchen.
No soap provided at handwash sink.
In the kitchen.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Ruth and Donit hired more than 60 days ago with no employee training.
Basic4
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed a crack container with chicken in the walk in cooler.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in freezer in disrepair next to cookline.
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. Observed sanitizer solution in the middle compartment and the rinse in the last compartment. Advised operator to properly set up.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave at the front counter soiled.
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.