Jack and Mary's Restaurant
2323 S Goldenrod Rd, Orlando, FL 32822 · Permanent Food Service · License 5802973
What drove the grade
Chlorine sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Oct 6 complaint inspection2 high priority (fixed on the spot), 4 intermediate (1 repeat), 11 basic (1 repeat)-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 6, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 0ppm operator remade. Recheck 50ppm
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of ibuprofen on counter with dishes and to go items Operator removed
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Several items bottom of make table drawers cookline
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Ham and turkey bottom of make table
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards make tables
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Stanley and Efren
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Prepped coffee filters with on top of coffee machine Operator covered
Fixed on the spot
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed beads of lettuce over several containers of ready to eat foods Operator switched
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook
Employee with no beard guard/restraint while engaging in food preparation.
Cook
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket reach in freezer door by reach in cooler across from 3 compartment sink
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0ppm Operator remade Recheck 100ppm
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
In back by 3 compartment sink Operator cleaned
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vents in hood Gaskets Outside of all reach in coolers
Buildup of food debris/soil residue on equipment door handles.
2 door cooler
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Behind toasters under microwaves
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Above cookline
Repeat violation
Earlier inspections 1
C77Routine inspection12 violations, 2 high priority No follow-up needed
- First visitAug 12, 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.
12 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.
Raw shell eggs on cook line at 68°F, cooked country fries at 53°F, hashbrowns at 61°F, all stored on cook line. Recommended operator to place them on time control. Provided operator with time as public health control form. Operator placed items on time and completed the form. Sliced cheese stored on make table at 48°F for 1.5 hours. Operator placed in freezer to rapid chill. Ew temp 42°F.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee on cook line cracked raw shell eggs then changed gloves without washing hands. Inspector coaches employee on proper hand washing procedures. Employee washed hands and changed gloves
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Pulled pork and chili not date tracked after being frozen
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/ 5 employees working on site with no manager available
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour and sugar containers not labeled. Operator labeled during inspection
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Spoon inside mashed potatoes container in reach in cooler on cook line.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn in tall reach on cooler on cook line
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on make table soiled
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Coffee filters on front one not protected. Operator placed them in a container with a lid
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Above cook line
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.