MARKS JAMAICAN BAR & GRILL Inspection – February 6, 2026

High Priority 2

#4High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Non food grade bags use to store ice and dough.

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 96F kept in hot box for 10 minutes reheat to 165F Boiled dumplings 125 kept on stove for less than 4 hrs , operator reheated up to 165F, Corrected On-Site** **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards use on prep area **Repeat Violation**

Repeat Violation

#7Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. NO proof for two new ladies. Employees signed Corrected On-Site** **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. Door needs to be pushed hard to close.

#2Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Repeat Violation

#3Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm , rechecked 100 ppm.

Florida Food Watch