J MARKS RESTAURANT AND BAR
1490 NE 23 ST · POMPANO BEACH · Broward County · FL 33062
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-25-4High Priority – Employee touched mouth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server put fingers in her mouth then refilled a salt container without washing hands first. Employee washed hands. **Corrected On-Site**
41-19-4High Priority – Insecticide/rodenticide use not in compliance with regulations. Use of household only Raid.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish 46° F and raw beef 48° F at cold holding drawers at cookline. Iced down. corrective Action taken. Caesar dressing w/ raw shelled eggs 54° F, Cole slaw 52° F, homemade ranch 55° F all on frontline area under no temperature control. Iced down. corrective Action taken. Spinach dip 46-48° F at glass door cooler in front line area with ambient temperature of 48° F. Moved to working cooler. Tomatoes 52° F, sauce 51° F, eggs 54° F, cream sauce 52° F, roasted chicken 50° F , tomato sauce 50° F, and turkey 49° F all at flip top cooler at end of cookline on the west side. Foods iced down and moved to working coolers. Corrective Action taken. Overs stacked Cabbage 60° F and over stacked cut lettuce 62° F at cookline flip top cooler at end of cookline on east side . Removed over stack and placed in cooler. Eggrolls 45-46° F in drawers under cookline flip top cooler at end of cookline on east side . Added ice. Corrective Action Taken. Butter 49-50° F by drink station under no temperature control. Food time marked. Corrective Action Taken Cut waterMelon 65° F at bar under no temperature control. Melon Discarded. Corrected on Site.
03D-05-4High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked beef 49° F, cooked chicken 51° F, cooked wings 51° F and clam chowder 64-66° F all cooling overnight in covered containers at walkin cooler with an ambient temperature of 49° F. Foods discarded. **Corrected On-Site**
03B-01-4High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 129° F at steam table in front counter area. Steam table turned on. **Corrective Action Taken**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw beef over crab cakes at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches under ice bin in wait station , 2 live roaches by the east side kitchen entryway , 3 live roaches by the handwash sink in the cookline area , 2 live roaches in the dry storage room area, 14 live roaches under the prep table in rear prep area, 1 live roach on wall in the rear prep area , 1 live roach in the electrical box by Alto Sham in the rear prep area , 7 live roaches under prep table #2 in the rear prep area , 15 live roaches under stove in prep area, 4 live roaches by dishmachine, 1 live roach by dishwashing area shelves, and 1 live roach by takeout container storage near back door area.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked beef 49° F, cooked chicken 51° F, cooked wings 51° F and clam chowder 64-66° F all cooling overnight at walkin cooler with an ambient temperature of 49° F. Foods discarded. Portioned butter 51-60° F cooling overnight at walkin cooler with an ambient temperature of 49° F. Food discarded.
Intermediate 6
22-02-4Intermediate – Accumulation of food debris/grease on food-contact surface. Ice paddle soiled by ice machine. Ice paddle cleaned. **Corrected On-Site**
22-05-4Intermediate – Cutting board(s) stained/soiled.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Melon 51° F cooling at glass door cooler in frontline area with ambient temperature of 48° F. Food will not reach 41° F or below within 4 hours with a cooler with an ambient temperature of 48° F. Food moved to working cooler. Corrective Action taken. Prepped Raw beef 49° F, prepped salmon 50° F , prepped tuna 50° F, prepped swordfish 50° F ( Cooling), cut lettuce 55° F , Caesar dressing 48° F , Ranch dressing 51° F , portioned butter 51-60° F (cooling overnight- See Stop Sale) , cut cabbage 55° F, and cut tomatoes 54° F all cooling at walkin cooler with ambient temperature of 49° F. Food will not reach 41° F or below within 4 hours with a cooler with an ambient temperature of 49° F. AC Repairman on premises repaired cooler , ambient temperature of cooler now at 41° F. Corrective Action Taken. Pasta 54° F-56° F cooling at walkin cooler with ambient temperature of 49° F. Food will not reach 41° F or below within 6 hours with a cooler with an ambient temperature of 49° F. AC Repairman on premises repaired cooler , ambient temp of cooler now at 41° F. Corrective Action taken.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Obstructed by equipment in bar area. Equipment moved. **Corrected On-Site**
27-23-4Intermediate – Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 86° F in front line area.
31B-03-4Intermediate – No soap provided at handwash sink in drink station. Soap provided. **Corrected On-Site**
Basic 13
14-01-4Basic – Bowl or other container with no handle used to dispense food. Server scooped salt into container using a non handled container .
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Clean cutting boards stored on ground in dry storage room.
35A-03-4Basic – Dead roaches on premises. 5 dead roaches by wait station, 2 dead roaches by ovens, and 4 dead roaches in dry storage room.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over microwave in front line area. Drinks moved. **Corrected On-Site**
40-07-4Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored with sauces in dry storage.
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets worn. Bracelets removed. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Bowls not properly inverted in dishwashing area. Bowls inverted. **Corrected On-Site**
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust systemic rear prep area.
16-46-4Basic – Old labels stuck to food containers after cleaning.
23-05-4Basic – Soil residue build-up on nonfood-contact surface. Door rail at ice machine soiled. Top of ice machine soiled.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over dressings at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
36-26-4Basic – Wall soiled with accumulated black debris in dishwashing area.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cloth placed in sanitizing solution. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 8:06 AM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.