J MARKS
1245 N FEDERAL HWY, Fort Lauderdale FL 33304 · 954-224-3411
Last inspected Mar 13, 2026 · 9 visits since March 2024
MAY 24
NOV 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019012884 | Feb 28, 2019 | Apr 11, 2019 | $200 |
Inspection history
9 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during the inspection
Bowl or other container with no handle used to dispense food. In the bin of starch, a small bowl was stored inside and used to dispense the food. The bowl was removed
Buildup of food debris/soil residue on equipment door handles. On the cook line breading station, the handle was soiled. The handle was cleaned during the inspection.
Time/temperature control for safety food thawed in an improper manner. Next to the walk in cooler, raw steaks were thawing at room temperature. The steaks were returned to refrigerator.
Oct 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine 0ppm). Advised operator to wash/sanitize utensils in main dish machine until bar unit is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right to left - #1 flip top - butter (44-46F); marinara (44-46F); cream (44-46F); pesto (44-46F). Per operator item placed in unit almost 3 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area - chicken (122-125F - Hot Holding). Per operator holding approximately 1/2 hour. Operator reheated. Second temp 1 hour later 165F. Expo - broccoli and cheddar soup (109F - Hot Holding); tomato soup (110F - Hot Holding). Per operator items holding approximately 3 hours. Operator voluntarily discarded items.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Prep kitchen- roast beef (122F - Hot Holding). Per operator holding 1/2 hour. Operator moved item back to oven to reheat.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. In dry storage, bowl used to dispense flour. Operator removed bowl from container
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back kitchen, open drink stored on prep table. Operator discarded drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep kitchen, employee bag stored with clean equipment on shelf. Operator moved bag to designated are for employee belongings.
In-use utensil stored in sanitizer between uses. On cook line, knives stored on sanitizer in between use. Discussed with operator that items can not be stored in sanitizer or standing water. Operator discarded sanitizer.
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher- final rinse (Temperature 120F). Operator set up triple sink for sanitizing. Quat 200ppm. Repair service arrived during inspection.
Employee handled soiled equipment or utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right to left - #4 - hummus (46F); fish dip (45F). Per operator item was placed in unit less than an hour ago. Item not prepped or portioned today. Operator moved to walk in #1 to quick chill. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in #1 - pico - ambient cooling 1 hour at 12:30pm (53-57F - Cooling) at 1:40pm 50-56F. At this rate proper cooling will not occur. Observed item in plastic covered container. Operator placed in smaller shallow container to expedite cooling.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Hanging Knife rack in prep area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - egg Benedict items. Reviewed menu updating with operator.
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. 1 employee without food handler/CFM training. Employee filled out Food Employee Reporting Agreement during inspection.
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. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. Ice buildup in walk-in freezer - on floor and around circulation fan.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Under ice machine.
Floor soiled/has accumulation of debris. Under soda bag in box section.
May 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 130F). Repair service arrived during inspection and making repairs. Operator set up triple sink - quat 400ppm.
Shell eggs in use or stored with cracks or broken shells. 1 broken raw shell egg with intact raw shell eggs in cookline drawer unit. See stop sale.
Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by rolling cart. Operator removed.
Some mussel tags not marked with last date served.
Floor soiled/has accumulation of debris. Under shelving in walk in freezer.
Floor tiles missing and/or in disrepair. - Entrance to walk in freezer. - Cookline area.
In-use ice scoop stored in visibly soiled surface between uses. Operator removed.
Old labels stuck to food containers after cleaning.
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right to left - #1 flip top - lobster stock (47F); cooked onions (49F); cut tomatoes (50F); Cajun butter (50F); #2 - cheese (50F). Per operator items were placed in units less than 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Some Mussel tags not marked with last date served.
Interior of cookline microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Back prep hand sink. Operator posted.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.