JACK AND MARY'S RESTAURANT
2323 S GOLDENROD RD, Orlando FL 32822
Last inspected Aug 12, 2026 · 11 visits since October 2023
AUG 24
JAN 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (72F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019026537 | Apr 18, 2019 | Jun 10, 2019 | $200 |
| 4--2015024592 | May 14, 2015 | Jun 11, 2015 | $200 |
Inspection history
11 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs on cook line at 68F, cooked country fries at 53F, hashbrowns at 61F, 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 48F for 1.5 hours. Operator placed in freezer to rapid chill. Ew temp 42F.
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
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
Show the remaining 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gasket torn in tall reach on cooler on cook line
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table soiled
Single-service articles improperly stored. Coffee filters on front one not protected. Operator placed them in a container with a lid
Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled. Operator labeled during inspection
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee cracking raw shell egg, then touching ready to eat food, no glove change or hand wash
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (72F - Cold Holding)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine 200ppm sorter with single service sauce cups at server station
Handwash sink not accessible for employee use at all times. -hand was sink in kitchen
Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen used to fill hash brown container with water
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on cook line not protected from guest tables
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone of prep table
Employee with no hair restraint while engaging in food preparation. -employee on cook line no hair restraint
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. -under equipment throughout
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of equipment and storage racks throughout
Standing water in bottom of reach-in-cooler. -flip top cooler on cook line
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs and then grabbed a clean plate to put food on it without taking gloves off and washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by steam table
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items not date marked in make table and reach in cooler in prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several on cookline
Employee with no hair restraint while engaging in food preparation. Manager not wearing hat
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave
Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over cut potatoes in reach in cooler in prep area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 different buckets 200ppm Operator remade both buckets 100ppm
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Container of medicine improperly stored. DayQuil on tray with seasoning Operator moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several throughout
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings and vents over cookline
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Torn gasket on reach in cooler in storage area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in cup of water Operator removed and replaced tongs
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cookline
Standing water in bottom of reach-in-cooler. Under make table
Stored food not covered. Cut potatoes and rehydrated hash browns that had satisfied cooling parameters in reach in cooler in storage area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat soups and meatloaf in reach in cooler in storage area
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands.
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/
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. Some missing Gave operator a copy.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced meats in make table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drink on perp table
Employee with no beard guard/restraint while engaging in food preparation. Cook
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Old labels stuck to food containers after cleaning.
Reach-in freezer interior/shelves have accumulation of soil residues. Closest to slicer
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. Makeline. Microwave
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in freezer interior/shelves have accumulation of soil residues.
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table. sliced American (56F - Cold Holding); white American (48F - Cold Holding) Reach in cooler under coke machine. Chicken salad 46F, collard greens 50F, hard boiled eggs 48F, potato salad 48F, mashed potatoes 50F, chili 50F, Hungarian soup 50F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; sliced American (56F - Cold Holding); white American (48F - Cold Holding). From last night. Reach in cooler under coke machine chicken salad (46F - Cold Holding); collard greens (50F - Cold Holding); hard boiled eggs (48F - Cold Holding); potato salad (48F - Cold Holding); mashed potatoes (50F - Cold Holding); chili (50F - Cold Holding); Hungarian soup (50F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per operator less than 2 hours. Operator time marked.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk and chocolate milk opened yesterday.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced meats underneath make table.
Buildup of food debris/soil residue on equipment door handles. Makeline. Microwave
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bag of food on clean dish rack.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in shredded cheese.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in freezer interior/shelves have accumulation of soil residues.
Stored food not covered. Pans of prepped bacon in reach in cooler in back.
Jan 4, 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back.
Dec 28, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back.
Oct 26, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and then clean plates. Server went from handling dirty dishes to serving food without hand washing.
Shell eggs in use or stored with cracks or broken shells.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Under coke machine; boiled eggs (58F - Cold Holding); chicken salad (60F - Cold Holding); mashed potatoes (48F - Cold Holding); collard greens (48F - Cold Holding); chili (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under coke machine; boiled eggs (58F - Cold Holding); chicken salad (60F - Cold Holding); mashed potatoes (48F - Cold Holding); collard greens (48F - Cold Holding); chili (48F - Cold Holding)
Handwash sink not accessible for employee use at all times. By boxes.
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. Gave operator a copy.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In make line.
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.
Carbon dioxide/helium tanks not adequately secured. By coke machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back.
Stored food not covered. Under make line.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
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.