MARKS JAMAICAN BAR & GRILL
10173 UNIVERSITY BLVD, Orlando FL 32817 · 407.636.9290
Last inspected Feb 6, 2026 · 7 visits since September 2023
MAR 24
JUL 24
JAN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by dish area 1 small flying insect in dinning room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022012640 | Jan 5, 2022 | Apr 13, 2022 | $400 |
Inspection history
7 visits, newest first
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Non food grade bags use to store ice and dough.
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-SiteCorrected On-Site**
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards use on prep area
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-SiteCorrected On-Site**
Show the remaining 3 findings ▾
Outer openings not protected with self-closing doors. Door needs to be pushed hard to close.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm, rechecked 100 ppm.
Oct 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board been use to cut vegetables
Standing water in bottom of reach-in-cooler on expo line on the side of the kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by dish area 1 small flying insect in dinning room
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over salted fish in reach in cooler located in cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone located on top of cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a rubber bracelet while prepping food.
Employee with no beard guard/restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. Buckets with oxtails stored on walk in cooler floor over a sheet pan. Soda cans stored on floor by serving window.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rum cake kept in front counter with no label.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on top of grill and shelving on top of reach in cooler.
Standing water in floor drain/floor drain draining very slowly. Standing water in front counter floor.
Stored food not covered. Oxtail pieces kept in walk in freezer not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Food thermometer marking 26.8 F
Employee eating in a food preparation or other restricted area. Open water bottle on prep table
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Gap over back door screen
Food not stored at least 6 inches off of the floor. Beef stored on sheet tray on walk in freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons and tongs kept on cart in cook line with temperature of 83F
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in cooler
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried chicken cooling over night in walk in cooler with temperature of 45F
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Oxtail hot holding 1.5 hours at 124F in hot box told employee to reheat at 165F
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken over, French fries in walk in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken cooling over night in walk in cooler with temperature of 45F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red velvet, carrot cake prepared on Saturday with no date.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold, next to bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rum cake stored in front desk without label
Silverware/utensils stored upright with the food-contact surface up.
Stored food not covered. Uncovered Mac and cheese and dumplings in walk in cooler
Sep 18, 2023□ 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 ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Goat,cooked chicken, butter, fried chicken, pork, all kept in walk in cooler for more than 4 hours with temperatures raging from 48 to 50. Walk in cooler with ambient temperature of 52F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..Goat,cooked chicken, butter, fried chicken, pork, all kept in walk in cooler for more than 4 hours with temperatures raging from 48 to 50. Walk in cooler with ambient temperature of 52F.
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.Gap around walk in cooler door. Walk in cooler with ambient temperature of 52F.
Employee eating in a food preparation or other restricted area.Employee drink stored on top of cutting board been use to cut vegetables.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Dust on walk in cooler fans.
Outer openings of establishment cannot be properly sealed when not in operation.Hole on back exit door.
Unnecessary items/unused equipment on the premises.Grills, three bay sink, stove stored in the outside seating area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.