MARTHABRAE JAMAICAN RESTAURANT
5434 N UNIVERSITY DR, Lauderhill FL 33351 · 954.578.6970
Last inspected Jul 8, 2026 · 11 visits since December 2023
OCT 24
JUN 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Sewage/wastewater backing up through floor drains. Water backing up from floor drains under reach in cooler in kitchen and in front of hand sink at front of kitchen. Observed employees walking through grey water and tracking around kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023069710 | Dec 7, 2023 | Jan 16, 2024 | $400 |
| 2--2020000333 | Dec 12, 2019 | Nov 6, 2020 | $1,040 |
Inspection history
11 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinking water stored in reach in cooler not identified. Operator removed and stored separately.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone store on food preparation table next to food items. Operator removed and stored properly.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink in front prep area, observed food debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food stored on floor. Bucket of food in walk in freezer directly on floor
In-use wet wiping cloth/towel used under cutting board. Rag under green cutting boards in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Observed used rags on counter tops and on stove. Not stored in sani bucket
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; fish fritters (92-126F - Hot Holding). Operator placed in microwave to reheat to 165F
No soap provided at handwash sink. No handwash soap behind front counter at hand wash sink. Operator refilled
Food stored on floor. Walk in freezer, boxes of food in direct contact with the floor.
In-use wet wiping cloth/towel used under cutting board. Observed operator cutting on a green cutting board with a rag underneath
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet rags on kitchen counters or prep tables.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator remade to 100ppm
Jun 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator uses quaternary test strips for chlorine sanitizer
Equipment and utensils not properly air-dried - wet nesting. In three compartment sink area, metal containers wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Out of use reach in cooler docked with food debris
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) single door cooler; raw chicken (46F at 0900am to 47F at 0938am - Ambient Cooling since 0700am). Per operator foods portioned and prepared today, in unit less than 4hrs. Operator moved raw chicken to reach in freezer for quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chlorine chemical Test Strips
No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser at hand wash sink in kitchen. Operator provided paper towels
Employee with no hair restraint while engaging in food preparation. Employee prepping food at prep table with no hair restraint
Floor tiles missing and/or in disrepair. Floor by stove
Opened employee beverage container in a cold holding unit with food to be served to customers. Open cup with straw and orange liquid inside, found in cooler. Operator removed
Jul 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1-steam table (right) lobby : Plantain 124 F, fish fritters 112 F. Per operator in unit less than 4 hours. Observed water level low and food stored in shallow containers. Operator reheated foods to 166F. Kitchen - Hot box cooked fish 84F (HH) over 4 hours - see stop Sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 1) walk in cooler thermometer
Equipment in poor repair. Kitchen: reach in cooler:
Floor tiles missing and/or in disrepair. Some broken tiles in kitchen observed by stove.
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1-Kitchen - Hot box cooked fish 84F (HH) over 4 hours - see stop Sale. 2-Front counter: coleslaw 50F, mashed potatoes 51F (cold holding) - foods not prepared today. Per manager foods prepared over 4 hours. Observed triple panned.see stop sale. 3- Walk in cooler: Pig tail 54F, salt fish 50F (ambient cooling overnight), cooling covered in deep container. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter: coleslaw 50F, mashed potatoes 51F (cold holding) - foods not prepared today. Per manager foods prepared over 4 hours. Observed triple panned.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 cooler: Pig tail 54F, salt fish 50F (ambient cooling overnight), cooling covered in deep container. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1-steam table (right) lobby : Plantain 124 F, fish fritters 112 F. Per operator in unit less than 4 hours. Observed water level low and food stored in shallow containers. Operator reheated foods to 166F. Kitchen - Hot box cooked fish 84F (HH) over 4 hours - see stop Sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 1) walk in cooler thermometer
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed information with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. 1- at dishwashing area. 2- at hand wash sink in kitchen 3- women's bathroom Operator replaced.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink at prep table in kitchen. Operator removed.
Equipment and utensils not properly air-dried - wet nesting at dishwashing area. Operator inverted containers to dry.
Equipment in poor repair. Kitchen: reach in cooler:
Floor tiles missing and/or in disrepair. Some broken tiles in kitchen observed by stove.
Food stored on floor at walk in cooler. Observed boxes of plantains. Per operator food just delivered.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a container of utensils at kitchen prep. Table at 84F. Operator discarded water. Prepared new and placed in stove.
No conspicuously located ambient air temperature thermometer in holding unit. 1- at hot box in kitchen.
Water leaking from pipe under triple sink,
Wet wiping cloth not stored in sanitizing solution between uses. 2 towels in kitchen.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen Hobart reach in, raw prepped pig tail (52-54F - Cooling). Per employee, prepped more than 4 hrs - done night before and in cooler overnight.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In kitchen Hobart reach in, raw prepped pig tail (52-54F - Cooling). Per employee, prepped more than 4 hrs - done night before and in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front counter large HOT CASE - fried chicken (114-145F - Hot Holding); fried plantains (118F - Hot Holding). 2) At front counter small HOT CASE - assorted meat patties (108-112F - Hot Holding). Per manager all items cooked and in cases 2-2.5 hrs. All items returned to kitchen to reheat properly for hot holding.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser batteries dead in men's restroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch.
Floor not cleaned when the least amount of food is exposed. Floor area around wall past dish machine and under triple sink has food debris buildup.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup around cooling unit in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table in kitchen. Employee dumped water, replaced with new, and placed on stove to heat and maintain hot.
No conspicuously located ambient air temperature thermometer in holding unit. Two hot cases at front counter missing ambient thermometers.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at lounge bar hand sink. Manager made a sign and posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles in kitchen 2 door reach in cooler.
Dec 15, 2023Assigned to InspectorComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 7, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front dining area discolored and show dust and mold like buildup.
Dec 6, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority5 Intermediate3 Basic
Show 15 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 0ppm chlorine. Employee added bleach to correct 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food items. 1) Employee washing dishes and proceeded to move into kitchen area to assist without washing hands before putting on gloves. 2) Employee left kitchen area with container of raw chicken and returned and put on gloves without first washing hands.
Rodent activity present as evidenced by rodent droppings found. Observed in lounge dining area, 1) 14 dropping along wall under bar area. 2) 6 droppings on shelves behind bar among liquor bottles and glassware. 3) 7 droppings on floor around booths in lounge dining room closest yo exit door. 4) 5 on droppings on floor around buffet area in lounge. 5) droppings too numerous to count under shelving unit in far back stock room behind walk-in cooler where beverages are kept. 6) 9 droppings along wall in dish room.
Sewage/wastewater backing up through floor drains. Water backing up from floor drains under reach in cooler in kitchen and in front of hand sink at front of kitchen. Observed employees walking through grey water and tracking around kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. 2) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during inspection for cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. See stop sale. 2) At front counter, COLD RAIL - prepared salad (60F - Cold Holding); portioned potato salad (61F - Cold Holding). Per employee both items in unit less than 4 hrs. Observed sections of unit not covered to retain proper cold air circulation around food items. Employee removed items to cooler to rechill. 3) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during inspection for cooling. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen hot box, brown stew chicken (128F - Hot Holding). Per employee in box since 9:30am. Employee placed back in oven to reheat above 165F. 2) At front counter hot rail, fried plantains (99-104F - Hot Holding).
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. Bulletin printed and provided.
Handwash sink not accessible for employee use at all times. Soap dispenser container in hand sink beside triple sink. Employee removed dispenser.
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. Per manager, new employees on staff. No signature forms available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler containers of raw chicken thawed more than 24 hrs missing date marking.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front dining area discolored and show dust and mold like buildup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle, keys, and glasses case on front counter next to fried chicken hot cabinet.
Floor not cleaned when the least amount of food is exposed. Multiple areas of floor in kitchen, lounge dining room, and dish room areas have buildup of food debris along edges of wall.
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.