MARTHABRAE JAMAICAN RESTAURANT
1923 N PINE ISLAND RD, Plantation FL 33322 · 954.693.9120
Last inspected Jun 22, 2026 · 16 visits since October 2023
NOV 24
SEP 25
DEC 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Observed live, small flying insects in passage way leading to restroom and restroom.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026007658 | Dec 3, 2025 | Apr 27, 2026 | $600 |
| 2--2025078707 | Sep 19, 2025 | Dec 1, 2025 | $200 |
| 2--2022045752 | Aug 4, 2022 | Oct 21, 2022 | $400 |
| 2--2022002914 | Dec 9, 2021 | Feb 7, 2022 | $400 |
Inspection history
16 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom.
Ceiling tiles vents soiled with accumulated dust, or mold-like substance. Both front and back of the house.
No Heimlich maneuver/choking sign posted.
Dec 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found. In the kitchen under triple sink. Approximately 14 small flying insects seen flying and not landing. Approximately 5 small flying insects seen landing under triple sink on bucket. Approximately 7 small flying insects seen landing on dry storage shelf. Approximately 3 small flying insects seen landing on wall above microwave.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding device behind front counter, fried chicken (115F - Hot Holding). Per operator finished cooking today approximately at 12:00pm and placed in steam table at approximately 12:00pm. Per operator out of temperature for less than four hours. Operator reheated to 168F. At the front counter, sweet plantains (127F - Hot Holding). Per operator finished cooking today approximately at 12:00pm and placed in steam table at approximately 12:00pm. Per operator out of temperature for less than four hours. Operator reheated to 199F.
Dec 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found. In the kitchen under triple sink. Approximately 14 small flying insects seen flying and not landing. Approximately 5 small flying insects seen landing under triple sink on bucket. Approximately 7 small flying insects seen landing on dry storage shelf. Approximately 3 small flying insects seen landing on wall above microwave.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding device behind front counter, fried chicken (115F - Hot Holding). Per operator finished cooking today approximately at 12:00pm and placed in steam table at approximately 12:00pm. Per operator out of temperature for less than four hours. Operator reheated to 168F. At the front counter, sweet plantains (127F - Hot Holding). Per operator finished cooking today approximately at 12:00pm and placed in steam table at approximately 12:00pm. Per operator out of temperature for less than four hours. Operator reheated to 199F.
Equipment and utensils not properly air-dried - wet nesting. In the kitchen above triple sink, stainless steel containers seen wet nesting.
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At the front line sweet plantains (126F - Hot Holding); Per operator finished cooking today and placed in hot holding device 2 hours ago at approximately 9:30am. Operator reheated. Sweet plantains (184F - Reheating). 2) At the front line fried chicken (116F - Hot Holding). Per operator finished cooking today and placed in hot holding device 2 hours ago at approximately 9:30am. Operator reheated. Fried chicken (176F - Reheating).
Equipment and utensils not properly air-dried - wet nesting. In the kitchen above the triple sink stainless steel containers seen wet nesting. Operator placed on counter to dry.
Sep 20, 2025□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor tiles missing and/or in disrepair in the back prep area.
No handwashing sign provided at a hand sink used by food employees at the front in counter next to hot holding/cooking device
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
3 Live, small flying insects found in back storage area.In small food container there was a 1 fly trapped where bread was stored.1 insect seen flying in kitchen.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled towel and prep surface and then handled clean equipment
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken at front counter hot holding 126F.Operator stated Chicken placed 20 minutes prior to storing in hot hold container. Cooked 1 hour prior.Informed operator on reheating chicken and Hot holding at 135F. At the front counters hot holding area fried plantains (121F - Hot Holding) cooked within the last hour.Operator states plantains were placed within the last 20 minutes.Informed the operator on reheating and hot holding at proper temperature.
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.Emailed big 6 Foodborne illness chart
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.Emailed cleaning procedures to post in appropriate area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salad prep@9:00 (55F - Cooling from ambient 10:30) (56F - Cooling 2nd temp 11:45) in a cooler unable to properly cool. Educated operator on using metallic cooler to cool down prepped Salads.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed. Current license not displayed in establishment.
Employee personal food not properly identified and segregated from food to be served to the public. Informed operator to place in segregated location.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.In the walk in cooler water bottle stored on top shelf.Employee food kept in reach in cooler.Mobile devices stored to closely to single service items increasing risk as a driver of contamination.
Equipment and utensils not properly air-dried - wet nesting. Metallic food container stored above triple sink with accumulation of water.
Floor area(s) covered with standing water. In the walk in cooler there was standing water on the floor.Informed operator.
Floor tiles missing and/or in disrepair in the back prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cook line right oven soiled with food debris.
Missing drain plug at dumpster
No handwashing sign provided at a hand sink used by food employees at the front in counter next to hot holding/cooking device
Single-service articles improperly stored. Single service items stored on top of cooler close to soiled ceiling.
Wall soiled with accumulated grease, food debris in the back above single service items.
Wet wiping cloth not stored in sanitizing solution between uses in the kitchen near the cook line.
Working containers of food removed from original container not identified by common name. In the kitchen under the prep table sugar not labeled.
Jan 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Davian W. employed more than 2 months.
Nov 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Davian W. employed more than 2 months.
Nov 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flying insects flying around passage way leading to bathroom.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Davian W. employed more than 2 months.
Nov 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flying insects flying around passage way leading to bathroom.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed potato salad (45F @ 9:45 - Cooling since 8:00, second temperature 48F at 10:24). Items were being cooled in portion cups and placed in plastic pan to be cooled in flip top cooler.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Davian W. employed more than 2 months.
Aug 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Observed live, small flying insects in passage way leading to restroom and restroom.
Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting above three compartment sink.
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Observed live, small flying insects in passage way leading to restroom and restroom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed gungo peas (51F - Cold Holding); cow foot (47F - Cold Holding); tripe (47F - Cold Holding). Per operator, items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed gungo peas (51F - Cold Holding); cow foot (47F - Cold Holding); tripe (47F - Cold Holding). Per operator, items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bread fruit (119F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded cabbage prepared more than 24 hours not date marked. PIC date marked item.
Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting above three compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200ppm. Corrected to 100ppm.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (45-49F - Cooling); beef tripe (47F - Cooling); cow foot (53F - Cooling). Per operator, items were placed in cooler the night prior to inspection but did not make it to 41F within 6 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (45-49F - Cooling); beef tripe (47F - Cooling); cow foot (53F - Cooling). Per operator, items were placed in cooler the night prior to inspection but did not make it to 41F within 6 hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit used to check chemical sanitizer at three compartment sink.
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting above three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 200+ ppm. Corrected to 100ppm
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Mac and Cheese (54F - Cooling). Per operator item was not prepared or packaged today. Food was prepared prior to 2:30pm yesterday and placed to cool. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Mac and Cheese (54F - Cooling). Per operator item was not prepared or packaged today. Food was prepared prior to 2:30pm yesterday and placed to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Patties (82F - Hot Holding) Items were placed in warming unit at approximately 8:00am. Items were out of temperature for approximately 1 hour. Employee placed patties in oven to be reheated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips used to check chlorine used in sanitizing solution.
Bowl or other container with no handle used to dispense food. Back of house. Observed plastic container with no handle used to dispense sugar. PIC removed..
Dead roaches on premises. Back of house next to walk in cooler. Observed one dead roach next to water heater. Employee removed and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Reach in cooler in back of house. Observed opened bottle of employee beverage stored in cooler next to microwave. Employee removed.
Walk-in cooler 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.