MARTHABRAE JAMAICAN RESTAURANT
5967 W OAKLAND PARK BLVD, Lauderhill FL 33313 · 954-260-6215
Last inspected Jul 16, 2026 · 8 visits since September 2023
JUL 24
APR 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Jerk chicken quarters (101-121F - Hot Holding) per operator held less than 1 hour operator placed in oven to reheat. Rechecked 165F-168F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.
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.
Jul 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table - baked chicken (110F - Hot Holding). Per operator chicken was out of temperature for approximately 30 minutes. Operator reheated chicken in oven to 170F.
Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink in kitchen has no running water. This is the only hand washing sink in the kitchen. The other hand washing sink is at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.
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. Reach in freezer in kitchen surface solid with frozen food debris.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched four head and proceeded to perform food preparation without first washing hands. Reviewed hand washing procedures. Employee washed hands
Floor soiled/has accumulation of debris. Observed grease on floor by walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. True reach in freezer soiled with food debris at bottom of unit
Wet wiping cloth not stored in sanitizing solution between uses. Observed damp wiping cloth on prep table. Operator discarded
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
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. Cook and food prep employee missing training certificates.
Clean equipment/utensils not stored at least 6 inches above the floor. Plastic knives in box stored on floor in under front counter. Employee removed from floor.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen has grooves and cuts.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's backpack stored above dry food items on shelf in kitchen. Employee removed bag from shelf.
Food not stored at least 6 inches off of the floor. Buckets of sauce stored on floor in walk in cooler. Operator elevated
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. Bottled pineapple ginger juice in reach in cooler in dining room missing label. No invoice present at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in reach in freezer in kitchen. Employee discarded bottle.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves soiled in walk in cooler with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed on top of cutting board and not stored in sanitizing solution between uses at prep table. and wiping cloths not stored in sanitizing solution at cook station.Employee removed cloths.
Apr 9, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line above stove, fried plantains (108-140F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Item placed in oven to be reheated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strip used in establishment.
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/
Bowl or other container with no handle used to dispense food. Observed no handle pan used to portion bulgur rice stored bucket under preparation table. PIC removed and stored appropriately.
Current Hotel and Restaurant license not displayed. PIC showed license to inspector.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with restaurant items in low boy cooler at front counter. PIC removed and stored appropriately.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup handle not stored above sugar stored in bucket under preparation table across from cook line. PIC removed handle.
Soiled dry wiping cloth in use. Observed at preparation table across from 3 compartment sink. Employee removed and stored appropriately.
Working containers of food removed from original container not identified by common name. Observed sugar stored in bucket under preparation table across from cook line not identified by its common name.
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Jerk chicken quarters (101-121F - Hot Holding) per operator held less than 1 hour operator placed in oven to reheat. Rechecked 165F-168F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.
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. New employee started 2 weeks ago. Emailed form to operator to fill out.
No soap provided at handwash sink in kitchen.
Bowl or other container with no handle used to dispense food. Observed in container of bulgar a bowl with no handle used to dispense food. Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent soiled with accumulated food debris, grease, dust, or mold-like substance in storage room.
Floor tiles missing and/or in disrepair. In front of three compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in corn meal container scoop handle in contact with corn meal. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensil stored in standing water temperature of 111F on prep table. Cook discarded water and placed in clean container.
Single-service articles improperly stored. Observed box of hot and cold insulated food cups stored on floor in storage room.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary test strips establishment using chlorine to sanitize.
Employee washed hands in a sink other than an approved handwash sink. Observed employee rinsing hands in three compartment sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of prep area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engaging in food preparation.
Floor tiles missing and/or in disrepair. In front of three compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup in u star reach in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with sugar. Employee removed
Working containers of food sugar removed from original container not identified by common name.
Sep 13, 2023Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Plaintain in hot holding unit behind desert case at 124°, hot holding prepared less than four hours ago. Unit temp set at low setting. Operator reheated to 165°.
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 sanitizer bucket solution measured over 200ppm. Operator remade solution to 50 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test kit for chlorine sanitizer bucket.
No soap provided at handwash sink in the kitchen. Operator provided soap.
Floor tiles missing and/or in disrepair in front of the triple sink in the kitchen.
Ice buildup in reach-in cooler in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in the kitchen stored in water 88°. Operator discarded water stored dry.
Working containers of food removed from original container not identified by common name. Container of sugar on food prep table bottom shelf not labeled. Operator labeled "sugar".
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.