MARTHABRAE JAMAICAN RESTAURANT
3951 W BROWARD BLVD STE A170, Plantation FL 33312 · 954.306.2485
Last inspected Aug 11, 2026 · 9 visits since July 2023
FEB 25
MAR 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 33 points off where it started.
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 procedures to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025035038 | Mar 20, 2025 | May 14, 2025 | $200 |
Inspection history
9 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. 1. Employee entered kitchen area placed soap in hands then rinsed with water.
Sanitizer not used in accordance with the manufacturer's recommendations. 1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Front line jerk chicken (85F - Hot Holding), observed shallow pan utilized and low water levels. Item held less than 4 hours per operator. Operator placed item to reheat in oven and added more water.
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/
Show the remaining 4 findings ▾
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 1. Employee washing with bleach and soap mixture, rinsing with water then storing to dry. Reviewed proper triple sink set up with employee.
Floor area(s) covered with standing water. 1. Floor area by prep table with water unknown source of water.
Food stored on floor. 1. Bulk kidney beans stored on floor, operator stored properly.
Worn, torn and/or soiled floors/carpeting. 1. Floor area under prep table soiled with food debris.
Jan 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked pigeon peas (50F - Cooling). Per employee prepared on 1-15 and in cooler overnight. 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. In walk in cooler, cooked pigeon peas (50F - Cooling). Per employee prepared on 1-15 and in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above stovetop, under no temperature control, fried fish (46F - Cold Holding); cooked pork (47F - Cold Holding). Per employee removed from cooler to be reheated at approximately 9:00am. Employee placed items back in walk in to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen OVEN - jerk chicken (119-123F - Hot Holding); cooked plantain (113F - Hot Holding).. Observed oven turned off. Per employee finished cooking approximately 1 hour. Employee moved items to front oven to reheat for proper hot holding. 2) At front counter, HOT LINE - LEFT - calillou (123F - Hot Holding); curry chicken (127F - Hot Holding) //// RIGHT - fish fritters (128F - Hot Holding). Per manager items in line less than 2 hours. All items reheated properly and now above 135F hot holding.
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/ CFM Linda Edwina Gordon 1-4-2025 Person on charge Marcia Jones Manager arrived during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on tiles above walk-in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pans and hotel pans in shelf opposite triple sink not inverted. Employee inverted all.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and water bottle on shelf by deli papers and spices. Employee placed items in pan to separate away from food items.
In-use wet wiping cloth/towel used under cutting board. Multiple wiping clothes under cutting boards in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in walk in freezer.
Reuse of single-service or single-use articles. Foil pan lids on prep table show signs of multiple use. Person in charge confirmed. Advised manager to use aluminum foil instead of reusing pan lids. Manager discarded lids.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
Wet wiping cloths stored in detergent and sanitizer mixed together. In kitchen prep area, sanitizer cloth in soap sanitizer mix. Employee remade sanitizer only bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading less than 10ppm chlorine. Employee remade to 100ppm chlorine.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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. In the chicken holding box, fried chicken (102F - Hot Holding); jerk chicken (102F - Hot Holding). In the oven, jerk chicken (99F - Hot Holding). The chicken was prepared less than 2 hours ago. The chicken will be reheated to 165F to hot hold.
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.
Bowl or other container with no handle used to dispense food. In the bucket of season salt, an 8oz cup was stored inside and used to dispense the food. The cup was removed.
Food stored on floor. Under the oven, a bucket of season salt was stored on the floor. The bucket was moved to the shelf.
Mar 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the pass through window hot holding box, fried chicken (121F - Hot Holding); bbq chicken (121F - Hot Holding). The chicken had been in the box for less than 2 hours. The chicken will be reheated to 165F to hot hold. in the kitchen oven, jerk pork (90-100F - Hot Holding); baked chicken (90-100F - Hot Holding). Items were placed in the powered down oven approximately 1 hour ago. The oven was turned on to reheat the food to 165F to hot hold.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler doors
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils were stored in 72F water at the front counter. The utensils were removed
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front counter hot box, hot box; cooked chicken (90F - Hot Holding). The operator stated that the box was just turned on. The item was moved to the oven to be reheated to 165F to hot hold.
Buildup of food debris/soil residue on equipment door handles. On the walk in cooler door
Food stored on floor. In the dry storage room, a case of Chinese sauce and 2 cases of curry were stored on the floor. The items were removed from the floor.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove in the kitchen, cooked vegetables (115-125F - Hot Holding). The item had been prepared less than 1 hour ago. The item is being reheated to 165F to hot hold.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler door
Cardboard used to line nonfood-contact shelves. Under the prep tables in the kitchen where rice and canned goods are stored
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
Carbon dioxide/helium tanks not adequately secured.
Covered waste receptacle not provided in women's bathroom.
No conspicuously located ambient air temperature thermometer in holding unit.
Tiles missing and/or in disrepair. Above 3 Compartment sink
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Lisa needs certification
Floor and wall junctures not coved by exit door in kitchen.
Food not stored at least 6 inches off of the floor. Bucket with raw fish on floor inside walk in freezer.
No conspicuously located ambient air temperature thermometer inside walk in cooler.
Self-closing device on bathroom door disconnected/broken in men's restroom.
Some Ceiling tiles in dining room soiled with water stains and dust in dining room.
Walk-in cooler shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing above 3 compartment sink in kitchen.
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken (47F - Cold Holding); raw fish (45F - Cold Holding); cooked jerk chicken (47F - Cold Holding) held inside walk in cooler under 4 hours ago. Per cook, walk in cooler door was open for morning prep. Operator moved foods to reach in freezer to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200 ppm chlorine sanitizer in kitchen. Operator remade to 100ppm chlorine sanitizer.
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 procedures to manager.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Lisa needs certification
Covered waste receptacle not provided in women's bathroom.
Floor and wall junctures not coved by exit door in kitchen.
Floor not cleaned when the least amount of food is exposed. Walk in freezer floor have accumulation of soil residues. Blood from raw meat on floor.
Food not stored at least 6 inches off of the floor. Bucket with raw fish on floor inside walk in freezer.
Ice buildup on floor inside walk-in freezer.
No conspicuously located ambient air temperature thermometer inside walk in cooler.
Self-closing device on bathroom door disconnected/broken in men's restroom.
Single-service articles improperly stored. Cases of Single-service cups and to go containers improperly stored in walkway in dining room.
Some Ceiling tiles in dining room soiled with water stains and dust in dining room.
Walk-in cooler shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing above 3 compartment sink in kitchen.
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.