MARTHABRAE JAMAICAN RESTAURANT
4200 NW 12 ST, Lauderhill FL 33313 · 9545813990
Last inspected Mar 16, 2026 · 7 visits since September 2023
JAN 24
FEB 25
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Printed and Provided poster to manager. Manager posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024009577 | Jan 29, 2024 | Mar 4, 2024 | $200 |
| 2--2021043051 | Sep 14, 2021 | Oct 6, 2021 | $400 |
Inspection history
7 visits, newest first
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Covered waste receptacle not provided in women's bathroom. Observed in both shared restrooms, no covered receptacle.
Exterior door has a gap at the threshold that opens to the outside. Observed gap to the bottom of back entrance door.
Floor tiles missing and/or in disrepair. Observed in kitchen under triple sink, floor tile is missing.
Light not functioning. Observed light burnt out in walk in cooler.
Show the remaining 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Observed frozen red snapper fish stored in printed to go bags. Operator discarded to go bags and placed fish in food grade containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen on counter- Brown stew chicken - (120F - Hot Holding). Fried chicken -Fried chicken (110F - Hot Holding). Per operator item was prepared less than one hour ago. Operator reheated item on stove brown stew to 189F, fried chicken to 176F.
No paper towels or mechanical hand drying device provided at handwash sink. In both rest rooms. Operator provided during inspection.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. At hand wash sink in kitchen. Hand wash sink at front counter. Operator replenished during the inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen hot water reading 78F. Valve was turned off. Operator turned on valve hot water reading 101F.
Bowl or other container with no handle used to dispense food. Observed in kitchen at cook line, bowl with no handle using to dispense sugar. Operator discarded bowl and replaced with scoop with handle.
Covered waste receptacle not provided in women's bathroom. Observed in both shared restrooms, no covered receptacle.
Exterior door has a gap at the threshold that opens to the outside. Observed gap to the bottom of back entrance door.
Floor area(s) covered with standing water. Observed under triple sink, standing water on floor.
Floor tiles missing and/or in disrepair. Observed in kitchen under triple sink, floor tile is missing.
Light not functioning. Observed light burnt out in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine solution at 10 ppm, employee corrected to 100 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled sanitized dishes immediately after washing and rinsing without first washing hands. Managed reviewed proper handwashing procedures with employee and she washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cooler # 3, raw pigtails stored over cooked peas. Employee rearranged for proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1).FRONT STEM TABLE // Cooked fish (118F - Hot Holding). Per employee prepared 1.5 hours and in unit from that time. Employee placed in oven to reheat. 2). DISPLAY CASE; Beef Patties (118F - Hot Holding). Per employee prepared 1.5-2 hours and in unit from that time. Employee placed in oven to reheat.
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. Printed and Provided poster to manager. Manager posted.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cold well / front area, Salad (70F - Ambient Cooling since 8:30 am) to 69 F at 10:30 am. Based on temperatures and times sale will not reach 40F in 4 hrs. Operator placed in ice bath to rapid chill.
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. Printed Employee Health Form and provided to manager. All employees read and signed agreement.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Joint Hot water supply turned off for front counter / kitchen hand sinks. Employee turned hot water back on.
Covered waste receptacle not provided in women's bathroom. No covered receptacles in both unisex bathrooms.
Exterior door has a gap at the threshold that opens to the outside. Visible gap at bottom of back door leading to outside.
Floor area(s) covered with standing water. Standing water on floor inside of back door due to rain coming through gap under door. Employee mopped and dried area.
No Heimlich maneuver/choking sign posted. Poster printed and provided to manager. Manager posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's open bottle of juice in reach in # 2 reach in cooler. Employee removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. -Observed various food items stored on walk in cooler floor. Operator removed and stored properly.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Observed light shield missing in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over canned/bottled drinks. In walk in cooler, raw chicken stored over bottle drinks. Operator moved drinks to top shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw beef. Operator moved chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, potato salad (45F - Cold Holding). Operator stated held less than 1 hour.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, standing water 75°F with in use utensils. Operator discarded water.
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3CS chlorine 10 Ppm. Operator added chlorine rechecked 100Ppm
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed Larry's shrimp.
Stop Sale issued due to food originating from an unapproved source. Observed Larry shrimp in front display case. 10 packages.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed liver (127F - Hot Holding), salt fish beans (120F - Hot Holding) in front counter steam table. Per operator held less than 2 hours. Operator removed items and reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime. Employee cleaned and sanitized can opener.
No paper towels or mechanical hand drying device provided at handwash sink.front counter employee provided.
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. Gooden Narisha
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in front of microwave next to coffee machine located at front counter.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at three compartment sink chlorine 200+ Ppm. Operator diluted rechecked 100 Ppm
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer solution chlorine 200 Ppm. Operator diluted solution. Rechecked 50 Ppm.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replaced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed front counter next to microwave employee cellphone next to the microwave.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line prep table In-use utensil stored in standing water temperature 88F. Operator placed on stove to heat water up
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.