🪰85,269 violations tracked across 67 Florida counties

JACK AND MARY'S RESTAURANT

2323 S GOLDENROD RD, ORLANDO, FL 32822

License #5802973

84 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 12, 2026 · 12 findings · 2 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 12, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
11
Coverage note
Inspector notes linked where available

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JACK AND MARY'S RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon inside mashed potatoes container in reach in cooler on cook line.
  • [14-11-5] Equipment in poor repair. Gasket torn in tall reach on cooler on cook line
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table soiled
  • [25-05-4] Single-service articles improperly stored. Coffee filters on front one not protected. Operator placed them in a container with a lid
  • [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs on cook line at 68F, cooked country fries at 53F, hashbrowns at 61F, all stored on cook line. Recommended operator to place them on time control. Provided operator with time as public health control form. Operator placed items on time and completed the form. Sliced cheese stored on make table at 48F for 1.5 hours. Operator placed in freezer to rapid chill. Ew temp 42F.
  • [53A-05-6] 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/ 5 employees working on site with no manager available
  • [50-09-4] Current Hotel and Restaurant license not displayed.
  • [02D-01-5] Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled. Operator labeled during inspection
  • [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs then changed gloves without washing hands. Inspector coaches employee on proper hand washing procedures. Employee washed hands and changed gloves
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