JACK AND MARY'S RESTAURANT

Name: JACK AND MARY'S RESTAURANT
Address: 2323 S GOLDENROD RD, ORLANDO, FL, 32822, US
Rating: 52

2323 S GOLDENROD RD, ORLANDO, FL 32822

License #5802973

52 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 17 findings · 2 critical

Complaint Full

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Quick take

JACK AND MARY'S RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 52 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 29 total violations — 4 critical, 6 major, 19 minor.

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The latest inspection on October 6, 2026 shows 17 observation rows: 2 critical, 4 major, and 11 minor.

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Inspector notes

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JACK AND MARY'S RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items bottom of make table drawers cookline
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[14-11-5] Equipment in poor repair. Torn gasket reach in freezer door by reach in cooler across from 3 compartment sink
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Operator remade Recheck 100ppm
[23-24-4] Buildup of food debris/soil residue on equipment door handles. 2 door cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Gaskets Outside of all reach in coolers
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cookline
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. In back by 3 compartment sink Operator cleaned
[08B-12-5] Stored food not covered. Prepped coffee filters with on top of coffee machine Operator covered
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed beads of lettuce over several containers of ready to eat foods Operator switched
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm operator remade. Recheck 50ppm
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind toasters under microwaves
[41-07-4] Container of medicine improperly stored. Bottle of ibuprofen on counter with dishes and to go items Operator removed
[53B-13-5] 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. Stanley and Efren
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ham and turkey bottom of make table
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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.
[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
[14-11-5] Equipment in poor repair. Gasket torn in tall reach on cooler on cook line
[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
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pulled pork and chili not date tracked after being frozen
[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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table soiled
[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