MARTHABRAE JAMAICAN RESTAURANT

Name: MARTHABRAE JAMAICAN RESTAURANT
Address: 3951 W BROWARD BLVD STE A170, PLANTATION, FL, 33312, US
Rating: 83.9

3951 W BROWARD BLVD STE A170, PLANTATION, FL 33312

License #1623756

83.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MARTHABRAE JAMAICAN RESTAURANT in PLANTATION currently holds an InspectFL Health Score of 83.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 2 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 16, 2026 shows 15 observation rows: 4 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Disposition: Administrative complaint recommended
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Multiple wiping clothes under cutting boards in kitchen.
[24-05-4] 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.
[25-32-4] 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.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in walk in freezer.
[40-06-5] 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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-02-5] 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on tiles above walk-in cooler.
[03A-02-5] 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
[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/ CFM Linda Edwina Gordon 1-4-2025 Person on charge Marcia Jones Manager arrived during inspection.
[03B-01-6] 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.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading less than 10ppm chlorine. Employee remade to 100ppm chlorine.
[03D-02-5] 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.
[21-03-4] 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.

Community reaction

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