J Marks
Last inspected: Mar 13, 2026
82
Score
Across the available record, J Marks has 11 inspections on file, the first dated 2023. The newest entry in the record is dated Mar 13, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
J Marks scores about where you'd expect for a Fort Lauderdale restaurant. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 13, 2026
Complaint Full
4 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Oct 17, 2025
Routine - Food
No violations found.
100
Oct 16, 2025
Routine - Food
2 critical violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
52
Mar 19, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. In dry storage, bowl used to dispense flour. Operator removed bowl from container **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back kitchen, open drink stored on prep table. Operator discarded drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep kitchen, employee bag stored with clean equipment on shelf. Operator moved bag to designated are for employee belongings. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in sanitizer between uses. On cook line, knives stored on sanitizer in between use. Discussed with operator that items can not be stored in sanitizer or standing water. Operator discarded sanitizer. **Corrected On-Site**
10-18-5
82
Nov 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Warewashing Facilities Maintained and Used
FL-24
95
Nov 18, 2024
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right to left - #4 - hummus (46F); fish dip (45F). Per operator item was placed in unit less than an hour ago. Item not prepped or portioned today. Operator moved to walk in #1 to quick chill. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. See stop sale. **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher- final rinse (Temperature 120F). Operator set up triple sink for sanitizing. Quat 200ppm. Repair service arrived during inspection. **Repeat Violation** **Warning**
22-49-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in #1 - pico - ambient cooling 1 hour at 12:30pm (53-57F - Cooling) at 1:40pm 50-56F. At this rate proper cooling will not occur. Observed item in plastic covered container. Operator placed in smaller shallow container to expedite cooling. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. See stop sale. **Warning**
01B-02-5
High Priority - Employee handled soiled equipment or utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-13-4
Intermediate - 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. Provided handout to operator. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hanging Knife rack in prep area. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - egg Benedict items. Reviewed menu updating with operator. **Warning**
02B-01-5
Intermediate - 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. 1 employee without food handler/CFM training. Employee filled out Food Employee Reporting Agreement during inspection. **Corrected On-Site** **Warning**
11-26-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in #2 - cooked beef (46F); cooked wings (46F). Per operator items were held in unit overnight. Items not prepped or portioned today. Observed attached walk in freezer door not closing tightly. Ice buildup in walk-in freezer - on floor and around circulation fan. **Warning**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. Under ice machine. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Under soda bag in box section. **Repeat Violation** **Warning**
36-73-4
26
May 23, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. 1 broken raw shell egg with intact raw shell eggs in cookline drawer unit. See stop sale.
01B-14-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 130F). Repair service arrived during inspection and making repairs. Operator set up triple sink - quat 400ppm. **Corrective Action Taken**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by rolling cart. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Some mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Floor soiled/has accumulation of debris. Under shelving in walk in freezer.
36-73-4
Basic - Floor tiles missing and/or in disrepair. - Entrance to walk in freezer. - Cookline area.
36-17-5
Basic - In-use ice scoop stored in visibly soiled surface between uses. Operator removed. **Corrected On-Site**
10-12-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
50
Mar 14, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-03-14: Observed same. **Time Extended**
53B-14-5
90
Mar 13, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right to left - #1 flip top - lobster stock (47F); cooked onions (49F); cut tomatoes (50F); Cajun butter (50F); #2 - cheese (50F). Per operator items were placed in units less than 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. **Warning**
53B-14-5
Intermediate - Some Mussel tags not marked with last date served. **Warning**
01C-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Back prep hand sink. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
64
Jun 26, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
50
Jan 6, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
43
Frequently Asked Questions
When was J Marks last inspected?
The most recent health inspection at J Marks on file is from Mar 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at J Marks?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at J Marks.
How does J Marks compare to other restaurants in Fort Lauderdale?
J Marks most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has J Marks' inspection record improved over time?
Yes. Recent inspections at J Marks have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at J Marks means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is J Marks inspected?
Based on the inspection history on file, J Marks is inspected around three times per year on average.
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