J Marks Restaurant and Bar
Last inspected: Jan 29, 2026
100
Score
J Marks Restaurant and Bar appears in inspection records 12 times, starting in 2022. On Jan 29, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Among Pompano Beach restaurants, the typical score is 78; J Marks Restaurant and Bar is comfortably above that bar. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
No violations found.
100
Jan 28, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
58
Dec 8, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Equipment Adequate to Maintain Product Temperature
FL-29
74
Jan 23, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, steaks and fish thawing in standing water. Operator turned on running water. **Corrective Action Taken**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler, shelves spiked with food debris.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. On cook line, doors and gaskets on all flip top coolers solid with food debris.
23-24-4
86
Oct 7, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator to fill out
03F-10-5
Intermediate - Handwash sink not accessible for employee use at all times. On cook line, handwashing sink blocked with scrubbing pads.
31A-09-4
74
Jan 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer door and floors.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink, thawing food with no running water. Chef turned on faucet. **Corrected On-Site**
06-01-5
90
Oct 18, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers. **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with, food debris, dirt. Shelves in walk in cooler. **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
23-03-4
90
Oct 17, 2023
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or soiled. Employee touched soiled handle and engaged in food preparation ( prepared salad)without changing gloves or washing hands. Employee changed gloves and washed hands. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line flip top cooler 3, butter (45F - Cold Holding); garlic sauce (49°F - Cold Holding); Alfredo sauce (47°F - Cold Holding). Operator stated items held overnight. Operator discarded. See stop sale. 1. Butter (87°F)on cookline for two hours; employee time marked corrected action taken. 2. Butter (109°F) on top of oven in prep area being held at room temperature overnight. See stop sale **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, Tartar sauce, remoulade sauce, butter, marinade 10/9 expired. Operator discarded. See stop sale **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, Tartar sauce, remoulade sauce, butter, marinade 10/9 expired. Operator discarded. **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (45F - Cold Holding); garlic sauce (49°F - Cold Holding); Alfredo sauce (47°F - Cold Holding) in cooler in prep line, held overnight. Butter (109°F) on top of oven in prep area being held at room temperature overnight. See stop sale **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than hand-washing, spoon and lettuce in hand-washing sink between prep and cook-line. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. In prep area and cook line. **Warning**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers. **Warning**
05-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cook line, sanitizer bucket stored by grill and flat top. Operator removed **Corrected On-Site** **Warning**
21-44-1
Basic - On cook line, wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Nonfood-contact surface soiled with, food debris, dirt. Shelves in walk in cooler. **Warning**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, ice machine has accumulation of black/ green mold like substance. **Warning**
22-20-5
Basic - Ceiling vents soiled with accumulated dust on entry into kitchen. **Warning**
36-34-5
30
Jun 28, 2023
Complaint Full
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped eggs 46° operator place in walk-in cooler for quick chill. Raw chicken 50° operator split pan , place in cooler for quick cool. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook left line and returned. **Corrected On-Site**
12A-09-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish personnel.
12A-29-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk open prior day.
02C-03-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area.
22-02-4
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. 2 new employees
11-26-1
Basic - Equipment in poor repair. Fry station drawer .
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook
13-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. All cold holding units on cooks line.
23-24-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli stored over ready to eat foods. **Corrected On-Site**
08B-17-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad station
05-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line. **Corrected On-Site**
22-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ice buildup in walk-in freezer.
14-69-4
19
Feb 13, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara overnight (51F - Cooling) Observed marinara in walk in cooler
03D-02-5
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Beef (90F - Hot Holding) less than 2 hours Observed roast beef in alto sham. Operator removed beef and placed in refrigerator to cool.
03B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara overnight (51F - Cooling)
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator had gloves wipe hands on soiled side cloth then engaged to handle hamburger buns without washing hands. Operator reminded employee of hand washing. **Corrected On-Site**
12A-09-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator threw out.
01C-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Spray bottle containing glass cleaner substance not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Observed door falling off on make table on cook line opposite sauté station.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air conditioner vent in expo station soiled.
23-03-4
33
Aug 2, 2022
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking-2oz Butter containers. Operator time marked food item. **Corrected On-Site**
03F-02-5
High Priority - 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. marinara sauce (54F - Cooling); Alfredo sauce (66F - Cooling); chicken broth (54F - Cooling) in walk in cooler. Per chef, food not prepped or portioned today. Food in unit over night and covered. Food did not reach 41F within 6 hours.
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dry storage room. Flies did not land on anything. Operator removed. **Corrective Action Taken**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. Three 5lb cans of plum sauce. One 46 oz can of pineapple.
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara sauce (54F - Cooling); Alfredo sauce (66F - Cooling); chicken broth (54F - Cooling) in walk in cooler. Per chef, food not prepped or portioned today. Food in unit over night and covered. Food did not reach 41F within 6 hours.
03D-02-5
Intermediate - No soap provided at handwash sink on cook line. Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Establishment not maintaining mussel tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade unclean.
22-02-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 0). Operator set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken**
16-54-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles unclean over dish wash area.
36-34-5
Basic - Equipment in poor repair. Door gasket to pasta reach in cooler on cook line in poor repair.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean gaskets to reach in coolers on cook line.
23-03-4
27
Frequently Asked Questions
When was J Marks Restaurant and Bar last inspected?
The most recent health inspection at J Marks Restaurant and Bar on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at J Marks Restaurant and Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at J Marks Restaurant and Bar.
How does J Marks Restaurant and Bar compare to other restaurants in Pompano Beach?
J Marks Restaurant and Bar most recently scored 100 out of 100, which is higher than the Pompano Beach average of 78.
Has J Marks Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at J Marks Restaurant and Bar have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at J Marks Restaurant and Bar 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 Restaurant and Bar inspected?
Based on the inspection history on file, J Marks Restaurant and Bar is inspected around three times per year on average.
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