Jack and Mary's Restaurant
Last inspected: Feb 11, 2026
30
Score
Going back to 2022, Jack and Mary's Restaurant has 12 inspections in the public record. The latest inspection on file is from Feb 11, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly seven violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
4
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine 200ppm sorter with single service sauce cups at server station
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (72F - Cold Holding)
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee cracking raw shell egg, then touching ready to eat food, no glove change or hand wash **Repeat Violation**
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand was sink in kitchen **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen used to fill hash brown container with water
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on cook line not protected from guest tables
24-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone of prep table
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -employee on cook line no hair restraint **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. -under equipment throughout
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of equipment and storage racks throughout **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -flip top cooler on cook line
29-49-6
30
Sep 10, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs and then grabbed a clean plate to put food on it without taking gloves off and washing hands.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by steam table
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items not date marked in make table and reach in cooler in prep area **Repeat Violation**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over cut potatoes in reach in cooler in prep area **Repeat Violation**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 different buckets 200ppm Operator remade both buckets 100ppm **Corrected On-Site**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several on cookline **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Manager not wearing hat **Repeat Violation**
13-03-4
52
Jan 29, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. DayQuil on tray with seasoning Operator moved **Corrected On-Site**
41-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several throughout **Repeat Violation**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat soups and meatloaf in reach in cooler in storage area
08B-17-4
Basic - Stored food not covered. Cut potatoes and rehydrated hash browns that had satisfied cooling parameters in reach in cooler in storage area
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Under make table
29-49-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cookline **Repeat Violation**
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in cup of water Operator removed and replaced tongs**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler in storage area
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings and vents over cookline
36-34-5
50
Aug 1, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
50
Feb 5, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-02-05: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** - From follow-up inspection 2024-02-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Makeline. Microwave - From follow-up inspection 2024-02-05: **Time Extended**
23-24-4
86
Feb 2, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; sliced American (56F - Cold Holding); white American (48F - Cold Holding). From last night. Reach in cooler under coke machine chicken salad (46F - Cold Holding); collard greens (50F - Cold Holding); hard boiled eggs (48F - Cold Holding); potato salad (48F - Cold Holding); mashed potatoes (50F - Cold Holding); chili (50F - Cold Holding); Hungarian soup (50F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table. sliced American (56F - Cold Holding); white American (48F - Cold Holding) Reach in cooler under coke machine. Chicken salad 46F, collard greens 50F, hard boiled eggs 48F, potato salad 48F, mashed potatoes 50F, chili 50F, Hungarian soup 50F. **Warning**
01B-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
41-15-5
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 and the time removed from temperature control cannot be determined. Per operator less than 2 hours. Operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced meats underneath make table. **Repeat Violation**
02C-02-5
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. White milk and chocolate milk opened yesterday. **Corrected On-Site**
02C-03-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in shredded cheese. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Pans of prepped bacon in reach in cooler in back. **Repeat Violation**
08B-12-5
Basic - Buildup of food debris/soil residue on equipment door handles. Makeline. Microwave
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bag of food on clean dish rack.
12B-07-4
33
Jan 4, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back. - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
23-03-4
95
Dec 28, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
86
Oct 26, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. - From follow-up inspection 2023-10-26: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back. - From follow-up inspection 2023-10-26: **Time Extended**
23-03-4
86
Oct 25, 2023
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under coke machine; boiled eggs (58F - Cold Holding); chicken salad (60F - Cold Holding); mashed potatoes (48F - Cold Holding); collard greens (48F - Cold Holding); chili (48F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Under coke machine; boiled eggs (58F - Cold Holding); chicken salad (60F - Cold Holding); mashed potatoes (48F - Cold Holding); collard greens (48F - Cold Holding); chili (48F - Cold Holding)
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
12A-09-4
High Priority - Shell eggs in use or stored with cracks or broken shells.
01B-14-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and then clean plates. Server went from handling dirty dishes to serving food without hand washing. **Warning**
12A-13-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. By boxes.
31A-09-4
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. Gave operator a copy. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In make line.
02C-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.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back.
23-03-4
Basic - Stored food not covered. Under make line.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. By coke machine.
51-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
20
May 30, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Dec 14, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. **Repeat Violation**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Cole slaw (50F - Cold Holding); chicken salad (52F - Cold Holding less then 4 hours , operator rapid chill to bring temperature down to 41f
03A-02-5
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 shell eggs , French toast mix from 2 hours ago . **Repeat Violation**
03F-02-5
Intermediate - Non working probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./ Cole slaw sauce from 2 days ago
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen
36-27-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Food stored on floor./ oil
08B-38-4
45
Frequently Asked Questions
When was Jack and Mary's Restaurant last inspected?
The most recent health inspection at Jack and Mary's Restaurant on file is from Feb 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jack and Mary's Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Jack and Mary's Restaurant.
How does Jack and Mary's Restaurant compare to other restaurants in Orlando?
Jack and Mary's Restaurant most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Jack and Mary's Restaurant's inspection record improved over time?
No. Recent inspections at Jack and Mary's Restaurant have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Jack and Mary's Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Jack and Mary's Restaurant inspected?
Based on the inspection history on file, Jack and Mary's Restaurant is inspected around four times per year on average.
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