Marcs Cuisine
Last inspected: Jan 31, 2026
100
Score
The health department has logged 10 inspections at Marcs Cuisine, the earliest from 2022. The newest entry in the record is dated Jan 31, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded four times.
Compared to the broader Oakland Park restaurant scene, where the average is 85, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 31, 2026
Routine - Food
No violations found.
100
Jan 30, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Sep 22, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
64
May 14, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket. Front Counter. Employee placed bucket on shelf **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizing is being done. Operator filled sink and added sanitizer. **Corrected On-Site**
16-13-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Wiping cloth sanitizing solution stored on the floor. Employee sanitizer bucket on plastic crate **Corrected On-Site**
21-38-4
78
Jan 6, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 45F Flip Top Cooler **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed item from hand wash sink **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee removed garbage can **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
58
Aug 13, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47F. Flip Top
03A-02-5
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.
11-27-4
78
Jan 10, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store sanitizer buckets Manager removed sanitizer bucket **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink..Handwash sink next sink next to Westlake cooler Manager replaced paper towel **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water located on dish table. Manager removed item **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
64
Aug 16, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Apr 7, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed Cajun rice 79F per operator less than 2 hours. Operator moved to oven reheat to 165F. **Corrective Action Taken**
03E-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish machine chlorine 0 PPM. Chlorine sanitizer container was empty. Operator replaced. Rechecked chlorine: 100 PPM **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken breasts not commercially packaged over ground beef in walk-in freezer. Operator place chicken breast on bottom shelf **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed two squeegees in front hand sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots on rack next to dish machine not inverted. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Carbon dioxide/helium tanks not adequately secured at the bar.
51-11-4
52
Nov 28, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish machine; chlorine 0ppm. Retested 3 times. Operator set up triple sink to quaternary 200ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Hot holding cabinet ; rice (108°F - Hot Holding). Operator stated being held less than 4 hours, moved to be reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. At front counter sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store wet wiping cloths. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. At walk-in freezer; box of raw meat stored on floor. Operator removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. At front line double door stainless low boy under juice dispenser; standing water in bottom.
29-49-6
52
Frequently Asked Questions
When was Marcs Cuisine last inspected?
The most recent health inspection at Marcs Cuisine on file is from Jan 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Marcs Cuisine?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Marcs Cuisine.
How does Marcs Cuisine compare to other restaurants in Oakland Park?
Marcs Cuisine most recently scored 100 out of 100, which is higher than the Oakland Park average of 85.
Has Marcs Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Marcs Cuisine have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Marcs Cuisine 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 Marcs Cuisine inspected?
Based on the inspection history on file, Marcs Cuisine is inspected around three times per year on average.
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