Marks Jamaican Bar & Grill
Last inspected: Feb 6, 2026
52
Score
Inspectors have visited Marks Jamaican Bar & Grill nine times, with records going back to 2022. Marks Jamaican Bar & Grill was last inspected on Feb 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
The most common issue across all inspections has been “walk-in cooler/freezer shelves with rust”, showing up six 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.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 96F kept in hot box for 10 minutes reheat to 165F Boiled dumplings 125 kept on stove for less than 4 hrs , operator reheated up to 165F, Corrected On-Site** **Corrected On-Site**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags use to store ice and dough.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards use on prep area **Repeat Violation**
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. NO proof for two new ladies. Employees signed Corrected On-Site** **Corrected On-Site**
11-26-1
Basic - Outer openings not protected with self-closing doors. Door needs to be pushed hard to close.
35B-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm , rechecked 100 ppm.
21-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
52
Oct 20, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board been use to cut vegetables
22-02-4
Basic - Standing water in bottom of reach-in-cooler on expo line on the side of the kitchen .
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust **Repeat Violation**
14-17-4
82
Jan 15, 2025
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over salted fish in reach in cooler located in cook line. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by dish area 1 small flying insect in dinning room
35A-02-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone located on top of cutting board. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a rubber bracelet while prepping food. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Food not stored at least 6 inches off of the floor. Buckets with oxtails stored on walk in cooler floor over a sheet pan. Soda cans stored on floor by serving window.
08B-47-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rum cake kept in front counter with no label.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on top of grill and shelving on top of reach in cooler.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in front counter floor. **Corrected On-Site**
29-19-4
Basic - Stored food not covered. Oxtail pieces kept in walk in freezer not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
14-17-4
47
Jul 29, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Mar 11, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried chicken cooling over night in walk in cooler with temperature of 45F
03D-02-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Oxtail hot holding 1.5 hours at 124F in hot box told employee to reheat at 165F **Corrective Action Taken**
03B-15-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken over, French fries in walk in freezer **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken cooling over night in walk in cooler with temperature of 45F **Repeat Violation**
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red velvet , carrot cake prepared on Saturday with no date.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold, next to bar
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rum cake stored in front desk without label
02D-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Stored food not covered. Uncovered Mac and cheese and dumplings in walk in cooler **Corrected On-Site**
08B-12-5
35
Sep 18, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
14-17-4
95
Sep 15, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. .Goat ,cooked chicken, butter, fried chicken, pork , all kept in walk in cooler for more than 4 hours with temperatures raging from 48 to 50. Walk in cooler with ambient temperature of 52F. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Goat ,cooked chicken, butter, fried chicken, pork , all kept in walk in cooler for more than 4 hours with temperatures raging from 48 to 50. Walk in cooler with ambient temperature of 52F. **Warning**
01B-02-5
Basic - Unnecessary items/unused equipment on the premises.Grills, three bay sink, stove stored in the outside seating area. **Warning**
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Dust on walk in cooler fans. **Warning**
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation.Hole on back exit door. **Warning**
35B-04-4
Basic - Employee eating in a food preparation or other restricted area.Employee drink stored on top of cutting board been use to cut vegetables. **Warning**
12B-02-4
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.Gap around walk in cooler door. Walk in cooler with ambient temperature of 52F. **Warning**
14-74-7
55
Jan 11, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
39
Jul 19, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pork kept in walk in cooler overnight with temperature of 50F.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pork kept in walk in cooler overnight with temperature of 50F.
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine sanitizer bucket 200 ppm Redone 100 **Corrective Action Taken**
41-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer in front counter under Pattie's had debris. **Corrected On-Site**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
55
Frequently Asked Questions
When was Marks Jamaican Bar & Grill last inspected?
The most recent health inspection at Marks Jamaican Bar & Grill on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Marks Jamaican Bar & Grill?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited six times, more than any other issue at Marks Jamaican Bar & Grill.
How does Marks Jamaican Bar & Grill compare to other restaurants in Orlando?
Marks Jamaican Bar & Grill most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Marks Jamaican Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Marks Jamaican Bar & Grill have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Marks Jamaican Bar & Grill 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 Marks Jamaican Bar & Grill inspected?
Based on the inspection history on file, Marks Jamaican Bar & Grill is inspected around three times per year on average.
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