Martha Jane's Southern Cooking
Last inspected: Oct 29, 2025
95
Score
Martha Jane's Southern Cooking has been inspected six times since 2024. Martha Jane's Southern Cooking was last inspected on Oct 29, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near one violation per visit.
The city-wide average is 98, putting Martha Jane's Southern Cooking squarely in typical territory. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 29, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed plastic drinking cups stacked wet. Explained to PIC that all washed rinsed and sanitized items needs to be stacked so they can completely air dry before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
95
Jun 18, 2025
Routine
No violations found.
100
Feb 26, 2025
Routine
No violations found.
100
Sep 19, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed a build up of pink mold like substance in the ice machine. Told PIC to clean ice machine at a frequency that keeps it free from build up. PIC assigned employee to clean ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poul...
90
Jun 28, 2024
Routine
No violations found.
100
Mar 14, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed rae pork chops in reach in cooler by the steam table with a cold holding and ambient temperature at 47. Told PIC to discontinue use and move all items into the other reach in cooler at the top of the steps. PIC had items moved to the other reach in cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be...
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed a build up of mold like substance in the ice machine. Told PIC to clean ice machine at a frequency that keeps it free from build up. PIC assigned employee to clean ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry o...
511-6-1.05(7)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: observed a build up of chicken juice at the bottom of the reach in cooler. Told PIC that the cooler needs to be clean at a frequency that keeps it clean and free from build up. PIC assigned employee to clean RIC. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
511-6-1.05(1)(i)
74
Frequently Asked Questions
When was Martha Jane's Southern Cooking last inspected?
The most recent health inspection at Martha Jane's Southern Cooking on file is from Oct 29, 2025. The public record contains six inspections in total.
How does Martha Jane's Southern Cooking compare to other restaurants in Monticello?
Martha Jane's Southern Cooking most recently scored 95 out of 100, which is about the same as the Monticello average of 98.
Has Martha Jane's Southern Cooking's inspection record improved over time?
Results have been roughly steady. Inspections at Martha Jane's Southern Cooking have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Martha Jane's Southern Cooking 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 Martha Jane's Southern Cooking inspected?
Based on the inspection history on file, Martha Jane's Southern Cooking is inspected around four times per year on average.
Nearby Restaurants