MAGGIE MCFLY'S
662 SE BECKER RD, Port St Lucie FL 34984 · 772-282-7772
Last inspected Aug 6, 2026 · 10 visits since November 2023
NOV 24
APR 25
JUL 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
2 live flies located in sand bar Approximately 4 flies in mop storage area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015005380 | Dec 8, 2014 | Feb 12, 2015 | $400 |
Inspection history
10 visits, newest first
Aug 6, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. One of the bar sinks.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Aug 6, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Live, small flying insects found. 10 live in kitchen area. 10 in the expo area. Manager removed rug to clean. 4 live in bakery area. 18 live at bar area. 100 in beverage storage hallway. Total 142
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food items in the cook line cooler over night 47F to 51F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Tuna 58F cold holding, blue cheese 46F cold holding, raw tuna poke 53F cold holding, eggs 53F cold holding, cooked diced chicken 53F cold holding, shredded cheese 53F cold holding, cooked mushrooms 53F cold holding.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken cooked 126F hot holding. Advised to reheat. Was double panned.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions 96F hot holding. White rice 109F hot holding. Advised to rapid reheat. Chicken cooked 126F hot holding, recheck cooked chicken 173F finish reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer buckets.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Bar area, dessert counter in the mop sink area.
Bowl or other container with no handle used to dispense food. For bulk sugar.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. One of the bar sinks.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Raw chicken drippings on prep table where carrots are stored underneath could lead to possible contamination. Advised Manager to clean and sanitize area.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple trash items in the back of establishment found in bush area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Old food stuck to clean dish ware at the dessert counter.
Old labels stuck to food containers after cleaning. Dish area.
Single-service articles improperly stored. Pizza boxes on expo line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At 3 bay sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Blanched broccoli found with labels and rubber bands in walk in cooler. Per Chef, was washed with labels and rubber bands still attached. And, unwashed avocados cut with sticker. Education provided.
Aug 5, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 28 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate17 Basic
Show 28 findings ▾
Live, small flying insects found. 10 live in kitchen area. 10 in the expo area. Manager removed rug to clean. 4 live in bakery area. 18 live at bar area. 100 in beverage storage hallway. Total 142
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in package that bearing label to remove from packaging upon thawing in the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food items in the cook line cooler over night 47F to 51F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Tuna 58F cold holding, blue cheese 46F cold holding, raw tuna poke 53F cold holding, eggs 53F cold holding, cooked diced chicken 53F cold holding, shredded cheese 53F cold holding, cooked mushrooms 53F cold holding.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken cooked 126F hot holding. Advised to reheat. Was double panned.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions 96F hot holding. White rice 109F hot holding. Advised to rapid reheat. Chicken cooked 126F hot holding, recheck cooked chicken 173F finish reheat.
Handwash sink not accessible for employee use at all times. On cook line, blocked by large fan and towels in bag. Chef removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer buckets.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Bar area, dessert counter in the mop sink area.
Bowl or other container with no handle used to dispense food. For bulk sugar.
Clean linens are hanging off cooks and servers that once wet is not being laundered. And, clean linens stored at bar under clean glasses. Education provided to manager.
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. Ambient 58/60F.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 8 portions of thawed raw tuna.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. One of the bar sinks.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Raw chicken drippings on prep table where carrots are stored underneath could lead to possible contamination. Advised Manager to clean and sanitize area.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple trash items in the back of establishment found in bush area.
Grease receptacle lid open, broken, or missing. Employee closed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Old food stuck to clean dish ware at the dessert counter.
Old labels stuck to food containers after cleaning. Dish area.
Single-service articles improperly stored. Pizza boxes on expo line.
Standing water in undrained ice found at ice bin at bar.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At 3 bay sink.
Time/temperature control for safety food thawed in an improper manner. Raw fish on speed rack.
Unwashed fruits/vegetables stored with ready-to-eat food. Blanched broccoli found with labels and rubber bands in walk in cooler. Per Chef, was washed with labels and rubber bands still attached. And, unwashed avocados cut with sticker. Education provided.
Apr 13, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
1 Live, small flying insects found on cooks line landed on pan no food. Manager removed. 1 flying in kitchen area. Manager called pest control service.
Food-contact surface soiled with food debris, mold-like substance or slime. Water tabs at expo beverage station. Manager cleaned.
Handwash sink not accessible for employee use at all times. Bucket in hand washing sink next to dish machine. Employee removed.
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen near grill coolers and dish machine area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine. Manager inverted.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Educated provided to staff. Ram dish machine 3x. Manager called to get serviced.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers and pans at warewashing station.
Equipment in poor repair. Gasket of small reach in cooler with raw fish on right side of cooks line.
Food stored on floor. Buckets of food items in walk in cooler. And multiple items in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream 60F cold holding. Manager rapid chilled.
Food-contact surface soiled with food debris, mold-like substance or slime. Water spigots at expo area. Manager cleaned.
Cove molding at floor/wall juncture broken/missing. Next to steamer hot holding unit.
Floor area(s) covered with standing water. Where cracked tile.
Floor not cleaned when the least amount of food is exposed. Cooks line. Food debris and food spill in front of grill coolers.
Floor tiles missing and/or in disrepair. Cracked by prep table.
Food stored on floor. Flour tortillas in walk in cooler.
Interior of microwave has accumulation of black substance/grease/food debris. 1 On cooks line.
Light not functioning. 1 light bulb under hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and interior of reach in cooler batter station.
Standing water in bottom of reach-in-cooler. Condiment cooler.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (55F cold holding); coleslaw (50F - Cold Holding); recently placed in reach in cooler. Advised to rapid chill. GM placed items in walk in cooler to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at servers station Can opener blade
No soap provided at handwash sink. At main bar
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish area and cooks line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table Purse on clean containers
Equipment and utensils not properly air-dried - wet nesting. Clean containers on storage rack
Food stored on floor. Bins of pickles in walk in cooler
Ice buildup in walk-in freezer.
Interior of microwave has accumulation of black substance/grease/food debris.
Light not functioning. 1 light bulb under hood.
Linens that do not directly contact food not laundered as necessary. Soiled rag in sanitizer on cook's line.
Missing drain plug at dumpster. Informed Manager.
Apr 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Grout around floor tiles on cook line missing causing food debris and water to lay in crevices.
Ice buildup in walk-in freezer.
Apr 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
2 live flies located in sand bar Approximately 4 flies in mop storage area
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta made at 9 am found at 58f to 70f at 12:20 pm.
Dented/rusted cans present. See stop sale. Artichokes
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher employee handling dirty gloves to clean surface. Manager had employee remove gloves and corrected on sight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta made at 9 am found at 58f to 70f at 12:20 pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter station Raw chicken on fry line 51f, Milk bath 53f. Recommend to rapid chill. Expo line cooler Ranch 50f cold holding Avocado ranch dressing 55f cold holding Hot buffalo sauce made with butter made this morning 9 am found at 72f
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Foods being cooled in deep plastic containers while covered. Pasta was stop sell. Spinach dip and cooked onions were placed in shallow pans corrective actions were taken on the 2 items.
Food slicer heavily soiled with food debris. Can opener blade soiled. Microwave soiled. Manager cleaned onsite.
Handwash sink not accessible for employee use at all times at main bar.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At sand bar
Spray bottle containing toxic substance not labeled on cook line and bar area.
Accumulation of black mold-like substance in the interior of the ice machine.
Cove molding at floor/wall juncture broken/missing. In kitchen and dish area
Employee with no hair restraint while engaging in food preparation.
Grout around floor tiles on cook line missing causing food debris and water to lay in crevices.
Ice buildup in walk-in freezer.
Standing water in floor drain/floor drain draining very slowly by walk in cooler. Manager used shop vac to suck up water. Corrective action.
Unwashed fruits/vegetables stored with ready-to-eat food in the walk in cooler
Wall soiled with accumulated mold-like substance in dish room.
Working containers of food removed from original container not identified by common name. Bulk container of brown sugar not labeled.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw beef over hot dogs in walk in cooler
No soap provided at handwash sink. At sink in bar
Spray bottle containing toxic substance not labeled.
Cove molding at floor/wall juncture broken/missing. Behind hand sink across from walk in cooler
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In bar area. Three compartment sink is set up. Make sure machine is working properly before washing dishes in bar machine
No handwashing sign provided at a hand sink used by food employees. In woman's restroom
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.