MAGGIE MCFLYS
6000 GLADES RD STE 1229, Boca Raton FL 33431 · 203-586-1771
Last inspected Aug 26, 2026 · 13 visits since November 2023
JAN 25
JUN 25
OCT 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 flies found in kitchen not landing 4 flies observed behind bar not landing. Advised operator to remove flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013782 | Dec 30, 2025 | Mar 23, 2026 | $400 |
| 2--2026001333 | Oct 30, 2025 | Feb 2, 2026 | $800 |
Inspection history
13 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Dented/rusted cans present. 2 dented cans located in storage racks by cooler. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside and began to prepare food no handwash. Informed operator of proper handwashing. Employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled apron then proceeded to put gloves on and continue food preparation. Informed operator of proper handwashing. Employee then washed hands and put on gloves.
Live, small flying insects found. Approximately 5 or 6 located in back storage area landing on chemicals and beer kegs.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese in reach in drawer on cookline. Operator moved and stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee brought dirty dishes from dining area then prepared drinks without washing hands. Informed operator of proper handwashing. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline drawer; chicken (46F - Cold Holding) operator states items out of temperature for approximately 30 minutes. Operator removed and moved to walk in cooler to quick chill. flip top; butter (50F cold holding) operator states out of temperature for approximately 2 hours. Operator removed and moved to walk in cooler to quick chill. Operator states both products not prepared or portioned today
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator remade at 200ppm
Dec 30, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat bread stuffing. Chef moved stuffing
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun dispensing unit not cleaned.showing slime on soda gun.
Handwash sink not accessible for employee use at all times. Handwashing sink in prep room blocked by a mixer and 5 gallon containers. Chef moved items
Identity of food or food product misrepresented. Menu states that they have fresh Prince Edward Island fresh mussels, unable to provide proof of prince edward mussels or mussels tags
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in employee restroom and cook line handwashing sink
Bowl or other container with no handle used to dispense food. Using a bowl instead of a scoop for salt and sugar. Chef removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A couple of bottles of water on prep tables. Chef removed all bottles of water
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Chef removed phone.
Equipment and utensils not properly air-dried - wet nesting. Metal pans being stacked wet.
Trash receptacles not provided where needed in establishment. No trash can by handwashing sink by prep table
Water leaking from handwashing sink drain on cook line.
Working containers of food removed from original container not identified by common name. Flour containers and salt containers not labeled
Oct 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 12 high priority.
12 High priority4 Intermediate3 Basic
Show 19 findings ▾
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. Employee moved garbage can on the line before handling bags of bread with no hand wash. Employee removed cell phone from pocket and proceeded to handle ready to eat items, with out washing hands. Educated operator on proper handwashing procedures. Employee was hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used soiled dry cloth to wipe cutting board before preparing food. Educated operator on proper handwashing procedures. Employee washed hands.
Live, small flying insects found 2 flies found in kitchen not landing 4 flies observed behind bar not landing. Advised operator to remove flies.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. On cook like at fry station low 2 door freezer, raw shrimp stored over ready to eat gyro meat. Educated operator about proper storage procedures. Operator moved items.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw whole muscle beef stored above cooked onions and cooked chicken. Raw shell eggs stored above milk and heavy whipping cream. Educated operator on proper storage. Operator moved items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line in drawers underneath grill, raw ground beef stored above whole muscle beef. Educated operator on proper storage. Operator moved items.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster bisque 10/23
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raspberries and turkey burger in walk in freezer covered in ice build up waste.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #2 from right mozzarella cheese (50F - Cold Holding); cream sauce (52F - Cold Holding); pasta (49F; coconut curry sauce (48F - Cold Holding); cooked pasta (48F - Cold Holding), cooked pasta stop sale (53F); per operator items in cooler held out of temperature longer than 4 hours. Operator discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #2 from right mozzarella cheese (50F - Cold Holding); cream sauce (52F - Cold Holding); pasta (49F; coconut curry sauce (48F - Cold Holding); cooked pasta (48F - Cold Holding), cooked pasta stop sale (53F- Cold Holding); per operator items in cooler held out of temperature longer than 4 hours. Operator discarded. See stop sale. Cooler #1 from right chick pea salsa (53F - Cold Holding); cheese (54F- Cold Holding) cheese (53F - Cold Holding); salsa (47F - Cold Holding); guacamole (47F - Cold Holding); raw shrimp (47F - Cold Holding), per operator items held in cooler for 2.5 hours, operator put ice bags on items. Per operator all items not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fry station fry well, sweet potatoes (120F- Hot Holding), per operator item out of temperature for 15 minutes, operator decided to discard. Low hot box, marinara (85F-Hot Holding); meatballs( 122F-Hot holding); chicken soup (105F - Hot Holding), per operator items in hot box held for less than 2 hours. Operator moved items to stove top to be brought up to 165F. Steam table, cooked onion rings (83F - Hot Holding), mash potatoes (117F - Hot Holding); per operator item held out of temperature for 2.5 hours. Educated operator on hot holding temperatures,Operator chose to discard onion rings and bring the mash potatoes to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler #1 from left egg rolls (48F) @ 1:45cooling since 12:45 47F at 2:45, at this rate item will not reach 41F. Educated operator on proper cooling process, operator moved items to walk in cooler.
Handwash sink used for purposes other than handwashing. In ware washing area, hand washing sink filled with multiple dirty pans. Educated operator, that hand washing sinks are to be used only for handwashing washing.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, per operator cooked pasta was prepared more than 24 hours ago. Educated operator on date marking. Operator date marked.
Ice buildup in walk-in freezer.
Stored food not covered. Ready to eat ice cubes in walk in freezer not covered. Educated operator on proper storage procedures. Operator decided to discard.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed green onions and pea pods, stored over ready to eat produce. Educated operator on proper storage procedures.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
Live, small flying insects found Flying insects observed buzzing around not landing on food contact surfaces: 2 flying insects in dry storage, 1 in dish room, 1 at bar, 1 by expo line, 1 in bathroom. Advised operator to kill and remove flying insects from building.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Seared, not fully cooked tuna over sauces and beans, fully cooked lobster in same container as raw calamari at walk in cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by pasta cooker: feta (54F - Cold Holding); butter (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to add ice bags to products and only stock small portions of food product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion rings (90F - Hot Holding) Observed in pan resting on top of cooler at cook line. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to add time mark for remaining 3.5 hours. Time control procedure emailed to operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and or mold like substance. Operator removed to be cleaned and sanitized.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line by fryer and by pasta cooker.
No soap provided at handwash sink. On cook line by pasta cooker.
Spray bottle containing toxic substance not labeled. Glass cleaner not labeled by expo window. Operator labeled properly.
Jan 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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. Glass washer at front bar at 0 ppm. Manager changed bucket and primed to 200 ppm
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Coconut bang bang sauce dripped into lobster bisque every time it was scooped from coconut bang bang sauce bowl, see stop sale
Handwash sink used for purposes other than handwashing. Handwashing sink on cook line used to clean utensils, chef spoke with employees
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Chef filled paper towels
No soap provided at handwash sink. No handwashing soap at handwashing sink on cook line. Chef refilled soap
In-use knife/knives stored in cracks between pieces of equipment. Knives were between coolers on cook line. Chef removed knives to dish washing station
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at handwashing sink on cook line and back room. Chef put handwashing signs at both sinks
Unwashed fruits/vegetables stored with ready-to-eat food. Avocadis on cookline were sticky with stickers still attached. Chef removed avocados had them washed and instructed employees to wash fruits before cutting
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler: cooked rice 50F. As per operator, food cooked yesterday and placed in plastic bags to cool. Items did not reach proper temperature with in 6 hours. See stop sale.
Raw animal food stored in same container as ready-to-eat food. In stainless reach in cooler at cook line: Raw steak over ready-to-eat ham. Operator Removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler: Pico 45F, Cut tomatoes 48F. As per operator, food prepped yesterday and placed in walk in cooler over night to cool. Items did not cool properly in time. See stop sale. In walk in cooler: cooked rice 50F. As per operator, food cooked yesterday and placed in plastic bags to cool. Items did not reach proper temperature with in 6 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pico 45F, Cut tomatoes 48F. As per operator, food prepped yesterday and placed in walk in cooler over night to cool. Items did not cool properly in time. See stop sale.
Handwash sink used for purposes other than handwashing. Cup and small pipe in hand wash sink at prep line. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at front line. Operator put paper towels at sink counter.
Employee personal items stored above chip bin. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Plastic bins with water nesting inside. Operator laid out to dry.
Food stored on floor. Observed pickles on the floor. Operator removed.
May 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Mar 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (45F - Cold Holding); home made ranch (55F - Cold Holding); home made Caesar (55F - Cold Holding); feta (54F - Cold Holding) chicken (49F - Cold Holding); fish (49F - Cold Holding); calamari (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in one door flip top cooler by fryer at chicken (49F - Cold Holding); fish (49F - Cold Holding); calamari (49F - Cold Holding) See stop sale Three door flip to Reach in cooler by the grill at whipping cream (56F - Cold Holding); ham (45F - Cold Holding); home made ranch (55F - Cold Holding); home made Caesar (55F - Cold Holding); feta (54F - Cold Holding); See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on steam table not at temperature chili (126F - Hot Holding); beans (93F - Hot Holding). beans reheated to 168°, chili reheated to 168°
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items in-walk in cooler in deep containers covered before cooling. Turkey stuffing; (48F - Cold Holding); pork (58F - Cold Holding); pot roast (49F - Cold Holding); Tex med (49F - Cold Holding) see stop sale
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen by the entrance and cook line hand wash sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Broken Soap supplied
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No Heimlich maneuver/choking sign posted. Choking poster printed and posted
Nov 17, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.