MAHINA
1 KNIGHTS KEY BLVD, Marathon FL 33050
Last inspected Aug 18, 2026 · 8 visits since October 2023
SEP 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches inside the cabinet under handwash sink on the cook line.
★ 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 |
|---|---|---|---|
| 1--2025013222 | Feb 25, 2025 | May 29, 2025 | $400 |
Inspection history
8 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw tuna stored over cooked chicken ready-to-eat food in walk-in cooler
Non-pitting surface rust on food-contact cast iron vessel used for crab dip.
Accumulation of mold-like substance in the interior of the ice machine
Single-service articles improperly stored on the floor
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
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. Crab dip stored in walk-in cooler overnight and cooling 47-48 F
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quaternary, COS to 200 ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onion (97*F - Hot Holding); gravy (119*F - Hot Holding) Warmer was turned to higher temperature and good was stirred up
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Forms were emailed to the new chef. Hollandaise sauce is on TPHC
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On the online menu there is no consumer advisory
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. ROP raw tuna thawed in unopened packaging. Stored in the walk in cooler. 7 - 1 # packages
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked poultry in the walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef over raw seafood walk-in cooler Raw chicken over raw beef in drawer on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); ham (48*F - Cold Holding) Double panned items in lift lid unit are not 41F or below. Secondary pans were removed
Clams/mussels tag removed from original container prior to container being emptied.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled,chef put in dish area to wash washed rinsed and sanitized
Waste line missing at soda gun holster.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Clam/mussel tags not marked with last date served.
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.
No soap provided at handwash sink at bar
Cold holding equipment, drawers on the cook line #3 not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Faucet/handle missing at plumbing fixture at employee bathroom handwash sink
Feb 25, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary, COS 200ppm
Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches inside the cabinet under handwash sink on the cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 6 pieces of raw tuna vacuum packed and thawed in drawers on the cookline. Observed Beef (59*F - Cold Holding); Fish (51*F - Cold Holding) in drawers overnight on the cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish and beef in drawers overnight out of temperature. Beef (59*F - Cold Holding); Fish (51*F - Cold Holding)
Cook line Handwash sink used for purposes other than handwashing.
Clam/mussel tags not marked with last date served.
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.
No paper towels or mechanical hand drying device provided at handwash sink at bar
No soap provided at handwash sink at bar
Cold holding equipment, drawers on the cook line #3 not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
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. Observed 6 pieces of raw tuna vacuum packed and thawed in drawers on the cook line.
Faucet/handle missing at plumbing fixture at employee bathroom handwash sink
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. COS 200ppm quaternary
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority8 Intermediate4 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and lobster bisque stored overnight covered at 55 F.
Raw beef stored over/not properly separated from ready-to-eat food in the walk-in cooler
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. crab stuffing (55*F - Cold Holding); Cooked broccoli (55*F - Cold Holding); diced tomatoes (55*F - Cold Holding); Poultry (55*F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce no time mark
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling food is covered while cooling in the walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled
Handwash sink missing in outdoor bar. The hand washing sink has not hot or cold running water.
Handwash sink used for purposes other than handwashing. Storage
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
mussel tags not maintained in chronological order according to the last date they were served in the establishment.
mussel tags not marked with last date served.
Carbon dioxide/helium tanks not adequately secured.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
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. Unit 2 not cold holding 41 F or below
Ice bucket/shovel stored on floor between uses.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate16 Basic
Show 24 findings ▾
Raw animal foods In walk-in cooler not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce using TPHC. date marked during inspection. 4 hours for breakfast only
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Handwash sink not accessible for employee use at all times. Garbage can in front of handwash sink in the kitchen
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke not identified as raw on the menu
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.
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.
Bowl or other container with no handle used to dispense flour
Carbon dioxide/helium tanks not adequately secured.
Clean Slicer stored next to handwash/food preparation sink exposed to splash. chef moved the slicer over on the prep table
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Ice machine is not working
In-use ice scoop stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. In dish room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Thawing sausage in t prep sink without cold running water
Walk-in cooler shelves with rust that has pitted the surface.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waiter touching clean plate with RTE food while carrying plate. chef instructed the server about bare hand contact.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice was time marked at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled put into dish area to wash
Handwash sink used for purposes other than handwashing. Utensils in the handwash sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.poke ahi tuna on menu BP not identified as raw
Carbon dioxide/helium tanks not adequately secured.
In-use knife/knives stored in cracks between pieces of equipment.
Sushi In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dry utensils are being used now at inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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.