MCCOY'S BAR & GRILL
9300 AIRPORT BLVD, Orlando FL 32827 · (407)825-1234
Last inspected Apr 9, 2026 · 7 visits since December 2023
MAY 24
DEC 24
JUN 25
DEC 25
APR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (47F - Cold Holding); brisket (47F - Cold Holding) in top of make table less then 3 hours. Operator replaced with cold product
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Bowl or other container with no handle used to dispense food. Squat cup in container with fish flakes. Operator discarded squat cup
Cutting board has cut marks and is no longer cleanable. At dry dish storage area
Dec 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pooled eggs in reach in cooler at prep area. Per operator it was at cooks line for breakfast around 7am and bought to reach in cooler around 10am. Pooled eggs was temped after 11am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in reach in cooler at prep area. Per operator it was at cooks line for breakfast around 7am and bought to reach in cooler around 10am. Pooled eggs was temped after 11am
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board middle make table on cooks line
Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board at cooks line
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab./make corrections on crab salad to Krab salad immediately. Menu reprinted with krab salad.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line white cutting board soiled. Back kitchen can opener soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving raw tuna, raw salmon, raw yellowtail/make correction on menu immediately, menu reprinted with asterisk on raw items.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice using 4 hour time control/form emailed, printed and filled out by Chef Jeff/
Records/documents for required employee training do not contain all of the required information./two employee's training certificates missing date of birth.
Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (47F - Cold Holding); brisket (47F - Cold Holding) in top of make table less then 3 hours. Operator replaced with cold product
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Thermostat reading 138°F
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef in reach in cooler in prep area near dish. Shell eggs over raw salmon in cookline drawers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (47F - Cold Holding); brisket (47F - Cold Holding) in top of make table less then 3 hours. Operator replaced with cold product
May 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burgers over raw salmon and shrimp in cookline drawer reach in cooler, employee moved the burgers to the bottom shelf.
Bowl or other container with no handle used to dispense food. Observed deli container in seasoned flour bin, operator removed it.
Floor area(s) covered with standing water. Beverage station before dish room, observed standing water in front of soda machine. Employee moped it.
Silverware/utensils stored upright with the food-contact surface up. Observed spoon on beverage station facing food contact up. Operator flipped them.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat orzo in reach in cooler. Operator moved the eggs to be on side of the reach in cooler
No soap provided at handwash sink. At the of the cookline, operator added soap.
In-use tongs stored on equipment door handle between uses. Operator removed them
No handwashing sign provided at a hand sink used by food employees. Cookline hand wash sink, operator placed a sign
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.