MRS MAC'S KITCHEN II
99020 OVERSEAS HWY, Key Largo FL 33037 · 2396827979
Last inspected Mar 17, 2026 · 8 visits since November 2023
FEB 24
AUG 24
JAN 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours.
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Inspection history
8 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and handle clean utensils without changing gloves. Coached employee on proper procedures.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Manager coached employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above cooked rice on cart at walk in cooler. Operator stored properly during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw ground beef on shelves at walk in cooler, operator stored properly during inspection.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper fillet (54F - Cold Holding) at walk in cooler, as per employee was preparing less than 1hour ago. Employee moved to freezer. Also observed cream (48F - Cold Holding) at cook line, as per employee less than 1 hour.
Bowl or other container with no handle used to dispense food. Observed on flour container at dry storage area. Employee removed during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on ceiling and vents at cook line. Also observed dust accumulated on fan covers at walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored above ice cream cups case at dry storage area. Employee removed during inspection.
Food stored on floor. Observed a bag of raw onions stored on floor by alcohol storage. Employee stored properly.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded and replaced.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Nov 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above sliced turkey in reach in cooler at salad station. Operator stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, operator moved can opener to dishwashing area.
No soap provided at handwash sink. Observed next to 3 compartment sink. Employee restocked during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked prime rib not date marked at walk in cooler, as per operator over 24 hours. Operator dated during inspection.
Bowl or other container with no handle used to dispense food. Observed on pico de gallo container at cook line, operator removed during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold-like substance on some of the vents at dine in.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container at dry storage, operator removed during inspection,
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, operator discarded during inspection.
Working containers of food removed from original container not identified by common name. Observed Parmesan cheese, croutons and pita chips containers not identified with common name at salad station. Employee labeled during inspection.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (46F - Cold Holding) at cook line, as per employee less than 30 minutes, employee moved butter to ice bath next to salad station.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F - Hot Holding) on steam table, as per employee less than 45 minutes, employee moved food to reach in cooler.
Bowl or other container with no handle used to dispense food. Observed on croutons and Parmesan cheese containers at salad station. Manager removed bowls during inspection l
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed next to soda dispenser at kitchen area, employee turned on.
No handwashing sign provided at a hand sink used by food employees. Observed next to dishwasher machine, also at cook line.
Aug 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked inside reach in cooler at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed
Floor soiled/has accumulation of debris. Observed at cook line.
Aug 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked rice on cart inside walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe cook handling raw chicken and go to dry storage area and bring some oil and continued cooking the chicken, no change gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also observed cooked pasta (52F - Cold Holding) on unit at cook line, as per employee over 24 hours. Employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (49F - Cold Holding); cut lettuce (49F - Cold Holding); shredded cheese (49F - Cold Holding); tomatoes sauce (51F - Cold Holding) in unit at cook line, as per employee less than 3 hours. Employee close lid during inspection. Also observed cooked pasta (52F - Cold Holding) on unit at cook line, as per employee over 24 hours. Employee discarded during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No soap provided at handwash sink. Observed on HWS near walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked inside reach in cooler at cook line.
Bowl or other container with no handle used to dispense food. Observed on coleslaw container at walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Personal water bottle on preparation area at cook line.
Floor soiled/has accumulation of debris. Observed at cook line.
Food stored on floor. Observed cooking oil container stored on floor at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw steak (frozen ) in standing water on preparation table.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed
Feb 13, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cook line not washing his hands before changing gloves, instructed employee on proper procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Bowl or other container with no handle used to dispense food. Observed in pico de gallo container, employee removed.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Food stored on floor. Observed a case of raw fish stored on walk in cooler floor, Manager stored properly.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a knife on top of meat loaf at walk in cooler, Manager removed.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensil at dessert station, Manager tuned on water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open personal drink inside reach in cooler at cook line, employee removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed tenderize conch packages (frozen) on cart next kitchen, employee moved to sink with running water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding); cooked meatloaf (48F - Cold Holding); cooked steak (48F - Cold Holding) in cart inside walk in cooler, as per employee food was cooked and stored inside walk in cooler the day before. Employee discarded food during inspection. Also in drawers at the cook line :raw chicken (54F - Cold Holding); raw steak (54F - Cold Holding); hamburger patties (52F - Cold Holding); as per employee food was there since last night. Employee discarded during inspection. Also mahi mahi (52F - Cold Holding); raw shrimp (52F - Cold Holding); whole fish (52F - Cold Holding) as per employee less than 3 hours, employee moved seafood to walk in cooler during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on drawers at the cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority0 Intermediate9 Basic
Show 14 findings ▾
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pasta in shelves at walk in cooler. Employee rearranged properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw tuna in shelves at walk in cooler. Employee rearranged properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (54F - Cold Holding); cooked meatloaf (48F - Cold Holding); cooked steak (48F - Cold Holding) in cart inside walk in cooler, as per employee food was cooked and stored inside walk in cooler the day before. Employee discarded food during inspection. Also in drawers at the cook line :raw chicken (54F - Cold Holding); raw steak (54F - Cold Holding); hamburger patties (52F - Cold Holding); mahi mahi (52F - Cold Holding); raw shrimp (52F - Cold Holding); whole fish (52F - Cold Holding) as per employee food was there since last night. Employee discarded during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding); cooked meatloaf (48F - Cold Holding); cooked steak (48F - Cold Holding) in cart inside walk in cooler, as per employee food was cooked and stored inside walk in cooler the day before. Employee discarded food during inspection. Also in drawers at the cook line :raw chicken (54F - Cold Holding); raw steak (54F - Cold Holding); hamburger patties (52F - Cold Holding); as per employee food was there since last night. Employee discarded during inspection. Also mahi mahi (52F - Cold Holding); raw shrimp (52F - Cold Holding); whole fish (52F - Cold Holding) as per employee less than 3 hours, employee moved seafood to walk in cooler during inspection.
Bowl or other container with no handle used to dispense food. Observed in corn salsa container, employee removed during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on drawers at the cook line.
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 9 tuna packages at the cook line. Employee discarded during inspection.
Food not stored at least 6 inches off of the floor. Observed raw fish case stored over metal tray on walk in cooler floor. Employee rearranged properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in croutons container at the salad station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in stainless water at 84° F at flat grill. Employee removed during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in drawers under flat grill at cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.
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.