MRS MACS KITCHEN
99336 OVERSEAS HWY, Key Largo FL 33037 · 2396827979
Last inspected Apr 6, 2026 · 8 visits since September 2023
APR 24
OCT 24
MAR 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection.
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Inspection history
8 visits, newest first
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Dawn R. Jones.
Reuse of single-service or single-use articles. Observed homemade dressing stored on condiments container at walk in cooler.
Apr 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator coached employee on proper procedures.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw mahi still on ROP package on shelves at walk in cooler. Operator removed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (46F - Cold Holding); pico de gallo (46F - Cold Holding); hash browns casserole (47F - Cold Holding); raw mahi (45F - Cold Holding); cooked pasta (45F - Cold Holding); gravy (46F - Cold Holding) at walk in cooler, as per operator delivery was received approximately 2 hours ago and the door was opened.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Dawn R. Jones.
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 raw mahi still on ROP package on shelves at walk in cooler. Operator removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on preparation table, operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation at cook line wearing a watch, operator advised employee engaging food.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
Food storage container/container lid cracked or broken. Observed lid broken on raw shrimp container. Operator discarded during inspection.
Food stored on floor. Observed food case stored on walk in freezer floor. Operator stored properly.
Ice scoop handle in contact with ice. Observed ice scoop handle not properly stored, operator removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line.
Reuse of single-service or single-use articles. Observed homemade dressing stored on condiments container at walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Dec 12, 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 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (56F - Cold Holding) at cook line, as per operator less than 2 hours, operator moved potatoes to reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by walk in cooler door entrance.
Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.
Open dumpster lid.
Mar 7, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw burgers stored above raw mahi fillets on reach in cooler at cook line. Employee stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe whipped butter (48F - Cold Holding) at cook line, as per operator less than 1 hour. Operator moved whipped butter to reach in cooler interior.
Bowl or other container with no handle used to dispense food. Observe on shrimp salad container at walk in cooler, employee removed during inspection.
Food stored on floor. Observe food containers stored at walk in freezer, operator stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled interior on 2 units at cook line.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (123F - Hot Holding); sausage gravy (127F - Hot Holding) observed next to grill, as per employee less than 4 hours. sausage gravy (167F - Reheating) employee discarded grits.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Bowl or other container with no handle used to dispense food. Observed on caramel container by waffle station. Also observed on flour container at dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open personal water bottle on preparation table at kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on reach in cooler at cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Food stored on floor. Observed food container stored on walk in freezer floor.
No container installed for catching grease from hood drip tray. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on unit at cook line.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook changing tasks and no gloves change as needed. Instructed employee on correct procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (65F - Cold Holding)on prep table, as per employee less than 39 minutes. Employee moved food to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for: Juan,Nona,Jesus,Ruben,Rachel,Takeisha and Alejandro.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed in sugar container at dry storage area.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean chill sticks stored on floor next to ice machine.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Ice scoop handle in contact with ice. Observed on ice machine next to walk in cooler freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at front counter, employee discarded and replaced with a new solution.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish in cooler at the cook line. Employee rearranged properly during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Provided form during inspection.
Ice scoop handle in contact with ice. Manager rearranged properly.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Observed sugar container not identified in dry storage area. Also walnuts and croutons containers, employee labeled during inspection.
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.