Mavericks Hangar Bar & Grill
1132 Highway A1A, Satellite Beach, FL 32937 · Permanent Food Service · License 1507051
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (fixed by the Sep 11 follow-up), 3 intermediate (1 fixed on the spot), 2 basic-16
- Extension granted on Sep 3, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
No change
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top of reach-in cooler cut lettuce (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); roast beef (47°F - Cold Holding); slaw (47°F - Cold Holding); sliced cheese (47°F - Cold Holding); cooked shrimp (50°F - Cold Holding)
Code 22, Food-contact surfaces clean and sanitized: 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. 0ppm bar dishwasher
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Exterior bar hand wash sink
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
No date of last service on any filters
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Kitchen hand wash sink
Fixed on the spot
Basic2
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Both bar tops
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Exterior bar hand
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.