Mrs Macs Kitchen

99336 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5400089

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
2 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 5 basic (3 repeats)
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

11 violations found

First visitSep 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw mahi stored over shredded cheese across cook line. Observed raw egg mix stored over cooked hashbrowns inside walk in cooler. Operator properly rearranged.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed onions stored in Nonfood-grade bags inside walk in cooler. Operator removed onions from bag.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed salsa inside reach in cooler across prep table without date marked. As per operator was prepared 3 days ago.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed grits 179°F inside plastic container with a lid on inside walk in cooler. Operator placed in ice bath for rapid cooling.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed pair of tongs hanging from trash can at kitchen. Operator removed and placed on washing area.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed training for food employees Nona and Yudieskys expired on 8-26.
  Repeat violation
Basic5
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed at bar. Operator removed the scoop.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed small bowl inside a container with salsa and a small bowl inside container with caramel inside reach in cooler across prep table. Operator removed the bowls.
  Fixed on the spot
  Hood filter missing from automatic fire suppression/exhaust system.
  Observed 1 hood filter missing. As per operator it broke while cleaning. Operator already called service.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed at cook line.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee bag stored next to dry goods on shelf at dry storage. Operator removed the bag.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.