Mrs Mac's Kitchen II

99020 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5428155

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic (2 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

Sep212026

Routine inspection

12 violations found

First visitSep 21, 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.
12 violations found:
- 3 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed inside reach in cooler across cook line Swiss cheese (47°F - Cold Holding); provolone cheese (46°F - Cold Holding). As per operator since the night before. Operator discarded.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed prime rib opened on 9/11 not discarded within 7 days inside walk in cooler. Operator segregated.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed inside reach in cooler across cook line Swiss cheese (47°F - Cold Holding); provolone cheese (46°F - Cold Holding). As per operator since the night before. Operator discarded.
  Fixed on the spotRepeat violation
Intermediate2
- Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
  Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer container. Retest Dishwasher (Chlorine 100ppm)
  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 for food employees Nona Rose, David, Rigoberto, Armando, Louis expired on 8/2026
Basic7
- Code 06, Food properly thawed: 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 6 tuna still in package. Operator removed from the package.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed at bar. Operator removed.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed over shelf across cook line operator inverted container.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at cook line. Observed at bar.
- Code 33, Garbage and refuse: Open dumpster lid.
  Operator closed.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at cook line.
- 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 charger and keys on shelves Tuna inside over prep table. Operator removed.
  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.
Stop sale: An order that the food can’t be sold or served.