Mac's Place

1605 N Roosevelt Blvd, Key West, FL 33040 · Permanent Food Service · License 5428267

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Jul 21, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
5 high priority (no follow-up needed, 1 repeat), 1 intermediate, 11 basic (1 repeat)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

17 violations found

First visitJul 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.
17 violations found:
- 5 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  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 tuna thaws completely inside reduced oxygen packaging inside standing reach in cooler next to cook line.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw steak stored over unwashed celery inside reach in cooler at kitchen entrance.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pooled eggs stored over heavy cream inside reach in cooler at kitchen entrance.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over raw bacon and raw ground beef inside standing reach in cooler next to cook line.
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee crack raw shell eggs then continue to handle clean equipment and utensils without changing gloves and washing hands.
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink next to dish machine.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of salt not labeled at cook line.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw ground beef thawing inside standing water. Operator turned on water.
  Fixed on the spot
  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 tuna thaws completely inside reduced oxygen packaging inside standing reach in cooler next to cook line.
  Repeat violationAdministrative complaint
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on oven door handle. Operator removed tongs.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed towel under cutting board across cook line.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored on top of cutting board across cook line.
  Wiping cloth sanitizing solution stored on the floor.
  Observed sanitizer bucket stored on floor. Operator properly placed sanitizer bucket.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezer gaskets soiled next to cook line.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed fly trap sticky tape installed over cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor near back door.
- 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 cellphone and headphones on top of shelf above prep table reach in cooler across cook line.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.