Maggie McFlys
6000 Glades Rd Ste 1229, Boca Raton, FL 33431 · Permanent Food Service · License 6021291
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 3 complaint inspection9 high priority (2 fixed by the Nov 4 follow-up, 7 fixed on the spot, 4 repeats), 2 intermediate (fixed on the spot)-39
- Administrative complaint on Nov 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 4, 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 - First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
2 dent vegetables cans. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
right flip top; cut cabbage (54°F - Cold Holding); guacamole (54°F - Cold Holding) middles flip top; cheese (53°F - Cold Holding) right flip top drawer ; cheese (58°F - Cold Holding); ground beef (58°F - Cold Holding); egg (58°F - Cold Holding); tomatoe sauce (58°F - Cold Holding); cooked onions (58°F - Cold Holding); cooked mushrooms (58°F - Cold Holding) Wait station; blue cheese dressing (56°F - Cold Holding) Per operator items in coolers for approximately 3 hours, operator moved to freezer to quick chill. Items reached 41°F within 4 hours, all items not prepared or portioned today
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table: beans (120°F - Hot Holding) operator reheated to 165°F. Items out of temperature for approximately 45 minutes.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tuna over pizza dough and cooked mushrooms at right cook line drawers. Operator moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored in same container as ready-to-eat food.
Raw beef in same container as cheese, both items still packaged, operator moved and stored properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground sausage stored over whole muscle beef. Operator moved and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.employee brought in dirty dishes then continued making drinks and serving food without washing hands, informed of proper hand washing.
Employee then washed hands
Fixed on the spotRepeat violationAdministrative complaint
Employee washed hands with no soap.
Employee washed hands at hand sink with no soap available then began food preparation , informed operator of proper hand washing, employee rewashed hands with soap.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 small flying insects in dry storage area, 2 small flying insects at bar area, Operator removed and sanitized both locations.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At cookline hand sink, operator provided.
Fixed on the spot
No soap provided at handwash sink.
No soap at cook line hand washing sink, or ware wash hands washng sink. Operator provided
Fixed on the spot
Earlier inspections 1
F58Routine inspection8 violations, 7 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 26, 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 - First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
2 dented cans located in storage racks by cooler. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline drawer; chicken (46°F - Cold Holding) operator states items out of temperature for approximately 30 minutes. Operator removed and moved to walk in cooler to quick chill. flip top; butter (50°F cold holding) operator states out of temperature for approximately 2 hours. Operator removed and moved to walk in cooler to quick chill. Operator states both products not prepared or portioned today
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over cheese in reach in drawer on cookline. Operator moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee brought dirty dishes from dining area then prepared drinks without washing hands. Informed operator of proper handwashing. Employee washed hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee came in from outside and began to prepare food no handwash. Informed operator of proper handwashing. Employee washed hands.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched visibly soiled apron then proceeded to put gloves on and continue food preparation. Informed operator of proper handwashing. Employee then washed hands and put on gloves.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 5 or 6 located in back storage area landing on chemicals and beer kegs.
Repeat violationAdministrative complaint
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) operator remade at 200ppm
Fixed on the spot
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.