Mr Mack Island Grill
2400 Okeechobee Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6020086
What drove the grade
Employee rubbed hands together for less than 10-15 seconds washing hands (5 seconds after entering establishment, before handling clean equipment and clean utensils used to prepare food for customers)
How the score was calculated
- Starting score100
- Violations at the Jul 27 complaint inspection1 high priority (fixed by the Jul 28 follow-up), 3 intermediate (2 fixed on the spot, 1 repeat), 1 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 28, 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 visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds washing hands (5 seconds after entering establishment, before handling clean equipment and clean utensils used to prepare food for customers)
Advised Operator of proper hand washing.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite (cooked goat/cooked oxtail/cooked pasta) and held more than 24 hours (48 hours) not properly date marked.
Operator applied appropriate date markings.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48 hours) not properly date marked after opening.
Operator applied appropriate date marking.
Fixed on the spot
Juice (sorrel/coconut) packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
Advised Operator to properly label juices.
Repeat violation
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
At customer self service/grab & go reach in cooler; coconut water, sorrel and cooked pepper shrimp prepared/packaged onsite no label. Advised Operator of labeling requirements.
Repeat violation
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.