MAGGIE MCFLYS

Name: MAGGIE MCFLYS
Address: 6000 GLADES RD STE 1229, BOCA RATON, FL, 33431, US
Rating: 84

6000 GLADES RD STE 1229, BOCA RATON, FL 33431

License #6021291

84 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MAGGIE MCFLYS in BOCA RATON currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 30, 2025. Across those visits, inspectors documented 23 total violations — 7 critical, 8 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 30, 2025 included 1 critical violation, 4 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat bread stuffing. Chef moved stuffing
[14-01-5] Bowl or other container with no handle used to dispense food. Using a bowl instead of a scoop for salt and sugar. Chef removed bowl.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans being stacked wet.
[29-02-4] Water leaking from handwashing sink drain on cook line.
[33-06-4] Trash receptacles not provided where needed in establishment. No trash can by handwashing sink by prep table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Chef removed phone.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A couple of bottles of water on prep tables. Chef removed all bottles of water
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun dispensing unit not cleaned.showing slime on soda gun.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in prep room blocked by a mixer and 5 gallon containers. Chef moved items
[52-01-4] Identity of food or food product misrepresented. Menu states that they have fresh Prince Edward Island fresh mussels , unable to provide proof of prince edward mussels or mussels tags
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour containers and salt containers not labeled

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, per operator cooked pasta was prepared more than 24 hours ago. Educated operator on date marking. Operator date marked.
[14-69-4] Ice buildup in walk-in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. In ware washing area, hand washing sink filled with multiple dirty pans. Educated operator, that hand washing sinks are to be used only for handwashing washing.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated operator.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved garbage can on the line before handling bags of bread with no hand wash. Employee removed cell phone from pocket and proceeded to handle ready to eat items, with out washing hands. Educated operator on proper handwashing procedures. Employee was hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw whole muscle beef stored above cooked onions and cooked chicken. Raw shell eggs stored above milk and heavy whipping cream. Educated operator on proper storage. Operator moved items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fry station fry well, sweet potatoes (120F- Hot Holding), per operator item out of temperature for 15 minutes, operator decided to discard. Low hot box, marinara (85F-Hot Holding); meatballs( 122F-Hot holding); chicken soup (105F - Hot Holding), per operator items in hot box held for less than 2 hours. Operator moved items to stove top to be brought up to 165F. Steam table, cooked onion rings (83F - Hot Holding), mash potatoes (117F - Hot Holding); per operator item held out of temperature for 2.5 hours. Educated operator on hot holding temperatures,Operator chose to discard onion rings and bring the mash potatoes to 165F.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35A-02-7] Live, small flying insects found 2 flies found in kitchen not landing 4 flies observed behind bar not landing. Advised operator to remove flies.
[01B-02-5] 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 degrees Fahrenheit. Cooler #2 from right mozzarella cheese (50F - Cold Holding); cream sauce (52F - Cold Holding); pasta (49F; coconut curry sauce (48F - Cold Holding); cooked pasta (48F - Cold Holding), cooked pasta stop sale (53F) ; per operator items in cooler held out of temperature longer than 4 hours. Operator discarded. See stop sale.

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