MR MACK ISLAND GRILL

Name: MR MACK ISLAND GRILL
Address: 2400 OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33409, US
Rating: 35.2

2400 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33409

License #6020086

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

35.2 Grade F / 100

Failing Health Score

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Quick take

MR MACK ISLAND GRILL in WEST PALM BEACH currently holds an InspectFL Health Score of 35.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 19 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 56 total violations — 26 critical, 27 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

47%

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.

Call Back - Admin. complaint recommended
[03D-02-5] At Upright double door stainless; cooked chicken (48F - Cooling). Operator stated cooling overnight in full, deep pan tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.
[01B-02-5] At Upright double door stainless; cooked chicken (48F - Cooling). Operator stated cooling overnight in full, deep pan tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.
[03A-02-5] At Upright double door stainless; raw chicken (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, to be fully cooked within a total of 4 hours.

Emergency order recommended
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: Raw pork stored over carrots and potatoes Operator stored properly
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. make table: coleslaw (48F at 1:15pm - Cooling) since 9:00am; pasta salad (53F at 1:17pm- Cooling) since 9:00am; portioned potato salad (46F at 1:21- Cooling) since 9:00am; The products never cooled down to 41F within a total of 4 hours. See stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage cans bare hands then touched prep table and clean container; no handwash Employee touched his phone then grabbed clean tongs; no handwash Employee washed hands
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cabbage (127F - Hot Holding) As per employee stored since 9:00am; See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. make table: coleslaw (48F at 1:15pm - Cooling) since 9:00am; pasta salad (53F at 1:17pm- Cooling) since 9:00am; portioned potato salad (46F at 1:21- Cooling) since 9:00am; The products never cooled down to 41F within a total of 4 hours. See stop sale.
[35A-03-4] Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor

Community reaction

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