MRS MAC'S KITCHEN II

Name: MRS MAC'S KITCHEN II
Address: 99020 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 12.9

99020 OVERSEAS HWY, KEY LARGO, FL 33037

License #5428155

🍽️ American ℹ️

12.9 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 12 findings · 3 critical

Routine - Food

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Quick take

MRS MAC'S KITCHEN II in KEY LARGO currently holds an InspectFL Health Score of 12.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 91 total violations — 23 critical, 12 major, 56 minor.

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The latest inspection on September 21, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

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Inspector notes

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F record

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*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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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. Observed inside reach in cooler across cook line Swiss cheese (47F - Cold Holding); provolone cheese (46F - Cold Holding). As per operator since the night before. Operator discarded.
[06-09-2] 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 6 tuna still in package. Operator removed from the package.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar. Operator removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed over shelf across cook line operator inverted container.
[33-16-4] Open dumpster lid. Operator closed.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee charger and keys on shelves Tuna inside over prep table. Operator removed.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed prime rib opened on 9/11 not discarded within 7 days inside walk in cooler. Operator segregated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler across cook line Swiss cheese (47F - Cold Holding); provolone cheese (46F - Cold Holding). As per operator since the night before. Operator discarded.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer container. Retest Dishwasher (Chlorine 100ppm)
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for food employees Nona Rose, David, Rigoberto, Armando, Louis expired on 8/2026
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line. Observed at bar.

Disposition: Met Inspection Standards
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour container at dry storage area. Employee removed during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on ceiling and vents at cook line. Also observed dust accumulated on fan covers at walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored above ice cream cups case at dry storage area. Employee removed during inspection.
[08B-38-4] Food stored on floor. Observed a bag of raw onions stored on floor by alcohol storage. Employee stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded and replaced.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and handle clean utensils without changing gloves. Coached employee on proper procedures.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Manager coached employee.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above cooked rice on cart at walk in cooler. Operator stored properly during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw ground beef on shelves at walk in cooler, operator stored properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper fillet (54F - Cold Holding) at walk in cooler, as per employee was preparing less than 1hour ago. Employee moved to freezer. Also observed cream (48F - Cold Holding) at cook line, as per employee less than 1 hour.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on pico de gallo container at cook line, operator removed during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold-like substance on some of the vents at dine in.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container at dry storage, operator removed during inspection,
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, operator discarded during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed Parmesan cheese, croutons and pita chips containers not identified with common name at salad station. Employee labeled during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above sliced turkey in reach in cooler at salad station. Operator stored properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, operator moved can opener to dishwashing area.
[31B-03-4] No soap provided at handwash sink. Observed next to 3 compartment sink. Employee restocked during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked prime rib not date marked at walk in cooler, as per operator over 24 hours. Operator dated during inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on coleslaw container at walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Personal water bottle on preparation area at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed at cook line.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor at cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit at cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw steak (frozen ) in standing water on preparation table.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked rice on cart inside walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe cook handling raw chicken and go to dry storage area and bring some oil and continued cooking the chicken, no change gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also observed cooked pasta (52F - Cold Holding) on unit at cook line, as per employee over 24 hours. Employee discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (49F - Cold Holding); cut lettuce (49F - Cold Holding); shredded cheese (49F - Cold Holding); tomatoes sauce (51F - Cold Holding) in unit at cook line, as per employee less than 3 hours. Employee close lid during inspection. Also observed cooked pasta (52F - Cold Holding) on unit at cook line, as per employee over 24 hours. Employee discarded during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
[31B-03-4] No soap provided at handwash sink. Observed on HWS near walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked inside reach in cooler at cook line.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in pico de gallo container, employee removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[08B-38-4] Food stored on floor. Observed a case of raw fish stored on walk in cooler floor, Manager stored properly.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a knife on top of meat loaf at walk in cooler, Manager removed.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensil at dessert station, Manager tuned on water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open personal drink inside reach in cooler at cook line, employee removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed tenderize conch packages (frozen) on cart next kitchen, employee moved to sink with running water.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cook line not washing his hands before changing gloves, instructed employee on proper procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in corn salsa container, employee removed during inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on drawers at the cook line.
[06-09-1] 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 9 tuna packages at the cook line. Employee discarded during inspection.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed raw fish case stored over metal tray on walk in cooler floor. Employee rearranged properly.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in croutons container at the salad station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in stainless water at 84° F at flat grill. Employee removed during inspection.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed in drawers under flat grill at cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.
[22-12-5] Metal stem-type thermometer soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pasta in shelves at walk in cooler. Employee rearranged properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw tuna in shelves at walk in cooler. Employee rearranged properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (54F - Cold Holding); cooked meatloaf (48F - Cold Holding); cooked steak (48F - Cold Holding) in cart inside walk in cooler, as per employee food was cooked and stored inside walk in cooler the day before. Employee discarded food during inspection. Also in drawers at the cook line :raw chicken (54F - Cold Holding); raw steak (54F - Cold Holding); hamburger patties (52F - Cold Holding); mahi mahi (52F - Cold Holding); raw shrimp (52F - Cold Holding); whole fish (52F - Cold Holding) as per employee food was there since last night. Employee discarded during inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding); cooked meatloaf (48F - Cold Holding); cooked steak (48F - Cold Holding) in cart inside walk in cooler, as per employee food was cooked and stored inside walk in cooler the day before. Employee discarded food during inspection. Also in drawers at the cook line :raw chicken (54F - Cold Holding); raw steak (54F - Cold Holding); hamburger patties (52F - Cold Holding); as per employee food was there since last night. Employee discarded during inspection. Also mahi mahi (52F - Cold Holding); raw shrimp (52F - Cold Holding); whole fish (52F - Cold Holding) as per employee less than 3 hours, employee moved seafood to walk in cooler during inspection.