Mrs Mac's Kitchen Ii
Last inspected: Mar 17, 2026
30
Score
Mrs. Mac's Kitchen II, located at 99020 Overseas Hwy in Key Largo, Florida, had a high-risk inspection on March 17, 2026, with a score of 30. The inspection identified five critical and nine minor violations, including issues with a bowl used for dispensing food and accumulated dust on ceilings and vents. While some violations were corrected on-site during the inspection, the facility has a historical pattern of mostly high-risk scores across ten inspections.
9
Inspections
5
Critical latest
0
Major latest
9
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
5 critical violations. 9 minor violations.
30
Nov 4, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
43
Jan 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
64
Aug 8, 2024
Complaint Full
2 major violations. 2 minor violations.
74
Feb 13, 2024
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
43
Nov 15, 2023
Routine - Food
1 critical violation. 3 minor violations.
74
Nov 14, 2023
Routine - Food
5 critical violations. 9 minor violations.
30
May 1, 2023
Complaint Full
5 critical violations. 2 major violations. 11 minor violations.
22
Dec 9, 2022
Routine - Food
3 critical violations. 6 minor violations.
47
Violations — Mar 17, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at dry storage area. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - 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.
36-34-5
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed a bag of raw onions stored on floor by alcohol storage. Employee stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded and replaced. **Corrected On-Site**
21-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
High Priority - 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-27-4
High Priority - 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.
12A-07-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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.
03A-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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