DirtyFLRestaurant Inspection Data

MAGGIE MCFLYS

6000 GLADES RD STE 1229

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10857065

  • N/A:No Violations Were Observed

Inspection Date: 6/10/2025

Inspection #: Visit ID: 8871717

  • 35A-02-7:High Priority - Live, small flying insects found Flying insects observed buzzing around not landing on food contact surfaces: 2 flying insects in dry storage, 1 in dish room, 1 at bar, 1 by expo line, 1 in bathroom. Advised operator to kill and remove flying insects from building. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Seared , not fully cooked tuna over sauces and beans, fully cooked lobster in same container as raw calamari at walk in cooler. Operator stored all products properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by pasta cooker: feta (54F - Cold Holding); butter (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to add ice bags to products and only stock small portions of food product. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion rings (90F - Hot Holding) Observed in pan resting on top of cooler at cook line. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to add time mark for remaining 3.5 hours. Time control procedure emailed to operator. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and or mold like substance. Operator removed to be cleaned and sanitized. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line by fryer and by pasta cooker. Corrected On-Site Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On cook line by pasta cooker. Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled by expo window. Operator labeled properly. Corrected On-Site Warning

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10759986

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives were between coolers on cook line. Chef removed knives to dish washing station Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at handwashing sink on cook line and back room. Chef put handwashing signs at both sinks Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocadis on cookline were sticky with stickers still attached. Chef removed avocados had them washed and instructed employees to wash fruits before cutting Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar at 0 ppm. Manager changed bucket and primed to 200 ppm Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Coconut bang bang sauce dripped into lobster bisque every time it was scooped from coconut bang bang sauce bowl, see stop sale
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line used to clean utensils, chef spoke with employees **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Chef filled paper towels Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink on cook line. Chef refilled soap Corrected On-Site

Inspection Date: 8/26/2024

Inspection #: Visit ID: 8782067

  • 40-06-5:Basic - Employee personal items stored above chip bin. Operator removed. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins with water nesting inside. Operator laid out to dry. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Observed pickles on the floor. Operator removed. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler: cooked rice 50F. As per operator, food cooked yesterday and placed in plastic bags to cool. Items did not reach proper temperature with in 6 hours. See stop sale. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. In stainless reach in cooler at cook line: Raw steak over ready-to-eat ham. Operator Removed Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler: Pico 45F, Cut tomatoes 48F. As per operator, food prepped yesterday and placed in walk in cooler over night to cool. Items did not cool properly in time. See stop sale. In walk in cooler: cooked rice 50F. As per operator, food cooked yesterday and placed in plastic bags to cool. Items did not reach proper temperature with in 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pico 45F, Cut tomatoes 48F. As per operator, food prepped yesterday and placed in walk in cooler over night to cool. Items did not cool properly in time. See stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cup and small pipe in hand wash sink at prep line. Operator removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at front line. Operator put paper towels at sink counter. Corrected On-Site Warning

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8625230

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-03-05: Item ordered **Time Extended** - From follow-up inspection 2024-05-03: No sel closing door was installed **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line. Warning - From follow-up inspection 2024-03-05: Water plumber scheduled **Time Extended** - From follow-up inspection 2024-05-03: Two sinks on the cook line still have no hot water **Time Extended**

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8624389

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-03-05: Item ordered **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-03-05: Booklets ordered **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line. Warning - From follow-up inspection 2024-03-05: Water plumber scheduled **Time Extended**

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8555801

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Choking poster printed and posted Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (45F - Cold Holding); home made ranch (55F - Cold Holding); home made Caesar (55F - Cold Holding); feta (54F - Cold Holding) chicken (49F - Cold Holding); fish (49F - Cold Holding); calamari (49F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in one door flip top cooler by fryer at chicken (49F - Cold Holding); fish (49F - Cold Holding); calamari (49F - Cold Holding) See stop sale Three door flip to Reach in cooler by the grill at whipping cream (56F - Cold Holding); ham (45F - Cold Holding); home made ranch (55F - Cold Holding); home made Caesar (55F - Cold Holding); feta (54F - Cold Holding); See stop sale Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on steam table not at temperature chili (126F - Hot Holding); beans (93F - Hot Holding). beans reheated to 168°, chili reheated to 168° Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items in-walk in cooler in deep containers covered before cooling. Turkey stuffing ; (48F - Cold Holding); pork (58F - Cold Holding); pot roast (49F - Cold Holding); Tex med (49F - Cold Holding) see stop sale Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen by the entrance and cook line hand wash sink Corrected On-Site Warning
  • 53B-01-5:Intermediate - 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. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Broken Soap supplied Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line. Warning

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8440939

  • N/A:No Violations Were Observed