DirtyFLRestaurant Inspection Data

MRS MACS KITCHEN

MRS MACS KITCHEN in KEY LARGO has 8 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 8 reports on file

99336 Overseas Highway
Florida, 33037
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

4/6/2026· 1w ago

Visit ID: 13665968

Met Inspection Standards

1 int, 1 basic

  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed homemade dressing stored on condiments container at walk in cooler. Warning - From follow-up inspection 2026-04-06: Still observed. **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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 expired training for Dawn R. Jones. Warning - From follow-up inspection 2026-04-06: **Time Extended**

4/3/2026· 1w ago

Visit ID: 13595265

Follow-up Inspection Required

3 high, 1 int, 10 basic

  • 06-09-1:Basic - 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 raw mahi still on ROP package on shelves at walk in cooler. Operator removed during inspection. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on preparation table, operator removed. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation at cook line wearing a watch, operator advised employee engaging food. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area. Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed lid broken on raw shrimp container. Operator discarded during inspection. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Observed food case stored on walk in freezer floor. Operator stored properly. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle not properly stored, operator removed during inspection. Corrected On-Site Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line. Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed homemade dressing stored on condiments container at walk in cooler. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator coached employee on proper procedures. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw mahi still on ROP package on shelves at walk in cooler. Operator removed during inspection. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (46F - Cold Holding); pico de gallo (46F - Cold Holding); hash browns casserole (47F - Cold Holding); raw mahi (45F - Cold Holding); cooked pasta (45F - Cold Holding); gravy (46F - Cold Holding) at walk in cooler, as per operator delivery was received approximately 2 hours ago and the door was opened . Warning
  • 53B-14-5:Intermediate - 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 expired training for Dawn R. Jones. Warning

12/12/2025· 4mo ago

Visit ID: 10870549

Met Inspection Standards

3 high, 2 int, 1 basic

  • 33-16-4:Basic - Open dumpster lid.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (56F - Cold Holding) at cook line, as per operator less than 2 hours, operator moved potatoes to reach in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by walk in cooler door entrance.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.

3/7/2025· 1y 1mo ago

2 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe on shrimp salad container at walk in cooler, employee removed during inspection. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observe food containers stored at walk in freezer, operator stored properly. Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled interior on 2 units at cook line. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw burgers stored above raw mahi fillets on reach in cooler at cook line. Employee stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe whipped butter (48F - Cold Holding) at cook line, as per operator less than 1 hour. Operator moved whipped butter to reach in cooler interior. **Corrective Action Taken**

10/28/2024· 1y 5mo ago

1 high, 1 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on caramel container by waffle station. Also observed on flour container at dry storage area. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open personal water bottle on preparation table at kitchen area. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on reach in cooler at cook line. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed food container stored on walk in freezer floor. Corrected On-Site
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed at cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on unit at cook line.
  • 33-16-4:Basic - Open dumpster lid.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (123F - Hot Holding); sausage gravy (127F - Hot Holding) observed next to grill, as per employee less than 4 hours. sausage gravy (167F - Reheating) employee discarded grits. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Corrected On-Site

4/26/2024· 1y 11mo ago

Visit ID: 8493324

Met Inspection Standards

2 high, 2 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container at dry storage area. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean chill sticks stored on floor next to ice machine. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed on ice machine next to walk in cooler freezer. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at front counter, employee discarded and replaced with a new solution. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook changing tasks and no gloves change as needed. Instructed employee on correct procedures.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (65F - Cold Holding)on prep table, as per employee less than 39 minutes. Employee moved food to walk in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
  • 53B-14-5:Intermediate - 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 expired training for: Juan,Nona,Jesus,Ruben,Rachel,Takeisha and Alejandro.

11/7/2023· 2y 5mo ago

Visit ID: 8493018

Met Inspection Standards
  • N/A:No Violations Were Observed

9/6/2023· 2y 7mo ago

Visit ID: 8351075

Follow-up Inspection Required

1 high, 3 int, 5 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Manager rearranged properly. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified in dry storage area. Also walnuts and croutons containers, employee labeled during inspection. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish in cooler at the cook line. Employee rearranged properly during inspection.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.