MAHINA
1 KNIGHTS KEY BLVD
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
0
Intermediate
3
Basic
2
Total
5
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment, drawers on the cook line #3 not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - From follow-up inspection 2025-02-25: Cold holding equipment, drawers on the cook line #3 not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture at employee bathroom handwash sink - From follow-up inspection 2025-02-25: Faucet/handle missing at plumbing fixture at employee bathroom handwash sink **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. - From follow-up inspection 2025-02-25: Clam/mussel tags not marked with last date served. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-02-25: 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. **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at bar - From follow-up inspection 2025-02-25: - No soap provided at handwash sink at bar **Time Extended**
Food safety inspection conducted on 2/25/2025 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 2/25/2025
High Priority
4
Intermediate
5
Basic
4
Total
13
Inspection Details:
- 14-74-7:Basic - Cold holding equipment, drawers on the cook line #3 not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
- 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 6 pieces of raw tuna vacuum packed and thawed in drawers on the cook line .
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture at employee bathroom handwash sink
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. COS 200ppm quaternary **Corrected On-Site**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary, COS 200ppm
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches inside the cabinet under handwash sink on the cook line .
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 6 pieces of raw tuna vacuum packed and thawed in drawers on the cookline. Observed Beef (59*F - Cold Holding); Fish (51*F - Cold Holding) in drawers overnight on the cook line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish and beef in drawers overnight out of temperature. Beef (59*F - Cold Holding); Fish (51*F - Cold Holding)
- 31A-11-4:Intermediate - Cook line Handwash sink used for purposes other than handwashing.
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served.
- 11-27-4:Intermediate - 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar
- 31B-03-4:Intermediate - No soap provided at handwash sink at bar
Food safety inspection conducted on 2/25/2025 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).
Inspection on 9/4/2024
High Priority
5
Intermediate
8
Basic
4
Total
17
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit 2 not cold holding 41 F or below
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses.
- 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. Rice and lobster bisque stored overnight covered at 55 F.
- 08A-05-6:High Priority - Raw beef stored over/not properly separated from ready-to-eat food in the walk-in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab stuffing (55*F - Cold Holding); Cooked broccoli (55*F - Cold Holding); diced tomatoes (55*F - Cold Holding); Poultry (55*F - Cold Holding)
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce no time mark
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling food is covered while cooling in the walk-in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled
- 31A-07-4:Intermediate - Handwash sink missing in outdoor bar. The hand washing sink has not hot or cold running water.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storage
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 01C-05-4:Intermediate - mussel tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - mussel tags not marked with last date served.
Food safety inspection conducted on 9/4/2024 revealed 17 total violations (5 high priority, 8 intermediate, 4 basic).