DirtyFLRestaurant Inspection Data

MAHINA

1 KNIGHTS KEY BLVD

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/25/2025

  • 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**

Inspection Date: 2/25/2025

  • 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

Inspection Date: 9/4/2024

  • 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.

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8534773

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-27-4:Basic - Clean Slicer stored next to handwash/food preparation sink exposed to splash. chef moved the slicer over on the prep table Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Ice machine is not working
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In dish room
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing sausage in t prep sink without cold running water
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 08A-20-5:High Priority - Raw animal foods In walk-in cooler not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood .
  • 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 using TPHC. date marked during inspection. 4 hours for breakfast only
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of handwash sink in the kitchen
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke not identified as raw on the menu
  • 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. **Corrective Action Taken**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8341994

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 10-07-4:Basic - Sushi In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dry utensils are being used now at inspection. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waiter touching clean plate with RTE food while carrying plate . chef instructed the server about bare hand contact . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken Corrected On-Site
  • 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. Sushi rice was time marked at time of inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled put into dish area to wash **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in the handwash sink Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.poke ahi tuna on menu BP not identified as raw