DirtyFLRestaurant Inspection Data

MAHINA

MAHINA maintains a 1.3/5 food safety rating based on 7 health department inspections in MARATHON. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

1 KNIGHTS KEY BLVD

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 7 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13512384

Met Inspection Standards

4 high, 2 int, 3 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. ROP raw tuna thawed in unopened packaging. Stored in the walk in cooler. 7 - 1 # packages
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 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. Crab dip stored in walk-in cooler overnight and cooling 47-48 F
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quaternary, COS to 200 ppm Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onion (97*F - Hot Holding); gravy (119*F - Hot Holding) Warmer was turned to higher temperature and good was stirred up **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Forms were emailed to the new chef. Hollandaise sauce is on TPHC
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On the online menu there is no consumer advisory

9/4/2025· 6mo ago

Visit ID: 10914904

Met Inspection Standards

3 high, 2 int, 1 basic

  • 29-17-4:Basic - Waste line missing at soda gun holster.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked poultry in the walk-in cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef over raw seafood walk-in cooler Raw chicken over raw beef in drawer on cook line Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); ham (48*F - Cold Holding) Double panned items in lift lid unit are not 41F or below . Secondary pans were removed **Corrective Action Taken**
  • 01C-10-4:Intermediate - Clams/mussels tag removed from original container prior to container being emptied.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled ,chef put in dish area to wash washed rinsed and sanitized Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only.

2/25/2025· 1y ago

4 high, 5 int, 4 basic

  • 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

2/25/2025· 1y ago

3 int, 2 basic

  • 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**

9/4/2024· 1y 6mo ago

5 high, 8 int, 4 basic

  • 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.

3/21/2024· 1y 11mo ago

Visit ID: 8534773

Met Inspection Standards

3 high, 5 int, 16 basic

  • 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.

10/24/2023· 2y 4mo ago

Visit ID: 8341994

Met Inspection Standards

3 high, 3 int, 4 basic

  • 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