MCKENNA'S PLACE SEAFOOD SPORTS AND SPIRITS
3781 S NOVA ROAD, SUITE M
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -entrance to kitchen near 3 compartment sink
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-22-4:Basic - Floor area(s) covered with standing water. - area near slicer in back
- 35A-02-7:High Priority - Live, small flying insects found -2 flies near back door/warewashing area/racks of pans
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46F, raw fish 43-44F inside pan at ice bath station at end of cookline. Employee stated product is due for re icing, advised to consider use of time of public health control for batter station or reconfigure ice bath setup to be more conducive for cold holding internal food temperatures at 41F or below.
Food safety inspection conducted on 4/15/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 3/28/2025
High Priority
0
Intermediate
3
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - behind ice machine - under cooking equipment **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. - walk in freezer - oil containers across from walk in cooler **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of chest freezers - exterior of cooking equipment - mop sink - exterior of mop sink - floor fan **Warning** - From follow-up inspection 2025-03-26: - exterior of cooking equipment - mop sink - exterior of mop sink - floor fan - bottom prep table shelves **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Walls soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - shelves with rust that has pitted the surface. - below tables - walk in cooler shelves **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Marked with 6 days after harvest date **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees on duty **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both restrooms **Warning** - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
Food safety inspection conducted on 3/28/2025 revealed 11 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 3/26/2025
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - near slicer table **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - behind ice machine - under cooking equipment **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. - walk in freezer - oil containers across from walk in cooler **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of chest freezers - exterior of cooking equipment - mop sink - exterior of mop sink - floor fan **Warning** - From follow-up inspection 2025-03-26: - exterior of cooking equipment - mop sink - exterior of mop sink - floor fan - bottom prep table shelves **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed tomatoes over soup, walk in cooler **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Walls soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - closet near restrooms **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - shelves with rust that has pitted the surface. - below tables - walk in cooler shelves **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw hamburgers over pulled pork in prep cooler across from grills **Warning** - From follow-up inspection 2025-03-26: Raw shrimp over onions **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shucked oysters, 50F, on inadequate ice bath less than 2 hours. Corrective action taken: ice added - cooler across from fryers, cold holding 3 hours: cheese (50F); mozzarella cheese (44F); diced tomatoes (52F); cooked artichokes (57F); -cooler across from grills, cold holding 3 hours: sliced cheese (45-50F); cut tomatoes (42F); blue cheese portions (57F); cooked mushrooms, onions, peppers (52F); chicken (45F); corned beef (45F) - garlic butter, 52F, held off temperature control less than 30 minutes **Warning** - From follow-up inspection 2025-03-26: On ice, fish 43-50F, chicken 50F Left cookline cooler tomatoes 49-51F, cut lettuce 47F Right cookline cooler peppers 51F, mushrooms 53F, sliced and shredded cheese 43-51F Other cooler temperatures 43F or lower. Items stocked 3.5 hours earlier from walk in cooler/not prepped day of inspection on any of these items Garlic butter iced 45-48F **Admin Complaint**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Marked with 6 days after harvest date **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees on duty **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. New employees **Warning** - From follow-up inspection 2025-03-26: A few missing **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both restrooms **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
Food safety inspection conducted on 3/26/2025 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).
Inspection on 3/25/2025
High Priority
9
Intermediate
6
Basic
16
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station. **Warning**
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - Old Bay - melted butter **Warning**
- 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. Tuna **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - in back prep area **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water. - near slicer table **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - behind ice machine - under cooking equipment **Warning**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. - walk in freezer - oil containers across from walk in cooler **Warning**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of chest freezers - exterior of cooking equipment - mop sink - exterior of mop sink - floor fan **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - prep coolers on cookline. Wire shelving, interior bottom, interior lids, crevices **Warning**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed tomatoes over soup, walk in cooler **Warning**
- 36-27-5:Basic - Walls soiled with accumulated grease, food debris, and/or dust. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. - closet near restrooms **Warning**
- 14-33-4:Basic - shelves with rust that has pitted the surface. - below tables - walk in cooler shelves **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. - onion soup, 44 F at 1:36pm, cooling since previous day **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher **Warning**
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. - bar glasses being dipped into sanitizer and removed immediately to air dry **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw hamburgers over pulled pork in prep cooler across from grills **Warning**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - blue cheese dressing 03/15 - Gouda sauce, 03/16; **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shucked oysters, 50F, on inadequate ice bath less than 2 hours. Corrective action taken: ice added - cooler across from fryers, cold holding 3 hours: cheese (50F); mozzarella cheese (44F); diced tomatoes (52F); cooked artichokes (57F); -cooler across from grills, cold holding 3 hours: sliced cheese (45-50F); cut tomatoes (42F); blue cheese portions (57F); cooked mushrooms, onions, peppers (52F); chicken (45F); corned beef (45F) - garlic butter, 52F, held off temperature control less than 30 minutes **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. - meatloaf, 127F; drawn butter, 130F; less than 2 hours; **Warning**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested over 400 ppm quaternary ammonium. **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Marked with 6 days after harvest date **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris or residue. - cutting boards at prep coolers stained **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer bucket in basin of back handwashing sink **Corrected On-Site** **Warning**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees on duty **Warning**
- 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. New employees **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both restrooms **Warning**
Food safety inspection conducted on 3/25/2025 revealed 31 total violations (9 high priority, 6 intermediate, 16 basic).
Inspection on 8/21/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -inside dry storage room
- 36-24-5:Basic - Hole in or other damage to wall. -damage to corner of wall in back near slicer
- 33-16-4:Basic - Open dumpster lid. **Corrected On-Site**
- 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.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- 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. -operator states due for class to cover all staff
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beef inside walk in cooler
Food safety inspection conducted on 8/21/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).