Maggie Mcflys
Last inspected: Dec 30, 2025
37
Score
Maggie Mcflys has been inspected 11 times since 2023. Inspectors last stopped by on Dec 30, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 74, which Maggie Mcflys' 37 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
5
Major latest
6
Minor latest
Inspection History
Dec 30, 2025
Complaint Full
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Personal Cleanliness
FL-40
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
37
Oct 31, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-10-31: Time extended to next unannounced inspection. **Time Extended**
53B-13-5
90
Oct 30, 2025
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
10
Jun 11, 2025
Routine - Food
No violations found.
100
Jun 10, 2025
Routine - Food
5 critical violations. 5 major violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by pasta cooker: feta (54F - Cold Holding); butter (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to add ice bags to products and only stock small portions of food product. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Seared , not fully cooked tuna over sauces and beans, fully cooked lobster in same container as raw calamari at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects found Flying insects observed buzzing around not landing on food contact surfaces: 2 flying insects in dry storage, 1 in dish room, 1 at bar, 1 by expo line, 1 in bathroom. Advised operator to kill and remove flying insects from building. **Warning**
35A-02-7
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. **Warning**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion rings (90F - Hot Holding) Observed in pan resting on top of cooler at cook line. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to add time mark for remaining 3.5 hours. Time control procedure emailed to operator. **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line by fryer and by pasta cooker. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. **Warning**
16-37-1
Intermediate - No soap provided at handwash sink. On cook line by pasta cooker. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and or mold like substance. Operator removed to be cleaned and sanitized. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled by expo window. Operator labeled properly. **Corrected On-Site** **Warning**
41-17-4
29
Jan 16, 2025
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Coconut bang bang sauce dripped into lobster bisque every time it was scooped from coconut bang bang sauce bowl, see stop sale
01B-12-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar at 0 ppm. Manager changed bucket and primed to 200 ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line used to clean utensils, chef spoke with employees **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Chef filled paper towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink on cook line. Chef refilled soap **Corrected On-Site**
31B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocadis on cookline were sticky with stickers still attached. Chef removed avocados had them washed and instructed employees to wash fruits before cutting **Corrected On-Site**
08B-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at handwashing sink on cook line and back room. Chef put handwashing signs at both sinks **Corrected On-Site**
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives were between coolers on cook line. Chef removed knives to dish washing station **Corrected On-Site**
10-17-4
47
Aug 26, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pico 45F, Cut tomatoes 48F. As per operator, food prepped yesterday and placed in walk in cooler over night to cool. Items did not cool properly in time. See stop sale. **Warning**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler: Pico 45F, Cut tomatoes 48F. As per operator, food prepped yesterday and placed in walk in cooler over night to cool. Items did not cool properly in time. See stop sale. In walk in cooler: cooked rice 50F. As per operator, food cooked yesterday and placed in plastic bags to cool. Items did not reach proper temperature with in 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. In stainless reach in cooler at cook line: Raw steak over ready-to-eat ham. Operator Removed **Warning**
08A-08-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler: cooked rice 50F. As per operator, food cooked yesterday and placed in plastic bags to cool. Items did not reach proper temperature with in 6 hours. See stop sale. **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cup and small pipe in hand wash sink at prep line. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at front line. Operator put paper towels at sink counter. **Corrected On-Site** **Warning**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins with water nesting inside. Operator laid out to dry. **Corrected On-Site** **Warning**
24-08-4
Basic - Food stored on floor. Observed pickles on the floor. Operator removed. **Warning**
08B-38-4
Basic - Employee personal items stored above chip bin. Operator removed. **Corrected On-Site** **Warning**
40-06-5
39
May 3, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line. **Warning** - From follow-up inspection 2024-03-05: Water plumber scheduled **Time Extended** - From follow-up inspection 2024-05-03: Two sinks on the cook line still have no hot water **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-03-05: Item ordered **Time Extended** - From follow-up inspection 2024-05-03: No sel closing door was installed **Time Extended**
32-04-4
86
Mar 5, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-03-05: Booklets ordered **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line. **Warning** - From follow-up inspection 2024-03-05: Water plumber scheduled **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-03-05: Item ordered **Time Extended**
32-04-4
78
Mar 4, 2024
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (45F - Cold Holding); home made ranch (55F - Cold Holding); home made Caesar (55F - Cold Holding); feta (54F - Cold Holding) chicken (49F - Cold Holding); fish (49F - Cold Holding); calamari (49F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on steam table not at temperature chili (126F - Hot Holding); beans (93F - Hot Holding). beans reheated to 168°, chili reheated to 168° **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in one door flip top cooler by fryer at chicken (49F - Cold Holding); fish (49F - Cold Holding); calamari (49F - Cold Holding) See stop sale Three door flip to Reach in cooler by the grill at whipping cream (56F - Cold Holding); ham (45F - Cold Holding); home made ranch (55F - Cold Holding); home made Caesar (55F - Cold Holding); feta (54F - Cold Holding); See stop sale **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line. **Warning**
27-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items in-walk in cooler in deep containers covered before cooling. Turkey stuffing ; (48F - Cold Holding); pork (58F - Cold Holding); pot roast (49F - Cold Holding); Tex med (49F - Cold Holding) see stop sale **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen by the entrance and cook line hand wash sink **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Broken Soap supplied **Corrected On-Site** **Warning**
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - No Heimlich maneuver/choking sign posted. Choking poster printed and posted **Corrected On-Site** **Warning**
51-13-4
35
Nov 17, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Maggie Mcflys last inspected?
The most recent health inspection at Maggie Mcflys on file is from Dec 30, 2025. The public record contains 11 inspections in total.
What is the most common violation at Maggie Mcflys?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Maggie Mcflys.
How does Maggie Mcflys compare to other restaurants in Boca Raton?
Maggie Mcflys most recently scored 37 out of 100, which is lower than the Boca Raton average of 74.
Has Maggie Mcflys' inspection record improved over time?
Results have been roughly steady. Inspections at Maggie Mcflys have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Maggie Mcflys means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Maggie Mcflys inspected?
Based on the inspection history on file, Maggie Mcflys is inspected around five times per year on average.
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