Magnolias on the Bay
Last inspected: Feb 24, 2026
100
Score
Magnolias on the Bay appears in inspection records six times, starting in 2023. On Feb 24, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Compared to the broader Englewood restaurant scene, where the average is 77, this is a stronger showing. Nothing in the record is alarming, but there's room to improve.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
No violations found.
100
Feb 23, 2026
Routine - Food
7 critical violations. 6 major violations. 11 minor violations.
View 24 violations
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. See stop sale. Observed bar tender sushi rice at cooks line not time marked. Employee stated rice had been out for 2 hours and then marked time on rice. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in counter top cooler at cooks line. Blue cheese 57F, cut tomatoes 48F, cream cheese 55F. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed employee 3 cracked shell eggs in walk-in cooler. Operator corrected above issues to meet inspection standards. **Warning**
01B-14-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent activity dropping on top of dishwasher machine in kitchen. **Warning**
35A-04-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bar tender raw beef over fish in Walk-in cooler. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items at cooks line : sausage 96F, cheese sauce 112F, roast pork 92F. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed soap and sanitizer stored on counter next to food preparation. **Warning**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed shell muscle tag not marked with last day of item sold. **Warning**
01C-03-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed operator is cold smoking salmon that is acutely par cooked. Salmon is then cooled down and cooked to completion upon consumers order. Operator will need to submit a non-continuous cooking plan. **Warning**
03C-89-4
Intermediate - Handwash sink at end of cooks line by dishwasher room not accessible for employee use at all times. **Warning**
31A-09-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed employee had finished shucking oysters but did not place copy of tag with tray of oysters after shucking. Operator made copy of tag to go with tray. **Corrected On-Site** **Warning**
01C-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email operator copy of Time control sheet. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled in prep area by sink. **Warning**
41-17-4
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. Operator removed fish from packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Bowl or other container with no handle used to dispense food in flour and sugar bins. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Operator corrected above issues to meet inspection standards. **Warning**
36-01-4
Basic - Food being prepared outside. Observed wait staff outside kitchen at table piping whipped butter it port cups. Stop workers and had them move inside. **Corrective Action Taken** **Warning**
08B-32-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Outside storage area not maintained clean and organized. **Warning**
33-34-4
Basic - Utensils stored upright with the food-contact surface up. **Warning**
24-18-4
Basic - Employee with no hair restraint while engaging in food preparation. Food work put on hat. **Corrected On-Site** **Warning**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in prep area. **Warning**
40-06-5
11
Jan 30, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar tuna (47F - Cold Holding); salmon (50F - Cold Holding) employee stated they had taken fish out of reach-in cooler 1 hour prior and just finished preparing it. Employee returned fish from sushi counter top cooler to Walk-in cooler. Rechecked fish 20 minutes later tuna 40F cold holding, salmon 43F cold holding. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at cooks line blocked by dirty eq on floor. Observed operator move equipment. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled at wait station and prep kitchen hand wash sink. Observed operator label bottles. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles of oils and wines and shakers of spices unlabeled. Observed operator had staff label all items.
02D-01-5
67
Oct 27, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter across from sushi.
12B-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on counter above ice machine. Observed operator remove bucket. **Corrected On-Site**
21-44-1
Basic - Wiping cloth sanitizing solution stored on the floor in prep room. Observed operator move bucket for proper storage. **Corrected On-Site**
21-38-4
86
May 11, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters at dishwasher area and cooks line. Observed operator remove all beverages. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
90
Jan 31, 2023
Routine - Food
5 critical violations. 6 major violations. 1 minor violation.
View 12 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed reduced oxygen package fish in Walk-in cooler and reach-in cooler. Operator stated it was fresh and not frozen before or during packaging onsite. Grouper 30lb., salmon 18lb., sea-bass 26.5lb., scallops 12.25 lb
03G-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen package fish in Walk-in cooler and reach-in cooler. Operator stated it was fresh and not frozen before or during packaging onsite. Grouper 30lb., salmon 18lb., sea-bass 26.5lb., scallops 12.25 lb
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on work counter next food at cooks line. Observed operator move bucket to in another bucket on floor. Repeat 5-13-22 **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed container of soup in Walk-in cooler at 87F. Operator stated it had been cooling for 3 hours. Observed operator reheat soup to 174F and restart cooling process. **Corrective Action Taken**
03D-01-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment does not have a variance for doing reduced oxygen packaging of fresh fish onsite.
03G-43-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment does not have a HACCP plan for reduced oxygen packaging of fresh fish done onsite.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed fresh clam tags missing last date product was used.
01C-03-4
Intermediate - Nonfood-grade basting brush used in food at cooks line.
14-14-4
Intermediate - Observed time marked on sushi rice but establishment has no written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen package fish and beef lacking bold contrast type and background for information on packaging.
03G-06-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw beef not removed from reduced oxygen packaging after 48hours and establishment has no HACCP plan.
03G-54-1
25
Frequently Asked Questions
When was Magnolias on the Bay last inspected?
The most recent health inspection at Magnolias on the Bay on file is from Feb 24, 2026. The public record contains six inspections in total.
What is the most common violation at Magnolias on the Bay?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Magnolias on the Bay.
How does Magnolias on the Bay compare to other restaurants in Englewood?
Magnolias on the Bay most recently scored 100 out of 100, which is higher than the Englewood average of 77.
Has Magnolias on the Bay's inspection record improved over time?
No. Recent inspections at Magnolias on the Bay have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Magnolias on the Bay means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Magnolias on the Bay inspected?
Based on the inspection history on file, Magnolias on the Bay is inspected around two times per year on average.
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