Mahina
Last inspected: Feb 5, 2026
39
Score
The health department has logged eight inspections at Mahina, the earliest from 2022. On Feb 5, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 14 violations before that.
The pattern that stands out is “raw beef stored over/not properly separated”, which has been cited three times.
Compared to other Marathon restaurants (averaging 67), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
39
Sep 4, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
50
Feb 25, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Sep 4, 2024
Routine - Food
5 critical violations. 8 major violations. 4 minor violations.
View 17 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. Hollandaise sauce no time mark
03F-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)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw beef stored over/not properly separated from ready-to-eat food in the walk-in cooler
08A-05-6
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.
03D-02-5
Intermediate - mussel tags not marked with last date served.
01C-03-4
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
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled
22-02-4
Intermediate - Handwash sink missing in outdoor bar. The hand washing sink has not hot or cold running water.
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Storage
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
24-27-4
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
14-74-7
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
17
Mar 21, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
17
Oct 24, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 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. Sushi rice was time marked at time of inspection.
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken **Corrected On-Site**
08A-05-6
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**
09-01-4
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**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in the handwash sink **Corrected On-Site**
31A-11-4
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
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
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**
10-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
21-07-4
39
May 30, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
39
Nov 10, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Onions Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp diced tomatoes
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Onions 50 F overnight in reach cooler
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked onions in reach in cooler over night @50F
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade is soiled
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
10-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing on table top @32F
06-01-5
39
Frequently Asked Questions
When was Mahina last inspected?
The most recent health inspection at Mahina on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Mahina?
Across the inspection record, “raw beef stored over/not properly separated” has been cited three times, more than any other issue at Mahina.
How does Mahina compare to other restaurants in Marathon?
Mahina most recently scored 39 out of 100, which is lower than the Marathon average of 67.
Has Mahina's inspection record improved over time?
Yes. Recent inspections at Mahina have averaged around six violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mahina 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 Mahina inspected?
Based on the inspection history on file, Mahina is inspected around two times per year on average.
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