Mary's Kitchen
Last inspected: Mar 5, 2026
86
Score
Mary's Kitchen has been inspected 11 times since 2022. The newest entry in the record is dated Mar 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around two violations each.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing five times across the record.
Mary's Kitchen's latest score of 86 falls below the Fort Walton Beach average of 96. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black buildup on ice shield in ice machine by soda syrups.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used as scoop for fried okra in reach in freezer.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust/Debris buildup on and around hot water heater in kitchen. Dust and food buildup on wire and wood storage shelves above kitchen prep table across from dish-machine.
23-03-4
86
Aug 13, 2025
Complaint Full
No violations found.
100
Aug 6, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
78
May 21, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine by dish washer machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed ceiling tiles soiled with accumulated dust. Upon inspection observed walk-in cooler vents soiled with dust buildup.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked pans on drying rack.
24-08-4
86
Jan 31, 2025
Complaint Full
No violations found.
100
Jan 29, 2025
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service: Inspector gave a copy and it was immediately taped to the front door as well as put in a bulletin board in the dining room where customers can see it. **Corrected On-Site**
02B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: Most of the employee's food safety training expired earlier this month.
53B-14-5
70
Jan 18, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Chlorine line broken. Establishment is sanitizing dishes in triple sink using chlorine. **Repeat Violation**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near dish-machine. Manager restocked during inspection. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Basket nesting in frozen Okra in reach in freezer at end of cook line. Manager removed basket.**Repeat Violation** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Box of lettuce on floor in walk in cooler. Employee elevated box to proper storage height during inspection.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust buildup on fire suppression equipment behind cook line.
23-03-4
67
Oct 10, 2023
Routine - Food
No violations found.
100
Aug 9, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
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. Inspector test do not indicate minimum chlorine ppm at dish machine. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole Slaw 48F, Milk wash 62F, Walk In Cooler: Shrimp 48F, cooked Beef 56F, Raw Chicken 54F, Raw Pork 53F. (1 hour) Door to walk in left open. Employee closed door during inspection.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near dish washing area.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks at soda fountain hookup not secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles throughout kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board at make bar across from cook line.
40-06-5
Basic - Interior of refrigerator or freezer in disrepair. Gasket/door to walk in cooler does not seal.
14-36-5
Basic - Light shield damaged/in disrepair. Light shield in dry stock room hanging down from ceiling. **Repeat Violation**
38-01-4
Basic - Walking or driving surfaces not maintained. Water buildup at dumpster pad area and grease receptacles. Sidewalk is degrading/slick from slimy green substance. Water does not adequately drain.
33-32-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink and dish machine soiled with debris buildup.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine ice shield at front bar area soiled with black substance.
22-20-5
Basic - Accumulation of debris on drainboards or equivalent. Caulking on drain boards soiled with debris/black substance.
16-15-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop nesting in cooked beef container in walk in cooler.
14-01-5
41
Mar 21, 2023
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk wash 48f for thirty minutes
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Collard greens 154f, green beans 121f, black eyed peas 104f, baked beans 116f all reheating over two hours. Operator moved items to cool to begin reheating process again. **Corrective Action Taken**
03E-02-5
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. Dishmachine chlorine level reading 0 ppm. Operator changed out chlorine and machine is now working properly. **Corrected On-Site**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate in both ice machines. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed server using single service bowl as a scoop for ranch.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in dry storage hallway **Repeat Violation**
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on food shelf in baking area **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cook line **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans wet nesting on shelf above dish area
24-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tile broken in dish area.
36-17-5
Basic - Light shield damaged/in disrepair. Light shield hanging down in dry storage area. **Repeat Violation**
38-01-4
41
Dec 1, 2022
Routine - Food
2 critical violations. 3 major violations. 19 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding at expo- French fries 122F, hush puppies 118F, okra 107F (2:45-3:30). Cook discarded all items. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and shaft soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines soiled on interior. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in hallway dry storage.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface under utensils on cook line and on prep table near mixer.
21-05-5
Basic - Drain cover(s) missing near walk in cooler. **Repeat Violation**
29-18-4
Basic - Duct tape used to repair nonfood-contact surface on reach in handles and interior of walk in cooler. **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food shelf. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and phone stored on dish shelf. Jacket and pack pack stored on top of bag of navy beans.
40-06-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Wash set up only in 3 compartment sink.
16-16-4
Basic - Equipment in poor repair. Duct tape used upon door handle on upright freezer and cooler. Duct tape used on walk in cooler door frame. **Repeat Violation**
14-11-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Ice bucket/shovel stored on soiled foot stool between uses.
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar. **Repeat Violation**
10-01-5
Basic - Interior gaskets n reach in deep freezer heavily soiled.
14-69-4
Basic - Light shield damaged/in disrepair. Crack in light shield.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan soiled and stored on food contact shelf. Exterior of trash cans on cook line soiled. Doors and door frames near bottom heavily soiled. **Repeat Violation**
23-03-4
Basic - Stored food not covered.beef, black eyed peas and mashed potatoes stored in walk in cooler un covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - No handwashing sign provided at a hand sink used by food employees in wait station.
31B-04-4
21
Frequently Asked Questions
When was Mary's Kitchen last inspected?
The most recent health inspection at Mary's Kitchen on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mary's Kitchen?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Mary's Kitchen.
How does Mary's Kitchen compare to other restaurants in Fort Walton Beach?
Mary's Kitchen most recently scored 86 out of 100, which is lower than the Fort Walton Beach average of 96.
Has Mary's Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Mary's Kitchen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mary's Kitchen 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 Mary's Kitchen inspected?
Based on the inspection history on file, Mary's Kitchen is inspected around three times per year on average.
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