Mc Kitchen
Last inspected: Apr 20, 2026
23
Score
Mc Kitchen appears in inspection records nine times, starting in 2022. The most recent report on file is from Apr 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
“Clam/mussel/oyster tags not marked” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 74, which Mc Kitchen's 23 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
7
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
7 critical violations. 1 major violation. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued due to adulteration of food product. Observed cook prepare salad on front line without wearing gloves. Inspector spoke with head chef, salad was discarded and cook washed hands and then put on gloves. **Corrected On-Site** **Warning**
01B-03-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw turkey nuggets above waffles in walk in freezer. Operator corrected on site. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw salmon and beef in cooler drawers under grill. Operator corrected during inspection. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed towels in contact with lettuce and herbs in reach in next to oven. Chef removed during inspection.
14-15-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler next to oven with the following TCS foods out of temp: cooked potato (50F - Cold Holding); caramelized onions (47F - Cold Holding); pearl onion (49F - Cold Holding). As per operator, less than 4 hours. Observed coolers across cook line with ambient temp of 47F, the following TCS foods stored inside for less than 4 hours: cut tomato (50F - Cold Holding); cooked rice (48F - Cold Holding); marinara (48F - Cold Holding); butter (57F - Cold Holding); blue cheese (57F - Cold Holding). Inspector advised for items to be placed on ice and to place a work order for coolers. **Corrective Action Taken** **Warning**
03A-02-5
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. Observed cook prepare salad on front line without wearing gloves. Inspector spoke with head chef, salad was discarded and cook washed hands and then put on gloves. **Corrected On-Site** **Warning**
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags for mussels and clams, no date mark for last day of sale. **Repeat Violation** **Warning**
01C-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Warning**
16-21-4
Basic - Ceiling tile missing. Observed above walk in freezer. **Warning**
36-36-4
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. Observed coolers across cook line with ambient temp of 47F, the following TCS foods stored inside for less than 4 hours: cut tomato (50F - Cold Holding); cooked rice (48F - Cold Holding); marinara (48F - Cold Holding); butter (57F - Cold Holding); blue cheese (57F - Cold Holding). **Warning**
14-74-7
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in coolers at front counter. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. **Warning**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in bar area. **Warning**
36-02-5
23
Jan 15, 2026
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed 4 tuna units still inside package I sidewalk in cooler. As per operator since the night before.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw turkey patties stored over cooked bolognese inside walk on freezer. Operator rearranged properly. Observed raw chicken over washed potatoes inside walk on cooler. Operator rearranged properly. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expire license since 10/1/25. **Admin Complaint**
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for clams.
01C-03-4
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. Observed 4 tuna units still inside package I sidewalk in cooler. As per operator since the night before.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup on prep table at bakery. Operator removed the item. **Corrected On-Site**
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 prep table at pizza station. Operator removed the phone.
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water next to ice machine.
36-22-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed pizza boxes not inverted over shelve next to ice machine. Operator inverted the boxes. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Observed cooked bolognese, turkey patties not covered inside walk in freezer. Operator covered products. **Corrected On-Site**
08B-12-5
43
May 8, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed on hand sink at kitchen.
29-11-4
Basic - Old labels stuck to food containers after cleaning. Observed at drying boards clean containers with old labels stuck on them. **Repeat Violation**
16-46-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen.
21-04-4
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. Observed one packet with raw tuna completely thawed inside ROP Packaging at cooler front counter. Chef immediately discarded product. **Corrected On-Site**
06-09-1
67
Jan 27, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled above pizza oven and above grill.
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer Floor.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Observed gaskets torn in prep refrigerated tables at cook line.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle water. Manager moved and stored properly. **Corrected On-Site**
12B-07-4
Basic - Old labels stuck to food containers after cleaning. Observed clean containers at drying rack with all labels.
16-46-4
61
May 9, 2024
Routine - Food
1 critical violation. 7 major violations. 1 minor violation.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, temped: 112.5F, 134.7F, 148.3F. Operator re-ran multiple times, temped 158.9F. **Corrected On-Site**
22-49-4
Intermediate - Clam and mussel tags not marked with last date served. Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fredy Leon, expired on 03/19/2024.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar. Observed ice cubes in handwash sink at kitchen.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
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. **Repeat Violation** **Admin Complaint**
53B-01-5
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.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks stored on cutting boards at cook line. Operator removed drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
41
Jan 31, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (47F - Cold Holding); tomatoes (46F - Cold Holding); cheese (48F - Cold Holding); lettuce (47F - Cold Holding); ham (47F - Cold Holding); turkey (47F - Cold Holding) at mercado restaurant in reach in cooler, operator stated she is constantly opening cooler and lid kept open, he placed ice in bottom of unit to help cool fridge down. mushroom (64F - Cold Holding); rice cake (61F - Cold Holding); tomatoes (63F - Cold Holding); bacon (61F - Cold Holding) items in top portion of cooler in the middle of cooks line, cooler was turned off, operator turned unit on and moved all items to walk in freezer to rapidly drop. Retemps were taken items were dropping but not quite to 41F or below. meat sauce (49F - Cold Holding) item next to red sauce cooling at 118, manager placed meat sauce down below to drop temp. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-31: Mercado: Blue cheese 40, cooked onions 39, ham 42, turkey 42. Cooks line: mushroom 49, tomatoes 62 cooling 1 hour, red sauce 41, meat sauce 40, cheese 53. Ice was placed on items. **Admin Complaint**
03A-02-5
86
Jan 30, 2024
Routine - Food
No violations found.
100
Jun 26, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Aug 18, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water, shrimp was still frozen solid. Employee started water for approved method. **Corrected On-Site**
06-01-5
Basic - Equipment in poor repair. Observed outside of soup well in poor repair.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones above work stations, chef had all employees put phones away. **Corrected On-Site**
40-06-5
86
Frequently Asked Questions
When was Mc Kitchen last inspected?
The most recent health inspection at Mc Kitchen on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Mc Kitchen?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited five times, more than any other issue at Mc Kitchen.
How does Mc Kitchen compare to other restaurants in Miami?
Mc Kitchen most recently scored 23 out of 100, which is lower than the Miami average of 74.
Has Mc Kitchen's inspection record improved over time?
No. Recent inspections at Mc Kitchen have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Mc Kitchen 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 Mc Kitchen inspected?
Based on the inspection history on file, Mc Kitchen is inspected around two times per year on average.
Nearby Restaurants