Mccoy's Bar & Grill
Last inspected: Apr 9, 2026
90
Score
The health department has logged eight inspections at Mccoy's Bar & Grill, the earliest from 2022. The most recent visit was on Apr 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up two times.
Mccoy's Bar & Grill's latest score of 90 sits above the Orlando average of 79. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. At dry dish storage area
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Squat cup in container with fish flakes. Operator discarded squat cup **Corrected On-Site**
14-01-5
90
Dec 16, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pooled eggs in reach in cooler at prep area. Per operator it was at cooks line for breakfast around 7am and bought to reach in cooler around 10am. Pooled eggs was temped after 11am
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in reach in cooler at prep area. Per operator it was at cooks line for breakfast around 7am and bought to reach in cooler around 10am. Pooled eggs was temped after 11am
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board middle make table on cooks line
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board at cooks line **Corrected On-Site**
21-12-4
64
Jun 4, 2025
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./make corrections on crab salad to Krab salad immediately. Menu reprinted with krab salad. **Corrected On-Site**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line white cutting board soiled. Back kitchen can opener soiled.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving raw tuna, raw salmon, raw yellowtail/make correction on menu immediately, menu reprinted with asterisk on raw items. **Corrected On-Site**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice using 4 hour time control/form emailed, printed and filled out by Chef Jeff/ **Corrected On-Site**
03F-10-5
Intermediate - Records/documents for required employee training do not contain all of the required information./two employee's training certificates missing date of birth. **Corrected On-Site**
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.
24-08-4
55
Dec 9, 2024
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
64
May 17, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burgers over raw salmon and shrimp in cookline drawer reach in cooler, employee moved the burgers to the bottom shelf. **Corrected On-Site**
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed deli container in seasoned flour bin, operator removed it. **Corrected On-Site**
14-01-5
Basic - Floor area(s) covered with standing water. Beverage station before dish room, observed standing water in front of soda machine. Employee moped it. **Corrected On-Site**
36-22-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoon on beverage station facing food contact up. Operator flipped them. **Corrected On-Site**
24-18-4
74
Dec 1, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat orzo in reach in cooler. Operator moved the eggs to be on side of the reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. At the of the cookline, operator added soap. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline hand wash sink, operator placed a sign **Corrected On-Site**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed them **Corrected On-Site**
10-20-4
70
Jun 2, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
74
Dec 7, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (52F - Cold Holding); less then 4 hours , operator rapid chill to bring down to 41f **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./ container with utensils inside employee sink cook line **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / water temp 78f cook line
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
67
Frequently Asked Questions
When was Mccoy's Bar & Grill last inspected?
The most recent health inspection at Mccoy's Bar & Grill on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Mccoy's Bar & Grill?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited two times, more than any other issue at Mccoy's Bar & Grill.
How does Mccoy's Bar & Grill compare to other restaurants in Orlando?
Mccoy's Bar & Grill most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Mccoy's Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Mccoy's Bar & Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mccoy's Bar & Grill 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 Mccoy's Bar & Grill inspected?
Based on the inspection history on file, Mccoy's Bar & Grill is inspected around two times per year on average.
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