Mr Mack Island Grill
Last inspected: Apr 9, 2026
64
Score
The health department has logged 21 inspections at Mr Mack Island Grill, the earliest from 2022. The most recent report on file is from Apr 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about five violations before that.
Across the inspection history, “roach activity present as evidenced” is the issue that surfaces most often, recorded seven times.
Restaurants in West Palm Beach average 79, so Mr Mack Island Grill trails the local norm. The full record sits in fairly typical territory for a working restaurant.
21
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright double door stainless; raw chicken (53F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours. Advised Operator to return to 41F within a total of 4 hours or discard. **Warning** - From follow-up inspection 2026-04-09: At Upright double door stainless; raw chicken (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, to be fully cooked within a total of 4 hours. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Upright double door stainless; cooked chicken (65F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning** - From follow-up inspection 2026-04-09: At Upright double door stainless; cooked chicken (48F - Cooling). Operator stated cooling overnight in full, deep pan tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Upright double door stainless; cooked chicken (65F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning** - From follow-up inspection 2026-04-09: At Upright double door stainless; cooked chicken (48F - Cooling). Operator stated cooling overnight in full, deep pan tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale. **Admin Complaint**
03D-02-5
64
Apr 8, 2026
Routine - Food
6 critical violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside Oven on cook line; cooked chicken (99F - Hot Holding); cooked oxtail (119F - Hot Holding). Operator stated items reheated prior to being held less than 4 hours, moved to be reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright double door stainless; raw chicken (53F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours. Advised Operator to return to 41F within a total of 4 hours or discard. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Upright double door stainless; cooked chicken (65F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling under unused equipment. Operator eliminated, cleaned and sanitized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Upright double door stainless; cooked chicken (65F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-16-4
41
Apr 1, 2026
Complaint Full
No violations found.
100
Feb 2, 2026
Complaint Full
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table **Warning** - From follow-up inspection 2026-01-30: Approximately 2 live roaches on light fixture above prep table Approximately one live roach behind steam table Approximately 15 live roaches in empty low boy cooler Approximately 2 live roaches in flat top grill, crawling on grill Approximately one live behind grill Approximately one live on speed rack Approximately one live on shelf with clean container, crawling on containers Approximately one live on dust pan Approximately one live on wall above three compartment sink Approximately 2 live on doorway leading to dining area**Admin Complaint** **Admin Complaint** - From follow-up inspection 2026-01-31: Approximately three live roaches crawling on clean pots, pans, and lids Approximately one live in the make table cooler next to potato salad Approximately one live in dining area Operator killed and sanitize equipment and area **Admin Complaint** - From follow-up inspection 2026-02-02: Approximately three live roaches in working low boy cooler with clean deep containers Approximately one live roach behind oven Approximately one live roach below reach in cooler Approximately one live roach behind reach in freezer Approximately one live roach in double door reach in cooler used to store paper work **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2026-01-30: **Time Extended** - From follow-up inspection 2026-01-31: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**
11-07-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-30: **Time Extended** - From follow-up inspection 2026-01-31: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-30: **Time Extended** - From follow-up inspection 2026-01-31: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor **Warning** - From follow-up inspection 2026-01-30: Approximately 5 dead behind fryer Approximately 1 dead in fryer Approximately1 dead under speed rack**Admin Complaint** **Admin Complaint** - From follow-up inspection 2026-01-31: Approximately one dead below handwash sink Approximately 3 dead on the clean pots, pans, and plates Operator removed and sanitize equipment **Admin Complaint** - From follow-up inspection 2026-02-02: Approximately two dead in working low boy cooler Approximately one dead roach on clean pan Approximately one dead in double door reach in cooler used to store paperwork Approximately one dead inside cabinet in dining room used to store personal belongings**Admin Complaint** **Admin Complaint**
35A-03-4
61
Jan 31, 2026
Complaint Full
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table **Warning** - From follow-up inspection 2026-01-30: Approximately 2 live roaches on light fixture above prep table Approximately one live roach behind steam table Approximately 15 live roaches in empty low boy cooler Approximately 2 live roaches in flat top grill, crawling on grill Approximately one live behind grill Approximately one live on speed rack Approximately one live on shelf with clean container, crawling on containers Approximately one live on dust pan Approximately one live on wall above three compartment sink Approximately 2 live on doorway leading to dining area**Admin Complaint** **Admin Complaint** - From follow-up inspection 2026-01-31: Approximately three live roaches crawling on clean pots, pans, and lids Approximately one live in the make table cooler next to potato salad Approximately one live in dining area Operator killed and sanitize equipment and area **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-30: **Time Extended** - From follow-up inspection 2026-01-31: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2026-01-30: **Time Extended** - From follow-up inspection 2026-01-31: **Time Extended**
11-07-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-30: **Time Extended** - From follow-up inspection 2026-01-31: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor **Warning** - From follow-up inspection 2026-01-30: Approximately 5 dead behind fryer Approximately 1 dead in fryer Approximately1 dead under speed rack**Admin Complaint** **Admin Complaint** - From follow-up inspection 2026-01-31: Approximately one dead below handwash sink Approximately 3 dead on the clean pots, pans, and plates Operator removed and sanitize equipment **Admin Complaint**
35A-03-4
61
Jan 30, 2026
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table **Warning** - From follow-up inspection 2026-01-30: Approximately 2 live roaches on light fixture above prep table Approximately one live roach behind steam table Approximately 15 live roaches in empty low boy cooler Approximately 2 live roaches in flat top grill, crawling on grill Approximately one live behind grill Approximately one live on speed rack Approximately one live on shelf with clean container, crawling on containers Approximately one live on dust pan Approximately one live on wall above three compartment sink Approximately 2 live on doorway leading to dining area**Admin Complaint** **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 5 small flying insects in dry storage area landing on onions **Warning** - From follow-up inspection 2026-01-30: Approximately one small live flying insect by shelf with clean pots and pans, landing on clean pots and pans **Admin Complaint**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
11-07-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor **Warning** - From follow-up inspection 2026-01-30: Approximately 5 dead behind fryer Approximately 1 dead in fryer Approximately1 dead under speed rack**Admin Complaint** **Admin Complaint**
35A-03-4
52
Jan 29, 2026
Complaint Full
12 critical violations. 3 major violations. 1 minor violation.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on then grabbed beef patties to serve to customer; no handwash Operator washed hands **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage cans bare hands then touched prep table and clean container; no handwash Employee touched his phone then grabbed clean tongs; no handwash Employee washed hands **Corrected On-Site** **Warning**
12A-29-4
High Priority - Live, small flying insects found Approximately 5 small flying insects in dry storage area landing on onions **Warning**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw fish stored over Jamaican patties - not all products commercially packaged. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: Raw pork stored over carrots and potatoes Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
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. At reach in freezer: Raw chicken stored over raw pork - not all products commercially packaged. Operator stored properly **Corrected On-Site** **Warning**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. Approximately One live roach on the wall above prep table Approximately One live roach crawling on white rice container Approximately Two lives roaches in dry storage Approximately three live roaches on the wall above three compartment sink Approximately One live roach on floor below clean dishes rack Approximately 7 live roaches in empty low boy cooler at cook line Approximately 2 live roaches under steam table **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cabbage (127F - Hot Holding) As per employee stored since 9:00am; See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. make table: coleslaw (48F at 1:15pm - Cooling) since 9:00am; pasta salad (53F at 1:17pm- Cooling) since 9:00am; portioned potato salad (46F at 1:21- Cooling) since 9:00am; The products never cooled down to 41F within a total of 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on cook line: dough made with milk (68F - Cold Holding) as per employee stored outside of temperature for an hour Not prepped or portioned today Operator moved product to reach in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. make table: coleslaw (48F at 1:15pm - Cooling) since 9:00am; pasta salad (53F at 1:17pm- Cooling) since 9:00am; portioned potato salad (46F at 1:21- Cooling) since 9:00am; The products never cooled down to 41F within a total of 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cabbage (127F - Hot Holding) As per employee stored since 9:00am; See stop sale fried chicken (110F - Hot Holding) as per employee stored since 10:00am operator moved fried chicken to reheat to 165+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
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. **Warning**
11-27-4
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. **Warning**
53B-01-5
Basic - Dead roaches on premises. Approximately four dead roaches in water dispenser for employees Approximately One dead on the wall of dry storage Approximately five dead roaches under reach in cooler Approximately two dead roaches behind reach in freezer Approximately One dead roach in clean pot Approximately nine dead roaches in light fixture above prep table Approximately eight dead roaches under three compartment sink Approximately three dead roaches in empty low boy cooler at cook line Approximately four dead under low boy cooler Approximately two dead in dining area on floor **Warning**
35A-03-4
12
Oct 20, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line cold well; cut cabbage pineapple slaw (44F - Cold Holding); cut/prepped raw fish (47F - Cold Holding). Operator stated items neither prepared nor portioned today, held in unit overnight. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler; canned cream sauce (45F -Ambient Cooling 1:40). Operator stated can opened more than 4 hours prior at 9:30. See Stop Sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At/inside oven; cooked cabbage (102F - Hot Holding). Operator stated cabbage cooked prior to being held, less than 2 hours, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw shrimp stored over ice cream. Operator moved raw below ready to eat. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At/inside oven; cut cabbage pineapple slaw (44F - Cold Holding); cut/prepped raw fish (47F - Cold Holding). Operator stated items neither prepared nor portioned today, held in unit overnight. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler; canned cream sauce (45F -Ambient Cooling 1:40). Operator stated can opened more than 4 hours prior at 9:30. See Stop Sale.
01B-02-5
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Fresh squeezed lemonade, squeezed and bottled in establishment no warning label. Packaged juice not to be sold until warning is added to the label. Operator removed from establishment. **Corrected On-Site**
02D-12-1
43
Oct 1, 2025
Complaint Full
No violations found.
100
Aug 26, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020 - From follow-up inspection 2025-08-02: **Time Extended** - From follow-up inspection 2025-08-20: **Time Extended** - From follow-up inspection 2025-08-26: **Time Extended**
53A-03-7
90
Aug 20, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen crawling on wall behind cooking equipment at cook line. Advised Operator to eliminate live roaches, clean and sanitize area. **Repeat Violation** **Admin Complaint**
35A-05-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson 3/15/20, expired 3/15/25. **Repeat Violation** **Admin Complaint**
53A-03-7
78
Aug 2, 2025
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020 - From follow-up inspection 2025-08-02: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. Observed 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. Emailed operator employee health reporting policy paper at time of inspection. **Corrected On-Site** - From follow-up inspection 2025-08-02: **Time Extended**
11-26-1
82
Aug 1, 2025
Complaint Full
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling on floor underneath stainless reach in cooler at cook line. Observed 1 live roach crawling in between wall and steam table unit at front counter.
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (47F-cold holding); cut lettuce (51F-cold holding) at cold holding unit at front counter. Per operator, items not prepped or portioned today, items placed at unit approximately 2 hours ago. Advised operator to move into colder unit to bring items to 41F within 1 hour or place ice bags to chill.
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Wilson expired 3/15/2020
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean food containers soiled with food debris at clean storage rack in kitchen.
22-02-4
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. Observed 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. Emailed operator employee health reporting policy paper at time of inspection. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink in back kitchen
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, per operator items made more than 24 hours ago inside tall ranch in cooler in kitchen.
02C-02-5
Basic - Dead roaches on premises. Observed approximately 7 dead roaches on floor underneath reach in cooler at cook line inside kitchen Observed approximately 2 dead roaches underneath triple sink inside kitchen
35A-03-4
43
Feb 24, 2025
Routine - Food
5 critical violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
35
Sep 11, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double door upright stainless reach in cooler; cooked goat (52F - Cooling 10:45am/52F - Cooling 11:15am). Operator stated cooling since 7:00am, stored in full, covered pan, at this rate will not reach 41F within a total of 6 hours, uncovered, moved to reach in freezer to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Advised Operator to clean/sanitize.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. At rice storage container; scoop handle broken off, scoop has no handle, used to dispense rice. Operator discarded scoop. **Corrected On-Site**
14-01-5
70
Mar 20, 2024
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
64
Nov 27, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-09-29: **Time Extended** - From follow-up inspection 2023-11-27: Manager or person in charge lacking proof of food manager certification. Craig McKenzie. **Admin Complaint**
53A-01-7
90
Sep 29, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-09-29: **Time Extended**
53A-01-7
90
Sep 28, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Drawers - raw shrimp over raw vegetables- operator inverted. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot make table - fried chicken (126F - Hot Holding), kitchen warmer - fried chicken (116F - Hot Holding) both held under 2 hours - operator moved to oven to reheat. display warmer - Jamaican Patties (130F- Hot Holding); jerk chicken (125F - Hot Holding) held under 2 hours - operator moved to oven to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beans (80F - Cooling) 11:00am cooling since 9:00am - just 2 hours stored in deep covered pot - operator moved to freezer in shallow containers to facilitate the cooling process **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
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/ 4 employees working at time of inspection. **Warning**
53A-05-6
Basic - Working containers of food removed from original container not identified by common name. Flour container no label- operator labeled. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rubber bus pans and to go containers not inverted - operator inverted. **Corrected On-Site** **Warning**
24-05-4
50
Mar 9, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink **Repeat Violation**
29-34-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Manager changed the solution.chlorine 100 ppm
41-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine and quat **Repeat Violation**
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.hot water was turned off at hand sink by three compartment sink. Water temperature 80 f. Employee turned on the hot water. Water temperature 110 f **Corrected On-Site**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board.
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board. Explained.and manager removed the cloth. **Corrected On-Site**
21-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with sugar. Employee stored handle above sugar. **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Large sugar container in storage roommanager labeled the sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
50
Oct 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Mr Mack Island Grill last inspected?
The most recent health inspection at Mr Mack Island Grill on file is from Apr 9, 2026. The public record contains 21 inspections in total.
What is the most common violation at Mr Mack Island Grill?
Across the inspection record, “roach activity present as evidenced” has been cited seven times, more than any other issue at Mr Mack Island Grill.
How does Mr Mack Island Grill compare to other restaurants in West Palm Beach?
Mr Mack Island Grill most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Mr Mack Island Grill's inspection record improved over time?
Yes. Recent inspections at Mr Mack Island Grill have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mr Mack Island Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mr Mack Island Grill inspected?
Based on the inspection history on file, Mr Mack Island Grill is inspected around six times per year on average.
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