Mrs Mac's Kitchen II
Last inspected: Mar 17, 2026
30
Score
The health department has logged 10 inspections at Mrs Mac's Kitchen II, the earliest from 2022. The latest inspection on file is from Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited eight times.
By comparison, the average Key Largo facility scores 69, putting Mrs Mac's Kitchen II on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
5
Critical latest
0
Major latest
9
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
5 critical violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper fillet (54F - Cold Holding) at walk in cooler, as per employee was preparing less than 1hour ago. Employee moved to freezer. Also observed cream (48F - Cold Holding) at cook line, as per employee less than 1 hour.
03A-02-5
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 ground beef on shelves at walk in cooler, operator stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above cooked rice on cart at walk in cooler. Operator stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Manager coached employee.
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and handle clean utensils without changing gloves. Coached employee on proper procedures.
12A-27-4
Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at dry storage area. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on ceiling and vents at cook line. Also observed dust accumulated on fan covers at walk in cooler.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored above ice cream cups case at dry storage area. Employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed a bag of raw onions stored on floor by alcohol storage. Employee stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded and replaced. **Corrected On-Site**
21-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
30
Nov 4, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above sliced turkey in reach in cooler at salad station. Operator stored properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, operator moved can opener to dishwashing area. **Corrective Action Taken**
22-02-4
Intermediate - No soap provided at handwash sink. Observed next to 3 compartment sink. Employee restocked during inspection. **Corrected On-Site**
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 prime rib not date marked at walk in cooler, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed on pico de gallo container at cook line, operator removed during inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold-like substance on some of the vents at dine in.
36-34-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container at dry storage, operator removed during inspection, **Corrected On-Site**
10-01-5
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, operator discarded during inspection. **Corrected On-Site**
21-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed Parmesan cheese, croutons and pita chips containers not identified with common name at salad station. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
43
Jan 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F - Hot Holding) on steam table, as per employee less than 45 minutes, employee moved food to reach in cooler. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (46F - Cold Holding) at cook line, as per employee less than 30 minutes, employee moved butter to ice bath next to salad station. **Corrective Action Taken**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to dishwasher machine, also at cook line.
31B-04-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed next to soda dispenser at kitchen area, employee turned on. **Corrected On-Site**
10-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed on croutons and Parmesan cheese containers at salad station. Manager removed bowls during inspection l **Corrected On-Site**
14-01-5
64
Aug 8, 2024
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Warning** - From follow-up inspection 2024-08-08: Still observed. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked inside reach in cooler at cook line. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-08: Observed cooked pasta not date marked inside reach in cooler at cook line. As per employee over 24 hours. **Time Extended** **Corrective Action Taken**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed **Warning** - From follow-up inspection 2024-08-08: Still observed soiled vents at kitchen area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed at cook line. **Warning** - From follow-up inspection 2024-08-08: Still observed soiled floor at cook line. **Time Extended**
36-73-4
74
Aug 6, 2024
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also observed cooked pasta (52F - Cold Holding) on unit at cook line, as per employee over 24 hours. Employee discarded during inspection. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe cook handling raw chicken and go to dry storage area and bring some oil and continued cooking the chicken, no change gloves. **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked rice on cart inside walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (49F - Cold Holding); cut lettuce (49F - Cold Holding); shredded cheese (49F - Cold Holding); tomatoes sauce (51F - Cold Holding) in unit at cook line, as per employee less than 3 hours. Employee close lid during inspection. Also observed cooked pasta (52F - Cold Holding) on unit at cook line, as per employee over 24 hours. Employee discarded during inspection. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Observed on HWS near walk in cooler. **Corrected On-Site** **Warning**
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 pasta not date marked inside reach in cooler at cook line. **Corrected On-Site** **Warning**
02C-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit at cook line. **Warning**
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak (frozen ) in standing water on preparation table. **Corrected On-Site** **Warning**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed **Warning**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed on coleslaw container at walk in cooler. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Personal water bottle on preparation area at cook line. **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Observed at cook line. **Warning**
36-73-4
Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line. **Corrected On-Site** **Warning**
08B-38-4
27
Feb 13, 2024
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cook line not washing his hands before changing gloves, instructed employee on proper procedures.
12A-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tenderize conch packages (frozen) on cart next kitchen, employee moved to sink with running water. **Corrected On-Site**
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open personal drink inside reach in cooler at cook line, employee removed. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
23-03-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensil at dessert station, Manager tuned on water. **Corrected On-Site**
10-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a knife on top of meat loaf at walk in cooler, Manager removed. **Corrected On-Site**
10-06-5
Basic - Food stored on floor. Observed a case of raw fish stored on walk in cooler floor, Manager stored properly. **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed in pico de gallo container, employee removed. **Corrected On-Site**
14-01-5
43
Nov 15, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding); cooked meatloaf (48F - Cold Holding); cooked steak (48F - Cold Holding) in cart inside walk in cooler, as per employee food was cooked and stored inside walk in cooler the day before. Employee discarded food during inspection. Also in drawers at the cook line :raw chicken (54F - Cold Holding); raw steak (54F - Cold Holding); hamburger patties (52F - Cold Holding); as per employee food was there since last night. Employee discarded during inspection. Also mahi mahi (52F - Cold Holding); raw shrimp (52F - Cold Holding); whole fish (52F - Cold Holding) as per employee less than 3 hours, employee moved seafood to walk in cooler during inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-11-15: Unit is empty at the time of the CB, as per Manager technician is coming at 10:00 am. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on drawers at the cook line. **Warning** - From follow-up inspection 2023-11-15: Still observed. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-15: Still observed. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line. **Warning** - From follow-up inspection 2023-11-15: Still observed. **Time Extended**
21-12-4
74
Nov 14, 2023
Routine - Food
5 critical violations. 9 minor violations.
View 14 violations
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pasta in shelves at walk in cooler. Employee rearranged properly. **Corrected On-Site** **Warning**
08A-05-6
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 tuna in shelves at walk in cooler. Employee rearranged properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (54F - Cold Holding); cooked meatloaf (48F - Cold Holding); cooked steak (48F - Cold Holding) in cart inside walk in cooler, as per employee food was cooked and stored inside walk in cooler the day before. Employee discarded food during inspection. Also in drawers at the cook line :raw chicken (54F - Cold Holding); raw steak (54F - Cold Holding); hamburger patties (52F - Cold Holding); mahi mahi (52F - Cold Holding); raw shrimp (52F - Cold Holding); whole fish (52F - Cold Holding) as per employee food was there since last night. Employee discarded during inspection **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding); cooked meatloaf (48F - Cold Holding); cooked steak (48F - Cold Holding) in cart inside walk in cooler, as per employee food was cooked and stored inside walk in cooler the day before. Employee discarded food during inspection. Also in drawers at the cook line :raw chicken (54F - Cold Holding); raw steak (54F - Cold Holding); hamburger patties (52F - Cold Holding); as per employee food was there since last night. Employee discarded during inspection. Also mahi mahi (52F - Cold Holding); raw shrimp (52F - Cold Holding); whole fish (52F - Cold Holding) as per employee less than 3 hours, employee moved seafood to walk in cooler during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in croutons container at the salad station. **Warning**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line. **Warning**
21-12-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at walk in cooler. **Repeat Violation** **Warning**
14-33-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in drawers under flat grill at cook line.
05-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed raw fish case stored over metal tray on walk in cooler floor. Employee rearranged properly. **Corrected On-Site** **Warning**
08B-47-4
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 9 tuna packages at the cook line. Employee discarded during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on drawers at the cook line. **Warning**
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in stainless water at 84° F at flat grill. Employee removed during inspection. **Corrected On-Site** **Warning**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed in corn salsa container, employee removed during inspection. **Corrected On-Site** **Warning**
14-01-5
30
May 1, 2023
Complaint Full
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the ice cream machine Icecream mix (62F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 tuna thawed in the vacuum package Operator discarded the tuna
01B-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed key lime pies stored on the floor of the walk in freezer.
08B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Observed in the walk in cooler raw meat stored over tomatoes Operator moved the meat to another location. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen hand wash sink obstructed by a plastic container with sauce. Container was removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed in the flour container a plastic cup without handle used as scoop. The cup was removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
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 tuna thawed in the vacuum package **Repeat Violation**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Observed staff eating from an open container at the hot kitchen area. The bottle was discarded **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on top of the work area of the hot kitchen reach in freezer, near the fryers.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cooks using watch.
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the fryers and a work table
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top exterior of the Blodgett oven soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust at the shelfs of reach in cooler with the sauces.
14-33-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
22
Dec 9, 2022
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (51F - Cold Holding); cooked beans (47F - Cold Holding) as per manager less than 4 hours. Manager moved to freezer to cool down. cooked rice (41F - Cold Holding); cooked beans (41F - Cold Holding)
03A-02-5
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 steak in unit at the cook line. Employee rearranged properly during inspection.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sliced turkey in rack inside walk-in cooler. Manager rearranged properly during inspection. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed in pico de gallo container. Manager removed during inspection. **Corrected On-Site**
14-01-5
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 tuna in reach in cooler at the cook line. Instructed Manager how to thawed properly.Manager discarded during inspection.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in preparation table. Employee discarded during inspection. **Corrected On-Site**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs on top of raw fish and raw lobster in unit at cook line. Employee removed during inspection. **Corrected On-Site**
10-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in cook line. Manager removed during inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed croutons and pita chips container not labeled with common name. Also flour and bread crumbs containers in cook line.Manager labeled during inspection. **Corrected On-Site**
02D-01-5
47
Frequently Asked Questions
When was Mrs Mac's Kitchen II last inspected?
The most recent health inspection at Mrs Mac's Kitchen II on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mrs Mac's Kitchen II?
Across the inspection record, “time/temperature control for safety food cold held” has been cited eight times, more than any other issue at Mrs Mac's Kitchen II.
How does Mrs Mac's Kitchen II compare to other restaurants in Key Largo?
Mrs Mac's Kitchen II most recently scored 30 out of 100, which is lower than the Key Largo average of 69.
Has Mrs Mac's Kitchen II's inspection record improved over time?
Results have been roughly steady. Inspections at Mrs Mac's Kitchen II have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mrs Mac's Kitchen II 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 Mrs Mac's Kitchen II inspected?
Based on the inspection history on file, Mrs Mac's Kitchen II is inspected around three times per year on average.
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