Mrs Macs Kitchen
Last inspected: Apr 6, 2026
86
Score
The health department has logged 10 inspections at Mrs Macs Kitchen, the earliest from 2022. On Apr 6, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 10 violations before.
When inspectors have written things up, “reach-in cooler interior/shelves have accumulation” has been the most frequent reason, cited four times.
Among Key Largo restaurants, the typical score is 69; Mrs Macs Kitchen is comfortably above that bar. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Observed expired training for Dawn R. Jones. **Warning** - From follow-up inspection 2026-04-06: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed homemade dressing stored on condiments container at walk in cooler. **Warning** - From follow-up inspection 2026-04-06: Still observed. **Time Extended**
25-32-4
86
Apr 3, 2026
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw mahi still on ROP package on shelves at walk in cooler. Operator removed during inspection. **Warning**
01B-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator coached employee on proper procedures. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (46F - Cold Holding); pico de gallo (46F - Cold Holding); hash browns casserole (47F - Cold Holding); raw mahi (45F - Cold Holding); cooked pasta (45F - Cold Holding); gravy (46F - Cold Holding) at walk in cooler, as per operator delivery was received approximately 2 hours ago and the door was opened . **Warning**
03A-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. Observed expired training for Dawn R. Jones. **Warning**
53B-14-5
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 raw mahi still on ROP package on shelves at walk in cooler. Operator removed during inspection. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on preparation table, operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation at cook line wearing a watch, operator advised employee engaging food. **Warning**
13-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area. **Warning**
36-01-4
Basic - Food storage container/container lid cracked or broken. Observed lid broken on raw shrimp container. Operator discarded during inspection. **Corrected On-Site** **Warning**
14-38-4
Basic - Food stored on floor. Observed food case stored on walk in freezer floor. Operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle not properly stored, operator removed during inspection. **Corrected On-Site** **Warning**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line. **Warning**
22-16-4
Basic - Reuse of single-service or single-use articles. Observed homemade dressing stored on condiments container at walk in cooler. **Warning**
25-32-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. **Warning**
21-09-4
35
Dec 12, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (56F - Cold Holding) at cook line, as per operator less than 2 hours, operator moved potatoes to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection. **Corrected On-Site**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by walk in cooler door entrance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.
31A-11-4
Basic - Open dumpster lid.
33-16-4
50
Mar 7, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
64
Oct 28, 2024
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (123F - Hot Holding); sausage gravy (127F - Hot Holding) observed next to grill, as per employee less than 4 hours. sausage gravy (167F - Reheating) employee discarded grits. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Corrected On-Site**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on unit at cook line.
23-03-4
Basic - No container installed for catching grease from hood drip tray. Observed at cook line.
14-73-4
Basic - Food stored on floor. Observed food container stored on walk in freezer floor. **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Repeat Violation**
35B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on reach in cooler at cook line. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open personal water bottle on preparation table at kitchen area. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed on caramel container by waffle station. Also observed on flour container at dry storage area. **Corrected On-Site**
14-01-5
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 - Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line.
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line. **Repeat Violation**
22-16-4
Basic - Open dumpster lid.
33-16-4
45
Apr 26, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (65F - Cold Holding)on prep table, as per employee less than 39 minutes. Employee moved food to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook changing tasks and no gloves change as needed. Instructed employee on correct procedures.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
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. Observed expired training for: Juan,Nona,Jesus,Ruben,Rachel,Takeisha and Alejandro.
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container at dry storage area. **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean chill sticks stored on floor next to ice machine. **Corrected On-Site**
24-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Ice scoop handle in contact with ice. Observed on ice machine next to walk in cooler freezer. **Corrected On-Site**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at front counter, employee discarded and replaced with a new solution. **Corrected On-Site**
21-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
41
Nov 7, 2023
Routine - Food
No violations found.
100
Sep 6, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish in cooler at the cook line. Employee rearranged properly during inspection.
08A-20-5
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. Provided form during inspection.
11-26-1
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 - 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
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified in dry storage area. Also walnuts and croutons containers, employee labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Ice scoop handle in contact with ice. Manager rearranged properly. **Corrected On-Site**
10-08-5
50
Jan 26, 2023
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
58
Dec 8, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers stored above raw fish inside reach in cooler in cook line. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans not date marked, as per Manager since yesterday. Manager labeled during inspection. **Corrected On-Site**
02C-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); at the front counter. Manager discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation area.
21-12-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container in kitchen area. Manager rearranged properly during inspection. **Corrected On-Site**
10-01-5
Basic - Food stored outside. Observed plastic containers with bread stored outside of the establishment. Manager moved inside during inspection. **Corrected On-Site**
08B-42-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen area, Manager discarded during inspection. **Corrected On-Site**
12B-07-4
55
Frequently Asked Questions
When was Mrs Macs Kitchen last inspected?
The most recent health inspection at Mrs Macs Kitchen on file is from Apr 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mrs Macs Kitchen?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Mrs Macs Kitchen.
How does Mrs Macs Kitchen compare to other restaurants in Key Largo?
Mrs Macs Kitchen most recently scored 86 out of 100, which is higher than the Key Largo average of 69.
Has Mrs Macs Kitchen's inspection record improved over time?
Yes. Recent inspections at Mrs Macs Kitchen have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mrs Macs 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 Mrs Macs Kitchen inspected?
Based on the inspection history on file, Mrs Macs Kitchen is inspected around three times per year on average.
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