Deerfield-News.com- Deerfield Beach,Fl-A popular Boca Raton restaurant has had 2 recent not-so-stellar inspections done by the state of Florida DBPR.The inspection in October had 19 violations of which 12 were a high priority. There most recent inspection by the DBPR showed 13 violations a slight improvement,but still not a stellar food inspection report.
Licensee
Name: MAGGIE MCFLYS License Number: SEA6021291
Rank: Seating License Expiration Date: 12/01/2026
Primary Status: Current Secondary Status: Active
Location Address: 6000 GLADES RD STE 1229
BOCA RATON, FL 33431
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/30/2025 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
12 4 3
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-69-4 Basic – Ice buildup in walk-in freezer. **Warning**
08B-12-5 Basic – Stored food not covered. Ready to eat ice cubes in walk in freezer not covered. Educated operator on proper storage procedures. Operator decided to discard. **Corrected On-Site** **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed green onions and pea pods, stored over ready to eat produce. Educated operator on proper storage procedures. **Warning**
12A-13-4 High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved garbage can on the line before handling bags of bread with no hand wash. Employee removed cell phone from pocket and proceeded to handle ready to eat items, with out washing hands. Educated operator on proper handwashing procedures. Employee was hands. **Corrected On-Site** **Warning**
12A-28-4 High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used soiled dry cloth to wipe cutting board before preparing food. Educated operator on proper handwashing procedures. Employee washed hands. **Corrected On-Site** **Warning**
35A-02-7 High Priority – Live, small flying insects found 2 flies found in kitchen not landing 4 flies observed behind bar not landing. Advised operator to remove flies. **Repeat Violation** **Admin Complaint**
08A-02-6 High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. On cook like at fry station low 2 door freezer, raw shrimp stored over ready to eat gyro meat. Educated operator about proper storage procedures. Operator moved items. **Corrected On-Site** **Warning**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw whole muscle beef stored above cooked onions and cooked chicken. Raw shell eggs stored above milk and heavy whipping cream. Educated operator on proper storage. Operator moved items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5 High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line in drawers underneath grill, raw ground beef stored above whole muscle beef. Educated operator on proper storage. Operator moved items. **Corrected On-Site** **Warning**
01B-24-5 High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster bisque 10/23 **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed raspberries and turkey burger in walk in freezer covered in ice build up waste. **Warning**
01B-02-5 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. Cooler #2 from right mozzarella cheese (50F – Cold Holding); cream sauce (52F – Cold Holding); pasta (49F; coconut curry sauce (48F – Cold Holding); cooked pasta (48F – Cold Holding), cooked pasta stop sale (53F) ; per operator items in cooler held out of temperature longer than 4 hours. Operator discarded. See stop sale. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #2 from right mozzarella cheese (50F – Cold Holding); cream sauce (52F – Cold Holding); pasta (49F; coconut curry sauce (48F – Cold Holding); cooked pasta (48F – Cold Holding), cooked pasta stop sale (53F- Cold Holding) ; per operator items in cooler held out of temperature longer than 4 hours. Operator discarded. See stop sale. Cooler #1 from right chick pea salsa (53F – Cold Holding); cheese (54F- Cold Holding) cheese (53F – Cold Holding); salsa (47F – Cold Holding); guacamole (47F – Cold Holding); raw shrimp (47F – Cold Holding), per operator items held in cooler for 2.5 hours, operator put ice bags on items. Per operator all items not prepared or portioned today.**Repeat Violation** **Repeat Violation** **Admin Complaint**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fry station fry well, sweet potatoes (120F- Hot Holding), per operator item out of temperature for 15 minutes, operator decided to discard. Low hot box, marinara (85F-Hot Holding); meatballs( 122F-Hot holding); chicken soup (105F – Hot Holding), per operator items in hot box held for less than 2 hours. Operator moved items to stove top to be brought up to 165F. Steam table, cooked onion rings (83F – Hot Holding), mash potatoes (117F – Hot Holding); per operator item held out of temperature for 2.5 hours. Educated operator on hot holding temperatures,Operator chose to discard onion rings and bring the mash potatoes to 165F. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated operator. **Repeat Violation** **Admin Complaint**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler #1 from left egg rolls (48F) @ 1:45cooling since 12:45 47F at 2:45, at this rate item will not reach 41F. Educated operator on proper cooling process, operator moved items to walk in cooler. **Corrective Action Taken** **Warning**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. In ware washing area, hand washing sink filled with multiple dirty pans. Educated operator, that hand washing sinks are to be used only for handwashing washing. **Warning**
53B-13-5 Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, per operator cooked pasta was prepared more than 24 hours ago. Educated operator on date marking. Operator date marked. **Corrected On-Site** **Warning**
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