MCKENNA'S PLACE

Name: MCKENNA'S PLACE
Address: 4068 FORREST HILL BLVD, PALM SPRINGS, FL, 33406, US
Rating: 31.8

4068 FORREST HILL BLVD, PALM SPRINGS, FL 33406

License #6008699

🍽️ American ℹ️

31.8 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MCKENNA'S PLACE in PALM SPRINGS currently holds an InspectFL Health Score of 31.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 100 total violations — 39 critical, 22 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 9, 2026

The latest inspection on April 7, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

81%

Inspector notes

100

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

MCKENNA'S PLACE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance on shield inside ice machine.
[06-09-1] Commercially processed reduced oxygen packaged mahi mahi 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 inside walk in cooler, raw mahi mahi stored inside packaging, thawed, overnight. See stop sale.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of food debris on floor inside walk in cooler. Operator cleaned during inspection.
[08B-38-4] Food stored on floor. Observed case of crackers stored on floor in dining room, under table. Operator properly stored.
[38-01-4] Light shield in disrepair. Observed at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn tin foil on shelves inside walk in cooler floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed spray bottle of cooking oil not labeled, stored at cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi mahi 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 inside walk in cooler, raw mahi mahi stored inside packaging, thawed, overnight. See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at bar hand wash sink.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory for operator; operator posted during inspection.

Disposition: Emergency order recommended
[36-34-5] Ceiling/ceiling tiles/vents throughout kitchen heavily soiled with accumulated food debris, grease, dust, or mold-like substance. Advised Operator to clean ceiling/tiles/vents.
[35A-03-4] Dead roaches on premises. 1 dead roach on cook line prep table in front of steam table. Operator removed, cleaned sanitized prep table.
[08B-38-4] Food stored on floor. At walk-in cooler; multiple food items stored on floor. Advised Operator food to be stored at least 6 inches off floor.
[08B-52-4] Food stored under dripping water line. At walk-in cooler; uncovered storage container of cooked chicken wings stored under waste water drain line coming from fan unit water dripping onto chicken wings. See stop sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment multiple cabinets/shelves heavily soiled with grease, food debris, dirt, slime or dust. Advised Operator to thoroughly clean establishment.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in bar area.
[21-10-4] Soiled dry wiping cloth in use. At cook line; visibly soiled wiping cloth in use on cutting board. Operator removed.
[08B-12-5] Stored food not covered. At walk-in cooler; cooked chicken wings and multiple food items stored uncovered. Advised Operator to cover items.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in kitchen heavily soiled. Wall behind dish machine heavily soiled with black, mold-like substance. Advised Operator to clean and sanitize.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floors heavily soiled throughout establishment. Under/behind all equipment in kitchen, inside walk-in cooler, behind bar. Advised Operator to clean and sanitize floors.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised Operator to set up triple sink and manually sanitize dishes until machine is repaired and able to sanitize properly.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and then handled clean plates of food while carrying to customers without washing hands. Operator discussed with employee who then washed hands.
[12A-29-4] 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 visibly soiled wiping cloth and then handled clean utensils and plates to prepare and serve food to customers without washing hands. Operator discussed with employee who then washed hands.
[35A-02-7] Live, small flying insects found. Approximately 2 live, small flying insects in kitchen flying around dish machine. Approximately 2 live, small flying insects in kitchen flying around prep area. Approximately 2 live, small flying insects in kitchen flying around expo line/window to cook line. Approximately 20 live, small flying insects behind bar flying around/landing on tap beer dispensers. Advised Operator to eliminate live, small flying insects.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw fish stored over opened case of cooked crab. Advised Operator to store raw below ready to eat.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over cooked rice, raw beef stored over cooked pork ribs, raw chicken stored over cooked chicken. Advised Operator to store raw below ready to eat.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes and utensils while scraping and rinsing at dish area and then handled plated food at expo line without washing hands. Operator discussed with employee who then washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams. Operator unable to find tag. At walk-in cooler; uncovered storage container of cooked chicken wings stored under waste water drain line coming from fan unit water dripping onto chicken wings. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. At bar; cleaning chemical spray bottle stored on liquor rail with liquor bottles. Operator removed.
[01C-05-4] Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Advised Operator to maintain tags in chronological order.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade with food debris, mold-like substance or slime. Advised Operator to wash, rinse and sanitize.
[01C-01-4] No tag on/for original container of raw, in-shell clams. Operator unable to find tag. See stop sale.
[01C-03-4] Oyster tags not marked with last date served. Advised Operator to mark tags with last date served.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked pork ribs (62F - Cooling). Operator stated cooling overnight, in deep,full container tightly wrapped in foil, did not reach 41F within 6 hours. See Stop Sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. S Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked pork ribs (62F - Cooling). Operator stated cooling overnight, in deep,full container tightly wrapped in foil, did not reach 41F within 6 hours. See Stop Sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair/face and then continued to handled clean equipment and open beer bottles for customers without washing hands. Operator discussed with employee who then washed hands.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in direct contact with non-food grade plastic spray bottle designed/labeled for chemical use only. Operator transferred cooking oil into food-grade spray bottle.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At triple door reach in freezer; opened bag of raw shrimp stored over portioned bags of cooked potatoes and opened container raw comminuted chicken stored over opened box of cooked cram and opened bags of cooked bacon bits. Operator moved raw items below ready to eat items.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over sliced cheese. Operator moved raw shell eggs.
[41-10-4] Toxic substance/chemical improperly stored. At dry storage area; degreaser stored with/over bag in box soda. At bar; spray bottle containing cleaning chemicals stored on liquor rail with liquor bottles. Operator moved chemicals away from food items.
[41-17-4] Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled.

Disposition: Warning Issued
[06-09-1] 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. At walk-in cooler; commercially processed reduced oxygen packaged mahi, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live, small flying insects at inside bar flying around/landing on draft beer dispensers/drain and countertop bar mats.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At triple door upright stainless reach in freezer; raw mahi stored over paper covered pans of cooked potato skins. Operator moved potato skins.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted beef stored over cooked beef. Operator removed cooked beef.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk-in cooler; commercially processed reduced oxygen packaged mahi, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line; garlic butter (50F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature for less than 1 hour, moved to reach in cooler. At Cook line left side flip top cooler; sour cream (59F - Cold Holding); cut tomatoes (54F - Cold Holding); shredded mozzarella (48F - Cold Holding); conch fritter batter (52F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 2 hours, moved to walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; chili (118F - Hot Holding). Operator stated chili was reheated prior to being placed in steam table, being held 1 hour. Operator reheated to 170F.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line; ceiling tiles/vents soiled accumulated food debris, grease, dust, or mold-like substance.
[06-09-1] 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. At cook line right side flip top cooler; commercially processed reduced oxygen packaged mahi labeled to remove from package before thawing no longer frozen still in reduced oxygen package. Operator removed from package.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container sitting on clean plates. Operator removed.
[08B-38-4] Food stored on floor. At walk-in cooler; case of raw oysters stored on floor. Operator removed from floor.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At cook line; chemical spray bottle used to store/dispense cooking oil. Operator discarded.
[08A-11-5] Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw hamburger stored over bottled beer. Operator moved raw hamburger.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At triple door reach in freezer; raw salmon stored over ready to eat cheesecake (not commercially packaged). Operator moved cheesecake.
[01B-02-5] 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 cook line left side flip top cooler; cut tomatoes (51°F - Cold Holding); shredded cheddar (49°F - Cold Holding); shredded mozzarella (49°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler; cut tomatoes (51°F - Cold Holding); shredded cheddar (49°F - Cold Holding); shredded mozzarella (49°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; oyster tag removed from original container before being emptied. Operator replaced tag.