On January 20, 2026, inspectors revised Mac’s Chophouse’s follow-up score from Jan. 7, 2026 to 97, with remaining issues tied to hot water and missing ceiling tiles.
Mac’s Chophouse received a revised score of 97 on the follow-up health inspection from Jan. 7, 2026. The updated follow-up inspection leaves only two violations on the report.
This revised result also changes the tone of the follow-up story. Instead of a middling recheck, the paperwork now reflects a strong bounce-back, with the remaining items focused on building and water-service basics.
What the Inspection Found
Water supply and pressure
The inspector noted hot water was not available for the employee bathroom located in the outdoor storage area. The report also cited hot water not available for the hand sink on the service line in the main kitchen, plus low cold water pressure at that same hand sink. A note adds that hot water was provided at the hand sink located on the service line, but the item still shows not corrected during inspection.
Facility maintenance
The report noted missing ceiling tiles in the outdoor dry storage area. This item was also marked not corrected during inspection.
The report also notes the facility provided an invoice showing an ice machine cleaning service was conducted, and the Environmental Health Specialist planned to attach that invoice to the facility’s page on DHD.
What Happens Next
The report states the facility is not approved for non-continuous cooking and should stop that process until approval from the Health Authority is given.
A later note dated 1/20/26 (EKW) says that after a review meeting, the operator will provide a written standard operating procedure (SOP) for the Beef Wellington menu item to the Health Authority. The note also says the operator will ensure all food-contact surfaces of the ice machine are kept clean to sight and touch.
Health inspections capture conditions observed on a specific day. For diners, it helps to look for steady basics on repeat visits: accessible hand sinks with reliable hot water, clean equipment, and day-to-day practices that stay consistent when service gets busy.
