LOS MAGUEYES
6870 Northwest 169th Street
Hialeah, Florida, 33015
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F - Cold Holding); beef (46F - Cold Holding); pico (46F - Cold Holding); cheese (44F - Cold Holding); lettuce (44F - Cold Holding); pork (44F - Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F - Cold Holding); sour cream (57F - Cold Holding); lettuce (56F - Cold Holding); cheese (60F - Cold Holding); tomatoes (57F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-08: Reach-in cooler:shrimp 48F, lettuce 46F, tomatoes 45F, sour cream 48F. Manager stated items placed in cooler one hour and thirty minutes prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-04-10: Reach-in cooler across from cook line: sour cream 46F, lettuce 45F. Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in ice bath to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 4/10/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/8/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - 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. Dish machine next to three compartment sink, 0ppm. **Warning** - From follow-up inspection 2025-04-08: No change. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F - Cold Holding); beef (46F - Cold Holding); pico (46F - Cold Holding); cheese (44F - Cold Holding); lettuce (44F - Cold Holding); pork (44F - Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F - Cold Holding); sour cream (57F - Cold Holding); lettuce (56F - Cold Holding); cheese (60F - Cold Holding); tomatoes (57F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-08: Reach-in cooler:shrimp 48F, lettuce 46F, tomatoes 45F, sour cream 48F. Manager stated items placed in cooler one hour and thirty minutes prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 4/8/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 4/2/2025
High Priority
10
Intermediate
7
Basic
21
Total
38
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line. Manager discarded bowl. **Corrected On-Site**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from cook line, ambient temperature 61F. **Repeat Violation**
- 06-09-1: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. Salmon stored in reach-in cooler next to three compartment sink.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of dish machine. Drink on shelf above pass through window from kitchen. Manager discarded drinks during inspection. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hanging on shelf with spices for shelf located next to the back door. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing around cook line drains.
- 08B-38-4:Basic - Food stored on floor. Bag of flour stored on floor in front of kitchen prep table. Manager placed flour on shelf.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Scoop for chips cracked with holes. Manager discarded scoop. **Corrected On-Site**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop stored in ice in wait station ice bin. Ice scoop stored in ice in kitchen ice machine ice bin. Manager placed scoops in ice properly. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager moved tongs to top of oven. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at kitchen hand washing sink next to prep table. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans stored above three compartment sink.
- 33-16-4:Basic - Open dumpster lid. Dumpster in parking lot behind building. **Repeat Violation**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker on skin stored on cook line.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink next to kitchen prep table.
- 08B-12-5:Basic - Stored food not covered. Container of ice cream in wait station reach-in freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager placed shrimp under running water. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe for hand washing sink next to kitchen prep table.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of spice on shelf across from dish machine.
- 22-41-4:High Priority - 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. Dish machine next to three compartment sink, 0ppm. **Warning**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling food on cook line without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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 handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Five cucumbers stored with cucumbers in walk-in cooler. **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. Raw chicken stored over raw fish in reach-in cooler next to three compartment sink. Manager placed chicken beneath fish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Four broken shell eggs stored in case of eggs located in walk-in cooler. **Repeat Violation** **Admin Complaint**
- 01B-13-4:High Priority - 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. Salmon stored in reach-in cooler next to three compartment sink. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F - Cold Holding); beef (46F - Cold Holding); pico (46F - Cold Holding); cheese (44F - Cold Holding); lettuce (44F - Cold Holding); pork (44F - Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F - Cold Holding); sour cream (57F - Cold Holding); lettuce (56F - Cold Holding); cheese (60F - Cold Holding); tomatoes (57F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **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. Items stored on top of steam table at end of cook line: rice (89F - Hot Holding); cheese (107F - Hot Holding). Manager stated items placed out one hour prior to temperature being taken. Manager moved items to oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser hanging on shelf above raw onions on shelf across from dish machine. Manager moved degreaser to area below three compartment sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. No of the managers on duty manager certification expired on 3/14/2025.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler and steam table for cook line. Water nozzle on wait station tea machine. Blade for kitchen prep table can opener. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in bar area hand washing sink. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dining room no label. **Repeat Violation**
- 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash solution in dish machine 89F.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to kitchen prep table, 78F.
Food safety inspection conducted on 4/2/2025 revealed 38 total violations (10 high priority, 7 intermediate, 21 basic).
Inspection on 8/27/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale issued for one pan of oysters. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-27: Pan of oysters in shell inside reach-in cooler without oyster tag. Manager stated they receive the oysters live and freeze them. Employee at cookline stated that they were the same pan that a stop sale was issued on during the last inspection. Inspector issued a new stop sale for the oysters and the manager discarded the oysters during this inspection. **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 92F left at room temperature for over 4 hours. **Warning** - From follow-up inspection 2024-08-27: On shelf below grill: rice 112F, pork 121F. Employee at cookline stated the rice and pork were placed on shelf below grill approximately two hours prior. Inspector had employee begin reheating both items to 165F, then instructed them to either hold them above 135F or below 41F. **Admin Complaint**
- 01C-01-4:Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Pan of fresh raw oysters in shell have no tag. Stop sale issued. - From follow-up inspection 2024-08-27: Pan of oysters in shell inside reach-in cooler without oyster tag. Manager stated they receive the oysters live and freeze them. Employee at cookline stated that they were the same pan that a stop sale was issued on during the last inspection. Inspector issued a new stop sale for the oysters and the manager discarded the oysters during this inspection. **Admin Complaint**
Food safety inspection conducted on 8/27/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 8/15/2024
High Priority
11
Intermediate
5
Basic
15
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 dead flies on sticky tape hanging near door to kitchen.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room does not have a self closing device.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelves lined with cardboard in walk in cooler.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner and/or properly. Two pots on top shelf in ware wash area. Also, Glasses in server station wet nested.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has an ambient temperature of 45F. All food in unit 45F and above. Manager called for repair. Unit is located outside, door was open upon entry. Manager opened freezer door, called for service, and placed bins of ice in unit. **Corrective Action Taken** **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep table over sauce. One drink on shelf over reach in make table on cook line. One drink on shelf over clean dishes. All were moved. **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Plate of fries on prep table half eaten.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags and phone on top of beer. Phone on shelf over make table.
- 08B-38-4:Basic - Food stored on floor. Oil on floor in kitchen. Picked up. Bucket of sugar on floor. Picked up. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. One between make table lid and back of unit. Removed. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink near freezer in kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled under grill
- 33-16-4:Basic - Open dumpster lid. Behind building. Closed during this inspection. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Several mops with mop head down.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar and juices with no label. Labels added. **Corrected On-Site**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Four large deep pans of Queso 90F, 96F, 98F, 101F cooling for 4 hours. Employees began reheating then 135F. Cooling process will begin again using shallow pans. **Corrective Action Taken**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee tied on apron, touched computer then began making drinks without washing hands. **Repeat Violation** **Admin Complaint**
- 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. Male employee drank from foam cup the. Touched clean dishes without washing hands. **Repeat Violation** **Admin Complaint**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. White and black grocery bags holding meats in walk in cooler.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: pan of raw oysters on shelf over vegetables. Moved during this inspection. N walk in cooler: raw fish stored on top of gallons of milk. **Corrected On-Site** **Repeat Violation**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale issued for one pan of oysters. **Repeat Violation** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 92F left at room temperature for over 4 hours. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: fish (45F - Cold Holding); eggs (45F - Cold Holding); beef (48F - Cold Holding); chicken (45F - Cold Holding); beef (45F - Cold Holding); beef (48F - Cold Holding); beans (49F - Cold Holding); beef (48F - Cold Holding). Walk in cooler has an ambient temperature of 45F. All food in unit 45F and above. Manager called for repair. Unit is located outside, door was open upon entry. Manager opened freezer door, called for service, and placed bins of ice in unit. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of steam table: Cheese 120F. Employee stated cheese was just melted. Discussed Time as a Public Health Control (TPHC) with manager. Rice 92F. Employee stated rice was placed out over four hours prior. Stop sale issued. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on top of kegs at bar. Moved during this inspection. **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at hot and cold Bibb at mop sink.
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee with fake nails filling cups of salsa.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzles soiled with mold like substance.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan of black bowls in sink in ware wash area. Moved. **Corrected On-Site**
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Pan of fresh raw oysters in shell have no tag. Stop sale issued.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Green surface cleaner at bar and degreaser in ware wash area. All were moved. **Corrected On-Site**
Food safety inspection conducted on 8/15/2024 revealed 31 total violations (11 high priority, 5 intermediate, 15 basic).