DirtyFLRestaurant Inspection Data

EL MAGUEY MEXICAN RESTAURANT

EL MAGUEY MEXICAN RESTAURANT located in KENNETH CITY has undergone 7 health department inspections, achieving a 2.3/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

4327 66 ST N

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13470568

Met Inspection Standards

3 high, 2 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles throughout dining room have water damage stains Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling in kitchen soiled with dust -wall behind ice machine soiled with dust Repeat Violation
  • 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 behind bar used for holding bottled drinks and salsas not keeping salsas in temperature. salsa roja hot (66F - Cold Holding); salsa verde (49F - Cold Holding); salsa roja mild (46F - Cold Holding) Outside display shows temperature of 37F. Operator put thermometer inside that's reading 43F. Operator has contacted a repair person. Stop Sale issued on salsas and unit will not be used for temperature sensitive foods until it has been repaired. **Corrective Action Taken**
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach behind reach in cooler in back room near restrooms Operator cleaned up. Corrected On-Site
  • 33-12-4:Basic - Dumpster rusted out on bottom.
  • 33-23-4:Basic - Grease receptacle on dirt, not on proper pad/nonabsorbent surface.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler behind bar holding salsas. Operator put ambient thermometer inside. Corrected On-Site
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using bleach with additives for laundry as sanitizer in 3 compartment sink and sanitize buckets. Operator went to store and got proper bleach. Tested sanitizer buckets at 50 PPPM. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler behind bar used for holding bottled drinks and salsas not keeping salsas in temperature. Salsa (66F - Cold Holding) All salsas had been in unit overnight. No way to determine how long they'd been out of temperature. Operator had not taken temperatures of salsas in that unit today. Outside display shows temperature of 37F. Operator put thermometer inside that's reading 43F. Operator has contacted a repair person. Stop Sale issued on salsas and unit will not be used for temperature sensitive foods until it has been repaired.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler behind bar used for holding bottled drinks and salsas not keeping salsas in temperature. Salsa (66F - Cold Holding) All salsas had been in unit overnight. No way to determine how long they'd been out of temperature. Operator had not taken temperatures of salsas in that unit today. Outside display shows temperature of 37F. Operator put thermometer inside that's reading 43F. Operator has contacted a repair person. Stop Sale issued on salsas and unit will not be used for temperature sensitive foods until it has been repaired.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked chorizo in reach in cooler in back storage room made 1/26 not date marked. Operator labeled with date. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

7/23/2025· 7mo ago

Visit ID: 10915099

Met Inspection Standards

3 int, 3 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Roof leak causing damage in rear storage room. Leak contained by buckets on floor, no cross contamination observed. Operator in contact with building owner to perform repairs.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hood system/ cook line.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Test strips tested 0 PPM. OPERATOR replaced bucket to 50 PPM. Corrected On-Site
  • 53B-14-5: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. Two valid training certificates with 5 employees plus owner. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles by dish machine. Repeat Violation
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

2/13/2025· 1y ago

Visit ID: 10769538

Met Inspection Standards

2 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. Warning - From follow-up inspection 2025-02-13: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. Total of 10 employees. Has proof of 5 certification and 2 are new employee working 30days. Warning - From follow-up inspection 2025-02-13: **Time Extended**

1/30/2025· 1y 1mo ago

Visit ID: 8868790

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink next to dishwasher and woman's bathroom. Employee hand written signCorrected On-Site Corrected On-Site Repeat Violation Warning
  • 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. Chlorine sanitizer 0ppm. Operator set up 3 CS with Chlorine sanitizer. 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 was washing dirty dishes then engaged with clear dishes. Inspector educated management. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. 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. Total of 10 employees. Has proof of 5 certification and 2 are new employee working 30days. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area not identified. Management labeled bottle chemical. Corrected On-Site Warning

8/22/2024· 1y 6mo ago

Visit ID: 8755349

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Reach in glass cooler in front area. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken 8/9/2024 found in back area cooler. Item discarded.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken 8/9/2024 found in back area cooler. Item discarded.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooks products frozen and pulled from freezer not tracked when pulled. Explained procedure to operator regarding day one as cooking day, 6 days left to use when pulled. Operator will date container with items pulled that day. Corrected On-Site

4/8/2024· 1y 11mo ago

Visit ID: 8539770

Met Inspection Standards

4 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lined glass cooler shelves at front counter Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On prep tables

10/30/2023· 2y 4mo ago

Visit ID: 8366813

Met Inspection Standards

1 high, 1 int, 6 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Glass cooler at front counter
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on prep line with no hair restraint
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils at steam table in 93F water
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Prep line
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm Corrected On-Site
  • 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 in dish room observed handling dirty dishes, then proceeded to stack clean equipment without washing hands, discussed proper procedures with operator
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish machine containing degreaser, labeled Corrected On-Site