MAGURO
895 WIGGINS PASS RD STE 6, NAPLES 34110
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/1/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in server station, ice bin under soda dispenser displayed mold like substance and debris. Operator advised.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee water bottle found on prep table on cook line. Advised operator to remove.
- 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. Located in reach in cooler, bowl like container used as scoop, no handle, tired on top of ready to eat rice. Advised operator to remove and to use scoop with handle. Operator acknowledged and removed item. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on cook line, in use dredging basket and whisk held in standing water, less than 135 degrees(78F). Advised operator to remove and clean and sanitize before using again. Operator removed and placed in ware washing area. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located on cook line.
- 08B-12-5:Basic - Stored food not covered. Frozen raw fish stored in reach in freezer, not covered. Advised operator to properly store food.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several sauce bottles and seasonings in unlabeled containers throughout kitchen. Advised operator to place proper labeling.
- 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. In kitchen, observed employee using phone while sitting, then proceed to handle in use utensils and food without washing hands. Advised employee to stop and wash hands properly. Employee acknowledged and washed hands. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Located in reach-in cooler, raw shrimp held over ready to eat rice. Operator adjusted to correct order. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Located by three compartment sink, hand washing sink blocked by cart. Operator removed cart to make sink accessible. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Located in prep sink, spray bottle with chemical, no labeling. Advised operator to place proper labeling.
Food safety inspection conducted on 4/1/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 11/5/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with open top and straw stored on wire rack above open ice bin. Operator advised to remove drink and store in a designated area, safe from contaminating. **Corrective Action Taken**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At sushi bar, employee cutting avocados for ready to eat sushi rolls without washing avocados. Advised need to wash avocados before cutting.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Found on cook line, to go containers not inverted. Operator advised.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat rice, reach in cooler at end of cook line. Operator advised and changed to correct order. **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen employee handling raw food then handling clean dishes with no hand wash or glove change. Employee advised to place soiled dishes in washing station to be washed and sanitized. Also, advised employee to remove gloves and wash hands between changing tasks as needed.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of winded stored on prep station in kitchen.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Kitchen employee washed hands in prep sink. Advised to only use designated hand wash sink for hand washing. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Located at end of cook line. Hand wash sink being used to store bucket lids. Operator advised to clean sink and only use for hand washing. **Corrective Action Taken**
Food safety inspection conducted on 11/5/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).