DirtyFLRestaurant Inspection Data

LOS MAGUEYES MEXICAN GRILL

7041 US Highway 19
Florida, 34652
Pasco County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10727513

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink on cook line slow draining
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in prep sink
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above sauces in walk in cooler
  • 35A-11-4:Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Bowl of food out back of establishment
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with black mold like substance
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two servers, three cooks with no certified food manager
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Cat sleeping on walk way outside the back door Repeat Violation
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food safety training certification expired 12/2024

Inspection Date: 12/3/2024

Inspection #: Visit ID: 10727092

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning - From follow-up inspection 2024-12-03: **Time Extended**

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8784850

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee set up 3 compartment sink to sanitize dishes, quaternary at triple sink is 200ppm **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. 3 cats at back door of establishment Warning

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8658838

  • N/A:No Violations Were Observed

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8650560

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On lift top cooler Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (47F - Cold Holding) in cooler over night Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door lift top cooler on cook line - shrimp (46F - Cold Holding); beef (47F - Cold Holding); raw chicken (50F - Cold Holding); pan over filled with portioned chicken, cut tomatoes (47F - Cold Holding); see stop sale, in cooler over night , steak (44F - Cold Holding); chorizo (44F - Cold Holding) Warning

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8567499

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop,flour Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen
  • 12B-01-4:Basic - Employee eating while preparing food. Cook eating while preparing food
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked in server area right out of dish machine still wet
  • 08B-38-4:Basic - Food stored on floor. Container of raw beef, onions and case of avocados on floor in walk in cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line
  • 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. Pork sitting out on cook line, cooked at 11am and left sitting out on cook line, no temperature was taken, temperature at 84F
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, sanitizer bucket empty, employee put a new sanitizer bucket on machine, now at 100ppm Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee eating, touched his mouth them changed gloves without washing hands Repeat Violation
  • 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. Dish washer handling dirty dishes then taking clean dishes out of dish machine
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken above raw beef and pork in walk in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked at 11am and put out on cook line to cool, temperature is at 84F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Prep cook/dish washer, cook and two servers on duty with no certified food manager on site

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8590159

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour - From follow-up inspection 2024-01-12: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards - From follow-up inspection 2024-01-12: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and speakers on shelf above reach in cooler - From follow-up inspection 2024-01-12: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-01-12: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn - From follow-up inspection 2024-01-12: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled - From follow-up inspection 2024-01-12: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Pans on rack in dish area with old labels on them - From follow-up inspection 2024-01-12: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-01-12: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted - From follow-up inspection 2024-01-12: **Time Extended**
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into kitchen to start cooking, put gloves on and started preparing food without washing hands - From follow-up inspection 2024-01-12: Employee came in from out the back door, put gloves on and started cooking **Time Extended**

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8581443

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing behind dish machine
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards
  • 35A-03-4:Basic - Dead roaches on premises. 5 dead inside trap under right side of expo window 3 dead inside trap under middle of expo window 10 dead inside trap under left side of expo window 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. Keys and speakers on shelf above reach in cooler
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets torn
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans on rack in dish area with old labels on them
  • 33-16-4:Basic - Open dumpster lid.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into kitchen to start cooking, put gloves on and started preparing food without washing hands
  • 12A-25-4:High Priority - 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 then scooped chips into basket for customer without washing hands
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies on wall under 3 compartment sink in dish area of kitchen
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live cockroach on trap under right side of expo window 1 live inside trap under middle of expo window 2 live inside trap under left side of expo window Repeat Violation
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. Under 3 compartment sink Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork (57F - Cold Holding) date marked 1/8 sitting out on cook line Repeat Violation

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8566469

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. In either bathroom Warning - From follow-up inspection 2023-12-06: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket of reach in cooler on cook line torn Warning - From follow-up inspection 2023-12-06: **Time Extended**

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8383365

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle on cook line Warning
  • 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 not keeping food cold, no food temperatures below 45F. Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In either bathroom Warning
  • 35A-03-4:Basic - Dead roaches on premises. 8 dead roaches on floor under we hand wash sink by 3 compartment sink 15 dead roaches behind fryers 5 dead roaches under dish machine 1 dead on electric conduit above reach in cooler approximately 12 dead under cooler / prep table on cook line In sticky traps at expo line, more than 20 dead roaches 14 dead on floor by walk in cooler Warning
  • 14-11-5:Basic - Equipment in poor repair. Gasket of reach in cooler on cook line torn Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed produce over cut peppers and onions and salsa in walk in cooler Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on underside of dish machine 2 live roaches on floor by dish machine 2 live in sticky traps under expo line counter 1 live on floor in front of walk in cooler 1 live on floor by walk in cooler Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. Above 3 compartment sink by electrical box In trim on wall by dish room 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); shredded cooked chicken (44F - Cold Holding); salsa (45F - Cold Holding); raw ground beef (46F - Cold Holding); raw pork chops (45F - Cold Holding); chili relleno (45F - Cold Holding); cooked pork (46F - Cold Holding); steak (46F - Cold Holding) all moved to freezer, **Corrective Action Taken** Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Bartender, server, cook, host, dishwasher Warning