Huey Magoo's
1404 W University Ave, Gainesville, FL 32603 · Permanent Food Service · License 1103691
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection1 high priority, 4 intermediate (1 fixed on the spot, 3 repeats), 9 basic (3 repeats)-32
- Complaint after follow-up on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
- 1st follow-up visitJul 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
No change.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In refrigerated drawers under grill: chicken (46°F, 46°F - Cold Holding); in reach-in salad prep cooler: cheese (60°F - Cold Holding); cut leafy greens (63°F - Cold Holding); tomatoes (57°F - Cold Holding).
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards soiled with mold-like substances. Soda machine ice chute soiled with mold-like substances.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
E-bike blocking back hand wash sink. Trash can blocking hand wash sink at end of cookline. Manager moved.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employees actively working with no Food Handler Certificates.
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Jugs of oil on floor at end of cook-line.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee drink in front vertical reach-in cooler not identified or segregated from customer food.
Repeat violation
Code 10, In-use utensils properly stored: 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 submerged in bulk container of flour on cookline. Handle of scoop submerged in bulk container of slaw in back reach-in cooler. Manager removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf over hot-held fries. Removed during inspection.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink in front reach-in cooler over sauces and kids boxed drinks.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No-handle bowl used as scoop in creole seasoning.
Equipment in poor repair.
Reach-in freezer on cookline gaskets torn.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda machine backsplash soiled with mold-like substances. Reach-in freezer gaskets soiled with mold-like substances.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee speaker on shelf over hot-held fries.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.