Magical Meat Boutique

3725 W Old US Hwy 441, Mount Dora, FL 32757 · Permanent Food Service · License 4501068

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 2, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
3 high priority (no follow-up needed, 2 repeats), 2 intermediate (1 repeat), 10 basic (6 repeats); basic violations cost 12 at most
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep22026

Routine inspection

15 violations found

First visitSep 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 3 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Per operator from day prior. Chicken Curry (50°F - Cold Holding) Prime Rib (49°F - Cold Holding);
  Repeat violation
  Shell eggs in use or stored with cracks or broken shells.
  One cracked shell egg in walk in cooler. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator from day prior. Chicken Curry (50°F - Cold Holding) Prime Rib (49°F - Cold Holding);
  Repeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Fryer baskets soiled. Soda nozzles at the bar.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- 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.
  In flour container. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  In both white chest freezer.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave interior soiled. Ovens at cook line.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Low Boy and upright reach in cooler interior in the kitchen. Reach in cooler gaskets at the end of cook line.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Low Boy and upright reach in cooler gaskets in the kitchen. Reach in cooler gaskets at the end of cook line. Gaskets on both white chest freezer.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In low boy at cook line.
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall at cook line. Wall by dish washer soiled. Wall in dry storage area.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor at cook line. Floor under dish washer. Floor in back dry storage area.
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.