Los Magueyes

10465 SE US 441, Belleview, FL 34420 · Permanent Food Service · License 5202584

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
4 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (4 repeats)
-38
Extension granted on Oct 26
Counts in full until a follow-up finds the problems fixed
-3
Safety score59

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

Inspection history

1 inspection · 2 visits

Oct132026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 26, 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:
- 1 Intermediate
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  On cook line under flat top, pork moved from refrigeration around 10:30-11:00 at 71°F (1:22pm).
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On cook line, stem table, queso 130°F and white rice 86°F, employee reheated to 165°F during inspection.
  Fixed on the spot
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  On cook line under flat top, pork moved from refrigeration around 10:30-11:00 at 71°F (1:22pm).
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Reach in cooler at the end of the cook line, raw beef stored above raw fish and shrimp, manager moved and stored properly.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Reach in cooler at the cook line, shrimp and tamales no date manager, manager dated, also in Walk in cooler, milk no date.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. No handwash sink installed at the new bar area.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodeling made on may 2023, plans on file from 2022. Bar and prep room layout different, new bar with a triple sink and missing a hand wash sink.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Next to ice machine, case with margarine jugs on floor, manager moved off the floor
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks stored above single service at the server area.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelves
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine with mold like substance on the deflector panel
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cleaned stacked containers at the dish machine area.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Multiple to go containers not inverted, Manager inverted all.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Make table on cook line.
- 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.
  At the server area, employee purse and other personal items stored above single service, Manager moved.
  Fixed on the spotRepeat 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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.