Los Magueyes Mexican Restaurant

5855 SE 5 St Unit 1&2, Ocala, FL 34472 · Permanent Food Service · License 5203106

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Employee dried hands on clothes/apron/soiled towel after washing.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
1 high priority (no follow-up needed), 6 intermediate (3 fixed on the spot), 11 basic (2 repeats); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Oct82026

Routine inspection

18 violations found

First visitOct 8, 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.
18 violations found:
- 1 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
  Male employee touched soiled towel then sliced pineapple without changing gloves and washing hands.
Intermediate6
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Missing for two new employees.
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Drain line from ice machine in hand washing sink.
  No soap provided at handwash sink.
  Missing at hand washing sink near back door. Soap added.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Bottle of bleach not labeled. Label added.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/ Six employees working with no certified food manager. Manager arrived during this inspection.
  Fixed on the spot
  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. Missing for hostess hired five months ago. Hostess makes drinks and delivers plated food to customers.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Beans, flour, and salt with no label. Labels added.
  Fixed on the spot
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Six portions of salmon 34°F in ice water. Employee removed fish from packaging.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Bin of unwashed strawberries on top of hibiscus flowers. Moved during this inspection.
  Fixed on the spotRepeat violation
  Food stored on floor.
  Bins of chips on floor near ice machine. Bag in a box soda on floor in server station. Bucket of fish on floor in walk in cooler. Employee picked up.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop on top of ice machine.
  Ice bucket/shovel stored improperly between uses.
  Ice bucket not inverted.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Blue glasses stacked wet in server station.
- Code 33, Garbage and refuse: Open dumpster lid.
  One lid open on dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling soiled with dust near vent in kitchen.
- 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.
  Bag and jacket on top of cans. Moved during this inspection.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Soiled pot holding mitts on top of bin of flour. Mop head on top of case of beer near men's room.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.