Los Magueyes Mexican Restaurant
6870 NW 169 St, Miami, FL 33015 · Permanent Food Service · License 2317583
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 intermediate, 9 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 17, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed metal container in hand sink located next to dishwasher machine.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees name Pedro with more than 2 months of being hired.
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked beef (41°F - Cold Holding); cooked chicken (41°F - Cold Holding); cut tomatoes (41°F - Cold Holding) uncovered in walk in cooler. Operator properly covered it.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed open water bottles above preparation table, operator removed it.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic bowl inside salt container, operator removed it.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed wet wiping in chlorine sanitizer solution at 0 ppm. Operator properly set up the sanitation bucket, chlorine 100 ppm.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Located at the front 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.
Observed cell phone over preparation table.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.