Maguro
1311 Florida Mall Ave, Orlando, FL 32809 · Permanent Food Service · License 5815077
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.-Cooked Beef, Raw chicken , Fish cakes , Chicken teriyaki , Raw chicken , Pork, , Shrimp, salmon, Beef grease in reach in cooler by dishwasher over 4hrs per operator.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection5 high priority (fixed on the spot), 3 intermediate, 6 basic-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 · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitOct 26, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.-Cooked Beef, Raw chicken , Fish cakes , Chicken teriyaki , Raw chicken , Pork, , Shrimp, salmon, Beef grease in reach in cooler by dishwasher over 4hrs per operator.
Operator discarded front counter heat lamp: : steak (88°F - Hot Holding); plantains (97°F - Hot Holding) less than 4hrs per operator. Operator voluntarily discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Cooked Beef, Raw chicken , Fish cakes , Chicken teriyaki , Raw chicken , Pork, , Shrimp, salmon, Beef grease 46°F-50°F cold holding in reach in cooler by dishwasher over 4hrs per operator. Operator discarded ( corrected on site) -Cabbage Salami, cheese, ; (47°F - Cold Holding) in prep cooler. Operator put on ice for temperature recovery
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
front counter heat lamp: : steak (88°F - Hot Holding); plantains (97°F - Hot Holding) less than 4hrs per operator. Operator voluntarily discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw shell Eggs over garlic in prep cooler -Raw shell eggs over cooked beef in reach in cooler -Raw fish over ready to eat vegetable in sushi cooler. Operator removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 00ppm chlorine . Operator had sanitizer hooked up to wrong dispenser line. Operator corrected. Retested at 50ppm chlorine
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
SASHIMI MORIAWASE Ajitama egg TUNA SASHIMI PA'L GET SAKE QUEMAO
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Time plan is not filled out
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.
Basic6
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating in back storage area. Operator moved to dining area
Fixed on the spot
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-Over prep table -drink on prep table next to steamwell. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket In sauce cooler at front counter
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Blow Fan on back of prep cooler
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 bags on dry storage shelf. Operator removed
Fixed on the spot
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.
- 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.