El Maguey Mexican Restaurant
4327 66 St N, Kenneth City, FL 33709 · Permanent Food Service · License 6217025
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection3 high priority (2 fixed by the Jul 24 follow-up, 1 fixed on the spot, 2 repeats), 2 basic (1 repeat)-16
- Administrative complaint on Jul 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
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 visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat 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.
In reach in cooler in back room- Cooked ground beef (45°F - Cold Holding); refried beans (49°F - Cold Holding); cooked steak (47°F - Cold Holding) All three date marked 7/19. Other items in this cooler temped 41°F and below. Operator says these items had not been taken out today, nor did they receive a delivery that would have caused temperatures to increase. Items were in bottom of cooler, other items higher in cooler temped well. We moved the thermometer from to top of the cooler where it was reading 35°F, to the bottom of the cooler where it read 44.6°F. Operator will discontinue use of this unit until it has been repaired and can hold all foods at 41°F and below.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler in back room- Cooked ground beef (45°F - Cold Holding); refried beans (49°F - Cold Holding); cooked steak (47°F - Cold Holding) All three date marked 7/19. Other items in this cooler temped 41°F and below. Operator says these items had not been taken out today, nor did they receive a delivery that would have caused temperatures to increase. Items were in bottom of cooler, other items higher in cooler temped well. We moved the thermometer from to top of the cooler where it was reading 35°F, to the bottom of the cooler where it read 44.6°F. Operator will discontinue use of this unit until it has been repaired and can hold all foods at 41°F and below. Stop sales issued.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels used in contact with chiles rellenos Operator removed paper towels and replaced with deli paper.
Fixed on the spot
Basic2
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. In reach in cooler in back room- Cooked ground beef (45°F - Cold Holding); refried beans (49°F - Cold Holding); cooked steak (47°F - Cold Holding) All three date marked 7/19. Other items in this cooler temped 41°F and below. Operator says these items had not been taken out today, nor did they receive a delivery that would have caused temperatures to increase. Items were in bottom of cooler, other items higher in cooler temped well. We moved the thermometer from to top of the cooler where it was reading 35°F, to the bottom of the cooler where it read 44.6°F. Operator will discontinue use of this unit until it has been repaired and can hold all foods at 41°F and below.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.