Huey Magoos Chicken Tenders
1707 NW St Lucie West Blvd Ste 164, Port St Lucie, FL 34986 · Permanent Food Service · License 6605191
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 Nov 4 routine inspection3 high priority (fixed by the Nov 5 follow-up), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-13
- Safety score87
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 visitNov 5, 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 visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
Black beans, corn, cut lettuce, grape tomatoes, Coleslaw, and ranch dressing.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
SSW cooler Cut lettuce 53°F cold holding, cut tomatoes grape 51°F cold holding, corn 51f cold holding, black beans 51°F cold holding, shredded cheese 41°F cold holding, sliced tomatoes 40°F cold holding; raw chicken 41°F cold holding, coleslaw 49°F cold holding, ranch dressing 49°F cold holding, banana pudding 42°F cold holding. Prepared from 9am, unable to determine how long out of temp.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate1
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.
All employees on site signed.
Fixed on the spotRepeat violation
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
For employee.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.