Huey Magoo's

222 N Nova Rd, Ormond Beach, FL 32174 · Permanent Food Service · License 7407838

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Live, small flying insects found in kitchen.High priority · fixed by the Nov 3 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
5 high priority (4 fixed by the Nov 3 follow-up, 1 fixed on the spot), 4 intermediate (1 repeat), 8 basic (1 repeat)
-37
Safety score63

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

Inspection history

1 inspection · 2 visits

Aug312026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 5 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -sliced cheese at 47°f in top area of reach in cooler. Operator voluntarily discarded.
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found in kitchen.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  -chlorine exceeds 200ppm, corrected to 100ppm.
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  -chlorine exceeds 200ppm.
Intermediate4
- Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ kyle P.
  Repeat violation
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -lid on left side of reach in cooler missing.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  - breading station cooler.
- Code 25, Single-service items: Single-service articles improperly stored.
  -case of plates stored on floor in kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -hand sink by pass through window.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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

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.