DON MAGUEY MEXICAN RESTAURANT

Name: DON MAGUEY MEXICAN RESTAURANT
Address: 4747 W FLAGLER ST, MIAMI, FL, 33134, US

4747 W FLAGLER ST, MIAMI, FL 33134

License #2327792

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

B 89/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[33-31-5] Unnecessary items/unused equipment on the premises.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in cook line raw shell eggs over cheese. Chef removed eggs from top of the unit and placed them on the bottom.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink located at front counter.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at cook line.
[33-34-4] Storage area not maintained clean and organized.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
[33-31-5] Unnecessary items/unused equipment on the premises.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees touching food without gloves.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink located at front counter.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees touching food without gloves.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in cook line raw shell eggs over cheese. Chef removed eggs from top of the unit and placed them on the bottom.