HUEY MAGOO'S CHICKEN TENDERS

Name: HUEY MAGOO'S CHICKEN TENDERS
Address: 13372 PINE GAP SPUR, ODESSA, FL, 33556, US
Rating: 80.6

13372 PINE GAP SPUR, ODESSA, FL 33556

License #6113830

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HUEY MAGOO'S CHICKEN TENDERS in ODESSA currently holds an InspectFL Health Score of 80.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 16 total violations — 2 critical, 9 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 5, 2026 had no critical findings, but inspectors still documented 3 major and 1 minor violation.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

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

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-69-4] Ice buildup in walk-in freezer on condenser line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on make line
[11-26-1] 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. Manager stated there are approximately five new team members that have started and are within 60 days of higher. Manager stated they are transitioning into an online system, but was unable to provide proof of reporting agreement for new hires. Discussed using paper copy in meantime.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser by three compartment sink show that it is full, but there are no paper towels dispensing from it.

Emergency order recommended
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm in kitchen. Operator remade sanitizer solution, tested 200ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice cubes in handwash sink at front service counter. Discussed with operator about handwash sink for handwash only.
[32-09-5] A minimum of one bathroom facility is not available for public use. 2 restrooms at dining area are out of service due to unable to flush the toilets. No other restroom available in the establishment.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sink at cook line, temped 69 F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of shredded 3 cheeses (45F - Cold Holding) and crumbled blue cheese (46F - Cold Holding) stored in reach-in cooler at cook line. Operator moved walk-in freezer for rapid cool. Re temped: shredded 3 cheeses 39 F, crumbled blue cheese 36 F.
[28-26-5] Sewage/wastewater backing up through floor drains. When flushing the toilet in the restrooms, water backing up from floor drains onto floor in restrooms.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working at time of inspection.

Community reaction

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Community pulse