LOS MAGUEYES MEXICAN RESTAURANT

Name: LOS MAGUEYES MEXICAN RESTAURANT
Address: 5855 SE 5 ST UNIT 1&2, OCALA, FL, 34472, US
Rating: 6

5855 SE 5 ST UNIT 1&2, OCALA, FL 34472

License #5203106

🌮 Mexican/Latin ℹ️

6 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 18 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

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Quick take

LOS MAGUEYES MEXICAN RESTAURANT in OCALA currently holds an InspectFL Health Score of 6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 90 total violations — 25 critical, 25 major, 40 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 3, 2025

The latest inspection on October 8, 2026 shows 18 observation rows: 1 critical, 6 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

73%

Inspector notes

Coverage note

Inspector notes linked where available

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LOS MAGUEYES MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-14-5] Ice bucket/shovel stored improperly between uses. Ice bucket not inverted.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Male employee touched soiled towel then sliced pineapple without changing gloves and washing hands.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Blue glasses stacked wet in server station.
[31A-10-4] Equipment drain line draining into handwash sink. Drain line from ice machine in hand washing sink.
[33-16-4] Open dumpster lid. One lid open on dumpster.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for hostess hired five months ago. Hostess makes drinks and delivers plated food to customers.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of bleach not labeled. Label added.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Six portions of salmon 34F in ice water. Employee removed fish from packaging.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag and jacket on top of cans. Moved during this inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust near vent in kitchen.
[31B-03-4] No soap provided at handwash sink. Missing at hand washing sink near back door. Soap added.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled pot holding mitts on top of bin of flour. Mop head on top of case of beer near mens room.
[08B-38-4] Food stored on floor. Bins of chips on floor near ice machine. Bag in a box soda on floor in server station. Bucket of fish on floor in walk in cooler. Employee picked up.
[02D-01-5] Working containers of food removed from original container not identified by common name. Beans, flour, and salt with no label. Labels added.
[11-26-1] 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. Missing for two new employees.
[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/ Six employees working with no certified food manager. Manager arrived during this inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Bin of unwashed strawberries on top of hibiscus flowers. Moved during this inspection.

Disposition: Warning Issued
[33-16-4] Open dumpster lid. Lid on dumpster open behind building.
[08B-38-4] Food stored on floor. Bag in a box soda on floor in server station.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine.
[51-18-6] No copy of latest inspection report available.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several vents and ceiling tiles dusty and soiled with food debris in kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes in server station near chip dispenser not inverted. Manager flipped over. Ice bucket on top pf ice machine not inverted. Manager flipped over.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Foam trays in server station. Flipped over during this inspection.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched hair then continued slicing onions without washing hands. Discussed with employee.
[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. Male employee cutting raw onions with bare hands and placing in bin to store.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cheese and octopus in white grocery bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on shelf over sauce. Raw shrimp on shelf over strawberries. Moved all.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of windex over fountain machine. Moved during this inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Missing at sink in ware wash area. Filled during this inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Fabuloso with no label. Labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 76F at hand sink near ice machine.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior with mold like substance (top part).
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside parsley container, Manager removed the bowl.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks stored on top of can goods and next to single service, Manager moved.
[14-31-5] Nonfood-grade bags used in direct contact with food. Reach-in cooler at the cook line, spinach stored inside thank you bags, employee removed from bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored above guacamole, Manager moved.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, tamales date marked 11/25/24, and arrachera beef date marked 11/25/24.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, white rice at 129F, employee moved to microwave to reheated.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Main menu advertised Ceviche de Camaron (lime infused), no asterisk next to item and consumer advisory. Also, seafood small menu, Aguachile de manzana and torte de marisco, no asterisk next to item.
[31B-03-4] No soap provided at handwash sink. Handwashing sink at the bar area and triple sink, Manager provided.
[41-17-4] Spray bottle containing toxic substance not labeled. At the triple sink area and bar area, spray bottle with yellow liquid not labeled, manager labeled bleach.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container, Manager moved.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach-in cooler, observed raw salmon inside vacuum sealed bag, Manager removed from sealed bags.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers not inverted, Manager inverted.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, observed container of raw chicken stored above raw fish, Manager moved and stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server station, salsa with cut tomatoes 67F, Manager will use time as a Public Health control for this item. Manager voluntarily discarded
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the bar area, ice cream scoop inside sink, Manager moved.
[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/ At arriving time, three servers and two cook line employees, no manager on site, Manager arrived during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, octopus no date marked, per manager item was cooked 04/13/24, Manager dated.
[41-17-4] Spray bottle containing toxic substance not labeled. At the triple sink, spray bottle with yellow substance, Manager labeled as bleach.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reach-in cooler at the cook line, observed raw salmon thawed in the ROP package, Employee opened and removed salmon from package.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, employee moved all.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station.
[51-18-6] No copy of latest inspection report available. No documents available at inspection time.
[16-48-4] Old food stuck to clean dishware/utensils. Observed knives stored on magnet heavily soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. All to-go containers not inverted at the cook line, server station and bar area, manager inverted.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line wearing gloves touched his face and multiple dirty surfaces and continued working with food and cleaned containers, Inspector instructed to stop and washed his hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk-in cooler, observed corn tortillas in direct contact with thank you bags.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk-in cooler, observed raw chicken stored above vegetables.
[28-26-5] Sewage/wastewater backing up through floor drains. At the cook line, observed two floor drains backing up when sinks are running, per employee issues with plumbing started in the morning. Also objectionable odors at the kitchen area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed at room temperature, Chiles at 86F, per employee Chiles were cooked at 11:00 am, temperature was took at 3:18pm. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, observed beef 53F, beans 50F and 47F, carnitas 51F, red sauce 50F, raw chicken 50F, per employee in charge walk-in cooler its being in constantly use with door left open. Manager place ice bags and moved some items to freezer. Ambient air temperature of 46F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed at room temperature, Chiles at 86F, per employee Chiles were cooked at 11:00 am, temperature was took at 3:18pm. Stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Male employee drain water from a food container inside sink next to walk-in cooler entrance.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager certification available for the establishment at inspection time.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[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/ At inspection time, five food employees, no manager on site, Manager arrived during inspection.