DON MAGUEY MEXICAN RESTAURANT
4747 W FLAGLER ST, Miami FL 33134 · 7862029507
Last inspected Oct 16, 2025 · 5 visits since February 2024
FEB 24
APR 24
SEP 24
APR 25
OCT 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2014046780 | Oct 13, 2014 | Jan 9, 2015 | $640 |
Inspection history
5 visits, newest first
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink.
Show the remaining 7 findings ▾
No soap provided at handwash sink. Observed at hand sink located at front counter.
Buildup of food debris/soil residue on equipment door handles. Observed at cook line.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.
Storage area not maintained clean and organized.
Unnecessary items/unused equipment on the premises.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees need wash their hands more often.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Employee changed water and placed utensils for ware washing.
Handwash sink used for purposes other than handwashing. Items stored inside.
Buildup of food debris/soil residue on equipment door handles. Units at kitchen with handles soiled.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooking equipment ps at kitchen soiled.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back storage area.
Outer openings of establishment cannot be properly sealed when not in operation.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach cooler a kitchen cooked beef from previous days not labeled. Employee placed label.
Observed soiled floors underneath equipment.
Storage area not maintained clean and organized.
Stored food not covered. At reaching cooler at cook line.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Chef replaced the knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Nonfood-grade basting brush used in food.
Buildup of food debris/soil residue on equipment door handles. Unit at kitchen.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.