HUEY MAGOO'S
13256 BISCAYNE BLVD, North Miami FL 33181 · 781-296-3295
Last inspected Jul 29, 2026 · 4 visits since August 2023
3 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°F. Manager put Ice under the container 40°F.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°F. Manager put Ice under the container 40°F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded.
Show 8 findings ▾
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. Form was provided to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per manager there are 8 employees total and there's only 4 employee training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed plastic cups without handle used to dispense fiesta sauce. Advised manager, he corrected it
Cutting board has cut marks and is no longer cleanable.
Food not stored at least 6 inches off of the floor. Plastic containers with sauce on the floor inside walk-in cooler. Advised manager he corrected it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on the top of preparation table.
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.