HUEY MAGOO'S
222 N NOVA RD, Ormond Beach FL 32174 · 386-256-4762
Last inspected Feb 23, 2026 · 8 visits since September 2023
JAN 24
JUL 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
2 Live, small flying insects found in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken at 115°f at cookline. Cooked less than 1 hour ago. Operator voluntarily discarded.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Show the remaining 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
2 Live, small flying insects found in kitchen.
Metal stem-type thermometer soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individually portioned coleslaw at 44°f in reach in cooler (top layer). Advised operator not to fill above line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken tender bites at 119°f in hot holding. In hot holding unit less than 30 minutes.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat sanitizer exceeds 500ppm. Corrected to 300ppm.
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/
Accumulation of mold like substance on fan unit in walk in cooler.
Exterior door has a gap at the threshold that opens to the outside.
Reach-in cooler drawers (not in use) have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface and peeling paint that is flaking off onto food containers.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
1 Live, small flying insects in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individually portioned coleslaw at 46°f. Advised operator not to stack above fill line.
Buildup of food debris/soil residue on equipment door handles. -reach in cooler.
Hood soiled with grease.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. -handwashing sink next to window.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving at cookline soiled with grease and dust.
Soiled wet wiping cloth placed in use with fresh solution.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -light out in walk in cooler.
Working containers of food removed from original container not identified by common name. -container with breading not labeled.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Metal stem-type thermometer soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in cooler drawers at 50°f. Operator stated pulled from walk in cooler and placed in cooler drawers 30 minutes prior. Operator moved chicken back to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense breading.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees, handwashing sink by entrance to kitchen.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above dressings in walk in cooler.
Shell eggs stored with cracks or broken shells. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled chicken at 116°f in warmer. In warmer approximately 20 minutes.
Handwash sink used for purposes other than handwashing, heavy amount of food residue in handwash sink.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor, cases in walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs immersed in batter.
Wet mop not stored in a manner to allow the mop to dry.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary ammonium exceeds 500ppm.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle buried under flour.
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.