HUEY MAGOOS
2490 US HIWY 1 S, Saint Augustine FL 32086 · 904-512-7454
Last inspected Aug 25, 2026 · 5 visits since September 2023
SEP 23
APR 24
JAN 25
SEP 25
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at front of kitchen, coleslaw (46F - Cold Holding); ranch (47F - Cold Holding) Per employee, items had been prepped 5 hours prior. Employee discarded items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine deflector plate soiled with mold like substance.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip top cooler entrance of kitchen has dark marks no longer cleanable.
Equipment in poor repair. Observed dressing cooler missing flip top handles.
Floor not cleaned when the least amount of food is exposed. Observed behind and underneath equipment soiled with old food debris.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket sanitizer 500+ppm. Operator remade 200ppm.
Handwash sink not accessible for employee use at all times. Hand wash sink near triple sink and walk in cooler blocked by chair and cleaning materials. Operator removed.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has two original certificates and three other photo copies.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler salad station no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Clear containers on shelves near dish area wet nesting.
Equipment in poor repair. Reach in cooler sauce station handles in poor repair. Pull out cooler under grill gasket in poor repair.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trapple device over bulk ice machine. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler sauce station shelves soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in shelves rusting.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler, coleslaw at make line by pass thru window 57F. Manager stated lid to reach in cooler has been opened and closed for the past hour. Operator took coleslaw and put in freezer.
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. Observed no employees signatures on reporting agreement paperwork.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed small electric sticky fly trap over food prep area in back of kitchen. Operator moved fly trap.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils by reach in cooler on front line in kitchen in water at 65F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk in cooler with buildup. Also observed around vent in ceiling by three compartment sink with dust buildup. Observed floors in walk in cooler with debris buildup.
Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk in cooler unwashed box of tomatoes and cucumbers stored over ready to eat containers of milk and sauces.
Utensils in poor condition. Observed 3 spatulas hanging beside three compartment sink in kitchen with cuts and pieces broken.
Working containers of food removed from original container not identified by common name. Observed a container of breading by fryers on cook line not labeled. Also a container of spices in back prep area, in kitchen, not in original container and not not labeled.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter, employee touched face and hair, then touched single service items with no hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line, pass thru window, in flip top cooler, portioned ranch dressing filled above fill line. Ranch dressing (46F - Cold Holding), operator moved to walk in cooler. Operator stated, ranch has been there no more than 1 hour. Also, at chicken station by fryers, in top section of cooler uncovered chicken tenders (56F - Cold Holding). Per operator chicken was in cooler no more than hour, lid placed on chicken. Also, in cold holding drawers below flat top, chicken (48F - Cold Holding). Per operator drawers had been constantly opened for several hours. Chicken was removed and placed in walk in cooler. All retemps at or below 42F.
Carbon dioxide/helium tanks not adequately secured. Outside area, outside back door CO2 tank not secured.
Drain cover(s) missing. At mop sink in dish area, drain cover is missing.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. On make line, employee wearing multiple bracelets. Employee removed
Equipment and utensils not properly air-dried - wet nesting. In dish area, pans stacked before air drying.
Garbage on the ground and/or pad around dumpster. Interior of enclosure, has a buildup of trash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dish area, butter rollers not in use, soiled with grease on exterior.
Old labels stuck to food containers after cleaning. In dish area, old labels stick to clean dishes.
Open dumpster lid. Operator closed.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed produce stored above buckets of ready to eat pickles, and a bucket ranch.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at front of kitchen, coleslaw (46F - Cold Holding); ranch (47F - Cold Holding) Per employee, items had been prepped 5 hours prior. Employee discarded items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at front of kitchen, coleslaw (46F - Cold Holding); ranch (47F - Cold Holding) Per employee, items had been prepped 5 hours prior. Employee discarded items.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On prep counter, Parmesan cheese not time marked. Per operator, cheese was prepped 3 hours prior. Operator time marked Parmesan cheese.
No paper towels or mechanical hand drying device provided at handwash sink. In back of kitchen next to breading station, no paper towels at sink. Employee changed out paper towels.
Bowl or other container with no handle used to dispense food. On prep across from walk-in cooler, bulk container of sugar with soufflé cup used as scoop. Operator removed cup.
Clean wiping cloth supply not properly stored. Sanitizer bucket stored on prep counter across from walk-in cooler. Operator moved sanitizer.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Dirty knives on clean knife wrack in back of kitchen. Operator cleaned knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In bucket between prep table and roll top cooler, utensils sitting in 74F water. Operator removed water.
Wet mop not stored in a manner to allow the mop to dry. At mop sink, mop sitting in mop bucket. Operator moved mop to properly dry.
Working containers of food removed from original container not identified by common name. Next to breading station, bulk container of flour not labeled. On prep table across from walk-in cooler, bulk container of sugar not labeled. Operator labeled both containers.
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.