LOS MAGUEYES MEXICAN GRILL
9100 ULMERTON RD, Largo FL 33771 · 727-270-7005
Last inspected Apr 27, 2026 · 8 visits since October 2023
SEP 24
FEB 25
MAR 25
JAN 26
APR 26
— STEADY
5 inspections within 38 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Establishment has chlorine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023021778 | Apr 11, 2023 | Jun 28, 2023 | $800 |
| 3--2021028142 | May 18, 2021 | Aug 10, 2021 | $400 |
| 3--2018004284 | Jan 18, 2018 | Apr 18, 2018 | $400 |
| 3--2018008342 | Feb 6, 2018 | Apr 9, 2018 | $400 |
Inspection history
8 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. White grocery store bags used to store tamales in steam bin. Discussed with operator to discontinue use of bags in contact with tamales and other foods.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut onions. Rearranged items.
Handwash sink not accessible for employee use at all times. Empty 5 gallon stored in large hand sink in corner. Operator removed bucket.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Mole sauce with 3/3 date in refrigerator. Operator said they pulled it from freezer yesterday and we discussed adding a second date to track 7 day requirement.
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food. Plastic to go container used as scoop in dry black beans container under prep table next to walk in cooler.
Cove molding at floor/wall juncture missing next to dish area and tool storage area.
Food stored on floor. Cut lettuce buckets and pot of pork tamales on floor behind cook line near prep table. Operator relocated items.
Reuse of single-service or single-use articles. 5 gallon sour cream buckets reused in walk in cooler and dry storage.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Reach in freezer near walk in cooler has items stored in t-shirt bags. Operator discarded bags.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over ready to eat chopped onions in walk in cooler. Operator began reorganizing cooler.
Working containers of food removed from original container not identified by common name. Pint container of powdery substance not labeled. Operator discarded container.
Mar 19, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate3 Basic
Show 10 findings ▾
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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Establishment has chlorine.
Handwash sink not accessible for employee use at all times. By trash can with sliced tortillas. Manager moved item.
Handwash sink used for purposes other than handwashing. Wet wiping cloth and knife stored inside hand sink at the end of cook line. Items removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink near prep area next to walk in cooler. Manager stocked hand sink with paper towels.
No soap provided at handwash sink. Missing at hand sink near prep area next to walk in cooler. Manager stocked hand sink with dispenser with soap.
Spray bottle containing toxic substance not labeled. Stored under dish machine drain boar. Manager labeled spray bottles as degreaser.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with dried food debris on cook line.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink at the end of cook line.
Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener stored on the floor in dry storage area.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm ran twice.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 oz shrimp
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Side of grill cooked onions vegetables (81F - Hot Holding) cooked onions vegetables (167F - Hot Holding) Cooked 30 min ago manager put back in grill Under steam table on shelf Cooked Chilli peppers (87F - Hot Holding) Made an hour ago. Cooked Chilli peppers (160F - Hot Holding)
Food-contact surface soiled with food debris Large tablet mixer soiled.
Handwash sink used for purposes other than handwashing. During inspection observed cook rinse shrimp with water from hand wash sink. Educated cook.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils rinsed after the application of the sanitizer solution. During inspection observed dishwasher using the three component sink incorrect order. First sink set up wash sanitizer together then rinse no sanitizer used after rinse step. Had the dishwasher set up correctly. Educated. Wash then rinse then sanitized.
Interior of oven has accumulation of food debris.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops in white reach in freezer back corner left side. Manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler at cook line left side. cooked onions (70F - Cold Holding); Manger put in reach in freezer. Retemp cooked onions (42F - Cold Holding);
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Was 0 ppm now is 50 ppm at bar
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored with packages of green sauce.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans in steam table temp at 100Degrees Fahrenheit hot holding put back on stove retemp 145F hot holding
Food-contact surface soiled with food debris, mold-like substance or slime. Solid cutting boards at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook ground beef, cut tomatoes, chicken in reach in cooler and walk in cooler not date marked.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Missing hood filter over cook line.
Floor tiles missing and/or in disrepair. Back of house opposite of cook line and at behind bar.
Food-contact surface not smooth and easily cleanable. Lava bowl used for guacamole.
Stored food not covered. Cut tomato made yesterday no lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table back of house.
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.