MAGDALENA'S MEXICAN FOOD
14440 PIERSON RD WELLINGTON RD, Wellington FL 33411 · 561.523.5933
Last inspected Mar 12, 2026 · 9 visits since January 2024
FEB 24
JAN 25
MAR 25
JAN 26
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 5 Flies landing on lids of containers with beverages in tent area. 5 Flies landing on clean dishes at triple sink area of tent.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026014993 | Jan 7, 2026 | Apr 13, 2026 | $360 |
| 2--2022059506 | Dec 9, 2022 | Jan 6, 2023 | $400 |
Inspection history
9 visits, newest first
Mar 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Live, small flying insects found. 5 Flies landing on lids of containers with beverages in tent area. 5 Flies landing on clean dishes at triple sink area of tent.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini reach in cooler inside food truck: At cooler inside food truck: cooked sausage (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini reach in cooler inside food truck: At cooler inside food truck: cooked sausage (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
53A-03-7 Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Magdalena Santiago- Cruz expired 01/09/24
Show the remaining 1 finding ▾
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.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then handled clean lid of coffee dispenser; no hand wash. Employee washed hands.
Live, small flying insects found. 5 Flies landing on lids of containers with beverages in tent area. 5 Flies landing on clean dishes at triple sink area of tent.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini reach in cooler inside food truck: At cooler inside food truck: cooked sausage (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini reach in cooler inside food truck: At cooler inside food truck: cooked sausage (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
53A-03-7 Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Magdalena Santiago- Cruz expired 01/09/24
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.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator prepared Sanitizer Bucket (Chlorine 100ppm)
Jan 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority5 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee crack raw shelled eggs then handled grease spray. Chef handled said grease spray then began handling clean utensils to prepare several foods at grill; no hand wash. Advised operator that chef should wash hands and clean and sanitize utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath: coffee creamer (58F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. At reach in cooler across from cook line in kitchen: cooked potatoes (50F - Cold Holding) As per operator, was stored 1 hour at prep area. Not prepped or portioned today. Operator placed items inside cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door reach in cooler: diced tomatoes (59F at 9:30am; 56F at 10:05am- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored in a deep tightly covered container. Advised operator to portion in shallow containers and quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Magdalena Santiago- Cruz expired 01/09/24
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shelled eggs held using time as a public health control as evidenced by time mark on prep counter; no written procedure available. Printed and provided to operator to complete.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw shelled eggs served not undercooked; no written consumer advisory. Printed and provided to operator.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area on counter in a container of ice: milk (55F - Cold Holding) As per employee stored 1 hour. Not prepped or portioned today. Operator moved to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop at cook line: cooked steak (131F - Hot Holding) As per operator, stored since 2.75 hours. Operator began reheating at stovetop.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available for use of time as a public health control to hold raw shelled eggs stored on prep counter near cook line that are time marked. Emailed to operator.
Jan 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean utensils; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Several pans washed not sanitize at triple sink. Advised operator to clean and set up sanitization sink and sanitize all items.
Non-food grade paper/paper towel used as liner for food container. Diced tomatoes stored on non food grade paper towel. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: mozzarella cheese (50F - Cold Holding); eggs (49F - Cold Holding); shredded cheddar cheese (51F - Cold Holding) As per operator,stored for approximately 2 hours. Not prepped or portioned today. Operator moved to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed chef wash hands at triple sink. Employee corrected.
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. Emailed to operator.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Magdalena Santiago expired 1/9/2024
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At lower section of flip to reach in cooler: Mexican cheese (56F at 2:05 - Cooling) cooling since 8am. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At lower section of flip to reach in cooler: Mexican cheese (56F at 2:05 - Cooling) cooling since 8am. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table: cooked pork (114F - Hot Holding) cooked 30 minutes ago Operator removed to be reheated to 165F.
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. Emailed form to operator.
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.