DON MAGUEY MEXICAN RESTAURANT Inspection – October 16, 2025

High Priority 3

#7High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line.

#8High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees touching food without gloves.

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in cook line raw shell eggs over cheese. Chef removed eggs from top of the unit and placed them on the bottom.

Intermediate 2

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

#11Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed at hand sink located at front counter.

Basic 6

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Observed at cook line.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.

#5Basic33-34-4

Basic – Storage area not maintained clean and organized.

#6Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises.

Florida Food Watch