HUEY MAGOO’S CHICKEN TENDERS Inspection – November 10, 2025

High Priority 2

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – sliced cheese (48F – Cold Holding)

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – cheese sauce (107 – Hot Holding)

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – small about on ice diverter.

Basic 6

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. – ceilings tiles and vent over cookline

#2Basic36-22-4

Basic – Floor area(s) covered with standing water. – corner area at coleslaw station

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. – accumulation of dead flies below dry storage rack

#4Basic51-11-4

Basic – Helium tanks not adequately secured. – pink container of helium on storage shelf

#5Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. – at front counter

#6Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. – Sanitizer Bucket (Quaternary 0ppm). Chemical bucket empty. Operator changed. Final reading 300ppm **Corrected On-Site**

Corrected On-Site

Florida Food Watch