RANCH LOS MAGUEYES MEXICAN
1674 N US HWY 41 · INVERNESS · Citrus County · FL 34450
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ground beef cooked on 9/18 (71F – Cooling); refried beans cooked on 9/18 (78F – Cooling); refried beans cooked on 9/18 (76F – Cooling) see stop sale. Operator states items were cooked at approximately 7pm on 9/18 and placed into deep bus tubs to cool.
22-41-4High Priority – 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. 0ppm
12A-18-4High Priority – Employee dried hands on soiled towel after washing. Employee washed hands, wiped them on soiled towel in back pocket. Discussed with manager who had employee re-wash hands. **Corrective Action Taken** **Repeat Violation**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in cook line area. Discussed with manager who had employee wash hands. **Corrective Action Taken** **Repeat Violation**
12A-20-4High Priority – Employee washed hands with no soap. Employee removed gloves, rinsed hands in hand wash sink without using soap. Discussed with manager who had employee wash hands with soap. **Corrective Action Taken** **Repeat Violation**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over rice in reach in cooler at cook line.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on floor in dry storage room off the kitchen 2 rodent droppings on top of food can in dry storage room 9 rodent droppings on floor behind door in storage room off the kitchen 4 rodent droppings on floor under racks in storage room off the kitchen
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. refried beans cooked on 9/18 (76F – Cooling); cooked ground beef (57F – Cold Holding); tamales (52F – Cold Holding); cooked onions and peppers (52F – Cold Holding); refried beans (52F – Cold Holding); cooked ground beef (53F – Cold Holding); chorizo (52F – Cold Holding); cooked chicken (53F – Cold Holding); refried beans (51F – Cold Holding); refried beans (50 F – Cold Holding); raw pork (50F – Cold Holding); cheese dip (49F – Cold Holding); salsa (51F – Cold Holding) Walk in cooler with ambient temperature of 56F. Operator states establishment received a food delivery at 9am and they had the walk in cooler door propped open. Operator states an employee turned the walk in cooler off to defrost ice on condenser unit at approximately 9am and did not turn it back on until 12pm. No temperature monitoring is being completed. Operator called for maintenance. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (98F – Hot Holding) operator removed rice from steam table and placed on stove to reheat. **Corrective Action Taken** **Repeat Violation**
Intermediate 6
11-27-4Intermediate – 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.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Establishment is using deep containers to cool food
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink in server area has ice in it
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
11-26-1Intermediate – 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.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Pink chemical spray bottle in dish machine area
Basic 9
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl in bulk salt
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Slotted tin roof material in dry storage area Floors not smooth/durable in dish machine area and dry storage area **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cups on dish rack
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Exterior door in storage room off the kitchen
14-38-4Basic – Food storage container cracked or broken. Multiple plastic pans on dry dish rack
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Operator removed tongs from fryer door handle. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled. Walk in cooler shelves
24-18-4Basic – Silverware/utensils stored upright with the food-contact surface up.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.
Inspector observations synchronized from DBPR on August 10, 2026 8:32 AM.
Violation category totals
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.