DON MAGUEY MEXICAN RESTAURANT Inspection – April 24, 2025

High Priority 2

#8High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees need wash their hands more often.

#9High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Employee changed water and placed utensils for ware washing. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Items stored inside.

Basic 7

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Units at kitchen with handles soiled.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooking equipment ps at kitchen soiled.

#4Basic35B-05-4

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back storage area.

#5Basic35B-04-4

Basic – Outer openings of establishment cannot be properly sealed when not in operation.

#6Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Florida Food Watch