HUEY MAGOO'S

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken at 115°f at cookline. Cooked less than 1 hour ago. Operator voluntarily discarded. Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - 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.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2025-09-29: Time Extended

High Priority - 1 Live, small flying insects in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individually portioned coleslaw at 46°f. Advised operator not to stack above fill line.

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler.

Basic - Hood soiled with grease.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink used by food employees. -handwashing sink next to window.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving at cookline soiled with grease and dust.

Basic - Soiled wet wiping cloth placed in use with fresh solution.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -light out in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -container with breading not labeled.

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in cooler drawers at 50°f. Operator stated pulled from walk in cooler and placed in cooler drawers 30 minutes prior. Operator moved chicken back to walk in cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Bowl or other container with no handle used to dispense breading.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees, handwashing sink by entrance to kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above dressings in walk in cooler.

High Priority - Shell eggs stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled chicken at 116°f in warmer. In warmer approximately 20 minutes.

Intermediate - Handwash sink used for purposes other than handwashing, heavy amount of food residue in handwash sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor, cases in walk in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs immersed in batter.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2023-11-07: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over case of milk in walk in cooler.

Intermediate - 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. Corrected On-Site

Intermediate - 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.

Basic - Employee cellphone in a food preparation area, employee purse on top of condiments.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.