LOS MAGUEYES

Name: LOS MAGUEYES
Address: 10465 SE US 441, BELLEVIEW, FL, 34420, US
Rating: 42.6

10465 SE US 441, BELLEVIEW, FL 34420

License #5202584

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

42.6 Grade F / 100

Failing Health Score

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Quick take

LOS MAGUEYES in BELLEVIEW currently holds an InspectFL Health Score of 42.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 39 total violations — 10 critical, 6 major, 23 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[05-08-4] No change.

Administrative complaint recommended
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several aprons on shelf over beer in server station. Purse on top pf seasoning. Purse on top of beer.
[33-16-4] Open dumpster lid. Two lids on dumpster.
[08B-38-4] Food stored on floor. Buckets of salsa on floor in walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Bottle with pink chemical hanging on shelf next to drink mixers at bar. First aid kit on shelf over milk and salsa. Both were moved during this inspection.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill on top of beer storage shelf. Soiled oven gloves on dry storage shelf.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of raw salmon thawed in reduced oxygen package.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered back door from outside then scooped ice without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: tomatoes (54F - Cold Holding); shredded cheese (63F - Cold Holding); tomatoes (61F - Cold Holding); tomatoes (58F - Cold Holding); sour cream (60F - Cold Holding). Manager iced items down during this inspection.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in make table has an ambient tempurature of 60F. All items in unit are 54F or greater.
[41-17-4] Spray bottle containing toxic substance not labeled. Two spray bottles containing sanitizer not labeled.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of raw salmon thawed in reduced oxygen package.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slimy substance on deflector plate inside ice machine. Employee began cleaning.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet.
[25-06-4] Single-service articles not stored inverted or protected from contamination. White trays on cookline and metal pans on cookline.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow at sink in kitchen area.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and in prep area ceiling tiles are acoustic style and have several stains.
[28-02-4] Condensation or other drainage not disposed of according to law. Standing water under air cnditioning unit and grease receptacle behind building.

Administrative complaint recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan of raw chicken on shelf over pan of raw beef. In reach in make table: pans of raw beef on shelf over pans of raw shrimp and salmon. All were moved during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Surface under flat top soiled with grease.
[41-17-4] Spray bottle containing toxic substance not labeled. Pink fabulouso in bottle at bar. Manager labeled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over make table on cookline. Jacket on top of case of beer at bar. All were moved during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On clean dish shelf: shell eggs (60F - Cold Holding). On shelf under prep table on cookline: corn on the cob (60-69F - Cold Holding) Both items were out of refrigeration for 4.5 hours. Stop sale issued.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Scoop handle in ice bin touching ice. Scoop for chips on top of dusty chip bin. Tongs on oven door handle. All were moved.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of steam table: melted cheese (109-120F - Hot Holding); chipotle cheese (95F - Hot Holding). Manager stated items were there less than 1 hour. Discussed Time as a Public Health Control (TPHC).
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf over clean dishes. One drink on shelf over steam table.
[09-01-4] 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. Male bartender garnished drink with edible flower with bare hands.
[13-03-4] Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee scooping cheese with no hair restraint or beard guard.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Metal pans on cookline. Foam trays on cookline. All were flipped during this inspection.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at sink on cookline.
[36-51-4] Building components, attachments or fixtures in poor repair. Floor tiles missing around floor drains in kitchen. Acoustic style porous ceiling tiles in kitchen and prep area.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Toro leaf blower on shelf over dry storage food items.

Community reaction

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Community pulse