Huey Magoos
Last inspected: Sep 22, 2025
50
Score
Public records show six inspections at Huey Magoos stretching back to 2022. The most recent report on file is from Sep 22, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 10 violations.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to other St. Augustine restaurants (averaging 81), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Sep 22, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket sanitizer 500+ppm. Operator remade 200ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near triple sink and walk in cooler blocked by chair and cleaning materials. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has two original certificates and three other photo copies.
53B-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler sauce station shelves soiled.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in shelves rusting. **Repeat Violation**
14-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler salad station no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers on shelves near dish area wet nesting.
24-08-4
Basic - Equipment in poor repair. Reach in cooler sauce station handles in poor repair. Pull out cooler under grill gasket in poor repair. **Repeat Violation**
14-11-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trapple device over bulk ice machine. Operator discarded. **Corrected On-Site** **Repeat Violation**
35B-08-4
50
Jan 21, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler, coleslaw at make line by pass thru window 57F. Manager stated lid to reach in cooler has been opened and closed for the past hour. Operator took coleslaw and put in freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Observed no employees signatures on reporting agreement paperwork.
11-26-1
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed small electric sticky fly trap over food prep area in back of kitchen. Operator moved fly trap. **Corrected On-Site**
35B-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils by reach in cooler on front line in kitchen in water at 65F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk in cooler with buildup. Also observed around vent in ceiling by three compartment sink with dust buildup. Observed floors in walk in cooler with debris buildup. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust.
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk in cooler unwashed box of tomatoes and cucumbers stored over ready to eat containers of milk and sauces. **Repeat Violation**
08B-17-4
Basic - Utensils in poor condition. Observed 3 spatulas hanging beside three compartment sink in kitchen with cuts and pieces broken.
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container of breading by fryers on cook line not labeled. Also a container of spices in back prep area, in kitchen, not in original container and not not labeled.
02D-01-5
55
Apr 10, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Plumbing Maintained; Sewage Disposal
FL-51
47
Sep 29, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at front of kitchen, coleslaw (46F - Cold Holding); ranch (47F - Cold Holding) Per employee, items had been prepped 5 hours prior. Employee discarded items.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at front of kitchen, coleslaw (46F - Cold Holding); ranch (47F - Cold Holding) Per employee, items had been prepped 5 hours prior. Employee discarded items.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On prep counter, Parmesan cheese not time marked. Per operator, cheese was prepped 3 hours prior. Operator time marked Parmesan cheese. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back of kitchen next to breading station, no paper towels at sink. Employee changed out paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. On prep across from walk-in cooler, bulk container of sugar with soufflé cup used as scoop. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Clean wiping cloth supply not properly stored. Sanitizer bucket stored on prep counter across from walk-in cooler. Operator moved sanitizer. **Corrected On-Site**
21-19-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Dirty knives on clean knife wrack in back of kitchen. Operator cleaned knives. **Corrected On-Site**
10-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink, mop sitting in mop bucket. Operator moved mop to properly dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Next to breading station, bulk container of flour not labeled. On prep table across from walk-in cooler, bulk container of sugar not labeled. Operator labeled both containers. **Corrected On-Site**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In bucket between prep table and roll top cooler, utensils sitting in 74F water. Operator removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
43
Mar 27, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker attached incorrectly and not on side of splitter with water hose attached. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to salad reach-in cooler with food debris staining. **Repeat Violation**
22-02-4
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. Observed no written cleanup procedures available. Provided operator with handout during inspection. **Corrected On-Site**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored over in use prep table. Employee discarded drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. On cook line observed employee without hair restraint. Employee placed restraint on during inspection. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hanging on side of salad cooler observed utensils stored in bucket with water at 80F. Operator removed water during inspection. **Corrected On-Site**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On utility cart on cook line observed togo cups and lids stored under employee apron and sanitizer bucket. Operator moved togo cups and lids during inspection. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed one wet mop stored in mop sink and one in mop bucket. Person in Charge stated equipment hanger does not function properly. **Repeat Violation**
42-01-4
55
Dec 14, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach-in cooler near kitchen entrance, observed cheese (46F - Cold Holding); cheese (45F - Cold Holding); cut tomatoes (52F - Cold Holding); blue cheese (51F - Cold Holding). Employee stated items had been left in cooler over night and discarded items during inspection. **Warning** - From follow-up inspection 2022-12-14: Stop sale issued: In top flip top reach-in cooler near kitchen entrance, observed cheese (44F - Cold Holding); cut tomatoes (52F - Cold Holding); blue cheese (51F - Cold Holding). All items in bottom of reach-in cooler are 41F and below. Operator stated tomatoes were placed in cooler 3.5 hours prior to temperature, unknown when blue cheese was placed in top of cooler and discarded both items. Operator stated cheese was just placed in cooler and moved to bottom of cooler. **Time Extended** **Corrective Action Taken**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler near kitchen entrance, observed cheese (46F - Cold Holding); cheese (45F - Cold Holding); cut tomatoes (52F - Cold Holding); blue cheese (51F - Cold Holding). Employee stated items had been left in cooler over night and discarded items during inspection. **Warning** - From follow-up inspection 2022-12-14: In top flip top reach-in cooler near kitchen entrance, observed cheese (44F - Cold Holding); cut tomatoes (52F - Cold Holding); blue cheese (51F - Cold Holding). All items in bottom of reach-in cooler are 41F and below. Operator stated tomatoes were placed in cooler 3.5 hours prior to temperature, unknown when blue cheese was placed in top of cooler and discarded both items. Operator stated cheese was just placed in cooler and moved to bottom of cooler. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for establishment. Operator stated unaware of requirement. **Warning** - From follow-up inspection 2022-12-14: Time extension given from initial inspection date of 12/12/22. **Time Extended**
53B-01-5
67
Frequently Asked Questions
When was Huey Magoos last inspected?
The most recent health inspection at Huey Magoos on file is from Sep 22, 2025. The public record contains six inspections in total.
What is the most common violation at Huey Magoos?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Huey Magoos.
How does Huey Magoos compare to other restaurants in St. Augustine?
Huey Magoos most recently scored 50 out of 100, which is lower than the St. Augustine average of 81.
Has Huey Magoos' inspection record improved over time?
No. Recent inspections at Huey Magoos have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Huey Magoos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Huey Magoos inspected?
Based on the inspection history on file, Huey Magoos is inspected around two times per year on average.
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