Los Magueyes Mexican Grill
Last inspected: Mar 25, 2026
67
Score
Going back to 2023, Los Magueyes Mexican Grill has 17 inspections in the public record. The most recent report on file is from Mar 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
“No currently certified food service manager on duty” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average New Port Richey facility scores 78, putting Los Magueyes Mexican Grill on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
17
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine or sanitizer bucket.
16-37-1
Intermediate - 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/ dishwasher, 3 servers, 2 cooks, no certified food manager. **Repeat Violation**
53A-05-6
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. 2 employees, both read and signed health agreements **Corrected On-Site**
11-26-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In bar, 0 ppm, corrected to 50 ppm. **Corrected On-Site**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. In kit
22-20-5
67
Oct 10, 2025
Routine - Food
No violations found.
100
Oct 9, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler on cook line -raw shrimp (49F - Cold Holding); raw pork 51 (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); Raw chorizo (51F - Cold Holding) canned mushrooms (49F - Cold Holding) raw tilapia (51 - cold holding) in cooler overnight, temperatures not taken since last night see stop sale In 2 door lift top - sour cream (47F - Cold Holding), pan over filled, operator removed top portion of sour cream to other pan **Warning** - From follow-up inspection 2025-10-09: Single door reach in cooler on cook line - raw chorizo 49F, raw steak 50F, raw pork 50F, all in bottom of cooler, moved back to walk in cooler In top of cooler- cooked peppers 43F, raw shrimp 43F. All in walk in cooler overnight moved to reach in cooler at 9am, 2 hours ago. Temperatures not taken this morning **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 15 small flies on bar mat under beer taps **Warning** - From follow-up inspection 2025-10-09: 2 small flies in bar by soda gun 1 small fly by beer taps in bar 3 flies at soda station **Admin Complaint**
35A-02-7
Intermediate - - From initial inspection : Intermediate - 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/ dishwasher, cook, 2 servers, no CFM **Repeat Violation** - From follow-up inspection 2025-10-09: **Admin Complaint**
53A-05-6
67
Oct 7, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Live, small flying insects found. Approximately 15 small flies on bar mat under beer taps **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (49F - Cold Holding); raw pork 51 (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); canned mushrooms (49F - Cold Holding) raw tilapia (51 - cold holding) Raw chorizo (51F - Cold Holding); **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler on cook line -raw shrimp (49F - Cold Holding); raw pork 51 (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); Raw chorizo (51F - Cold Holding) canned mushrooms (49F - Cold Holding) raw tilapia (51 - cold holding) in cooler overnight, temperatures not taken since last night see stop sale In 2 door lift top - sour cream (47F - Cold Holding), pan over filled, operator removed top portion of sour cream to other pan **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. Soda gun nozzle in bar Cutting board at single door lift top stained **Repeat Violation** **Warning**
22-02-4
Intermediate - 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/ dishwasher, cook, 2 servers, no CFM **Repeat Violation**
53A-05-6
Basic - Plumbing system in disrepair. Water shut off at hand wash sink in dish room, operator turned water on, faucet will not shut water off. **Warning**
29-08-4
50
Mar 5, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Dec 3, 2024
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Nov 21, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee set up 3 compartment sink to sanitize dishes, quaternary at triple sink is 200ppm **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning**
22-02-4
Intermediate - Nonservice animals in the food establishment or on premises. 3 cats at back door of establishment **Warning**
35A-01-4
70
Apr 23, 2024
Complaint Partial
No violations found.
100
Apr 22, 2024
Complaint Partial
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door lift top cooler on cook line - shrimp (46F - Cold Holding); beef (47F - Cold Holding); raw chicken (50F - Cold Holding); pan over filled with portioned chicken, cut tomatoes (47F - Cold Holding); see stop sale, in cooler over night , steak (44F - Cold Holding); chorizo (44F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (47F - Cold Holding) in cooler over night **Warning**
01B-02-5
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On lift top cooler **Warning**
21-12-4
58
Feb 12, 2024
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling dirty dishes then taking clean dishes out of dish machine
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
50-17-3
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken above raw beef and pork in walk in cooler
08A-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked at 11am and put out on cook line to cool, temperature is at 84F
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork sitting out on cook line, cooked at 11am and left sitting out on cook line, no temperature was taken, temperature at 84F
03D-01-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, sanitizer bucket empty, employee put a new sanitizer bucket on machine, now at 100ppm **Corrected On-Site**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee eating, touched his mouth them changed gloves without washing hands **Repeat Violation**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - 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/ Prep cook/dish washer, cook and two servers on duty with no certified food manager on site
53A-05-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked in server area right out of dish machine still wet
24-08-4
Basic - Employee eating while preparing food. Cook eating while preparing food
12B-01-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen
12B-02-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line
29-49-6
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop,flour **Repeat Violation**
14-01-5
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Container of raw beef, onions and case of avocados on floor in walk in cooler
08B-38-4
20
Jan 12, 2024
Complaint Full
1 critical violation. 9 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into kitchen to start cooking, put gloves on and started preparing food without washing hands - From follow-up inspection 2024-01-12: Employee came in from out the back door, put gloves on and started cooking **Time Extended**
12A-07-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards - From follow-up inspection 2024-01-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour - From follow-up inspection 2024-01-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-01-12: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn - From follow-up inspection 2024-01-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled - From follow-up inspection 2024-01-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Pans on rack in dish area with old labels on them - From follow-up inspection 2024-01-12: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-01-12: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted - From follow-up inspection 2024-01-12: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and speakers on shelf above reach in cooler - From follow-up inspection 2024-01-12: **Time Extended**
40-06-5
55
Jan 11, 2024
Complaint Full
7 critical violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork (57F - Cold Holding) date marked 1/8 sitting out on cook line **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork
01B-02-5
High Priority - Roach excrement and/or droppings present. Under 3 compartment sink **Repeat Violation**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live cockroach on trap under right side of expo window 1 live inside trap under middle of expo window 2 live inside trap under left side of expo window **Repeat Violation**
35A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies on wall under 3 compartment sink in dish area of kitchen
35A-02-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair then scooped chips into basket for customer without washing hands
12A-25-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into kitchen to start cooking, put gloves on and started preparing food without washing hands
12A-07-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards
14-09-4
Basic - Dead roaches on premises. 5 dead inside trap under right side of expo window 3 dead inside trap under middle of expo window 10 dead inside trap under left side of expo window **Repeat Violation**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and speakers on shelf above reach in cooler
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. Reach in cooler gaskets torn
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pans on rack in dish area with old labels on them
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
14-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing behind dish machine
36-03-4
18
Dec 6, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket of reach in cooler on cook line torn **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. In either bathroom **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
32-12-5
90
Dec 5, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Roach excrement and/or droppings present. Above 3 compartment sink by electrical box In trim on wall by dish room **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on underside of dish machine 2 live roaches on floor by dish machine 2 live in sticky traps under expo line counter 1 live on floor in front of walk in cooler 1 live on floor by walk in cooler **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed produce over cut peppers and onions and salsa in walk in cooler **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - Fish (45F - Cold Holding); shredded cooked chicken (44F - Cold Holding); salsa (45F - Cold Holding); raw ground beef (46F - Cold Holding); raw pork chops (45F - Cold Holding); chili relleno (45F - Cold Holding); cooked pork (46F - Cold Holding); steak (46F - Cold Holding) all moved to freezer, **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line **Warning**
22-02-4
Intermediate - 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/ Bartender, server, cook, host, dishwasher **Warning**
53A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle on cook line **Warning**
23-24-4
Basic - 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. Walk in cooler not keeping food cold, no food temperatures below 45F. **Warning**
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. In either bathroom **Warning**
32-12-5
Basic - Dead roaches on premises. 8 dead roaches on floor under we hand wash sink by 3 compartment sink 15 dead roaches behind fryers 5 dead roaches under dish machine 1 dead on electric conduit above reach in cooler approximately 12 dead under cooler / prep table on cook line In sticky traps at expo line, more than 20 dead roaches 14 dead on floor by walk in cooler **Warning**
35A-03-4
Basic - Equipment in poor repair. Gasket of reach in cooler on cook line torn **Warning**
14-11-5
35
Jun 7, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Jun 6, 2023
Routine - Food
5 critical violations. 6 major violations. 3 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: queso 70 f sitting on counter Cold holding: cook pork 70 f sitting on counter 2nd temp
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from back door. Cooks line cold holding Cold holding: cut tomatoes 47 f raw shrimp 47 f cook beef 47 f cook peppers 47 f raw beef 47 f 2nd temp. Discussed with operator to move Al time/temperature control for safety food to walk in freezing **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw shrimp and grabbed to go containers without changing gloves or washing hands. Discussed with employees the importance of hand washing.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs, raw chicken,raw beef over ready to eat foods in walk in cooler employee moved eggs and beef to proper storage. **Corrective Action Taken**
08A-05-6
High Priority - 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. Employee squeeze lemon with bare hands for order. Discussed with manager importance of hand washing.
09-01-4
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. Provided by email
11-26-1
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.provided by e-mail
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.dumping food in hand washing sink
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
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.
53B-01-5
Basic - Employee eating while preparing food. Back kitchen discussion with cooks on eating away from food prep areas.
12B-01-4
Basic - Outer openings not protected with self-closing doors.only screened door closes with gap underneath not sealed **Repeat Violation**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef sitting in sink thawing.
06-01-5
22
Jan 6, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On hot line **Warning** - From follow-up inspection 2023-01-06: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom. **Warning** - From follow-up inspection 2023-01-06: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled, walls , ceilings, and vents soiled. **Warning** - From follow-up inspection 2023-01-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Only screen door closed with gap underneath, not sealed. **Warning** - From follow-up inspection 2023-01-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. **Warning** - From follow-up inspection 2023-01-06: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean equipment stored on dirty shelf . **Warning** - From follow-up inspection 2023-01-06: **Time Extended**
24-07-4
74
Frequently Asked Questions
When was Los Magueyes Mexican Grill last inspected?
The most recent health inspection at Los Magueyes Mexican Grill on file is from Mar 25, 2026. The public record contains 17 inspections in total.
What is the most common violation at Los Magueyes Mexican Grill?
Across the inspection record, “no currently certified food service manager on duty” has been cited five times, more than any other issue at Los Magueyes Mexican Grill.
How does Los Magueyes Mexican Grill compare to other restaurants in New Port Richey?
Los Magueyes Mexican Grill most recently scored 67 out of 100, which is lower than the New Port Richey average of 78.
Has Los Magueyes Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Los Magueyes Mexican Grill have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Los Magueyes Mexican Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Los Magueyes Mexican Grill inspected?
Based on the inspection history on file, Los Magueyes Mexican Grill is inspected around five times per year on average.
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