Los Magueyes Mexican Rest
Last inspected: Feb 11, 2026
70
Score
Los Magueyes Mexican Rest has been inspected nine times since 2022. The most recent report on file is from Feb 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to nine violations per visit.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded six times.
By comparison, the average Miami facility scores 74, putting Los Magueyes Mexican Rest on the weaker side. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Observed employee placed dirty dishes in the dishwasher machine than touched cleaned dishes without washed hand. Instructed operator regarding the hand washing procedure. **Corrective Action Taken**
12A-13-4
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 the form to operator.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice scoop handle in contact with ice.
10-08-5
70
Dec 5, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (112F - Hot Holding); cooked onions (109F - Hot Holding) in steam table, for less than 4 hours as per operator. Operator reheated at 168°F. **Corrected On-Site**
03B-01-6
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
50-08-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils on hand sink located at the front line.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
16-37-1
Basic - Food stored on floor. Observed multiple cases of cheese on walking cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife storage underneath of cutting board and reach in cooler counter. Operator removed it. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Stored food not covered. Observed multiple cooked under 41°F uncovered in walk in cooler. Operator properly covered it. **Corrected On-Site**
08B-12-5
50
Aug 20, 2025
Routine - Food
2 critical violations. 3 major violations. 11 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. **Warning**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler, operator properly stored it. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Rafael and Javier. **Warning**
53A-03-7
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Esteban. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, operator removed it. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Under kitchen shelves. **Warning**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil in standing water at 84°F. Operator placed on top of the grilled. **Corrective Action Taken** **Warning**
10-07-4
Basic - Stored food not covered. Observed cheese (42F - Cold Holding); Poultry (40F - Cold Holding); shrimp (40F - Cold Holding); cut tomatoes (41F - Cold Holding); cooked beef (41F - Cold Holding) in walk in cooler with no cover, operator properly covered during inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the mop storage inside red bucket. **Warning**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towels inside chlorine sanitation solution of 0 ppm. **Warning**
21-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed dishes with no sanitation step. Instructed operator regarding the warewahing procedure. **Corrective Action Taken** **Warning**
16-13-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
32
Dec 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
86
Aug 5, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quarantine test kit.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Soap was refilled during inspection. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar station.
31B-04-4
Basic - Reach-in frezzer interior/shelves have accumulation of soil residues.
22-16-4
64
Mar 18, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
78
Oct 30, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef use the cell phone than placed meat on the grilled without change gloves. Instructed operator regarding the hand wash procedure. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server pick up a dirty bowl from customer table than touched clean bowl to serve a sauce. Instructed operator regarding the hand procedure. Operator properly washed hand. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk in cooler, operator properly stored it. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. **Warning**
12A-03-4
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. Emailing form to operator. **Warning**
11-27-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine, walk in cooler, employee bathroom inside kitchen, three compartment sink at the front area, with not plan approved. **Warning**
51-16-7
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. Emailed form to operator. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Stored food not covered. Observed cooked beef (40°F - Cold Holding); cooked pork (42°F - Cold Holding) inside walk in cooler with no covered. **Warning**
08B-12-5
Basic - Food stored on floor. Observed cases of tomatoes on walk in cooler floor. **Warning**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front of walk in cooler. **Warning**
36-34-5
30
Mar 16, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
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. Clean-Up of Vomiting and Diarrheal Events poster was emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed frozen fruit inside hand wash sink located at the front line, operator removed it. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Food Employee Reporting Agreement emailed to operator.. **Corrective Action Taken**
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floors not maintained smooth and durable. **Repeat Violation**
36-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ice buildup in reach-in freezer, located in the kitchen.
14-69-4
Basic - Hole in or other damage to wall. By three compartment sink.
36-24-5
52
Jul 26, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flan (51°F - Cooling); cooked beef (49°F - Cooling) from the day before as per operator.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed flan (51°F - Cooling); cooked beef (49°F - Cooling) from the day before as per operator.
03D-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solutions at 200 ppm. Operator add water recheck 100 ppm. **Corrected On-Site**
21-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floors not maintained smooth and durable.
36-11-4
61
Frequently Asked Questions
When was Los Magueyes Mexican Rest last inspected?
The most recent health inspection at Los Magueyes Mexican Rest on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Los Magueyes Mexican Rest?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Los Magueyes Mexican Rest.
How does Los Magueyes Mexican Rest compare to other restaurants in Miami?
Los Magueyes Mexican Rest most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Los Magueyes Mexican Rest's inspection record improved over time?
No. Recent inspections at Los Magueyes Mexican Rest have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Los Magueyes Mexican Rest 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 Rest inspected?
Based on the inspection history on file, Los Magueyes Mexican Rest is inspected around three times per year on average.
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