DirtyFLRestaurant Inspection Data

MARGARITA MEXICAN RESTAURANT

209 East Davis Boulevard
Tampa, Florida, 33606
Davis Islands
Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8603666

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead cockroaches between ovens in bakery area. Advised operator to clean and sanitize area. Repeat Violation Warning - From follow-up inspection 2024-02-02: 3 dead roaches behind oven. Admin Complaint
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insects in dry storage near cookline 2 Live, small flying insects in dish wash area. 1 Live, small flying insects in bakery area. 3 Live, small flying insects in outside dry storage area. 2 Live, small flying insects flying insect in dining area. Repeat Violation Admin Complaint - From follow-up inspection 2024-02-02: 7 Live, small flying insects in bakery area. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - 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. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-02-02: At flip top cooler unit: sour cream in bottle (47F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. At walk in cooler: green salsa (47F- cold holding); red salsa (47F- cold holding); tomato sauce with garlic (44F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. At double door stainless steel reach in cooler: tomato sauce with onions(48F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. Warning - From follow-up inspection 2024-02-02: At flip top cooler unit: sour cream in bottle (47F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. At walk in cooler: green salsa (47F- cold holding); red salsa (47F- cold holding); tomato sauce with garlic (44F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. At double door stainless steel reach in cooler: tomato sauce with onions(48F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. See stop sale. Admin Complaint

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8603544

  • 35A-03-4:Basic - Dead roaches on premises. 2 dead cockroaches between ovens in bakery area. Advised operator to clean and sanitize area. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Bags of sugar, pasta,sesame seeds on floor in outside dry storage room. Boxes of soda on floor at front counter. Jug of liquid shortening on floor under hand wash area in bakery area. Advised operator to store properly. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Clean pan on clean rack soiled with old food. Warning
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution was 0ppm. Advised operator to change to one of 100ppm. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of 2 cans cactus. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw fish then handled garnish; no glove change, no hand wash. Advised operator to have cook change gloves and wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook handled raw fish then garnish; no glove change. See stop sale for garnish. Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On clean rack for pots and pans in dish wash area, pans cleaned but not sanitized. Operator cleaned and sanitized all pots and pans. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insects in dry storage near cookline 2 Live, small flying insects in dish wash area. 1 Live, small flying insects in bakery area. 3 Live, small flying insects in outside dry storage area. 2 Live, small flying insects flying insect in dining area. Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish then garnish; no glove change. Advised operator to have cook change gloves and wash hands. Warning
  • 01B-02-5:High Priority - 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. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Jug of bleach stored on boxes of soda. Advised operator to store properly. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip to reach in cooler unit:; cut tomatoes (45F at 10:39am; 46F at 11:05am- Cooling) cooling since 30 mins. At current rate of cooling, diced tomatoes will not cool to 41F within 4 hours. Item over-stacked. Operator removed over-stacked portion and placed in walk in cooler. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front counter : Sink used as dump sink and to store utensils as evidenced by spoon in sink and coffee in sink. Advised operator of the use of the hand wash sink. Operator removed utensils. Corrected On-Site Warning
  • 53B-01-5: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. Repeat Violation Admin Complaint
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator stated that they use chlorine however, no chlorine present to sanitize. Operator provided. Corrected On-Site Warning

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8563338

  • 53B-01-5: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. Warning - From follow-up inspection 2023-12-01: **Time Extended** - From follow-up inspection 2023-12-01: **Time Extended**

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8562493

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 2 dead roaches underneath prep table in bakery area. Approximately 8 dead roaches behind ovens in bakery. Approximately 4 dead roaches at the side of double door stainless steel reach in cooler. Approximately 2 dead roaches behind stove on cook line. Warning - From follow-up inspection 2023-12-01: Approximately 5 dead roaches behind ovens in bakery. Approximately 4 dead roaches in prep area of bakery section. Operator removed then cleaned and sanitize area. Admin Complaint
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 Live, small flying insects in dining area 4 Live, small flying insects in bakery area, 2 Live, small flying insects along cookline, 3 Live, small flying insects in dish washing area Warning - From follow-up inspection 2023-12-01: 2 Live, small flying insects in dish washing area. 1 Live, small flying insect in dining area Approximately 4 live, small flying insects in bakery area. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Warning - From follow-up inspection 2023-12-01: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Warning - From follow-up inspection 2023-12-01: At walk in cooler: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Admin Complaint
  • 53B-01-5: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. Warning - From follow-up inspection 2023-12-01: **Time Extended**

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8463357

  • 35A-03-4:Basic - Dead roaches on premises. Approximately 2 dead roaches underneath prep table in bakery area. Approximately 8 dead roaches behind ovens in bakery. Approximately 4 dead roaches at the side of double door stainless steel reach in cooler. Approximately 2 dead roaches behind stove on cook line. Warning
  • 03D-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. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and then handled ready to eat tomatoes while cutting. Tomatoes were to be served raw. No glove change; no hand wash. See stop sale. Employee washed hands and changed gloves. Corrected On-Site Warning
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and then handled ready to eat tomatoes while cutting. Tomatoes were to be served raw. Tomatoes were discarded. No glove change; no hand wash. See stop sale. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 Live, small flying insects in dining area 4 Live, small flying insects in bakery area, 2 Live, small flying insects along cookline, 3 Live, small flying insects in dish washing area Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler near cook line: Raw bacon in plastic pan stored over cooked shrimp and Swiss cheese Advised operator as to how to store properly. **Corrective Action Taken** Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler near cook line: Raw chicken, raw steak, raw ground beef over raw tilapia, raw shrimp, red snapper. All items portioned in plastic pans. Advised operator of the correct way to store. **Corrective Action Taken** Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: fried pork made 11/17/23 stored. At double door stainless steel reach in cooler:Tomato juice made 11/23/23 in use Advised operator of the time period within which ready-to-eat, time/temperature control should be stored. See stop sale. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on wall next to mixer in bakery area Approximately 7 live roaches crawling behind ovens in bakery area Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes and utensils from the dining area and then picked up plated food and served food without washing hands. Advised operator of proper hand washing procedures. **Corrective Action Taken** Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line: Employee prepared raw beef with gloves, then touched tongs to prepare food on flat top grill. No glove change. Advised operator of the implications of such actions. Employee washed hands and changed gloves. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. At glass door standing reach in coolers on the front line: approximately 6 bottles of green salsa and approximately 6 bottles of red salsa as per operator, served to customers, returned to reach in cooler and then retrieved and then re served to other customers who dine. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Warning
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. At glass door standing reach in coolers on the front line: approximately 6 bottles of green salsa and approximately 6 bottles of red salsa as per operator, served to customers, returned to reach in cooler and then retrieved and then re served to other customers who dine. See stop sale. Warning
  • 53B-01-5: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. Warning

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8349498

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At 3 compartment sink - knives between sink and wall - operator removed. Corrected On-Site Warning
  • 03D-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. Walk in cooler - cooked beans (53F-58F - Cold Holding); held overnight and more than 6 hours in 5 gallon plastic buckets - see stop sale. Warning
  • 01B-02-5:High Priority - 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. Walk in cooler - shredded lettuce (45F - Cold Holding) not prepared or portioned today held over 4 hour in plastic tub - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked beans (53F-58F - Cold Holding); held overnight and more than 6 hours in 5 gallon plastic buckets - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - shredded lettuce (45F - Cold Holding) not prepared or portioned today held over 4 hour in plastic tub - see stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container of water removed from inside hand sink. Corrected On-Site Warning
  • 53B-01-5: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. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. Corrected On-Site Warning