DirtyFLRestaurant Inspection Data

MARGARITAVILLE RESORT ORLANDO - EUPHORIA BAR & GRILL

MARGARITAVILLE RESORT ORLANDO - EUPHORIA BAR & GRILL maintains a 3.2/5 food safety rating based on 9 health department inspections in KISSIMMEE. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 9 reports on file

8000 Fins Up Circle
Kissimmee, Florida, 34787
Osceola County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 9 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13661429

Met Inspection Standards
  • N/A:No Violations Were Observed

3/18/2026· 4w ago

Visit ID: 13569584

Met Inspection Standards

3 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield of ice machine in kitchen area.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in container of panko in kitchen area, operator removed bowl. Corrected On-Site
  • 06-09-1:Basic - 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. 4 filets of mahi in reach in cooler on cooks line not following thawing instructions on ROP packaging.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in preparation of breakfast items on cooks line. Operator had employee remove watch. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees engaged in preparation of breakfast items without beard guard on cooks line.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. 2 plastic lids cracked on clean dish rack. Operator discarded items. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple items on cooks line, kitchen area reach in cooler and walk in cooler with lined with non grade paper towels.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced sausage 47°, diced ham 47°, per operator in reach on cooks in cooler 1 hour prior, advise operator to move into walk in cooler for immediate temperature recovery. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near oven in kitchen blocked by cart, operator removed cart. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to oven in kitchen area. Operator refilled paper towel dispenser. Corrected On-Site

11/13/2025· 5mo ago

Visit ID: 13569234

Met Inspection Standards
  • N/A:No Violations Were Observed

11/5/2025· 5mo ago

Visit ID: 10929071

Follow-up Inspection Required

2 high

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table Feta cheese 47F, less than 4 hours. Operator placed ice, Corrected On-Site Warning

5/15/2025· 11mo ago

Visit ID: 10718216

Met Inspection Standards

1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed main kitchen ice ma interior is soiled.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator couldn't verify what chemical is in the bottle so operator discarded it Corrected On-Site

11/15/2024· 1y 5mo ago

Visit ID: 10717690

Met Inspection Standards

1 int, 3 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under make table cookline Operator has a work order in **Corrective Action Taken** - From follow-up inspection 2024-11-15: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-11-15: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handwashing sink in bar not working. Bar has another sink for employees to use - From follow-up inspection 2024-11-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Make table cookline - From follow-up inspection 2024-11-15: **Time Extended**

11/12/2024· 1y 5mo ago

Visit ID: 8780901

Follow-up Inspection Required

1 high, 3 int, 5 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under make table cookline Operator has a work order in **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table cookline Operator removed Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-08-4:Basic - Plumbing system in disrepair. Handwashing sink in bar not working. Bar has another sink for employees to use
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Make table cookline
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. One of bar handsinks full of miscellaneous stuff Operator removed Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. One of bar handwash sinks

5/2/2024· 1y 11mo ago

Visit ID: 8444609

Met Inspection Standards

1 high, 3 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. - in bar area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - observed jacket stored inside reach in cooler with other food items. Chef removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - unused cooling unit in bar used to store bar drinks. - small fry cooler bottom area has water accumulation causing pink slime like substance on unit and gasket
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter (75 - Cold Holding). Observed on expo counter. Employee states brought out during busy hours. Advised establishment to put on ice or keep in cooling unit.

7/13/2023· 2y 9mo ago

Visit ID: 8379882

Met Inspection Standards

1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers in kitchen
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Holding empty liquor bottles in hand sink