DirtyFLRestaurant Inspection Data

SOFRESH MARGARITAVILLE

Health inspection records show SOFRESH MARGARITAVILLE in KISSIMMEE has 3 inspections with a food safety rating of 1.7/5. Food safety practices have remained consistent.

3232 Margaritaville Boulevard
Kissimmee, Florida, 34747
Osceola County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: Visit ID: 13465844

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice, quinoa, and sugar bins in dry storage - From follow-up inspection 2025-07-21: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : 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. Raw tuna and raw salmon in walk in cooler. - From follow-up inspection 2025-07-21: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-07-21: **Time Extended**
  • 40-06-5: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, speaker and water bottle above make table. - From follow-up inspection 2025-07-21: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employees not wearing any hair restraint while engaged in food preparation - From follow-up inspection 2025-07-21: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ambient temperature of walk in cooler at 47. - From follow-up inspection 2025-07-21: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple sanitizer buckets with utensils stored in them at 76 - From follow-up inspection 2025-07-21: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make tables are soiled. Top oven is soiled - From follow-up inspection 2025-07-21: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Sliced carrots in walk in cooler - From follow-up inspection 2025-07-21: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to make table soiled. - From follow-up inspection 2025-07-21: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding); ; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight. - From follow-up inspection 2025-07-21: **Time Extended**
  • 03E-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. quinoa (108F - Reheating) Reheating 45 minutes at 11:50, 108, 2nd temp at 1:20, 130, ; rice (130F - Reheating) Reheating 45 minutes at 11:50, 130,2nd temp at 1:20, 146. Per operator placed product in oven for temperature recovery. **Corrective Action Taken** - From follow-up inspection 2025-07-21: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-07-21: **Time Extended**

Inspection Date: 7/18/2025

Inspection #: Visit ID: 10872655

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice, quinoa, and sugar bins in dry storage
  • 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. Raw tuna and raw salmon in walk in cooler.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, speaker and water bottle above make table.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees not wearing any hair restraint while engaged in food preparation
  • 14-11-5:Basic - Equipment in poor repair. Ambient temperature of walk in cooler at 47°.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple sanitizer buckets with utensils stored in them at 76°
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make tables are soiled. Top oven is soiled
  • 08B-12-5:Basic - Stored food not covered. Sliced carrots in walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to make table soiled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding); ; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); ; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. quinoa (108F - Reheating) Reheating 45 minutes at 11:50, 108°, 2nd temp at 1:20, 130°, ; rice (130F - Reheating) Reheating 45 minutes at 11:50, 130°,2nd temp at 1:20, 146°. Per operator placed product in oven for temperature recovery. **Corrective Action Taken**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10760472

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic containers used to scoop rice in storage 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. Cell phone and sound box on shelf in kitchen Purse and beverage on counter in front area next to napkins and to go bags.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Several in items top I'd make table in kitchen
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed apples over orange juice cups in reach in freezer at front counter Unwashed strawberries and mushrooms over cut peppers in walk in cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar under oven in kitchen
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle degreaser by op sink Operator labeled
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Fly spray on table by 3 compartment sink