MARGARITA ISLAND MEXICAN KITCHEN AND BAR
777 E MERRITT ISLAND CSWY UNIT G15
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In half pans on top of oven cooked rice (90F - Hot Holding); cooked beans (111F - Hot Holding). In 1/3pan between fryer and grill. plantains (97F - Hot Holding) **Repeat Violation** **Warning** - From follow-up inspection 2024-11-13: Cooked beef 71°F. Cooked shrimp 77°F. Cooked rice 131°F. Cooked beans 129°F. Operator is leaving pans next to cooking equipment and on top of oven **Admin Complaint**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line across from oven - From follow-up inspection 2024-11-13: **Time Extended**
Food safety inspection conducted on 11/13/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
2
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 4oz soufflé cups used as scoops. Operator discarded **Corrected On-Site** **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on floor with opening facing upwards. Operator took to dish **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables. Operator moved **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. At entry to walk in freezer
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At entry to walk in freezer
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Ice bucket chipped. Operator discarded **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink in service station next to bar
- 25-05-4:Basic - Single-service articles improperly stored. Cases of Togo containers stored on the floor in kitchen. Operator moved **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in coolers. Raw salmon stored over pineapples. Raw beef stored over churros. Operator moved **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In half pans on top of oven cooked rice (90F - Hot Holding); cooked beans (111F - Hot Holding). In 1/3pan between fryer and grill. plantains (97F - Hot Holding) **Repeat Violation** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 1/6 pan in well of hand wash sink on cook line. Operator moved **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line across from oven
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to entry of office/liquor room
Food safety inspection conducted on 11/12/2024 revealed 15 total violations (2 high priority, 2 intermediate, 10 basic).