MARGARITA ISLAND MEXICAN KITCHEN AND BAR
777 E MERRITT ISLAND CSWY UNIT G15
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
1
Intermediate
6
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. In dish area Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing tiles in dish area Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance
- 29-08-4:Basic - Plumbing system in disrepair. Soda gun drain behind bar does not drain
- 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 Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In garnish well at service window watermelon (59F - Cold Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun tip behind bar is soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks at service station and bar are being used as dump sinks. Ice in wells Repeat Violation
- 11-26-1: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. Not signed by newest hires
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink behind the bar
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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 and hand wash sink at service station Repeat Violation
Food safety inspection conducted on 5/1/2025 revealed 12 total violations (1 high priority, 6 intermediate, 5 basic).
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).
Inspection on 3/25/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cut bottom section of plastic Togo containers used as scoop in rice on make line. Operator discarded Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles to doors on cook line are soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice buckets are stored on the floor. Operator took to dish area Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple on prep tables
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wiped gloves soiled with raw mahi on towel hanging from hip
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw mahi with gloves hands and then began touching raw onions and cucumbers. SEE STOP SALE
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cook handled raw mahi with gloves hands and then began touching raw onions and cucumbers.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of oven at cook line cooked rice (120F - Hot Holding) On shelf between flat top and oven at cook line cooked beef (118F - Hot Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine. Ice chute for oasis machine. Interior of soda gun holster.
- 11-26-1: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. Operator had new hires review and sign documentation Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink near dish area
Food safety inspection conducted on 3/25/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 11/27/2023
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 11/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/14/2023
High Priority
2
Intermediate
3
Basic
4
Total
9
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
- 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 salmon and raw mahi fully thawed in sealed packaging bearing thawing requirements
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to dispense sanitizer Warning
- 25-05-4:Basic - Single-service articles improperly stored. Napkins stored on the floor near restrooms. Operator moved Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef and raw chicken stored over produce and sauces. In glass door reach in cooler raw beef stored over raw salmon. Operator moved Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon and raw mahi fully thawed in sealed packaging bearing thawing requirements
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jesus
- 11-26-1: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. Warning
- 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.
Food safety inspection conducted on 11/14/2023 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).