MARGARITA ISLAND MEXICAN KITCHEN AND BAR
With 10 documented inspections, MARGARITA ISLAND MEXICAN KITCHEN AND BAR in MERRITT ISLAND has achieved a 2.4/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 2 months ago · 10 reports on file
777 E MERRITT ISLAND CSWY UNIT G15
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 10 health inspection reports
All Inspection Reports
1/9/2026· 2mo ago
Visit ID: 13608838
Met Inspection Standards- N/A:No Violations Were Observed
1/8/2026· 2mo ago
Visit ID: 10889299
Follow-up Inspection Required2 high, 3 int, 13 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cups used as scoops in multiple foods Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus tubs and lids on drying racks are not inverted. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleaned containers stacked on the floor. Operator took to dish area to rewash **Corrective Action Taken**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Evidence of wet nesting on stacked clean pans and scoops Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Ice well behind bar is leaking onto floor
- 36-22-4:Basic - Floor area(s) covered with standing water. Thru kitchen areas and behind bar Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk-in freezer has buildup of old food and debris on the floor Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of pork stored on the floor in walk-in freezer Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink nearest walk-in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door curtains are soiled Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Soda dispensing system at bar is dripping onto ice well cover.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing on countertop using ambient air temperature. Operator moved to walk-in cooler 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 not identified. Operator labeled as salt Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler nearest liquor room salsa (50F - Cold Holding); flan (51F - Cold Holding) In open faced reach-in cooler on cook line cut tomatoes (49F - Cold Holding); shredded cheese (48F - Cold Holding). Stocked above fill line of containers. In reach-in cooler behind bar cut watermelon (60F - Cold Holding) Warning
- 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 steamwells on make line cooked rice (126F - Hot Holding); cooked beans (118F - Hot Holding); cooked beef (98F - Hot Holding) Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped raw fish juices into hand wash sink near dish area. Used ladle in well of sink in prep area
- 31B-03-4:Intermediate - No soap provided at handwash sink. Behind bar
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Hood system over prep area not functioning. Smoke billowing out from areas. Operator states motor is broken
8/14/2025· 7mo ago
Visit ID: 13489702
Met Inspection Standards4 int, 9 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-22-4:Basic - Floor area(s) covered with standing water. Dishwasher area Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 36-62-4:Basic - Light not functioning. Under hood fan
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over 10 burner stove
- 08B-12-5:Basic - Stored food not covered. Black beans walk in cooler Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will purchase kit from Sysco
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine Sink at bar Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
5/1/2025· 10mo ago
Visit ID: 10718075
Met Inspection Standards1 high, 6 int, 5 basic
- 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
11/15/2024· 1y 3mo ago
Visit ID: 10718842
Met Inspection Standards- N/A:No Violations Were Observed
11/13/2024· 1y 3mo ago
Visit ID: 10717792
Follow-up Inspection Required1 high, 1 int
- 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**
11/12/2024· 1y 4mo ago
Visit ID: 8734151
Follow-up Inspection Required2 high, 2 int, 10 basic
- 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
3/25/2024· 1y 11mo ago
Visit ID: 8552189
Met Inspection Standards4 high, 3 int, 4 basic
- 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
11/27/2023· 2y 3mo ago
Visit ID: 8551986
Met Inspection Standards- N/A:No Violations Were Observed
11/14/2023· 2y 3mo ago
Visit ID: 8355808
Follow-up Inspection Required2 high, 3 int, 4 basic
- 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.