DirtyFLRestaurant Inspection Data

MARGARITA ISLAND MEXICAN KITCHEN & BAR

Food safety records indicate MARGARITA ISLAND MEXICAN KITCHEN & BAR in ORMOND BEACH has 6 inspections with a 2.8/5 overall rating. Recent inspections show improving food safety practices.

24 Ocean Shore Boulevard
Florida, 32176
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 13553887

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cookline Warning - From follow-up inspection 2025-10-21: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - wall near microwave Warning - From follow-up inspection 2025-10-21: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-10-21: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of kitchen equipment Warning - From follow-up inspection 2025-10-21: **Time Extended**
  • 25-27-4:Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - at bar Warning - From follow-up inspection 2025-10-21: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - cookline hand sink Warning - From follow-up inspection 2025-10-21: **Time Extended**
  • 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. - salt Warning - From follow-up inspection 2025-10-21: **Time Extended**

Inspection Date: 10/20/2025

Inspection #: Visit ID: 10931898

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cookline Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - wall near microwave Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - personal items scattered throughout dry storage area: backpack, tootpaste, hat Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. - front corner of cook line near microwave - under salad prep cooler Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of kitchen equipment Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - expediting area Warning
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - at bar Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - cookline hand sink Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - bukcet in bar tested <100 ppm quaternary solution Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - flour, salt Corrected On-Site Warning
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - shrimp, 125F; returned to grill for further cooking, 162F Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cook Warning
  • 35A-02-7:High Priority - Live, small flying insects found - 1 near walk in cooler Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - plastic grocery bags used for flour tortillas - brown paper bags used for tortilla chips Expediting area Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - salt Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chile relano, 70F, 2 hours in non functional cooler drawer - prep table across from fryer cold held foods: cheese (59F); lettuce (45F); sour cream (58F); house made guacamole (58F); cut tomatoes (54F); cheese (55F); housemade chimi containing fresh garlic and oil (44F); housemade salsa verde (55F); shredded lettuce (65F); in non functional prep unit 3 hours and 10 minutes; corrective action taken: product taken to walk in freezer for temperature recovery - upright cooler at end of cookline: sour cream, 52F; **Corrective Action Taken** **Corrective Action Taken** Repeat Violation Warning
  • 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. - queso 112F, 3 hours and 27 minutes 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. - shrimp 104-106F, 3 hours in steam table by flat grill; corrective action taken: reheated to 168F -warmer box near walk in cooler: rice (112-120F); rice (118-120F); rice (118F); less than 2 hours. Corrective action taken: product taken to rehet Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - bucket in server area tested over 200 ppm chlorine Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - plates at cook line Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - in bar Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - purple substance in bar - blue substance on shelf below chip dispenser Warning

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10847972

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing at cookline. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in back kitchen area. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Warning - From follow-up inspection 2025-05-29: **Time Extended**

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10846934

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice. Warning
  • 24-05-4:Basic - Clean plates not stored inverted or in a protected manner at cookline. Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing at cookline. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water in back kitchen area. Warning
  • 08B-12-5:Basic - Stored food not covered. -open container of sugar under prep table in kitchen. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese and burgers at 45°f in small reach in cooler across from stove. Operator iced. -stuffed jalapeños 62°f, shrimp 58°f, chicken tenders 60°f in reach in cooler at end of cookline. All items brought from walk in cooler 1.5 hours prior. Operator moved all items to walk in freezer. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in bar blocked by cart. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Warning

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10837443

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tiles missing in kitchen. - From follow-up inspection 2025-05-13: **Time Extended**

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10825044

  • 36-36-4:Basic - Ceiling tiles missing in kitchen.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk in cooler.
  • 29-11-4:Basic - Water leaking from pipe under handwashing sink.
  • 31A-04-4:Intermediate - Handwash sink removed from bar area. Must be reinstalled in the same location where removed.
  • 31A-12-4:Intermediate - No handwash sink for employees in bar area. -water disconnected at hand wash sink in bar area.