DirtyFLRestaurant Inspection Data

MARGARITA ISLAND MEXICAN KITCHEN & BAR

Food safety records indicate MARGARITA ISLAND MEXICAN KITCHEN & BAR in ORMOND BEACH has 10 inspections with a 2.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: Yesterday · 10 reports on file

24 Ocean Shore Boulevard
Florida, 32176
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13672248

Met Inspection Standards
  • N/A:No Violations Were Observed

4/13/2026· 3d ago

Visit ID: 13670202

Follow-up Inspection Required

6 high, 1 int, 3 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - orange drink at cookline 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. - cell phone on table top prep table Warning
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - scraper, first aid kit on bag in box soda Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. - ibuprofen stored by food handling gloves in dish machine area Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked chicken, 55F; cooked beef, 55; chorizo, 48F; shrimp, 54F; cooling since previous night Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - birria sauce made 04/01/2026; 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. - drawers near steam table: bagged mozzarella cheese, 51F; chile rellano, 45F; - prep cooler near fryers: breaded chicken 47F; breaded chicken 48F cooked french fries 49F; cooked peppers 53F; plantains 53F; shrimp; 48F; pico 53F; - table top unit: mozzarella cheese, 58F; manager claims in units less than 4 hours Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - shredded lettuce 46F, cooling since previous morning Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by foods not properly cooling over night. - beef, chicken, chorizo, shrimp, cooling in deep containers placed in reach in cooler - shredded lettuce in deep buckets Warning

3/26/2026· 3w ago

Visit ID: 13659440

Met Inspection Standards

5 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2026-03-26: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by soda machine. Corrected On-Site Warning - From follow-up inspection 2026-03-26: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning - From follow-up inspection 2026-03-26: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2026-03-26: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Walls soiled. -wall above service window has accumulation of dust. Warning - From follow-up inspection 2026-03-26: **Time Extended**

3/25/2026· 3w ago

Visit ID: 13554195

Follow-up Inspection Required

6 high, 2 int, 14 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water by soda machine. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor in the walk in freezer. Warning
  • 14-69-4:Basic - Ice buildup in reach-in cooler at cookline. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -server cooler with salsa. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of food debris on shelving under flat grill. -buildup of food debris on shelving under microwave. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. -soiled cloth lining shelf at cookline. Warning
  • 36-27-5:Basic - Walls soiled. -wall above service window has accumulation of dust. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of salt not labeled. Corrected On-Site Repeat Violation Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Corrected On-Site Warning
  • 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individually wrapped chile relleno at 56°f in reach in cooler drawer. In drawer overnight. -shrimp at 53°f and ground beef at 54°f in reach in cooler across from flat grill. In cooler overnight. -shredded cheese at 58°f in top area of reach in cooler at 58°f. In cooler overnight. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso in hot holding cabinet between 118°f and 121°f. In cabinet overnight. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individually wrapped chile relleno at 56°f in reach in cooler drawer. In drawer overnight. -shrimp at 53°f and ground beef at 54°f in reach in cooler across from flat grill. In cooler overnight. -shredded cheese at 58°f in top area of reach in cooler at 58°f. In cooler overnight. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso in hot holding cabinet between 118°f and 121°f. In cabinet overnight. Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -tamales in reach in cooler. Warning

10/21/2025· 5mo ago

Visit ID: 13553887

Met Inspection Standards

1 high, 6 basic

  • 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**

10/20/2025· 5mo ago

Visit ID: 10931898

Follow-up Inspection Required

10 high, 3 int, 12 basic

  • 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

5/29/2025· 10mo ago

Visit ID: 10847972

Met Inspection Standards

1 int, 2 basic

  • 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**

5/28/2025· 10mo ago

Visit ID: 10846934

Follow-up Inspection Required

1 high, 2 int, 6 basic

  • 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

5/13/2025· 11mo ago

Visit ID: 10837443

Met Inspection Standards

1 basic

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

5/12/2025· 11mo ago

Visit ID: 10825044

Follow-up Inspection Required

2 int, 3 basic

  • 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.