JIMMY BUFFETT'S MARGARITAVILLE
16230 Front Beach Road
Florida, 32413
Bay County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/6/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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. Cilantro butter 49F, shredded lettuce 49F, items on station since approximately 9am. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cilantro butter 49F, shredded lettuce 49F, items on station since approximately 9am. See stop sale.
Food safety inspection conducted on 5/6/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing in dry storage area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Manager stated cutting boards are in order. **Corrective Action Taken**
- 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in freezer.
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid and Thawed under no cold running water. Thawing- ribs 59F (3:09-4:09). Cook place ribs on and under ice. **Corrective Action Taken**
- 03C-06-5:High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Cooking- ground beef burger 131F. Re cook- ( med well ) 157F. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Drawer- raw mahi 51F, raw shrimp 49F, raw salmon 47F ( 1:00-3:45). Chef placed ice on food. Recheck mahi 43F, shrimp 41F, salmon 39F. Corrected On-Site
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Fruit and vegetable wash hose drains into hand wash sink. Manager moved hose over to the prep sink area. Corrected On-Site
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooking- ground beef burger 131F. Re cook- ( med well ) 157F. Cook used thermometer to check temp after inspector checked cook temp on first cook. Corrected On-Site
Food safety inspection conducted on 4/9/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 9/23/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing.two missing ceiling tiles in dry storage area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar gun and two dish racks with mold like substance. Manager had dishwasher throw racks away and had bartender clean soda gun. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in server area. Manager had employee stock paper towels. Corrected On-Site
Food safety inspection conducted on 9/23/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Observed chili and black beans not covered in hot hold unit. Manager covered all food in hot hold unit. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 2/8/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/31/2023
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 10/31/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/27/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above prep area with food and dust debris.
- 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. Observed salmon in ROP packaging thawed with no slit in package to let air out. Manager took fish to prep person who immediately put slit in salmon packs. **Corrective Action Taken**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed two cambros stacked that were still wet. Manager separated the cambros to dry properly. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in kitchen side area. One landed on cutting board and manager immediately took to dish area to be cleaned and sanitized. Warning
Food safety inspection conducted on 10/27/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).