ANTOJITOS SALVADORENOS RESTAURANT
213 S SR 7, Margate FL 33068 · 954.588.3632
Last inspected Jul 13, 2026 · 9 visits since August 2023
JUL 24
MAR 25
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (52-55F - Cooling) in walk-in cooler in deep compact covered pan per operator marinated and held overnight in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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. Lower flip top at cook line - cream (52F - Cold Holding); chimichurri (50F - Cold Holding); tomato salsa (51F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower flip top at cook line - cream (52F - Cold Holding); chimichurri (50F - Cold Holding); tomato salsa (51F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jan 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Observed Food handlers training expired for one employee. Food handlers training Expired on 06-02-2025.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board in preparation area has cut marks and is no longer cleanable.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle near triple sink not labeled. Operator labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Plastic spoons in container with water on prep table. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Operator removed.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored on top of pre cooked fries in chest freezer in kitchen. PIC removed fries from cooler.
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. Observed in flip top cooler, yuka (41-50F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler, yuka (41-50F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed utensil washed in sanitizer compartment and rinsed. Utensils not sanitized. PIC informed that utensils need to be sanitized after washing.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle not stored above salt in bin below steam table. PIC removed and stored appropriately.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from ice machine. PIC placed wiping cloth in sanitizer solution.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (52-55F - Cooling) in walk-in cooler in deep compact covered pan per operator marinated and held overnight in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed raw chicken (52-55F - Cooling) in walk-in cooler in deep compact covered pan per operator marinated and held overnight in cooler. See sale
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw chicken (52-55F - Cooling) in walk-in cooler in deep compact covered pan per operator marinated and held overnight in cooler.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in salt container the handle in contact with the salt. Operator removed
Time/temperature control for safety food thawed in an improper manner. Observed plantains 35F sitting in an empty bowl on the counter out at room temperature. Operator placed in walk-in cooler.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed queso (41-55F - Cold Holding) in over stacked container. Per operator held less than one hour. Operator split containers and placed in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm.operator diluted solution rechecked 100 Ppm.
Clam/mussel/oyster tags not marked with last date served. Explained to operator about marking tags with last date served.
Spray bottle containing toxic substance not labeled. Sanitizer. Employee labeled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on clean equipment rack. Operator voluntary discarded.
Time/temperature control for safety food thawed in an improper manner. Observed package of shrimp 36F sitting on counter at room temperature. Employee placed in walk-in cooler
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In right glass front cooler, rice pudding (45F - Cooling) Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer freezer behind front counter, bags of cooked beans in same section with bags of raw beef. Employee moved beans for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In front counter right glass front cooler, 1) cut block cheese (45F - Cooling); shredded cabbage slaw (46F - Cooling), Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. 2) rice pudding (45F - Cooling) Per manager and date marks, prepared and placed in cooler at end of night before in closed containers.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In right glass front cooler, cut block cheese (45F - Cooling); shredded cabbage slaw (46F - Cooling), Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. See stop sale.
Spray bottle containing toxic substance not labeled. Unknown substance in bottle on cart by front counter. Employee labeled bottle.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of cinnamon. Employee removed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.