ISLAND TINGS MARGATE FOOD & DISTRIBUTION
193 NORTH STATE ROAD 7, Margate FL 33063 · 3054397669
Last inspected Jun 8, 2026 · 10 visits since July 2023
FEB 24
OCT 24
JAN 25
OCT 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flying insects landing on wall in prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Observed in front of berg cooler
Wall soiled with accumulated grease, food debris, and/or dust. Walk soiled with food debris throughout kitchen
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Berg cooler; fried chicken (45-47F - Cooling); curry conk and shrimp (47F - Cooling), jerk chicken (48F - Cooling). Per operator food cooling since 1:00am. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Berg cooler; fried chicken (45-47F - Cooling); curry conk and shrimp (47F - Cooling), jerk chicken (48F - Cooling). Per operator food cooling since 1:00am. See stop sale. 2. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BERG COOLER- curry chicken (50F - Cold Holding); jerk pork (45F - Cold Holding). Per operator foods cold holding in unit overnight. Per operator Food not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BERG COOLER- curry chicken (50F - Cold Holding); jerk pork (45F - Cold Holding). Per operator foods cold holding in unit overnight. Per operator Food not prepared or portioned today. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot rail sword fish (133F - Hot Holding); cooked banana (123F - Hot Holding). Per operator food hot holding less than four hours. Operator placed food back on oven to reheat to 165F
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink. Operator removed
Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Observed in front of berg cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen Microwave soiled with food debris. Employee began cleaning microwave
Wall soiled with accumulated grease, food debris, and/or dust. Walk soiled with food debris throughout kitchen
Jan 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top,of prep atable
Working containers of food removed from original container not identified by common name. Flour container in kitchen not labeled
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Berg cooler; beans and rice (55F - Cooling); pork (46F - Cooling); cooked pasta (55F - Cooling), brown stew chicken (55F - Cooling). Per operator items cooling since 2:00am. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Berg cooler milk (47F - Cold Holding). Per operator item in cooler for 2 days. See stop sale. 2. Berg cooler; beans and rice (55F - Cooling); pork (46F - Cooling); cooked pasta (55F - Cooling), brown stew chicken (55F - Cooling). Per operator items cooling since 2:00am. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Berg cooler milk (47F - Cold Holding). Per operator item in cooler for 2 days. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. okra and swordfish (105F - Hot Holding); Ackey and sword fish (124F - Hot Holding). Per operator food hot holding less than four hour. Operator placed food on stove to heat up to 165F
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen with no beard guard
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top,of prep atable
Working containers of food removed from original container not identified by common name. Flour container in kitchen not labeled
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while working with food. Operator removed watch
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in container of water 99F. Operator moved to stove. Water now 145F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled with food debris
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. BERG reach in cooler; grilled chicken (56F - Cooling); cooked pork (56F - Cooling); milk (51F - Cold holding); white rice (49F - Cooling); fish (55F - Cooling); fried chicken (51F - Cooling); cooked beef (52-Cooling). Per operator items cooling for 10 hours. Placed in unit at approximately midnight. Observed items covered while cooling and refrigerator at warm ambient temperature settings. See stop sale
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested at 100ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. BERG reach in cooler; grilled chicken (56F - Cooling); cooked pork (56F - Cooling); milk (51F - Cold holding); white rice (49F - Cooling); fish (55F - Cooling); fried chicken (51F - Cooling); cooked beef (52- Cooling). Per operator items cooling for 10 hours. Placed in unit at approximately midnight. Observed items covered while cooling and refrigerator at warm ambient temperature settings. See stop sale
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Two door cooler at front counter- employee food stored with sellable cheese. Operator removed food
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while working with food. Operator removed watch
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in container of water 99F. Operator moved to stove. Water now 145F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled with food debris
Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator removed old solution and remade new solution
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Green cutting board by fliptop unit grooved and discolored.
Wall soiled with accumulated grease, food debris, and/or dust. Wall between stovetop and kitchen hand sink soiled.
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Berg reach in cooler - rice and peas (50F - Cooling); white rice (51F - Cooling); curry shrimp (55F - Cooling); jerk pork (54F - Cooling); cooked pasta (52F - Cooling); fried chicken (51F - Cooling). Per manager all items placed in cooler at approximately midnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well at front counter, HOT RAIL - fish and vegetables (108F - Hot Holding); oxtail ( 102F - Hot Holding); cooked whole fish and vegetables (112F - Hot Holding); ackee (104F - Hot Holding); boiled plantains (139F - Hot Holding). Per employee all items in steam well between 9:00am and 9:30am. Employee began removing items to oven to reheat for proper hot holding.
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. Bulletin provided to be posted.
Cutting board has cut marks and is no longer cleanable. Green cutting board by fliptop unit grooved and discolored.
Food stored on floor. Plastic water bottles on floor behind front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table in kitchen. Employee dumped container and replaced with new one on the stovetop to keep hot.
Wall soiled with accumulated grease, food debris, and/or dust. Wall between stovetop and kitchen hand sink soiled.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flying insects landing on wall in prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held at 45 degrees Fahrenheit in berg refrigerator. Per operator, chicken removed from unit for no more than 5 minutes. Operator transfer cooked chicken to chest freezer for quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken and rice stored in berg refrigerator. Per operator, both items were cooked on 07/10/2023.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Food stored on floor. -Observed various food items stored on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed a buildup of black substance on can opener holster.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at prep area soiled with accumulation of old food residue.
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.