LAS MARGARITAS MEXICAN RESTAURANT & GALLERY
4414 SW COLLEGE RD STE 410, Ocala FL 34474 · 352.789-6880
Last inspected Jul 20, 2026 · 11 visits since October 2023
OCT 24
APR 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on beverage syrup tubing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 29 violations recorded, 5 high priority.
5 High priority5 Intermediate19 Basic
Show 29 findings ▾
Container of medicine improperly stored. Burn cream stored on wire shelving above the rear prep table. Manager removed the medicine from the shelf during this inspection.
Live, small flying insects found. One fly near rear door Seven flies on power cord in dish wash area.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw steak stored above salsa
Roach activity present as evidenced by live roaches found. One live roach on beverage syrup tubing.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped down cutting board with gloved hands, then touched ready to eat cheese without changing gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. *Bulk chip containers, soiled with grease * Cutting boards throughout our grooved and soiled with old food.
Handwash sink used for purposes other than handwashing. Bags inside and hand wash sink the dish area. Throughout the kitchen Bar area Hand wash sink used as a dump sink.
No soap and/or handwash sign provided at handwash sink. Bar area: No soap at the handwashing sinks. No handwash sign provided at handwash sink on far end of bar.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer provided by manager is nonfunctional. Manager stated they do not have another probe thermometer.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three food handler certificates from unapproved providers.
Bowl or other container with no handle used to dispense food. Dry storage area Foam cup without a handle in flour.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several acoustic tiles in kitchen
Cutting board has cut marks and is no longer cleanable. Across from flat grills.
Dead roaches on premises. *One dead roach on floor by beverage syrups *Three dead roaches in light shields in liquor storage room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored next to restaurant Food on the cookline and wait area. Manager removed both drinks during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and charger on prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while handling food at cookline.
Equipment in poor repair. * Rear storage shelving above the prep tables are rusted and cracked. * Prep pans are cracked. * Front of cooler in bar area rusted. * Lower shelf of prep table in bar area rusted.
Exterior door has a gap at the threshold that opens to the outside. Gap under the rear door in the kitchen.
Food stored on floor. Containers of oil on floor in the kitchen
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and hand sink across from fry vat. Manager moved the knives to the warewash area during this inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs fryer door handle. Moved during this inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Inside the reach in coolers in the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Ice build up on shelving and the speed rack in the walk-in freezer. * Gaskets are soil on reaching cooler in wait area and bar area
Open dumpster lid. Dumpster lids open Buzzards on the ground around dumpster
Raw fruits/vegetables not washed prior to preparation. Cut avocados with stickers still on them at cookline.
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. Caulking gun stored on boxes of beverage syrup.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board
Working containers of food removed from original container not identified by common name. Sugar in dry storage area not labeled.
Dec 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Containers of ground beef at 45F and beans at 47F prepared on 12/28 in walk-in-cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Bin of raw beef with aluminum foil covering raw beef stored above Chicken both in walk-in-cooler. Manager moved Chicken broth.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of Burris beef dated 12/22/2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Containers of ground beef at 45F and beans at 47F prepared on 12/28 in walk-in-cooler. Container for Burris beef dated 12/22/2025
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Tea machine has white crust accumulated on tip of liquid discharge spout
Handwash sink not accessible for employee use at all times. Ice in handwash sink at bar and server station. Manager cleaned out ice.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ). Manager removed bottles.
Bowl or other container with no handle used to dispense food. Food dispensed ( flour )with a bowl without a handle. Manager removed bowl
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee back packs stored on top of cans in dry goods storage area. Manager removed back packs
Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups, bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Ice scoop handle in contact with ice. Ice scoop touching ice in ice bin at server station. Ice scoop handle placed above ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food product(sugar, beans ). Manager placed handle up above food.
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at dishwash area and back kitchen handwash sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Three open bottles of employee drinks in reach in cooler on cookline stored above food served to the public.
Flammables stored/debris present in meter room. For reporting purposes only. Two containers of gasoline stored in dry goods storage area. Manager removed both tanks from building.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine, chlorine 0 ppm, manager prime, multiple times, chlorine 50-100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw scallops stored above cut tomatoes, manager moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the server station, milk no date marked, server voluntarily discarded.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For 21 employees, certification expired on August, 2025.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items (backpacks) stored on top of cans and next to soda bags, Manager moved all.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar are, Manager posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the bar area, Exterior part of margarita machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line employee drink inside cooler, employee discarded.
Apr 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Food placed in soiled container/equipment. Cut onions stored in visibly soiled shopping basket in walk-in cooler. Employee rinsed onions and placed them in a clean pan during this inspection.
Roach activity present as evidenced by live roaches found. Two live roaches crawling on wall at cookline. Manager was able to kill one during this inspection. Following day callback per Robert.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on ice at cookline: shredded lettuce (50F - Cold Holding). Manager stated the lettuce was brought from the walk-in cooler and placed on ice approximately one hour prior. Manager stated he was going to place the lettuce on time and discarded it at 2:30pm. Inspector emailed Time As a Public Health Control documentation to manager via email.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade soiled with old food debris. 2. Soda gun nozzle soiled with mold-like substance in bar area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate chlorine test strips for chlorine dish machine.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label hanging from sink in bar area.
Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
Employee personal food not properly identified and segregated from food to be served to the public. Container of employee personal food on shelf above restaurant food in server station cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of mesh bag containing onions on shelf in back of kitchen.
Equipment in poor repair. Rusted shelving on lower portion of prep table in bar area and near oven in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. 1. Ice buildup on reach-in freezer at cookline. 2. Ice on floor in wall-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between sink and wall at cookline.
No handwashing sign and/or towels provided at a hand sink used by food employees. 1. No hand wash sign at handwashing sink in kitchen near ice machine. 2. No towels at handwashing sink in kitchen near back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in server station soiled with mold-like substance. 2. Gaskets on door of both walk-in coolers soiled with mold-like substance. 3. Interior walls and ceiling inside beer cooler soiled with mold-like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup in cooler at cookline above sauce. Manager removed cup from cooler during this inspection.
Reuse of single-service or single-use articles. Single-use water jugs reused to store margarita mix in bar area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of bell peppers stored on shelf above salsa in wall-in cooler.
Working containers of food removed from original container not identified by common name. Foam cup containing sugar missing label on shelf in bar area. Employee added proper label during this inspection.
Nov 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0 ppm Cl
Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wipes hands on pron, then handles food take out tray, without removing gloves, washing hands and putting on clean gloves. Cook wearing gloves handled raw beef then handled cooking utensils and serving plates. without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwash sink is lower than the flood rim of the sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager cleaned
Handwash sink used for purposes other than handwashing. Sponge and brush stored in bar hand wash sink.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( flour and sugar ). Manager removed bowl.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored with dry goods. Manager removed.
Employee with no hair restraint while engaging in food preparation. Cook on cook line with no hair restraint
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on cooling unit and floor of walk-in-freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( beans.) Manager put scoop up.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink by dishwash area and cook line. Manager put up signs.
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. Tools stored over soft drink syrup boxes. Manager removed tools. Yard blower stored on top of corn flour. Manager removed blower.
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on cook line crack two eggs changed gloves but did not wash hands before putting on new gloves, then handle cooking equipment. Observed employee wearing gloves frying chips wipe face with towel and then proceeded to handle cooking equipment without washing hands and changing gloves. Advised Manager and manager discussed with employees,
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cups, handbag and tools stored above blooded soft drink syrup in kitchen
Food stored on floor. Observed box of oil and plastic gallon containers of margarita mix on floor in kitchen and walk-in-cooler. Manager placed both items on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk-in-freezer on floor.
Ice scoop handle in contact with ice. Observed In-use ice scoop not stored with handle above top of ice at server station in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( green peppers ) stored over ready-to-eat food ( cut vegetables, shedded cheese ) in walk in cooler
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled trash can on cook line and proceeded to change gloves without washing hands before handling shrimp. Manager had employee wash hands and change gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in reach-in cooler across from cook line oven: pico (45F - Cooling). Manager stated item was prepared at 9 am, temperature taken at 2:10 pm.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in reach-in cooler across from cook line oven: pico (45F - Cooling). Manager stated item was prepared at 9 am, temperature taken at 2:10 pm.
Toxic substance/chemical improperly stored. Gas pressure washer stored next to margarita mix in dry storage room. Manager removed pressure washer from dry storage room.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Soda gun in bar area.
Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by garbage can. Manager moved can to another area.
Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink across from walk-in cooler. Green scrubbing pad stored in dish area hand washing sink. Manager removed items from hand washing sinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Manager provided paper towels at hand washing sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer registering at 10F when calibrated.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buckets stored in dish area. Employee turned containers over.
Cloth used as a food-contact surface. Employee touched food on plate with cloth as food was being transferred to pass through window.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler across from cook line oven. Manager removed bottle of water.
Food stored on floor. Bags of salt for water conditioner stored on floor next to water conditioner. Manager moved salt to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of water nozzle of wait station tea machine. Manager cleaned item during inspection.
Old labels stuck to food containers after cleaning. Pans stored on shelf in back of kitchen.
Shelf with rust that has pitted the surface. Shelf in dish area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over container of pico. Manager placed peppers beneath pico.
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.