MARGARITA ISLAND MEXICAN KITCHEN AND BAR
777 E MERRITT ISLAND CSWY UNIT G15, Merritt Island FL 32952 · 321.338.2122
Last inspected Jul 20, 2026 · 11 visits since November 2023
NOV 24
MAY 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Will purchase kit from Sysco
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025002996 | Nov 13, 2024 | Feb 5, 2025 | $200 |
Inspection history
11 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
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. Stopped employee to wash hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cutting onions, dropped some on the floor, picked them up and threw in trash and proceeded to cut onions without removing gloves and washing hands, manager educated employee.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Birria date marked 7-11, today is 7-20
Stop Sale issued due to food not being in a wholesome, sound condition. Birria date marked 7-11.
Show the remaining 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (105F - Hot Holding) in alto sham
Spray bottle containing toxic substance not labeled. Bleach bottle in dish pit not labeled. Manager labeled bottle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish area. Manager inverted pots.
Equipment and utensils not properly air-dried - wet nesting. Clean pans are wet nesting. Dish washer unstacked wet dishes
Floor area(s) covered with standing water. In prep area and in walk in cooler.
Ice buildup in walk in freezer on floor
In-use knife/knives stored in cracks between pieces of equipment. Manager removed knives
Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned
Jan 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority3 Intermediate13 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler nearest liquor room salsa (50F - Cold Holding); flan (51F - Cold Holding) In open faced reach-in cooler on cook line cut tomatoes (49F - Cold Holding); shredded cheese (48F - Cold Holding). Stocked above fill line of containers. In reach-in cooler behind bar cut watermelon (60F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwells on make line cooked rice (126F - Hot Holding); cooked beans (118F - Hot Holding); cooked beef (98F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled
Handwash sink used for purposes other than handwashing. Employee dumped raw fish juices into hand wash sink near dish area. Used ladle in well of sink in prep area
No soap provided at handwash sink. Behind bar
Bowl or other container with no handle used to dispense food. Plastic soufflé cups used as scoops in multiple foods
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus tubs and lids on drying racks are not inverted.
Cleaned and sanitized equipment or utensils not properly stored. Cleaned containers stacked on the floor. Operator took to dish area to rewash
Equipment and utensils not properly air-dried - wet nesting. Evidence of wet nesting on stacked clean pans and scoops
Equipment in poor repair. Ice well behind bar is leaking onto floor
Floor area(s) covered with standing water. Thru kitchen areas and behind bar
Floor not cleaned when the least amount of food is exposed. Walk-in freezer has buildup of old food and debris on the floor
Food stored on floor. Cases of pork stored on the floor in walk-in freezer
No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink nearest walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door curtains are soiled
Plumbing system in disrepair. Soda dispensing system at bar is dripping onto ice well cover.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing on countertop using ambient air temperature. Operator moved to walk-in cooler
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified. Operator labeled as salt
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Hood system over prep area not functioning. Smoke billowing out from areas. Operator states motor is broken
Aug 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate9 Basic
Show 13 findings ▾
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. Will purchase kit from Sysco
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine Sink at bar
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Dishwasher area
Floor tiles missing and/or in disrepair. Kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Ice scoop handle in contact with ice.
Light not functioning. Under hood fan
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over 10 burner stove
Stored food not covered. Black beans walk in cooler
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate5 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In garnish well at service window watermelon (59F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun tip behind bar is soiled
Handwash sink used for purposes other than handwashing. Hand wash sinks at service station and bar are being used as dump sinks. Ice in wells
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not signed by newest hires
No soap provided at handwash sink. Hand wash sink behind the bar
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line and hand wash sink at service station
Floor area(s) covered with standing water. In dish area
Floor tiles missing and/or in disrepair. Missing tiles in dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance
Plumbing system in disrepair. Soda gun drain behind bar does not drain
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In half pans on top of oven cooked rice (90F - Hot Holding); cooked beans (111F - Hot Holding). In 1/3pan between fryer and grill. plantains (97F - Hot Holding)
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line across from oven
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in coolers. Raw salmon stored over pineapples. Raw beef stored over churros. Operator moved
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In half pans on top of oven cooked rice (90F - Hot Holding); cooked beans (111F - Hot Holding). In 1/3pan between fryer and grill. plantains (97F - Hot Holding)
Handwash sink used for purposes other than handwashing. 1/6 pan in well of hand wash sink on cook line. Operator moved
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line across from oven
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Bowl or other container with no handle used to dispense food. 4oz soufflé cups used as scoops. Operator discarded
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on floor with opening facing upwards. Operator took to dish
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables. Operator moved
Floor area(s) covered with standing water. At entry to walk in freezer
Floor tiles missing and/or in disrepair. At entry to walk in freezer
Food storage container/container lid cracked or broken. Ice bucket chipped. Operator discarded
No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink in service station next to bar
Single-service articles improperly stored. Cases of Togo containers stored on the floor in kitchen. Operator moved
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled
Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to entry of office/liquor room
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Cook wiped gloves soiled with raw mahi on towel hanging from hip
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw mahi with gloves hands and then began touching raw onions and cucumbers. SEE STOP SALE
Stop Sale issued due to adulteration of food product. Cook handled raw mahi with gloves hands and then began touching raw onions and cucumbers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of oven at cook line cooked rice (120F - Hot Holding) On shelf between flat top and oven at cook line cooked beef (118F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine. Ice chute for oasis machine. Interior of soda gun holster.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had new hires review and sign documentation
No soap provided at handwash sink. At hand wash sink near dish area
Bowl or other container with no handle used to dispense food. Cut bottom section of plastic Togo containers used as scoop in rice on make line. Operator discarded
Buildup of food debris/soil residue on equipment door handles. Handles to doors on cook line are soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice buckets are stored on the floor. Operator took to dish area
Soiled dry wiping cloth in use. Multiple on prep tables
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef and raw chicken stored over produce and sauces. In glass door reach in cooler raw beef stored over raw salmon. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon and raw mahi fully thawed in sealed packaging bearing thawing requirements
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jesus
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
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. Raw salmon and raw mahi fully thawed in sealed packaging bearing thawing requirements
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to dispense sanitizer
Single-service articles improperly stored. Napkins stored on the floor near restrooms. Operator moved
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.