MARGARITA ISLAND MEXICAN KITCHEN AND BAR
1960 SR 44, New Smyrna Beach FL 32168 · 386-402-4617
Last inspected Jul 28, 2026 · 3 visits since January 2026
JAN 26
JUL 26
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef, walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade corrected on site - light buildup interior ice machine - soda gun nozzles - Soda machine nozzles
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Soufflé cups in salt
Current Hotel and Restaurant license not displayed.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline
Equipment in poor repair. Gaskets torn and preventing cooler door from fully closing, cookline cooler
Hood filter missing from automatic fire suppression/exhaust system. 1 broken with gaps.
No handwashing sign provided at a hand sink used by food employees. Cookline
Outer openings not protected with self-closing doors. Back door
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 55F in the middle cooling overnight Tcs sauce 48F in the walk in cooler under shelving
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw burgers over microgreens, main cooler - raw bacon over produce, walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef, walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Poblano sauce with cream 7/19
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - In main cooler on the cookline: sour cream, tomatoes, pico, shredded lettuce, tomatoes, 46-47F Underneath raw burgers 45-47F. Stocked before lunch. Crumbled cheese on top of other containers 54F stocked after lunch - Walk in cooler - cooked spinach dip, chicken, beef, beans, other items 45-46F overnight but in and out of cooler all day. Advised to service - bar, cut melon 70F. Advised to ice
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 76F in Walk in cooler Salsa 46F in reach in cooler. Both made yesterday per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn 130F Mole sauce 115F Operator moved to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade corrected on site - light buildup interior ice machine - soda gun nozzles - Soda machine nozzles
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees 5/5 reporting agreement and no proof of food handler training
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Soufflé cups in salt
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline
Equipment in poor repair. Gaskets torn and preventing cooler door from fully closing, cookline cooler
Hood filter missing from automatic fire suppression/exhaust system. 1 broken with gaps.
No handwashing sign provided at a hand sink used by food employees. Cookline
Old food stuck to clean dishware/utensils. Cutting board, bowls, utensils, pans
Outer openings not protected with self-closing doors. Back door
Water draining onto floor surface. Water from a fixture near the steam table running onto the bottom front table and onto the floor. Unable to turn off per operator
Working containers of food removed from original container not identified by common name. Salt Sugar
Jan 15, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Covered waste receptacle not provided in women's bathroom.
No conspicuously located ambient air temperature thermometer in holding unit. Cookline unit
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.