MARGARITA ISLAND MEXICAN KITCHEN & BAR
24 OCEAN SHORE BLVD, Ormond Beach FL 32176 · 386-401-4444
Last inspected Apr 15, 2026 · 12 visits since August 2023
MAY 25
MAY 25
OCT 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found - 1 near walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 15, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 13, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. - ibuprofen stored by food handling gloves in dish machine area
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked chicken, 55F; cooked beef, 55; chorizo, 48F; shrimp, 54F; cooling since previous night
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - birria sauce made 04/01/2026;
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. - drawers near steam table: bagged mozzarella cheese, 51F; chile rellano, 45F; - prep cooler near fryers: breaded chicken 47F; breaded chicken 48F cooked french fries 49F; cooked peppers 53F; plantains 53F; shrimp; 48F; pico 53F; - table top unit: mozzarella cheese, 58F; manager claims in units less than 4 hours
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - shredded lettuce 46F, cooling since previous morning
Food being cooled by nonapproved method as evidenced by foods not properly cooling over night. - beef, chicken, chorizo, shrimp, cooling in deep containers placed in reach in cooler - shredded lettuce in deep buckets
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - orange drink at cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on table top prep table
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. - scraper, first aid kit on bag in box soda
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor area(s) covered with standing water by soda machine.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walls soiled. -wall above service window has accumulation of dust.
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority2 Intermediate14 Basic
Show 22 findings ▾
Container of medicine improperly stored.
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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. -individually wrapped chile relleno at 56°f in reach in cooler drawer. In drawer overnight. -shrimp at 53°f and ground beef at 54°f in reach in cooler across from flat grill. In cooler overnight. -shredded cheese at 58°f in top area of reach in cooler at 58°f. In cooler overnight. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso in hot holding cabinet between 118°f and 121°f. In cabinet overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individually wrapped chile relleno at 56°f in reach in cooler drawer. In drawer overnight. -shrimp at 53°f and ground beef at 54°f in reach in cooler across from flat grill. In cooler overnight. -shredded cheese at 58°f in top area of reach in cooler at 58°f. In cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso in hot holding cabinet between 118°f and 121°f. In cabinet overnight.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -tamales in reach in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water by soda machine.
Food stored on floor in the walk in freezer.
Ice buildup in reach-in cooler at cookline.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. -server cooler with salsa.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of food debris on shelving under flat grill. -buildup of food debris on shelving under microwave.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use. -soiled cloth lining shelf at cookline.
Walls soiled. -wall above service window has accumulation of dust.
Working containers of food removed from original container not identified by common name. -container of salt not labeled.
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. - salt
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cookline
Cove molding at floor/wall juncture broken/missing. - wall near microwave
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of kitchen equipment
Straws provided for customer self-service not individually wrapped or in an approved dispenser. - at bar
Water leaking from pipe and/or faucet/handle. - cookline hand sink
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 10 high priority.
10 High priority3 Intermediate12 Basic
Show 25 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - shrimp, 125F; returned to grill for further cooking, 162F
Employee switched from working with raw food to ready-to-eat food without washing hands. - cook
Live, small flying insects found - 1 near walk in cooler
Nonfood-grade bags used in direct contact with food. - plastic grocery bags used for flour tortillas - brown paper bags used for tortilla chips Expediting area
Nonfood-grade containers used for food storage - direct contact with food. - salt
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. - chile relano, 70F, 2 hours in non functional cooler drawer - prep table across from fryer cold held foods: cheese (59F); lettuce (45F); sour cream (58F); house made guacamole (58F); cut tomatoes (54F); cheese (55F); housemade chimi containing fresh garlic and oil (44F); housemade salsa verde (55F); shredded lettuce (65F); in non functional prep unit 3 hours and 10 minutes; corrective action taken: product taken to walk in freezer for temperature recovery - upright cooler at end of cookline: sour cream, 52F;
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - queso 112F, 3 hours and 27 minutes
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - shrimp 104-106F, 3 hours in steam table by flat grill; corrective action taken: reheated to 168F -warmer box near walk in cooler: rice (112-120F); rice (118-120F); rice (118F); less than 2 hours. Corrective action taken: product taken to rehet
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - bucket in server area tested over 200 ppm chlorine
Food-contact surface soiled with food debris, mold-like substance or residue. - plates at cook line
No soap provided at handwash sink. - in bar
Spray bottle containing toxic substance not labeled. - purple substance in bar - blue substance on shelf below chip dispenser
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cookline
Cove molding at floor/wall juncture broken/missing. - wall near microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - personal items scattered throughout dry storage area: backpack, tootpaste, hat
Floor area(s) covered with standing water. - front corner of cook line near microwave - under salad prep cooler
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of kitchen equipment
Opened employee beverage container in a cold holding unit with food to be served to customers. - expediting area
Straws provided for customer self-service not individually wrapped or in an approved dispenser. - at bar
Water leaking from pipe and/or faucet/handle. - cookline hand sink
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - bukcet in bar tested <100 ppm quaternary solution
Working containers of food removed from original container not identified by common name. - flour, salt
May 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled.
Cove molding at floor/wall juncture broken/missing at cookline.
Floor area(s) covered with standing water in back kitchen area.
May 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese and burgers at 45°f in small reach in cooler across from stove. Operator iced. -stuffed jalapeños 62°f, shrimp 58°f, chicken tenders 60°f in reach in cooler at end of cookline. All items brought from walk in cooler 1.5 hours prior. Operator moved all items to walk in freezer.
Handwash sink not accessible for employee use at all times. -handwash sink in bar blocked by cart.
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice.
Clean plates not stored inverted or in a protected manner at cookline.
Cove molding at floor/wall juncture broken/missing at cookline.
Floor area(s) covered with standing water in back kitchen area.
Stored food not covered. -open container of sugar under prep table in kitchen.
Wiping cloth sanitizing solution stored on the floor.
May 13, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tiles missing in kitchen.
May 12, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink removed from bar area. Must be reinstalled in the same location where removed.
No handwash sink for employees in bar area. -water disconnected at hand wash sink in bar area.
Ceiling tiles missing in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. -walk in cooler.
Water leaking from pipe under handwashing sink.
Aug 23, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
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.
Equipment in poor repair, microwave missing handle.
Aug 22, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 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. Steak 51°f to 55°f, chicken breast 50°f to 52°f, sliced cheese 52°f. All items have been in reach in cooler drawers overnight. -burgers in reach in cooler across from grill between 48°f and 50°f. Burgers have been in reach in cooler overnight. -All tcs foods in plate nacho cooler 53°f to 54°f: sour cream 53°f, salsa 53°f, cheese 54°f, pork buns 53°f. All foods in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 52°f-59°f, steak 51°f to 55°f, chicken breast 50°f to 52°f, sliced cheese 52°f. All items except for ribs have been in reach in cooler drawers overnight. Ribs were pulled from walk in cooler one hour ago. Operator moved ribs back to walk in cooler. -burgers in reach in cooler across from grill between 48°f and 50°f. Burgers have been in reach in cooler overnight. -All tcs foods in plate nacho cooler 53°f to 54°f: sour cream 53°f, salsa 53°f, cheese 54°f, pork buns 53°f. All foods in cooler overnight.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
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.
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.
Equipment in poor repair, microwave missing handle.
Floor soiled/has accumulation of grease under cooking equipment.
Interior of microwave has accumulation of food debris.
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.