Margarita Island Mexican Kitchen & Bar
445 E. Eau Gallie Blvd, Indian Harbor Beach, FL 32937 · Permanent Food Service · License 1506788
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (no follow-up needed), 3 intermediate, 9 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On service side of line salsa (53°F - Cold Holding). Stored over ice. Recommended fully submerging container of moving into reach-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On stovetop in pans. cooked beans (103°F - Hot Holding); cooked corn (91°F - Hot Holding)
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Table mounted can opener blade is soiled
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Water filters for ice machine last serviced July 2025
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Charges automatic gratuity for large catering orders. Not on menu. Unable to verify receipt
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Iced tea urns not covered
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At bar. Removed
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Stored in gap between prep table and reach-in cooler. Manager moved to dish area
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs stored hanging on front side of equipment. Manager moved
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Cook on the line is chewing gum while handling plantains
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic soufflé cups used as scoops in spices. Manager discarded
Fixed on the spot
Code 21, Wiping cloths and linens: Clean linens stored on floor.
On the floor in storage room outside rear door. Manager moved
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets. Manager inverted
Fixed on the spot
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Safest restaurants in Indian Harbor Beach
No other A-grade restaurants in Indian Harbor Beach yet.