Margarita Island Mexican Kitchen and Bar

777 E Merritt Island Cswy Unit G15, Merritt Island, FL 32952 · Permanent Food Service · License 1504355

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

No soap provided at handwash sink.Intermediate · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 complaint inspection
2 intermediate, 5 basic (3 repeats)
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct222026

Complaint inspection

7 violations found

First visitOct 22, 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.
7 violations found:
- 2 Intermediate
- 5 Basic
What the inspector cited
Intermediate2
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  End of cook line hand sink
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Arturo
Basic5
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Cook has cloth on belt loop wiping his gloves on towel
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Manager had dish employee untack wet buckets
  Fixed on the spotRepeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go containers above microwave, manager inverted. Tin pans on top of plate storage rack, manager had inverted.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Walk in cooler
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Manager removed drinks in wait station cooler
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026C76Routine inspection13 violations, 5 high priority No follow-up needed

First visitJul 20, 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.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Birria date marked 7-11.
- Code 02, Labeling, date marking and consumer advisory: 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
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. rice (105°F - Hot Holding) in alto sham
- Code 12, Handwashing and hygienic practices: 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
  Fixed on the spot
  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.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Bleach bottle in dish pit not labeled. Manager labeled bottle
  Fixed on the spot
Basic7
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Manager removed knives
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk in freezer on floor
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Employee cleaned
  Fixed on the spot
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish area.
  Manager inverted pots.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Clean pans are wet nesting. Dish washer unstacked wet dishes
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In prep area and in walk in cooler.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.