Los Reyes del Sabor
6876 W Atlantic Blvd, Margate, FL 33063 · Permanent Food Service · License 1624302
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection7 high priority (2 fixed by the Sep 30 follow-up, 5 fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time givenFixed on the spot
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Establishment serves raw corvina for ceviche. Labeling on packaging states wild caught and operator unable to provide parasite destruction at time of inspection
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs inside three door stainless steel cooler stored over prepared beverages. Operator reorganized unit stored eggs on bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee enter kitchen, begin work by handling clean equipment without washing hands. Instructed employee to wash hands, employee washed hands.
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee wash hands for approximately 5 - 7 seconds. Reviewed handwashing procedures with employee. Employee washed hands for proper amount of time.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed food items stored in direct contact with plastic handle thank you bags in reach in freezer. Operator removed and wrapped in food grade wrap
Fixed on the spot
Non-food grade paper towel used as liner for food container.
Observed non food grade paper towel lining food containers at flip top inside kitchen.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Wiping cloth sanitizer tested at 200+ppm. Operator diluted sanitizer bucket with water tested at 100ppm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Establishment serves multiple items under ceviche section of menu using raw fish. Items not denoted on menu as containing raw animal foods.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk that's was opened 24 hours ago without date marking. Operators date marked milk.
Code 11, Employee health: 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.
1 employee with no health reporting agreement, provided agreement form to operator employee signed.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in bag of rice. Operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed at cook line flip top
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only.
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.