Margaritas Mexican Grill 1

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw shrimp (47°F-50°F - Cold Holding) on table across from grill. Employee had shrimp out to cook a couple of orders. Employee placed raw shrimp back in reach-in cooler to chill. Also, cut lettuce (47°F - Cold Holding) in flip top reach-in cooler across from grill. Employee stated lettuce has been in there about 3 hours. Observed lettuce was double panned. Employee closed lid to chill lettuce.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored above raw shrimp in reach in freezer next to walk-in-cooler -not all products commercially packaged. Also, raw beef stored above raw fish in reach-in cooler next to reach in deep freezer on cook line. Employee rearranged to properly store.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above ready to eat sauces in walk-in-cooler.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed cups without handles used to dispense seasonings and cheese on cook line.
  • Basic: Equipment in poor repair. Observed gaskets on both reach in freezers outside of walk-in-cooler with torn gaskets. Also, handles missing on flip top lid of reach-in cooler across from grill and from one door on reach in freezer next to walk-in-cooler.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip top reach-in cooler across from grill soiled/ stained. Also, ice chute slightly soiled with residue in large ice machine.
  • High priority: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (bar-Chlorine 0ppm) in bar area. Operator added bleach and retested at 50ppm.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed box with wrapped sleeves of napkins stored on floor in dry food storage room.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Observed standing water on floor in walk-in-cooler and in reach-in cooler at front service line near expo window.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed hand wash sink next to warewashing area used to store utensils. Operator removed utensils from hand wash sink.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in warewashing area. Operator replenished paper towels.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door allowing in daylight.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Observed three holes in wall below hand wash sink in warewashing area.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles on cook line water damaged.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed two unlabeled Spray bottles containing toxic substance stored in bar area. Operator labeled spray bottles of cleaners.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed two mops stored mop buckets in a manner to not allow mop to air dry
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed operator only able to provide proof one employees food safety training. Provided info on approved food safety training to operator during this inspection.

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed on dead roach on wall at pastry prep area in kitchen. Observed one dead roach on wall at hand wash sink by dishmachine. Person in charge discarded.
  • High priority: Roach activity present as evidenced by live roaches found. Observed two live roaches in not in use reach in cooler drawers at cookline. Person in charge killed and discarded.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Two dead roaches on the ground behind server reach in cooler. Person in charge discarded.
  • High priority: Roach activity present as evidenced by live roaches found. One live roach on the top of bulk container in back storage are near back door. Person in charge killed and discarded.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed one dead roach in the exposed outlet at cookline reach in cooler. Observed one dead roach on the floor to left of reach in cooler under wire shelving in kitchen. Observed two dead roaches on the floor to left of shelving near triple sink. Observed two dead roaches on the floor in the bar area ice bin. Person in charge began cleaning.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one live roach on the floor in front of oven in kitchen. Observed one live roach on wall behind shelving at dishmachine area. Person in charge killed and discarded.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cart cooling overnight beef, chicken, rice at 49-50°F.
• Food out of temperature
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. On cart cooling overnight beef, chicken, rice at 49-50°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler pan of raw fish stored on pan of fries. In walk in cooler raw beef, chicken stored over kegs. In reach in freezer raw fish stored over no longer commercially packaged plantains. Person in charge began rearranging.
  • Basic: Food stored on floor. Observed buckets of food on floor in kitchen. Also, several items uncovered in walk in cooler.
• Handwashing and hygienic practices
  • High priority: Employee washed hands with no soap. Observed employee wash hands to begin working with food with hand sanitizer, not soap. Spoke to employee who rewashed hands with soap.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. To go bags used in direct contact with bread, beans in kitchen.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with debris accumulated. Food slicer with old food debris buildup.
• Single-service items
  • Basic: Single-service articles improperly stored. Several cases of single service items on floor in office area. Also, single service items not inverted at server area.
• Plumbing and backflow prevention
  • Basic: Drain cover(s) missing. Missing drain cover at cook line drain.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Hand wash sink in bar area blocked by table, hand wash sink by dishmachine blocked by reach in freezer, pans. Spoon stored in hand wash sink at cook line. Person in charge made all accessible and removed spoon.
  • Intermediate: No soap provided at handwash sink. Hand sanitizer in dispensers at hand wash sinks instead of soap. Person in charge provided soap.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed two dead roaches in soap dispenser at server hand wash sink area. Observed four dead roaches in hand wash soap dispenser at the end of the cook line. Observed one dead roach in the paper towel dispenser at the end of the cookline. Observed one dead roach on floor to right of server reach in cooler. Observed one dead roach on the floor under pastry area in kitchen.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 2 live roaches in soap dispenser at server area. Observed one live roach on the wall near server hand wash sink area. Observed one live roach on interior of microwave. Person in charge killed and discarded. Observed one live roach on the floor at pastry station in kitchen. Observed two live roaches on the wall behind hand wash sink in back kitchen near dishmachine . Observed one live roach crawl into grate at reach in freezer in back kitchen.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen area damage, missing. Also, several tiles in kitchen missing, with standing water.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Chemical spray bottle with purple chemical unlabeled at bar area. Person in charge labeled.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge renewed during inspection.