Las Margaritas Mexican Restaurant & Gallery

4414 SW College Rd Ste 410, Ocala, FL 34474 · Permanent Food Service · License 5202972

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Jul 20, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Jul 20 follow-up · 28 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 complaint inspection
5 high priority (4 fixed by the Jul 20 follow-up, 1 fixed on the spot, 1 repeat), 5 intermediate (2 repeats), 19 basic (4 repeats); basic violations cost 12 at most
-46
Administrative complaint on Jul 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score42

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

Inspection history

1 inspection · 2 visits

Jul142026

Complaint inspection

29 violations found · Inspector came back once

Follow-up visitJul 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
29 violations found:
- 5 High priority
- 5 Intermediate
- 19 Basic
What the inspector cited
High priority5
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Walk in cooler Raw steak stored above salsa
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee wiped down cutting board with gloved hands, then touched ready to eat cheese without changing gloves.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly near rear door Seven flies on power cord in dish wash area.
  Roach activity present as evidenced by live roaches found.
  One live roach on beverage syrup tubing.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Burn cream stored on wire shelving above the rear prep table. Manager removed the medicine from the shelf during this inspection.
  Fixed on the spot
Intermediate5
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  Probe thermometer provided by manager is nonfunctional. Manager stated they do not have another probe thermometer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  *Bulk chip containers, soiled with grease * Cutting boards throughout our grooved and soiled with old food.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Bags inside and hand wash sink the dish area. Throughout the kitchen Bar area Hand wash sink used as a dump sink.
  No soap and/or handwash sign provided at handwash sink.
  Bar area: No soap at the handwashing sinks. No handwash sign provided at handwash sink on far end of bar.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training provided by an unapproved provider.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Three food handler certificates from unapproved providers.
Basic19
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar in dry storage area not labeled.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Inside the reach in coolers in the bar area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Containers of oil on floor in the kitchen
  Raw fruits/vegetables not washed prior to preparation.
  Cut avocados with stickers still on them at cookline.
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Tongs fryer door handle. Moved during this inspection.
  Fixed on the spotRepeat violation
  In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored between wall & hand sink across from fry vat. Manager moved the knives to the warewash area during this inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks stored next to restaurant Food on the cookline and wait area. Manager removed both drinks during this inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Cook wearing a watch while handling food at cookline.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Dry storage area Foam cup without a handle in flour.
  Repeat violation
  Cutting board has cut marks and is no longer cleanable.
  Across from flat grills.
  Repeat violation
  Equipment in poor repair.
  * Rear storage shelving above the prep tables are rusted and cracked. * Prep pans are cracked. * Front of cooler in bar area rusted. * Lower shelf of prep table in bar area rusted.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloths on cutting board
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  *Ice build up on shelving and the speed rack in the walk-in freezer . * Gaskets are soil on reaching cooler in wait area and bar area
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster lids open Buzzards on the ground around dumpster
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  *One dead roach on floor by beverage syrups *Three dead roaches in light shields in liquor storage room
  Exterior door has a gap at the threshold that opens to the outside.
  Gap under the rear door in the kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Several acoustic tiles in kitchen
- 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.
  Phone and charger on prep table.
  Repeat violation
- Code 42, Premises and cleaning equipment: 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.
  Caulking gun stored on boxes of beverage syrup.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.