Margaritaville Resort Orlando - Euphoria Bar & Grill

8000 Fins Up Cir, Kissimmee, FL 34747 · Permanent Food Service · License 5911610

Official report

out of 100

Grade F

Safety score 28 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Dented/rusted cans present.High priority · 40 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 complaint inspection
11 high priority (4 fixed by the Oct 27 follow-up, 1 fixed on the spot, 1 repeat), 9 intermediate (1 fixed on the spot, 1 repeat), 21 basic (2 repeats); intermediate violations cost 18 at most; all violations together cost 70 at most; basic violations cost 12 at most
-70
Extension granted on Oct 16, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score28

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

Inspection history

1 inspection · 3 visits

Oct142026

Complaint inspection

41 violations found · Inspector came back 2 times

2nd follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
21 earlier violations still noted, but not enough to need another visit:
- 7 High priority
- 2 Intermediate
- 12 Basic
What was still cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  More time given
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More time given
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  More time given
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  More time given
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  More time given
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
Basic12
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
  Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  More time given
  Water leaking from pipe and/or faucet/handle.
  More time given
  Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Light burned out over ovens on cookline.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
24 violations still not corrected:
- 8 High priority
- 3 Intermediate
- 13 Basic
What was still cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  More time given
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Operator utilizing TPHC for all maketable items on cookline . Reach-in-cooler holding spreadable Brie, ground beef ,whole muscle beef not in use while awaiting repair. No TCS items inside unit.
  More time given
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  More time given
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  More time given
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  More time given
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.
  Brunch and breakfast menu completed. Dinner menu in progress.
  More time given
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
Basic13
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  Reach-in-cooler is not in use until repaired
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
  Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  More time given
  Water leaking from pipe and/or faucet/handle.
  More time given
  Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Light burned out over ovens on cookline.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
41 violations found:
- 11 High priority
- 9 Intermediate
- 21 Basic
What the inspector cited
High priority11
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  1 can of artichoke hearts severely dented. See stop sale.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  maketable in front of ovens - ; crumbled sausage (48°F - Cold Holding); diced ham (48°F); sliced cheese (52°F - Cold Holding); sliced Swiss cheese (52°F - Cold Holding); diced tomatoes (61°F - Cold Holding); crab (69°F - Cold Holding)/ Maketable by expo -; cut melon (48°F - Cold Holding); coffee cream (49°F - Cold Holding); Canadian bacon (55°F - Cold Holding); turkey bacon (51°F - Cold Holding); sour cream (48°F - Cold Holding); chicken patties (50°F - Cold Holding); chicken tenders (54°F - Cold Holding); chicken wings (54°F - Cold Holding); French toast batter (52°F - Cold Holding); Demi glacé (45°F-50°F - Cooling); sausage gravy (55°F-58°F - Cooling);
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  maketable in front of ovens - ; crumbled sausage (48°F - Cold Holding); diced ham (48°F); sliced cheese (52°F - Cold Holding); sliced Swiss cheese (52°F - Cold Holding); diced tomatoes (61°F - Cold Holding); crab (69°F - Cold Holding)/ Maketable by expo -; cut melon (48°F - Cold Holding); coffee cream (49°F - Cold Holding); Canadian bacon (55°F - Cold Holding); turkey bacon (51°F - Cold Holding); sour cream (48°F - Cold Holding); chicken patties (50°F - Cold Holding); chicken tenders (54°F - Cold Holding); chicken wings (54°F - Cold Holding); French toast batter (52°F - Cold Holding); a¿¿ reach-in-cooler whole muscle beef (43°F-48°F - Cold Holding); raw ground beef (46°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); cut lettuce (45°F - Cold Holding) spreadable Brie (50°F - Cold Holding) Cookline next to ovens ; spreadable Brie (50°F - Cold Holding); liquid egg whites (48°F - Cold Holding); whole muscle beef (43°F-48°F - Cold Holding); raw ground beef (46°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); cut lettuce (45°F - Cold Holding)
  Repeat violation
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Shell eggs at maketable with top open, 50°F more than 4 hours per operator.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Demi glacé in deep container, placed in cooler overnight per operator 45°F at time of inspection Sausage gravy in deep container, placed in walk-in-cooler overnight per operator 45°F at time of inspection.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp stored over cooked plantain in reach-in-cooler. Raw wagyu patties stored over prepped cups of sriracha maple sauce in walk-in-cooler. Operator corrected both items.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw ground beef stored over whole-muscle beef
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee handled raw shell eggs, then touched clean plates. Employee was educated on proper raw shell egg handling.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee change gloves while keeping heat gloves on underneath.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine not reaching required temperature evidenced by strip not turning black.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet with splitter attached.
Intermediate9
- 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.
  Brunch menu listed served as smoked salmon, poached eggs, over easy egg, over medium egg,
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Demi glace 45°F-48°F and sausage gravy cooled and in walk-in-cooler. Per operator, improperly cooled in deep, thick walled containers, as evidenced by condensation on cover.
  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided a copy to operator and educated on requirements.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At further most bar handwashing sink with no hot water handle.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed spatula within cookline handwashing sink at time of inspection.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Both cookline handwashing sinks Furthest bar handwashing sink. Not in use per operator.
  Repeat violation
  No soap provided at handwash sink.
  Furthest bar handwashing sink. Not in use per operator.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At dish machine area, operator confirmed it was a chemical but did not specify what kind.
Basic21
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk flour and bread crumb bins.
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Bananas at maketable by expo in clean container with labels. As evidenced by cut, unpeeled banana on cutting board Whole avocado with label stored with cut avocado in maketable by expo station.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Cup with straw/with no lid at server station. Water bottle and coffee cup with lid next to spoons and chocolate sauce bottle at cookline maketable next to one compartment sink. Cup with straw/no lid at bar by register and counter.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Water bottle in fry maketable reach-in-cooler.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee on cookline cooking food without hairnet. Employee was provided a hairnet by operator.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Soufflé cup in container of baking powder.
  Repeat violation
  Cutting board has cut marks and is no longer cleanable.
  Blue and peach cutting boards on cookline. Maketable cutting boards throughout cookline. Green cutting board stored at bar.
  Equipment in poor repair.
  Second Bar dish machine inoperable per operator.
  Food storage container/container lid cracked or broken.
  French toast batter container and lid have cracks.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach-in-freezer at left side cookline.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in-cooler at front most part of cookline next to ovens showing ambient reading of approximately 45°F-50°F, with TCS food items temping 43°F-50°F
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Cups not inverted at sever station under beverage powders. Plates at bar server station in basket next to wrapped silverware not inverted. Ice bucket at ice machine not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Multiple containers over three-compartment sink have wet nesting.
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Bar handwashing sink is missing the hot water handle.
  Water leaking from pipe and/or faucet/handle.
  Further most handwashing sink by cookline expo Further most bar handwashing sink
  Standing water in bottom of reach-in-cooler.
  In multiple reach-in-cooler throughout establishment. Significant standing water in server station reach-in-cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Furthest bar handwashing sink. Not in use per operator.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Hood vent over three-compartment sink in kitchen has accumulation of dust.
  Light burned out over ovens on cookline.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mop stored in mop sink basin not inverted.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Tank at bar over floor drain.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.