Margaritas Authentic Mexican Restaurant
490 Mandalay Ave Ste 10, Clearwater, FL 33767 · Permanent Food Service · License 6218178
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection4 high priority (1 fixed on the spot), 5 intermediate, 2 basic-38
- Extension granted on Oct 1Counts in full until a follow-up finds the problems fixed-3
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 1, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
More time given
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pork 9/27/26, Chicken made 9/23/26 both items at 61f, missed cooling window. Items discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
One salsa 64f, pico 66f, sour cream 64f, shredded cheese 62f, all found in line cooler. All items moved to another cooler for quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Pork 9/27/26, Chicken made 9/23/26 both items at 61f, missed cooling window. Items discarded.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Frozen raw shrimp stored under frozen raw ground beef in stand up freezer.
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Bottom shelf in reach in freezer where ground beef is stored.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Jorge Escalona
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jorge Escalona
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Rice stored on floor in back storeroom. Cooking oil stored on floor in kitchen.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer next to hand sink in kitchen.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 14, 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
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Three items missing date marks in reach in cooler.
More time given
At the first visit
Various cooked foods.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.