Margarita Island Mexican Kitchen and Bar
1960 SR 44, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7408067
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection7 high priority (6 fixed by the Jul 28 follow-up, 1 fixed on the spot), 4 intermediate, 10 basic-43
- Safety score57
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 visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
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.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Equipment in poor repair.
More time given
Hood filter missing from automatic fire suppression/exhaust system.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
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.
backpacks on shelf with breading mix
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Poblano sauce with cream 7/19
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- In main cooler on the cookline: sour cream, tomatoes, pico, shredded lettuce, tomatoes, 46-47°F Underneath raw burgers 45-47°F. Stocked before lunch. Crumbled cheese on top of other containers 54°F stocked after lunch - Walk in cooler - cooked spinach dip, chicken, beef, beans, other items 45-46°F overnight but in and out of cooler all day. Advised to service - bar, cut melon 70°F. Advised to ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Corn 130°F Mole sauce 115°F Operator moved to reheat
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Chicken 55°F in the middle cooling overnight Tcs sauce 48°F in the walk in cooler under shelving
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Salsa 76°F in Walk in cooler Salsa 46°F in reach in cooler. Both made yesterday per operator
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- Raw burgers over microgreens, main cooler - raw bacon over produce, walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over beef, walk in cooler
Intermediate4
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 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Can opener blade corrected on site - light buildup interior ice machine - soda gun nozzles - Soda machine nozzles
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several employees 5/5 reporting agreement and no proof of food handler training
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt Sugar
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé cups in salt
Fixed on the spot
Equipment in poor repair.
Gaskets torn and preventing cooler door from fully closing, cookline cooler
Hood filter missing from automatic fire suppression/exhaust system.
1 broken with gaps.
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Cutting board, bowls, utensils, pans
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Water from a fixture near the steam table running onto the bottom front table and onto the floor. Unable to turn off per operator
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Cookline
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door
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.
Cell phone on cookline
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.