MARGARITA ISLAND MEXICAN KITCHEN & BAR
24 OCEAN SHORE BLVD · ORMOND BEACH · Volusia County · FL 32176
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 10
03C-75-5High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. – shrimp, 125F; returned to grill for further cooking, 162F **Corrected On-Site** **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. – cook **Warning**
35A-02-7High Priority – Live, small flying insects found – 1 near walk in cooler **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. – plastic grocery bags used for flour tortillas – brown paper bags used for tortilla chips Expediting area **Warning**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. – salt **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – chile relano, 70F, 2 hours in non functional cooler drawer – prep table across from fryer cold held foods: cheese (59F); lettuce (45F); sour cream (58F); house made guacamole (58F); cut tomatoes (54F); cheese (55F); housemade chimi containing fresh garlic and oil (44F); housemade salsa verde (55F); shredded lettuce (65F); in non functional prep unit 3 hours and 10 minutes; corrective action taken: product taken to walk in freezer for temperature recovery – upright cooler at end of cookline: sour cream, 52F; **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. – queso 112F, 3 hours and 27 minutes **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – shrimp 104-106F, 3 hours in steam table by flat grill; corrective action taken: reheated to 168F -warmer box near walk in cooler: rice (112-120F); rice (118-120F); rice (118F); less than 2 hours. Corrective action taken: product taken to rehet **Warning**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. – bucket in server area tested over 200 ppm chlorine **Corrected On-Site** **Warning**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or residue. – plates at cook line **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. – in bar **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. – purple substance in bar – blue substance on shelf below chip dispenser **Warning**
Basic 12
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. – at cookline **Warning**
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. – wall near microwave **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – personal items scattered throughout dry storage area: backpack, tootpaste, hat **Warning**
36-22-4Basic – Floor area(s) covered with standing water. – front corner of cook line near microwave – under salad prep cooler **Warning**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. – exterior of kitchen equipment **Warning**
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. – expediting area **Warning**
25-27-4Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. – at bar **Warning**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. – cookline hand sink **Warning**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. – bukcet in bar tested <100 ppm quaternary solution **Corrected On-Site** **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. – flour, salt **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 19, 2026 8:14 AM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.