MARGARITAVILLE RESORT ORLANDO – EUPHORIA BAR & GRILL
8000 FINS UP CIR · KISSIMMEE · Osceola County · FL 34747
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
41 full violation description(s) documented by the inspector during this visit.
High Priority 11
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit 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.
01B-01-4High Priority – Dented/rusted cans present. 1 can of artichoke hearts severely dented. See stop sale. **Warning**
22-49-4High Priority – 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.
12A-07-5High Priority – 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.
08A-05-6High Priority – 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. **Corrected On-Site**
08A-20-5High Priority – 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
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at maketable with top open, 50°F more than 4 hours per operator. **Warning**
12A-09-4High Priority – 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.
01B-02-5High Priority – 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); **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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** **Repeat Violation** **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet with splitter attached.
Intermediate 9
03D-15-4Intermediate – 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.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed spatula within cookline handwashing sink at time of inspection.
02B-01-5Intermediate – 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, **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
31B-02-4Intermediate – 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**
31B-03-4Intermediate – No soap provided at handwash sink. Furthest bar handwashing sink. Not in use per operator.
03F-10-5Intermediate – 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. **Corrective Action Taken**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. At dish machine area, operator confirmed it was a chemical but did not specify what kind.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At further most bar handwashing sink with no hot water handle.
Basic 21
14-01-5Basic – Bowl or other container with no handle used to dispense food. Soufflé cup in container of baking powder. **Repeat Violation**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Tank at bar over floor drain.
36-34-5Basic – 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.
24-05-4Basic – 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.
14-74-7Basic – 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
14-09-4Basic – 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.
12B-07-4Basic – 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.
13-03-4Basic – 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.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Multiple containers over three-compartment sink have wet nesting.
14-11-5Basic – Equipment in poor repair. Second Bar dish machine inoperable per operator.
29-09-4Basic – Faucet/handle missing at plumbing fixture. Bar handwashing sink is missing the hot water handle.
14-38-4Basic – Food storage container/container lid cracked or broken. French toast batter container and lid have cracks. **Repeat Violation**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in-freezer at left side cookline.
36-62-4Basic – Light burned out over ovens on cookline.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Furthest bar handwashing sink. Not in use per operator.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in fry maketable reach-in-cooler.
08B-39-4Basic – 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.
29-49-6Basic – Standing water in bottom of reach-in-cooler. In multiple reach-in-cooler throughout establishment. Significant standing water in server station reach-in-cooler.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Further most handwashing sink by cookline expo Further most bar handwashing sink
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink basin not inverted.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Bulk flour and bread crumb bins.
Inspector observations synchronized from DBPR on October 16, 2026 2:50 PM.
Violation category totals
2 observation(s)
2 observation(s)
5 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.