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
24 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High Priority – – From initial inspection : High 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 45F at time of inspection Sausage gravy in deep container, placed in walk-in-cooler overnight per operator 45F at time of inspection. – From follow-up inspection 2026-10-16: **Time Extended**
01B-01-4High Priority – – From initial inspection : High Priority – Dented/rusted cans present. 1 can of artichoke hearts severely dented. See stop sale. **Warning** – From follow-up inspection 2026-10-16: **Time Extended**
22-49-4High Priority – – From initial inspection : High 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. – From follow-up inspection 2026-10-16: **Time Extended**
12A-07-5High Priority – – From initial inspection : High 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. – From follow-up inspection 2026-10-16: **Time Extended**
08A-05-6High Priority – – From initial inspection : High 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** – From follow-up inspection 2026-10-16: **Time Extended**
08A-20-5High Priority – – From initial inspection : High 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 – From follow-up inspection 2026-10-16: **Time Extended**
12A-09-4High Priority – – From initial inspection : High 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. – From follow-up inspection 2026-10-16: **Time Extended**
01B-02-5High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. maketable in front of ovens – ; crumbled sausage (48F – Cold Holding); diced ham (48F); sliced cheese (52F – Cold Holding); sliced Swiss cheese (52F – Cold Holding); diced tomatoes (61F – Cold Holding); crab (69F – Cold Holding)/ Maketable by expo -; cut melon (48F – Cold Holding); coffee cream (49F – Cold Holding); Canadian bacon (55F – Cold Holding); turkey bacon (51F – Cold Holding); sour cream (48F – Cold Holding); chicken patties (50F – Cold Holding); chicken tenders (54F – Cold Holding); chicken wings (54F – Cold Holding); French toast batter (52F – Cold Holding); Demi glacé (45F-50F – Cooling); sausage gravy (55F-58F – Cooling); **Warning** – From follow-up inspection 2026-10-16: 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. **Time Extended**
Intermediate 3
03D-15-4Intermediate – – From initial inspection : Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Demi glace 45F-48F and sausage gravy cooled and in walk-in-cooler. Per operator, improperly cooled in deep, thick walled containers, as evidenced by condensation on cover. – From follow-up inspection 2026-10-16: **Time Extended**
02B-01-5Intermediate – – From initial inspection : Intermediate – 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** – From follow-up inspection 2026-10-16: Brunch and breakfast menu completed. Dinner menu in progress. **Time Extended**
27-16-4Intermediate – – From initial inspection : Intermediate – 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. – From follow-up inspection 2026-10-16: **Time Extended**
Basic 13
36-34-5Basic – – From initial inspection : Basic – 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. – From follow-up inspection 2026-10-16: **Time Extended**
24-05-4Basic – – From initial inspection : Basic – 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. – From follow-up inspection 2026-10-16: **Time Extended**
14-74-7Basic – – From initial inspection : Basic – 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 45F-50F, with TCS food items temping 43F-50F – From follow-up inspection 2026-10-16: Reach-in-cooler is not in use until repaired**Time Extended** **Time Extended**
12B-07-4Basic – – From initial inspection : Basic – 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. – From follow-up inspection 2026-10-16: **Time Extended**
24-08-4Basic – – From initial inspection : Basic – Equipment and utensils not properly air-dried – wet nesting. Multiple containers over three-compartment sink have wet nesting. – From follow-up inspection 2026-10-16: **Time Extended**
14-11-5Basic – – From initial inspection : Basic – Equipment in poor repair. Second Bar dish machine inoperable per operator. – From follow-up inspection 2026-10-16: **Time Extended**
29-09-4Basic – – From initial inspection : Basic – Faucet/handle missing at plumbing fixture. Bar handwashing sink is missing the hot water handle. – From follow-up inspection 2026-10-16: **Time Extended**
14-69-4Basic – – From initial inspection : Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in-freezer at left side cookline. – From follow-up inspection 2026-10-16: **Time Extended**
36-62-4Basic – – From initial inspection : Basic – Light burned out over ovens on cookline. – From follow-up inspection 2026-10-16: **Time Extended**
12B-13-4Basic – – From initial inspection : Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in fry maketable reach-in-cooler. – From follow-up inspection 2026-10-16: **Time Extended**
08B-39-4Basic – – From initial inspection : Basic – 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. – From follow-up inspection 2026-10-16: **Time Extended**
29-49-6Basic – – From initial inspection : Basic – Standing water in bottom of reach-in-cooler. In multiple reach-in-cooler throughout establishment. Significant standing water in server station reach-in-cooler. – From follow-up inspection 2026-10-16: **Time Extended**
29-11-4Basic – – From initial inspection : Basic – Water leaking from pipe and/or faucet/handle. Further most handwashing sink by cookline expo Further most bar handwashing sink – From follow-up inspection 2026-10-16: **Time Extended**
Inspector observations synchronized from DBPR on October 17, 2026 3:19 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 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.