Las Margaritas Mexican Restaurant & Gallery
Last inspected: Dec 29, 2025
27
Score
Going back to 2022, Las Margaritas Mexican Restaurant & Gallery has 12 inspections in the public record. The most recent visit was on Dec 29, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The pattern that stands out is “employee personal items stored”, which has been cited five times.
By comparison, the average Ocala facility scores 78, putting Las Margaritas Mexican Restaurant & Gallery on the weaker side. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
4
Critical latest
3
Major latest
8
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Containers of ground beef at 45F and beans at 47F prepared on 12/28 in walk-in-cooler
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bin of raw beef with aluminum foil covering raw beef stored above Chicken both in walk-in-cooler. Manager moved Chicken broth. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of Burris beef dated 12/22/2025
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Containers of ground beef at 45F and beans at 47F prepared on 12/28 in walk-in-cooler. Container for Burris beef dated 12/22/2025
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Tea machine has white crust accumulated on tip of liquid discharge spout
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Ice in handwash sink at bar and server station. Manager cleaned out ice. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ). Manager removed bottles.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Food dispensed ( flour )with a bowl without a handle. Manager removed bowl **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee back packs stored on top of cans in dry goods storage area. Manager removed back packs **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups, bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Ice scoop handle in contact with ice. Ice scoop touching ice in ice bin at server station. Ice scoop handle placed above ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food product(sugar, beans ). Manager placed handle up above food. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at dishwash area and back kitchen handwash sink . **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Three open bottles of employee drinks in reach in cooler on cookline stored above food served to the public. **Repeat Violation**
12B-13-4
27
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 16, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw scallops stored above cut tomatoes, manager moved. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine, chlorine 0 ppm, manager prime, multiple times, chlorine 50-100ppm. **Corrected On-Site**
22-41-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For 21 employees, certification expired on August, 2025. **Warning**
53B-05-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the server station, milk no date marked, server voluntarily discarded. **Corrective Action Taken**
02C-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items (backpacks) stored on top of cans and next to soda bags, Manager moved all. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the bar area, Exterior part of margarita machine. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar are, Manager posted. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line employee drink inside cooler, employee discarded. **Corrected On-Site**
12B-13-4
50
Apr 17, 2025
Routine - Food
No violations found.
100
Apr 16, 2025
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Food placed in soiled container/equipment. Cut onions stored in visibly soiled shopping basket in walk-in cooler. Employee rinsed onions and placed them in a clean pan during this inspection. **Corrected On-Site**
08B-27-4
High Priority - Roach activity present as evidenced by live roaches found. Two live roaches crawling on wall at cookline. Manager was able to kill one during this inspection. Following day callback per Robert. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on ice at cookline: shredded lettuce (50F - Cold Holding). Manager stated the lettuce was brought from the walk-in cooler and placed on ice approximately one hour prior. Manager stated he was going to place the lettuce on time and discarded it at 2:30pm. Inspector emailed Time As a Public Health Control documentation to manager via email.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label hanging from sink in bar area.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade soiled with old food debris. 2. Soda gun nozzle soiled with mold-like substance in bar area. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate chlorine test strips for chlorine dish machine.
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Foam cup containing sugar missing label on shelf in bar area. Employee added proper label during this inspection. **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of employee personal food on shelf above restaurant food in server station cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of mesh bag containing onions on shelf in back of kitchen. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Rusted shelving on lower portion of prep table in bar area and near oven in kitchen.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 1. Ice buildup on reach-in freezer at cookline. 2. Ice on floor in wall-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between sink and wall at cookline.
10-17-4
Basic - No handwashing sign and/or towels provided at a hand sink used by food employees. 1. No hand wash sign at handwashing sink in kitchen near ice machine. 2. No towels at handwashing sink in kitchen near back door. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in server station soiled with mold-like substance. 2. Gaskets on door of both walk-in coolers soiled with mold-like substance. 3. Interior walls and ceiling inside beer cooler soiled with mold-like substance.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup in cooler at cookline above sauce. Manager removed cup from cooler during this inspection. **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Single-use water jugs reused to store margarita mix in bar area.
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of bell peppers stored on shelf above salsa in wall-in cooler.
08B-17-4
26
Nov 4, 2024
Routine - Food
No violations found.
100
Oct 28, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0 ppm Cl **Warning**
22-41-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wipes hands on pron, then handles food take out tray, without removing gloves, washing hands and putting on clean gloves. Cook wearing gloves handled raw beef then handled cooking utensils and serving plates. without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Repeat Violation** **Admin Complaint**
12A-18-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwash sink is lower than the flood rim of the sink.
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponge and brush stored in bar hand wash sink.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( flour and sugar ). Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored with dry goods. Manager removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line with no hair restraint
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on cooling unit and floor of walk-in-freezer **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( beans.) Manager put scoop up. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink by dishwash area and cook line. Manager put up signs. **Corrected On-Site**
31B-04-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored over soft drink syrup boxes. Manager removed tools. Yard blower stored on top of corn flour. Manager removed blower. **Corrected On-Site**
42-03-5
37
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
61
Oct 30, 2023
Routine - Food
5 critical violations. 6 major violations. 8 minor violations.
View 19 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled trash can on cook line and proceeded to change gloves without washing hands before handling shrimp. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in reach-in cooler across from cook line oven: pico (45F - Cooling). Manager stated item was prepared at 9 am, temperature taken at 2:10 pm.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in reach-in cooler across from cook line oven: pico (45F - Cooling). Manager stated item was prepared at 9 am, temperature taken at 2:10 pm.
03D-06-5
High Priority - Toxic substance/chemical improperly stored. Gas pressure washer stored next to margarita mix in dry storage room. Manager removed pressure washer from dry storage room. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Soda gun in bar area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by garbage can. Manager moved can to another area. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink across from walk-in cooler. Green scrubbing pad stored in dish area hand washing sink. Manager removed items from hand washing sinks. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Manager provided paper towels at hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer registering at 10F when calibrated.
05-06-4
Basic - Cloth used as a food-contact surface. Employee touched food on plate with cloth as food was being transferred to pass through window.
21-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler across from cook line oven. Manager removed bottle of water. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Bags of salt for water conditioner stored on floor next to water conditioner. Manager moved salt to shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of water nozzle of wait station tea machine. Manager cleaned item during inspection. **Corrected On-Site**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pans stored on shelf in back of kitchen.
16-46-4
Basic - Shelf with rust that has pitted the surface. Shelf in dish area.
14-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over container of pico. Manager placed peppers beneath pico. **Corrected On-Site**
08B-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buckets stored in dish area. Employee turned containers over. **Corrected On-Site**
24-05-4
17
May 10, 2023
Complaint Full
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One male manager on site (F. Montano 04/09/2023). **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. At the prep,area, employee rinsed lid, inspector addressed situation, employee placed lid in dish machine. **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At the bar area, spray bottle not labeled, Manager labeled windex. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At the server station, ice bin with mold like substance.
22-20-5
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. At the server station, cooler with 68F ambient temperature, manger turned on units and moved the new prep items to walk-in cooler. **Corrective Action Taken**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink no lid on prep table, Manager discarded. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer.
14-69-4
61
Apr 10, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the server area, ice cream scoop in 573F, manager discarded. **Corrected On-Site**
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, tortillas stores in thank you bags, employee removed from bag. **Corrected On-Site**
14-31-5
High Priority - Toxic substance/chemical improperly stored. At the dry storage area near walk-in cooler entrance, WD-40 and tool box above soda bags and hot sauce containers, manager moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy.
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ For two male managers.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, male employee filled container with water. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area, also no sign, Manager provided. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee back pack above prep table, employee moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked near back door.
24-08-4
Basic - Food stored on floor. At the cook line, oil jug on floor, Manager moved. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Containers In Walk-in cooler with double stickers, also some with old glue residue
16-46-4
Basic - Open dumpster lid. Behind property.
33-16-4
33
Sep 22, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Las Margaritas Mexican Restaurant & Gallery last inspected?
The most recent health inspection at Las Margaritas Mexican Restaurant & Gallery on file is from Dec 29, 2025. The public record contains 12 inspections in total.
What is the most common violation at Las Margaritas Mexican Restaurant & Gallery?
Across the inspection record, “employee personal items stored” has been cited five times, more than any other issue at Las Margaritas Mexican Restaurant & Gallery.
How does Las Margaritas Mexican Restaurant & Gallery compare to other restaurants in Ocala?
Las Margaritas Mexican Restaurant & Gallery most recently scored 27 out of 100, which is lower than the Ocala average of 78.
Has Las Margaritas Mexican Restaurant & Gallery's inspection record improved over time?
Results have been roughly steady. Inspections at Las Margaritas Mexican Restaurant & Gallery have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Las Margaritas Mexican Restaurant & Gallery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Las Margaritas Mexican Restaurant & Gallery inspected?
Based on the inspection history on file, Las Margaritas Mexican Restaurant & Gallery is inspected around four times per year on average.
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