Margarita Island Mexican Kitchen and Bar
Last inspected: Jan 9, 2026
100
Score
The health department has logged 14 inspections at Margarita Island Mexican Kitchen and Bar, the earliest from 2022. The most recent report on file is from Jan 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly five violations before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged six times.
The city-wide average for Merritt Island sits at 77, putting Margarita Island Mexican Kitchen and Bar on the better side of that line. On the whole, the file is mixed but not concerning.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
No violations found.
100
Jan 8, 2026
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler nearest liquor room salsa (50F - Cold Holding); flan (51F - Cold Holding) In open faced reach-in cooler on cook line cut tomatoes (49F - Cold Holding); shredded cheese (48F - Cold Holding). Stocked above fill line of containers. In reach-in cooler behind bar cut watermelon (60F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwells on make line cooked rice (126F - Hot Holding); cooked beans (118F - Hot Holding); cooked beef (98F - Hot Holding) **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped raw fish juices into hand wash sink near dish area. Used ladle in well of sink in prep area
31A-11-4
Intermediate - No soap provided at handwash sink. Behind bar
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cups used as scoops in multiple foods **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus tubs and lids on drying racks are not inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Evidence of wet nesting on stacked clean pans and scoops **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Ice well behind bar is leaking onto floor
14-11-5
Basic - Floor area(s) covered with standing water. Thru kitchen areas and behind bar **Repeat Violation**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk-in freezer has buildup of old food and debris on the floor **Corrected On-Site**
36-01-4
Basic - Food stored on floor. Cases of pork stored on the floor in walk-in freezer **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink nearest walk-in cooler
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door curtains are soiled **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Soda dispensing system at bar is dripping onto ice well cover.
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing on countertop using ambient air temperature. Operator moved to walk-in cooler **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified. Operator labeled as salt **Corrected On-Site**
02D-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleaned containers stacked on the floor. Operator took to dish area to rewash **Corrective Action Taken**
24-07-4
29
Aug 14, 2025
Complaint Full
4 major violations. 9 minor violations.
View 13 violations
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. Will purchase kit from Sysco
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine Sink at bar **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. Dishwasher area **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Kitchen **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over 10 burner stove
23-03-4
Basic - Stored food not covered. Black beans walk in cooler **Corrected On-Site**
08B-12-5
43
May 1, 2025
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In garnish well at service window watermelon (59F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun tip behind bar is soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks at service station and bar are being used as dump sinks. Ice in wells **Repeat Violation**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not signed by newest hires
11-26-1
Intermediate - No soap provided at handwash sink. Hand wash sink behind the bar
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line and hand wash sink at service station **Repeat Violation**
27-16-4
Basic - Floor area(s) covered with standing water. In dish area **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Missing tiles in dish area **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance
23-03-4
Basic - Plumbing system in disrepair. Soda gun drain behind bar does not drain
29-08-4
Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
37
Nov 15, 2024
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Sewage and Wastewater Properly Disposed
FL-27
78
Nov 12, 2024
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in coolers. Raw salmon stored over pineapples. Raw beef stored over churros. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In half pans on top of oven cooked rice (90F - Hot Holding); cooked beans (111F - Hot Holding). In 1/3pan between fryer and grill. plantains (97F - Hot Holding) **Repeat Violation** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. 1/6 pan in well of hand wash sink on cook line. Operator moved **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line across from oven
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink in service station next to bar
31B-04-4
Basic - Single-service articles improperly stored. Cases of Togo containers stored on the floor in kitchen. Operator moved **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
Basic - Bowl or other container with no handle used to dispense food. 4oz soufflé cups used as scoops. Operator discarded **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on floor with opening facing upwards. Operator took to dish **Corrective Action Taken**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables. Operator moved **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. At entry to walk in freezer
36-22-4
Basic - Floor tiles missing and/or in disrepair. At entry to walk in freezer
36-17-5
Basic - Food storage container/container lid cracked or broken. Ice bucket chipped. Operator discarded **Corrected On-Site**
14-38-4
37
Mar 25, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
33
Nov 27, 2023
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef and raw chicken stored over produce and sauces. In glass door reach in cooler raw beef stored over raw salmon. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon and raw mahi fully thawed in sealed packaging bearing thawing requirements
01B-13-4
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/ Jesus
53A-03-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon and raw mahi fully thawed in sealed packaging bearing thawing requirements
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to dispense sanitizer **Warning**
16-55-4
Basic - Single-service articles improperly stored. Napkins stored on the floor near restrooms. Operator moved **Corrected On-Site**
25-05-4
45
Mar 14, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quaternary sanitizer for 3 compartment sink in bar area. Operator ordered, will receive tomorrow. **Corrective Action Taken**
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Dirty glass in Handwash sink on cook line. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Broken container no handle used to scoop rice. Operator discarded and ordered scoops **Corrective Action Taken**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting. Operator re-educated employee. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Gasket torn on long work cooler table. Operator has ordered a replacement cooler and is replacing as soon as it comes in. **Corrective Action Taken**
14-11-5
Basic - Ice bucket/shovel stored on boxes not inverted. Operator hung ice bucket. **Corrected On-Site**
10-14-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Black beans, rice and refried beans. **Corrected On-Site**
02D-01-5
58
Nov 28, 2022
Complaint Partial
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pot of beans was on cook op near fire. Extinguisher discharge contaminated food.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At secondary prep cooking station near walk in cooler. Multiple surfaces coated in chemical spray from fire extinguisher. Operator must clean all surfaces prior to resuming use of area. **Warning**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At secondary prep cooking station near walk in cooler. Multiple surfaces coated in chemical spray from fire extinguisher. Operator must clean all surfaces prior to resuming use of area. **Warning**
23-03-4
74
Oct 31, 2022
Routine - Food
10 critical violations. 5 major violations. 14 minor violations.
View 29 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hotel pans in walk in cooler cooked chicken (48F - Cooling); cooked beans (51F - Cooling). Food items were from previous day **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top well of Reach in cooler on cook line sour cream (48F - Cold Holding); guacamole with tomatoes (47F - Cold Holding); pico (51F - Cold Holding); cut lettuce (53F - Cold Holding); shredded cheese (48F - Cold Holding). **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On ledge of cook line. cooked beef (81F - Hot Holding); cooked chicken (92F - Hot Holding); cooked shrimp (88F - Hot Holding) **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Hotel pans in walk in cooler cooked chicken (48F - Cooling); cooked beans (51F - Cooling). Food items were from previous day **Warning**
03D-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wipes mouth with bare hand then put on gloves without washing hands
12A-10-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched soiled towel with bare hands then put on gloves to handle food
12A-28-4
High Priority - Employee washed hands with cold water. Cook washed hands using cold water
12A-19-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 live flying insects in prep area **Warning**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Multiple foods in Reach in coolers, walk in cooler and walk in freezer in inked grocery bags
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw shelled eggs stored over ready to eat foods
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards are stained/grooved and no longer cleanable
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sinks used as dump sinks. Ice and food particles in multiple sinks
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any servers
53B-14-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager on duty stated that he didn't think servers and bartenders needed food handler certificates. Manager does not know holding temperatures for hot or cold
53A-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cups In white granular substance on prep table
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Walls surrounding hoods have an accumulation of grease dripping
36-51-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinks on shelves over cook line, on prep surfaces. Employee food over foods for public consumption
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door
10-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed. Employee cutting
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled
22-16-4
Basic - Soiled dry wiping cloth in use. On prep counterr
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Operator is thawing shrimp at room temperature. Operator is thawing raw chicken in standing water **Warning**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in freezer
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce over ready to eat foods. In Reach in cooler unwashed produce touching cut produce
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In dining area on back of bench seat
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Under service station
21-38-4
7
Jul 5, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawers of Reach in cooler on cook line. Raw beef over raw shrimp and fish. No separation plate between drawer levels. Cook moved containers **Corrected On-Site** - From follow-up inspection 2022-06-24: **Time Extended** - From follow-up inspection 2022-07-05: **Time Extended**
08A-20-5
High 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 foods in prep area then changed gloves and began working on cook line without washing hands - From follow-up inspection 2022-06-24: **Time Extended** - From follow-up inspection 2022-07-05: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass front Reach in cooler on cook line. raw bacon (48F - Cold Holding); salsa (47F - Cold Holding); cut cabbage (47F - Cold Holding); shredded cheese (49F - Cold Holding); sliced cheese (51F - Cold Holding); guacamole with tomatoes (48F - Cold Holding); hard boiled eggs (48F - Cold Holding). Ambient temperature of unit 47F. Operator stated that all food items were stocked within last 3 hours. Moved all food to walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-06-24: Operator using same cold holding unit with all food items in unit. Stop sale for all food listed. Temps between 51-56F. Operator stated that all food items are were placed in unit at 11am **Admin Complaint** - From follow-up inspection 2022-07-05: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop being stored in sink by ice machine - From follow-up inspection 2022-06-24: **Time Extended** - From follow-up inspection 2022-07-05: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee drink on surface above cook line - From follow-up inspection 2022-06-24: **Time Extended** - From follow-up inspection 2022-07-05: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods, equipment and walls on cook line have a buildup of grease - From follow-up inspection 2022-06-24: **Time Extended** - From follow-up inspection 2022-07-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. In prep area. Pork and fish in standing water. Pork thawing at room temperature. Chicken in sink with no flowing water touching product **Warning** - From follow-up inspection 2022-06-24: **Time Extended** - From follow-up inspection 2022-07-05: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. No waste line attached for soda gun in bar area - From follow-up inspection 2022-06-24: **Time Extended** - From follow-up inspection 2022-07-05: **Time Extended**
29-17-4
47
Frequently Asked Questions
When was Margarita Island Mexican Kitchen and Bar last inspected?
The most recent health inspection at Margarita Island Mexican Kitchen and Bar on file is from Jan 9, 2026. The public record contains 14 inspections in total.
What is the most common violation at Margarita Island Mexican Kitchen and Bar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited six times, more than any other issue at Margarita Island Mexican Kitchen and Bar.
How does Margarita Island Mexican Kitchen and Bar compare to other restaurants in Merritt Island?
Margarita Island Mexican Kitchen and Bar most recently scored 100 out of 100, which is higher than the Merritt Island average of 77.
Has Margarita Island Mexican Kitchen and Bar's inspection record improved over time?
No. Recent inspections at Margarita Island Mexican Kitchen and Bar have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Margarita Island Mexican Kitchen and Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Margarita Island Mexican Kitchen and Bar inspected?
Based on the inspection history on file, Margarita Island Mexican Kitchen and Bar is inspected around four times per year on average.
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