Margarita Island Mexican Kitchen & Bar
Last inspected: Apr 13, 2026
32
Score
Public records show 12 inspections at Margarita Island Mexican Kitchen & Bar stretching back to 2022. Margarita Island Mexican Kitchen & Bar was last inspected on Apr 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around nine violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Margarita Island Mexican Kitchen & Bar's latest score of 32 falls below the Ormond Beach average of 79. There are enough flags in the record to merit a second thought.
12
Inspections
6
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 13, 2026
Complaint Partial
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked chicken, 55F; cooked beef, 55; chorizo, 48F; shrimp, 54F; cooling since previous night **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - drawers near steam table: bagged mozzarella cheese, 51F; chile rellano, 45F; - prep cooler near fryers: breaded chicken 47F; breaded chicken 48F cooked french fries 49F; cooked peppers 53F; plantains 53F; shrimp; 48F; pico 53F; - table top unit: mozzarella cheese, 58F; manager claims in units less than 4 hours **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - birria sauce made 04/01/2026; **Warning**
01B-24-5
High Priority - Container of medicine improperly stored. - ibuprofen stored by food handling gloves in dish machine area **Warning**
41-07-4
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. - shredded lettuce 46F, cooling since previous morning **Warning**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by foods not properly cooling over night. - beef, chicken, chorizo, shrimp, cooling in deep containers placed in reach in cooler - shredded lettuce in deep buckets **Warning**
03D-15-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - orange drink at cookline **Warning**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on table top prep table **Warning**
40-06-5
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. - scraper, first aid kit on bag in box soda **Warning**
42-03-5
32
Mar 26, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by soda machine. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walls soiled. -wall above service window has accumulation of dust. **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
36-27-5
78
Mar 25, 2026
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Adequate Handwashing Facilities Supplied and Accessible
FL-10
17
Oct 21, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. - salt **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
14-15-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cookline **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - wall near microwave **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of kitchen equipment **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - at bar **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
25-27-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - cookline hand sink **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
29-11-4
64
Oct 20, 2025
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
9
May 29, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in back kitchen area. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing at cookline. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
36-03-4
82
May 28, 2025
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese and burgers at 45°f in small reach in cooler across from stove. Operator iced. -stuffed jalapeños 62°f, shrimp 58°f, chicken tenders 60°f in reach in cooler at end of cookline. All items brought from walk in cooler 1.5 hours prior. Operator moved all items to walk in freezer. **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in bar blocked by cart. **Corrected On-Site** **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice. **Warning**
14-01-5
Basic - Clean plates not stored inverted or in a protected manner at cookline. **Warning**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing at cookline. **Warning**
36-03-4
Basic - Floor area(s) covered with standing water in back kitchen area. **Warning**
36-22-4
Basic - Stored food not covered. -open container of sugar under prep table in kitchen. **Warning**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
21-38-4
52
May 13, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tiles missing in kitchen. - From follow-up inspection 2025-05-13: **Time Extended**
36-36-4
95
May 12, 2025
Food-Licensing Inspection
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink removed from bar area. Must be reinstalled in the same location where removed.
31A-04-4
Intermediate - No handwash sink for employees in bar area. -water disconnected at hand wash sink in bar area.
31A-12-4
Basic - Water leaking from pipe under handwashing sink.
29-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk in cooler.
05-09-4
Basic - Ceiling tiles missing in kitchen.
36-36-4
70
Aug 23, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
86
Feb 21, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs at 54°f, chicken breast at 50°f, cheese at 52°f. Operator stated at 9:35 these items were at 35°f. Unit is currently in defrost. Operator moved food to walk in cooler. **Corrective Action Taken**
03A-02-5
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.
22-41-4
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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline. **Corrected On-Site**
31B-02-4
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
Basic - No handwashing sign provided at a hand sink used by food employees at cookline.
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
50
Sep 12, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - 1 Live, small flying insects in bar area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomato at cookline at 47°. Tomatoes in unit since previous day. Operator voluntarily discarded.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb under dish machine.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area.
31B-02-4
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
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 118°f.
10-07-4
50
Frequently Asked Questions
When was Margarita Island Mexican Kitchen & Bar last inspected?
The most recent health inspection at Margarita Island Mexican Kitchen & Bar on file is from Apr 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at Margarita Island Mexican Kitchen & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Margarita Island Mexican Kitchen & Bar.
How does Margarita Island Mexican Kitchen & Bar compare to other restaurants in Ormond Beach?
Margarita Island Mexican Kitchen & Bar most recently scored 32 out of 100, which is lower than the Ormond Beach average of 79.
Has Margarita Island Mexican Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Margarita Island Mexican Kitchen & Bar have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Margarita Island Mexican Kitchen & Bar 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 Margarita Island Mexican Kitchen & Bar inspected?
Based on the inspection history on file, Margarita Island Mexican Kitchen & Bar is inspected around three times per year on average.
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