Margarita Mexican Restaurant
Last inspected: Jan 27, 2026
100
Score
Public records show 14 inspections at Margarita Mexican Restaurant stretching back to 2022. Inspectors last stopped by on Jan 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
The most common issue across all inspections has been “live”, showing up five times.
The city-wide average for Belle Glade sits at 79, putting Margarita Mexican Restaurant on the better side of that line. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
32
Aug 26, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
74
Jan 15, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High 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. At walk in cooler: cooked rice drink (47F - Cooling) As per operator, prepared yesterday and left to cool overnight. Drink did not cool to 41F in a total of 6 hours. Stored in large quantity in a container with a tightly closed lid. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-15: At walk in cooler: green salsa (48F - Cooling) As per operator, prepared yesterday and left to cool overnight. Green salsa did not cool to 41F in a total of 6 hours. Stored in a container with a tight fitting lid. See stop sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink (47F - Cooling) As per operator, prepared yesterday and left to cool overnight. Drink did not cool to 41F in a total of 6 hours. Stored in large quantity in a container with a tightly closed lid. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked chicken (47F - Cold Holding); cooked pork belly (46F - Cold Holding); cooked rice (48F - Cold holding); cooked pork (46F - Cold Holding) As per operator, all items stored in unit overnight. Not prepped or portioned today. See stop sale. - From follow-up inspection 2025-01-15: At walk in cooler: green salsa (48F - Cooling) As per operator, prepared yesterday and left to cool overnight. Green salsa did not cool to 41F in a total of 6 hours. Stored in a container with a tight fitting lid. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked chicken (47F - Cold Holding); cooked pork belly (46F - Cold Holding); cooked rice (48F - Cold holding); cooked pork (46F - Cold Holding) As per operator, all items stored in unit overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-15: At walk in cooler: red salsa (46F - Cold Holding); As per employee, sat on counter for 20 mins prior . Not prepped or portioned today. Operator moved to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: On shelf above stove top: beef sauce (89F - Hot Holding) As per operator, reheated and stored since 30 mins. Advised operator to reheat. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-15: At cook line: On flat top grill: roasted peppers(98F - Hot Holding) As per operator, roasted and stored since 3 hours.. Advised operator to reheat. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-01-15: Same. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-15: Same. **Time Extended**
53B-13-5
45
Jan 14, 2025
Routine - Food
8 critical violations. 3 major violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink (47F - Cooling) As per operator, prepared yesterday and left to cool overnight. Drink did not cool to 41F in a total of 6 hours. Stored in large quantity in a container with a tightly closed lid. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef clean grill, change gloves then began handling clean knife to cut avocado; no hand wash. Advised operator that chef should wash hands.
12A-16-4
High Priority - Employee switched from working with raw food to ready-to-eat food/ clean equipment and utensils without washing hands. Observed chef handle raw chorizo then handled clean utensils to prepare food at flat top grill; no hand wash. Advised operator that employee should wash hands.
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw steak stored over cooked crab; not all items commercially packaged. At reach in freezer: Raw fish stored over cooked plantains; not all items commercially packaged. Advised operator to store properly.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: raw shelled eggs stored above various ready to eat vegetables. Advised operator to store properly.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink (47F - Cooling) As per operator, prepared yesterday and left to cool overnight. Drink did not cool to 41F in a total of 6 hours. Stored in large quantity in a container with a tightly closed lid. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked chicken (47F - Cold Holding); cooked pork belly (46F - Cold Holding); cooked rice (48F - Cold holding); cooked pork (46F - Cold Holding) As per operator, all items stored in unit overnight. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked chicken (47F - Cold Holding); cooked pork belly (46F - Cold Holding); cooked rice (48F - Cold holding); cooked pork (46F - Cold Holding) As per operator, all items stored in unit overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: On shelf above stove top: beef sauce (89F - Hot Holding) As per operator, reheated and stored since 30 mins. Advised operator to reheat. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Cooked pork cooked 2 days prior not date marked. Advised operator to date mark.
02C-02-5
22
Jul 13, 2024
Complaint Full
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Jul 12, 2024
Complaint Full
6 critical violations. 3 major violations. 1 minor violation.
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. **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insect landing on slicer near dish wash area. 2 Live, small flying insects lying around in kitchen near cook line; 1 landing on side of pan with breading. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach behind oven at the backend of cook line. 1 live at cookline near dry storage area. **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (45F - Cooling); beef soup (44F - Cooling); cooked rice (46F - Cooling) As per operator, all items cooked yesterday and left to cool overnight. Items did not cool to 41F within 6 hours. Most items kept covered with tight lids. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (70F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (70F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
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 pan on flat top grill:; roasted chilli (115F - Hot Holding) As per operator, roasted less than an hour prior. Advised operator to reheat to 165F. **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler:; sliced tomatoes (60F at 2:25pm; 60F at 12:47pm- Ambient Cooling) As per chef, cooling since 9:30am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink. **Warning**
16-37-1
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. Approximately 4 employees hired less than 60 days as per operator. Emailed to operator. **Warning**
11-26-1
Basic - Dead roaches on premises. 1 dead roach in dry storage area between wall and shelf. 1 dead roach under flip top cooler near cook line. 1 dead roach at the side of double door stainless steel reach in cooler. 1 dead roach near dish wash area at slicer area. 13 dead roaches behind ovens at the backend of cook line. 3 dead roaches at back door to enter kitchen. **Repeat Violation** **Admin Complaint**
35A-03-4
29
Feb 2, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insects in dry storage near cookline 2 Live, small flying insects in dish wash area. 1 Live, small flying insects in bakery area. 3 Live, small flying insects in outside dry storage area. 2 Live, small flying insects flying insect in dining area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-02: 7 Live, small flying insects in bakery area. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-02: At flip top cooler unit: sour cream in bottle (47F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. At walk in cooler: green salsa (47F- cold holding); red salsa (47F- cold holding); tomato sauce with garlic (44F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. At double door stainless steel reach in cooler: tomato sauce with onions(48F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-02-02: At flip top cooler unit: sour cream in bottle (47F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. At walk in cooler: green salsa (47F- cold holding); red salsa (47F- cold holding); tomato sauce with garlic (44F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. At double door stainless steel reach in cooler: tomato sauce with onions(48F- cold holding) As per operator portioned yesterday and held overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead cockroaches between ovens in bakery area. Advised operator to clean and sanitize area. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-02: 3 dead roaches behind oven. **Admin Complaint**
35A-03-4
61
Feb 1, 2024
Routine - Food
9 critical violations. 4 major violations. 7 minor violations.
View 20 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook handled raw fish then garnish; no glove change. See stop sale for garnish. **Repeat Violation** **Admin Complaint**
01B-12-4
High Priority - Dented/rusted cans present. See stop sale. Dented cans of 2 cans cactus. **Warning**
01B-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw fish then handled garnish; no glove change, no hand wash. Advised operator to have cook change gloves and wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On clean rack for pots and pans in dish wash area, pans cleaned but not sanitized. Operator cleaned and sanitized all pots and pans. **Corrected On-Site** **Warning**
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insects in dry storage near cookline 2 Live, small flying insects in dish wash area. 1 Live, small flying insects in bakery area. 3 Live, small flying insects in outside dry storage area. 2 Live, small flying insects flying insect in dining area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish then garnish; no glove change. Advised operator to have cook change gloves and wash hands. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Jug of bleach stored on boxes of soda. Advised operator to store properly. **Corrective Action Taken** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip to reach in cooler unit:; cut tomatoes (45F at 10:39am; 46F at 11:05am- Cooling) cooling since 30 mins. At current rate of cooling, diced tomatoes will not cool to 41F within 4 hours. Item over-stacked. Operator removed over-stacked portion and placed in walk in cooler. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At front counter : Sink used as dump sink and to store utensils as evidenced by spoon in sink and coffee in sink. Advised operator of the use of the hand wash sink. Operator removed utensils. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator stated that they use chlorine however, no chlorine present to sanitize. Operator provided. **Corrected On-Site** **Warning**
22-38-5
Basic - Old food stuck to clean dishware/utensils. Clean pan on clean rack soiled with old food. **Warning**
16-48-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
21-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution was 0ppm. Advised operator to change to one of 100ppm. **Warning**
21-07-4
Basic - Dead roaches on premises. 2 dead cockroaches between ovens in bakery area. Advised operator to clean and sanitize area. **Repeat Violation** **Warning**
35A-03-4
Basic - Reach-in freezer interior/shelves have accumulation of **Warning**
22-16-4
Basic - Food stored on floor. Bags of sugar, pasta,sesame seeds on floor in outside dry storage room. Boxes of soda on floor at front counter. Jug of liquid shortening on floor under hand wash area in bakery area. Advised operator to store properly. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
12
Dec 1, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 Live, small flying insects in dining area 4 Live, small flying insects in bakery area, 2 Live, small flying insects along cookline, 3 Live, small flying insects in dish washing area **Warning** - From follow-up inspection 2023-12-01: 2 Live, small flying insects in dish washing area. 1 Live, small flying insect in dining area Approximately 4 live, small flying insects in bakery area. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. **Warning** - From follow-up inspection 2023-12-01: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. **Warning** - From follow-up inspection 2023-12-01: At walk in cooler: cooked beans (47F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 2 dead roaches underneath prep table in bakery area. Approximately 8 dead roaches behind ovens in bakery. Approximately 4 dead roaches at the side of double door stainless steel reach in cooler. Approximately 2 dead roaches behind stove on cook line. **Warning** - From follow-up inspection 2023-12-01: Approximately 5 dead roaches behind ovens in bakery. Approximately 4 dead roaches in prep area of bakery section. Operator removed then cleaned and sanitize area. **Admin Complaint**
35A-03-4
55
Nov 30, 2023
Routine - Food
14 critical violations. 1 major violation. 1 minor violation.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and then handled ready to eat tomatoes while cutting. Tomatoes were to be served raw. No glove change; no hand wash. See stop sale. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and then handled ready to eat tomatoes while cutting. Tomatoes were to be served raw. Tomatoes were discarded. No glove change; no hand wash. See stop sale. **Warning**
01B-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 Live, small flying insects in dining area 4 Live, small flying insects in bakery area, 2 Live, small flying insects along cookline, 3 Live, small flying insects in dish washing area **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler near cook line: Raw bacon in plastic pan stored over cooked shrimp and Swiss cheese Advised operator as to how to store properly. **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler near cook line: Raw chicken, raw steak, raw ground beef over raw tilapia, raw shrimp, red snapper. All items portioned in plastic pans. Advised operator of the correct way to store. **Corrective Action Taken** **Warning**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: fried pork made 11/17/23 stored. At double door stainless steel reach in cooler:Tomato juice made 11/23/23 in use Advised operator of the time period within which ready-to-eat, time/temperature control should be stored. See stop sale. **Warning**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on wall next to mixer in bakery area Approximately 7 live roaches crawling behind ovens in bakery area **Warning**
35A-05-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes and utensils from the dining area and then picked up plated food and served food without washing hands. Advised operator of proper hand washing procedures. **Corrective Action Taken** **Warning**
12A-02-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line: Employee prepared raw beef with gloves, then touched tongs to prepare food on flat top grill. No glove change. Advised operator of the implications of such actions. Employee washed hands and changed gloves. **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. At glass door standing reach in coolers on the front line: approximately 6 bottles of green salsa and approximately 6 bottles of red salsa as per operator, served to customers, returned to reach in cooler and then retrieved and then re served to other customers who dine. See stop sale. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. At glass door standing reach in coolers on the front line: approximately 6 bottles of green salsa and approximately 6 bottles of red salsa as per operator, served to customers, returned to reach in cooler and then retrieved and then re served to other customers who dine. See stop sale. **Warning**
07-08-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Dead roaches on premises. Approximately 2 dead roaches underneath prep table in bakery area. Approximately 8 dead roaches behind ovens in bakery. Approximately 4 dead roaches at the side of double door stainless steel reach in cooler. Approximately 2 dead roaches behind stove on cook line. **Warning**
35A-03-4
11
Aug 3, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 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
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Jan 27, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 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. Emailed poster to operator **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on kitchen area and server station. Operator provided **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Emailed form to operator to be printed and filled out by all employees **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink on kitchen area Operator provided **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - A container with beef stored on floor on kitchen area. Operator stored properly at least 6" above the floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized **Corrected On-Site**
22-20-5
Basic - Floor area(s) covered with standing water. On kitchen area Advised operator to dry areas **Corrective Action Taken**
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.inside cooler with milk on front counter area Operator provided **Corrected On-Site**
05-09-4
55
Sep 15, 2022
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw bacon stored above a container with French fries inside flip top cooler on cook line and also inside walk in cooler raw bacon above sauces Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed inside walk-in cooler Tomatillo sauce 9/3, Cooked shrimp 9/3. Per operator products prepared and stored for longer than 7 days. Operator discarded.See Stop Sale
01B-24-5
High Priority - Toxic substance/chemical( wall seal compound cream improperly stored. Above dry spices Operator removed and stored properly **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On both hand washing sink on kitchen area. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - No soap provided at handwash sink. On both hand washing sink on kitchen area Operator provided **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items inside walk-in cooler ( cooked beef, cooked chicken, sauces with no date mark Per operator products prepared and stored for approximately 3 to 4 days. Operator dated marked **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. On dishwasher area full of metals pans Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Operator discarded **Corrected On-Site**
12B-12-5
Basic - Onions stored on floor inside walk-in cooler. Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Plumbing system in disrepair. Hand washing sink faucet broken on kitchen area
29-08-4
33
Frequently Asked Questions
When was Margarita Mexican Restaurant last inspected?
The most recent health inspection at Margarita Mexican Restaurant on file is from Jan 27, 2026. The public record contains 14 inspections in total.
What is the most common violation at Margarita Mexican Restaurant?
Across the inspection record, “live” has been cited five times, more than any other issue at Margarita Mexican Restaurant.
How does Margarita Mexican Restaurant compare to other restaurants in Belle Glade?
Margarita Mexican Restaurant most recently scored 100 out of 100, which is higher than the Belle Glade average of 79.
Has Margarita Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Margarita Mexican Restaurant have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Margarita Mexican Restaurant 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 Mexican Restaurant inspected?
Based on the inspection history on file, Margarita Mexican Restaurant is inspected around four times per year on average.
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