MARGARITA ISLAND MEXICAN KITCHEN & BAR

High Priority - Container of medicine improperly stored. - ibuprofen stored by food handling gloves in dish machine area Warning

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

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

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

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

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

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

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

High Priority - Container of medicine improperly stored. Corrected On-Site Warning

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

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. -individually wrapped chile relleno at 56°f in reach in cooler drawer. In drawer overnight. -shrimp at 53°f and ground beef at 54°f in reach in cooler across from flat grill. In cooler overnight. -shredded cheese at 58°f in top area of reach in cooler at 58°f. In cooler overnight. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso in hot holding cabinet between 118°f and 121°f. In cabinet overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individually wrapped chile relleno at 56°f in reach in cooler drawer. In drawer overnight. -shrimp at 53°f and ground beef at 54°f in reach in cooler across from flat grill. In cooler overnight. -shredded cheese at 58°f in top area of reach in cooler at 58°f. In cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso in hot holding cabinet between 118°f and 121°f. In cabinet overnight. Repeat Violation Admin Complaint

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/ Corrected On-Site Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -tamales in reach in cooler. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

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. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Floor area(s) covered with standing water by soda machine. Corrected On-Site Warning

Basic - Food stored on floor in the walk in freezer. Warning

Basic - Ice buildup in reach-in cooler at cookline. Warning

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -server cooler with salsa. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of food debris on shelving under flat grill. -buildup of food debris on shelving under microwave. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Soiled dry wiping cloth in use. -soiled cloth lining shelf at cookline. Warning

Basic - Walls soiled. -wall above service window has accumulation of dust. Warning

Basic - Working containers of food removed from original container not identified by common name. -container of salt not labeled. Corrected On-Site Repeat Violation Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - shrimp, 125F; returned to grill for further cooking, 162F Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cook Warning

High Priority - Live, small flying insects found - 1 near walk in cooler Warning

High Priority - Nonfood-grade bags used in direct contact with food. - plastic grocery bags used for flour tortillas - brown paper bags used for tortilla chips Expediting area Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - salt Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chile relano, 70F, 2 hours in non functional cooler drawer - prep table across from fryer cold held foods: cheese (59F); lettuce (45F); sour cream (58F); house made guacamole (58F); cut tomatoes (54F); cheese (55F); housemade chimi containing fresh garlic and oil (44F); housemade salsa verde (55F); shredded lettuce (65F); in non functional prep unit 3 hours and 10 minutes; corrective action taken: product taken to walk in freezer for temperature recovery - upright cooler at end of cookline: sour cream, 52F; Corrective Action Taken Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - queso 112F, 3 hours and 27 minutes Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - shrimp 104-106F, 3 hours in steam table by flat grill; corrective action taken: reheated to 168F -warmer box near walk in cooler: rice (112-120F); rice (118-120F); rice (118F); less than 2 hours. Corrective action taken: product taken to rehet Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - bucket in server area tested over 200 ppm chlorine Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - plates at cook line Warning

Intermediate - No soap provided at handwash sink. - in bar Warning

Intermediate - Spray bottle containing toxic substance not labeled. - purple substance in bar - blue substance on shelf below chip dispenser Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cookline Warning

Basic - Cove molding at floor/wall juncture broken/missing. - wall near microwave Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - personal items scattered throughout dry storage area: backpack, tootpaste, hat Warning

Basic - Floor area(s) covered with standing water. - front corner of cook line near microwave - under salad prep cooler Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of kitchen equipment Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - expediting area Warning

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - at bar Warning

Basic - Water leaking from pipe and/or faucet/handle. - cookline hand sink Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - bukcet in bar tested <100 ppm quaternary solution Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. - flour, salt Corrected On-Site Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in bar blocked by cart. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice. Warning

Basic - Clean plates not stored inverted or in a protected manner at cookline. Warning

Basic - Cove molding at floor/wall juncture broken/missing at cookline. Warning

Basic - Floor area(s) covered with standing water in back kitchen area. Warning

Basic - Stored food not covered. -open container of sugar under prep table in kitchen. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Warning

Intermediate - Handwash sink removed from bar area. Must be reinstalled in the same location where removed.

Intermediate - No handwash sink for employees in bar area. -water disconnected at hand wash sink in bar area.

Basic - Ceiling tiles missing in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk in cooler.

Basic - Water leaking from pipe under handwashing sink.