MARGARITA ISLAND MEXICAN KITCHEN AND BAR

Name: MARGARITA ISLAND MEXICAN KITCHEN AND BAR
Address: 1960 SR 44, NEW SMYRNA BEACH, FL, 32168, US
Rating: 66.3

1960 SR 44, NEW SMYRNA BEACH, FL 32168

License #7408067

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.3 Grade F / 100

Failing Health Score

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Latest inspection

July 28, 2026 · 9 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MARGARITA ISLAND MEXICAN KITCHEN AND BAR in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 28, 2026. Across those visits, DBPR recorded 30 total findings; InspectFL has detailed violation rows for 25 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 28, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cookline
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade corrected on site - light buildup interior ice machine - soda gun nozzles - Soda machine nozzles
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-03-4] Outer openings not protected with self-closing doors. Back door
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cups in salt

Official DBPR inspection report ↗

Disposition: Warning Issued
[29-03-4] Water draining onto floor surface. Water from a fixture near the steam table running onto the bottom front table and onto the floor. Unable to turn off per operator
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees 5/5 reporting agreement and no proof of food handler training
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt Sugar
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-48-4] Old food stuck to clean dishware/utensils. Cutting board, bowls, utensils, pans
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cookline
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 55F in the middle cooling overnight Tcs sauce 48F in the walk in cooler under shelving
[14-11-5] Equipment in poor repair. Gaskets torn and preventing cooler door from fully closing, cookline cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade corrected on site - light buildup interior ice machine - soda gun nozzles - Soda machine nozzles
[41-17-4] Spray bottle containing toxic substance not labeled.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 76F in Walk in cooler Salsa 46F in reach in cooler. Both made yesterday per operator
[35B-03-4] Outer openings not protected with self-closing doors. Back door
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - In main cooler on the cookline: sour cream, tomatoes, pico, shredded lettuce, tomatoes, 46-47F Underneath raw burgers 45-47F. Stocked before lunch. Crumbled cheese on top of other containers 54F stocked after lunch - Walk in cooler - cooked spinach dip, chicken, beef, beans, other items 45-46F overnight but in and out of cooler all day. Advised to service - bar, cut melon 70F. Advised to ice
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Poblano sauce with cream 7/19
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn 130F Mole sauce 115F Operator moved to reheat
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw burgers over microgreens, main cooler - raw bacon over produce, walk in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cups in salt

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