MARGARITAS MEXICAN GRILL 1

Name: MARGARITAS MEXICAN GRILL 1
Address: 9825 SAN JOSE BLVD STE 23, JACKSONVILLE, FL, 32257, US
Rating: 90.9

9825 SAN JOSE BLVD STE 23, JACKSONVILLE, FL 32257

License #2615105

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

90.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MARGARITAS MEXICAN GRILL 1 in JACKSONVILLE currently holds an InspectFL Health Score of 90.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, DBPR recorded 27 total findings; InspectFL has imported detailed violation rows for 22 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 17, 2025

The latest inspection on October 29, 2025 included 2 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ground beef 52°. (Overnight cooling temperatures) one large pan. Walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Discolored, sagging ceiling tiles in kitchen prep area.
[08B-38-4] Food stored on floor. Bag onion on floor. Moved by manager.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef 52°. (Overnight cooling temperatures)
[25-05-4] Single-service articles improperly stored. Rolls of single service cups on floor. dry goods.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Dish machine.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled oven handles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cutting board. Moved by manager.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato 50° , cut lettuce 50°, sour créme 50° In make table next to steam table. Items more than 4 hrs . Cooked Beans at 50° , 55°. Walk in cooler. (Overnight temperatures)
[08B-12-5] Stored food not covered. Uncovered prepped foods in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Food containers with salt and sugar not labeled.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee did not change gloves after returning from outside or using mop. Manager intervened.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer Cooler not holding potentially hazardous (time/temperature control for safety) foods to 41° or below. Not tightly fitting drawers. Reach in cooler / make table. By steam well .
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and oven handles.
[31B-03-4] No soap provided at handwash sink. No soap at wait-station Hand Wash Sink.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in walk in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2025
[06-09-1] 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. Mahi mahi fish in vacuum sealed bag fully thawed out. Has labeling that has/ requires special thawing method. Not cut or removed from bag. 1 fish
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle by plates.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans at 50° , 55°. Walk in cooler. (Overnight temperatures)

Community reaction

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Community pulse