SOFRESH MARGARITAVILLE

Name: SOFRESH MARGARITAVILLE
Address: 3232 MARGARITAVILLE BLVD, KISSIMMEE, FL, 34747, US
Rating: 81.8

3232 MARGARITAVILLE BLVD, KISSIMMEE, FL 34747

License #5911861

🥗 Healthy/Vegan ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SOFRESH MARGARITAVILLE in KISSIMMEE currently holds an InspectFL Health Score of 81.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 36 total violations — 5 critical, 4 major, 27 minor.

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

None on file yet

The latest inspection on January 26, 2026 only documented minor issues (4 total), which is usually a better sign than repeat high-priority findings.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of hot holding cabinet for rice soiled. Gaskets on maketable reach-in cooler across from grill.
[36-73-4] Floor soiled/has accumulation of debris. Underneath shelving and at far right corner, old food debris.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf with sauces above rice cookers.
[16-46-4] Old labels stuck to food containers after cleaning. Container in walk-in cooler and some on clean dish shelving by triple sink.

Call Back - Complied
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple sanitizer buckets with utensils stored in them at 76
[14-11-5] Equipment in poor repair. Ambient temperature of walk in cooler at 47.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to make table soiled.
[53B-13-5] 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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-12-5] Stored food not covered. Sliced carrots in walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding); ; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees not wearing any hair restraint while engaged in food preparation
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. quinoa (108F - Reheating) Reheating 45 minutes at 11:50, 108, 2nd temp at 1:20, 130, ; rice (130F - Reheating) Reheating 45 minutes at 11:50, 130,2nd temp at 1:20, 146. Per operator placed product in oven for temperature recovery.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make tables are soiled. Top oven is soiled
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, speaker and water bottle above make table.
[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. Raw tuna and raw salmon in walk in cooler.

Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple sanitizer buckets with utensils stored in them at 76°
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make tables are soiled. Top oven is soiled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to make table soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, speaker and water bottle above make table.
[53B-13-5] 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.
[08B-12-5] Stored food not covered. Sliced carrots in walk in cooler
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees not wearing any hair restraint while engaged in food preparation
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding); ; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
[14-01-5] Bowl or other container with no handle used to dispense food. In rice, quinoa, and sugar bins in dry storage
[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. Raw tuna and raw salmon in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); ; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

SOFRESH MARGARITAVILLE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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SOFRESH MARGARITAVILLE

Mixed Health Record

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Healthy/Vegan in KISSIMMEE

NATURES TABLE

THE GREEN ROOM

Other options in KISSIMMEE

FIRST WATCH #0691

GET FIT NUTRITION

CHINO EL CHEF

CONGORIVERKI

THE LULL GRILL

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