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Name: MARGARITA BREEZE License Number: SEA1900011
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 1610 SE PARADISE CIR

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/14/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. Cooks line nozzles
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Sides of equipment **Repeat Violation**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Yellow, red, blue and green. Can be sanded down
14-17-4    Basic - Dry storage shelves have rust that has pitted the surface.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Kitchen staff
14-11-4    Basic - Equipment in poor repair. Hand sink on cooks line falling off wall Nozzles broken and sharp Hand sink in server station falling off wall Ice machine outside bottom is duct taped Inside handle of walk in cooler missing
36-22-4    Basic - Floor area(s) covered with standing water. To the left of the two door refrigerator on cooks line
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Cooks line
36-24-5    Basic - Hole in or other damage to wall. Under handsink on cooks line.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. Cooks line
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
36-70-4    Basic - Objectionable odor in establishment by dish machine
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Bar cooler outside
21-11-4    Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Kitchen
23-08-4    Basic - Soda gun holster with accumulated slime/debris. Behind bar outside
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Outside bar storage area needs cleaning Juicer in dry storage
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Cooks line
38-04-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Too dark
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. Kitchen Behind outside bar three compartment sink
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under hand sink on cooks line
29-03-4    Basic - Water draining onto floor surface. Hand sink behind outside bar
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm **Corrected On-Site**
14-06-4    Basic - Wood food-contact surface not properly sealed. Dry storage shelves
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 46° moved to freezer for quick cool down. **Corrective Action Taken**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mushrooms 119° Rice 109° Reheated to 165° **Corrected On-Site**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Several items not date marked. Fish, chicken , beef **Repeat Violation**
53B-16-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher
53A-04-5    Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at Mike Dias Zack
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by breading Station. Station needs to be moved
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cutting board
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Behind bar outside
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooks line Behind outside bar keg cooler
53A-05-5    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 12 employees
31B-03-4    Intermediate - No soap provided at handwash sink. Behind bar
05-06-4    Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspectors reads 106° Restaurants reads 210° **Repeat Violation**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Pink spray bottle by mop sink Blue spray bottle behind bar **Repeat Violation**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395