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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 04/18/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 7 16
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
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Colored cutting boards **Repeat Violation**
35A-03-4    Basic - Dead roach on premises. In sticky tap under soda box station
14-17-4    Basic - Dry storage shelves with rust that has pitted the surface.
14-11-4    Basic - Equipment in poor repair. ** shelving in tiki bar damaged and chipping
36-22-4    Basic - Floor area(s) covered with standing water. By back door and under dish machine **Repeat Violation**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Tiki **Repeat Violation**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
27-10-4    Basic - No hot running water at mop sink.
29-08-4    Basic - Plumbing system in disrepair. Outside tiki bar hand sink. Plumbing is not connected. This sink needs to be addressed immediately. It has been an issue on past reports and needs to be fixed.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Two door tiki bar **Repeat Violation**
35B-09-4    Basic - Screen in door torn/in poor repair - vermin present.
38-04-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen **Repeat Violation**
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. *Under dish machine * Hand sink in tiki bar leaks on the floor when turned on.
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. One door cooler on cooks line- Ground meat 48° Fish 47° Beef 47° Chicken 48° Operator states all food was 42° when checked this morning at 11 am before they opened.. cooler was emptied into walk in cooler. Rechecked at end of inspection 44°
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 live in hand sink next to dish-machine 8 live in mop sink area 1 live under mop sink on wall 2 on expo line wall Operator called Florida Pest Control who arrived during inspection.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Two door sliding cooler- Feta dated 4/17 48° Potato salad 48° Cheesecake 48° Operator turned cooler lower, and operator is going to move all TTCS foods out into walkin *Cooks line Two door cooler- Feta above the rim of the cooler 50° rechecked 43° Sliced tomatoes in shallow pan 50° rechecked 43° Operator moved to freezer for quick cool down Expo line well- Coleslaw 50° Operator added more ice and water. **Corrective Action Taken**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Mushrooms 110° reheated to 177° **Corrected On-Site**
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw ground beef over fish in reach in cooler **Corrected On-Site**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White deflector plate
22-05-4    Intermediate - Cutting board(s) stained/soiled.
22-22-4    Intermediate - Encrusted material on can opener blade.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lids in sink next to dish-machine **Corrected On-Site**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. * front server salad station hand-sink 75° ( corrected to 106°) * tiki bar sink 75° * women's room both sinks 75° * Men's room both sink 75° * expo line hand sink 75°
53B-09-4    Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All training is copied. The Tops of certificates say VOID. Operator states they had a company come in and train them.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395