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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
Routine - Food 08/12/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 2 15
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
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area lighting and tiles **Repeat Violation**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top shelf not turned over Dishwasher fixed. **Corrected On-Site**
14-17-4    Basic - Dry storage shelves and walk in freezer with rust that has pitted the surface. Clean dish storage **Repeat Violation**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone charger on prep table Cell phone on cutting board **Corrected On-Site**
14-11-4    Basic - Equipment in poor repair. * can opener blade and unit rusty * Walk in freezer door and walk in cooler door has insulation exposed. * Shelving behind tiki
36-22-4    Basic - Floor area(s) covered with standing water. Throughout **Repeat Violation**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Tiki **Repeat Violation**
36-24-5    Basic - Hole in or other damage to wall. Hole in wall in dry storage Wall above urinals chipped **Repeat Violation**
38-01-4    Basic - Light shield damaged/in disrepair. Dry storage cover broken Dish machine room area **Repeat Violation**
33-16-4    Basic - Open dumpster lid.
25-05-4    Basic - Single-service articles improperly stored. Cardboard boxes of cups on floor in dining room
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. **Repeat Violation**
32-07-4    Basic - Urinal not clean.
14-06-4    Basic - Wood food-contact surface not properly sealed. Dry storage shelves **Repeat Violation**
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. Two door reach in cooler on cooks line Shredded cheese 49° rechecked 46° Pico 45° rechecked 44° Coleslaw 45° rechecked 44° No items were made today. operator added ice. Cooler was turned colder. Operator will monitor and move. White stand up refrigerator on cooks line - Wings 45° Shrimp 45° Scallops 46° Operator added ice. Rechecked same temperature. Operator lowered cooler. Operator will move to freezer **Admin Complaint** **Corrective Action Taken** **Admin Complaint**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Four flies in dry storage area. **Repeat Violation**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 90° reheated Chili 119° stirred rechecked 166° Clam chowder 113° reheated 165° Beans 113°reheated 167° Operator reheated on the stove top **Corrected On-Site**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 7 dry droppings in dry storage under shelving Operator cleaned. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot full of water Operator removed.
16-53-4    Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 110°
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395