Las Margaritas Mexican Restaurant
Last inspected: Jan 14, 2026
67
Score
Across the available record, Las Margaritas Mexican Restaurant has 11 inspections on file, the first dated 2022. On Jan 14, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 75, which Las Margaritas Mexican Restaurant's 67 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
67
Oct 13, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
13
Feb 4, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on pants and proceeded to handle cooked food on cook line. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table across from cook line: queso cheese (126F - Hot Holding). Employee stated cheese was reheated and placed in steam table one hour prior to temperature being taken. Manager had employee reheat cheese on stove top to reheat, queso cheese (168F - Reheating). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Cutting board on counter next to wait station soda machine. **Repeat Violation**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork stored in reach-in cooler across from cook line fryer. Manager stated the pork is cooked and then frozen. Manager stated the pork was removed from freezer the previous day to thaw. Manager placed date mark on item with the understanding that the first day pork was prepared is included. **Corrective Action Taken**
02C-04-5
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored next to pass through window. Employee turned pans over. **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall and table beneath dish machine. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area hand washing sink.
31B-04-4
Basic - Food storage container/container lid cracked or broken. Lid on salsa chip barrel in dry storage. **Repeat Violation**
14-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Containers stored on shelf in dish area.
24-08-4
41
Sep 10, 2024
Routine - Food
No violations found.
100
Sep 3, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in basket above cook line fryer: pork (79F - Hot Holding). Employee stated pork cooked twenty minutes prior to temperature being taken. Pork was reheated and served during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloved hand and proceeded to handle clean plates with food in pass through window without changing gloves and washing hands. Manager had employee change gloves and wash hands. **Corrective Action Taken**
12A-25-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room put on gloves and began handling clean plates in pass through window without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Ice bin for kitchen ice machine. **Repeat Violation**
22-02-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage room. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Stuffed peppers stored in walk-in freezer.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Scallops thawing in standing water on sink next to kitchen ice machine. Manager had employee place scallops underneath cold running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach-in freezer across from cook line fryer. Employee placed wiping cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach-in freezer across from cook line fryer. Employee removed drink from top of reach-in freezer. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish machine.
24-08-4
Basic - Food storage container/container lid cracked or broken. Lid for container of chips in dry storage room.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer across from cook line grill. Walk-in cooler gasket. Can rack next to mop sink. Fan cover in walk-in cooler gasket. Top of dish machine. **Repeat Violation**
23-03-4
33
Jan 3, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk-in freezer. Manager had employee place chicken on bottom shelf. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Water nozzle of tea machine in wait station. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool sun in bar area hand washing sink. **Repeat Violation**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above prep table across from kitchen ice machine. Manager removed phone from shelf. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board on prep table across from can rack. Manager removed towel from underneath cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
23-03-4
Basic - Stored food not covered. Pork stored in walk-in cooler. Manager had employee place lid on pan. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
36-27-5
52
Aug 21, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
30
May 9, 2023
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
50
Feb 27, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Food with mold-like growth. See stop sale. One lime in walk-in cooler moldy.
01B-07-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched pants and handled clean dishes after touching pants without washing hands. Manager had employee wash hands and bring dishes to dish area. **Corrective Action Taken**
12A-28-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Blade of can opener on prep table in back of kitchen. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in wait station reach-in cooler. Manager stated item prepared on 2/25. Manager had employee place proper date on item. **Corrected On-Site**
02C-02-5
Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. To go containers stored on shelf in front of kitchen. Manager turned containers over. **Corrected On-Site**
25-01-4
Basic - Cardboard used to line food-contact shelves. Shelves in dry storage room.
14-05-4
Basic - Damaged/spoiled/recalled food not properly segregated. One lime in walk-in cooler moldy stored in box of limes.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table in back of kitchen. Employee discarded bottle of warmer. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee head phones on shelf above prep table on cook line. Manager had employee move head phones to area where employees store personal items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from prep table in back of kitchen.
24-08-4
Basic - Food stored on floor. Margarita mix stored on floor in walk-in cooler. Manager had employee place margarita mix on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler gasket on cook line. Base for mixer stored on clean dish rack across from prep table in back of kitchen. **Repeat Violation**
23-03-4
30
Aug 16, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the inside edge of the bulk rice lid and bucket are soiled.
22-02-4
Basic - Clean and soiled linens not stored separately from one another. Observed 2 aprons stored on the shelf over the prep line. These were placed in laundry. **Corrected On-Site**
21-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an insulated cup on the wait station line. This was moved below. **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the bulk rice scoop touching product. This was adjusted. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the soda nozzles has an accumulation of soil.
23-03-4
Basic - Wood food-contact surface not properly sealed. Observed the wood by the steam table is not sealed. **Repeat Violation**
14-06-4
70
Frequently Asked Questions
When was Las Margaritas Mexican Restaurant last inspected?
The most recent health inspection at Las Margaritas Mexican Restaurant on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Las Margaritas Mexican Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Las Margaritas Mexican Restaurant.
How does Las Margaritas Mexican Restaurant compare to other restaurants in Gainesville?
Las Margaritas Mexican Restaurant most recently scored 67 out of 100, which is lower than the Gainesville average of 75.
Has Las Margaritas Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Las Margaritas Mexican Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Las Margaritas Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Las Margaritas Mexican Restaurant inspected?
Based on the inspection history on file, Las Margaritas Mexican Restaurant is inspected around three times per year on average.
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