MARGARITAVILLE RESORT ORLANDO - EUPHORIA BAR & GRILL

Name: MARGARITAVILLE RESORT ORLANDO - EUPHORIA BAR & GRILL
Address: 8000 FINS UP CIR, KISSIMMEE, FL, 34747, US
Rating: 0

8000 FINS UP CIR, KISSIMMEE, FL 34747

License #5911610

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 21 findings · 7 critical

Complaint Full (follow-up)

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Quick take

MARGARITAVILLE RESORT ORLANDO - EUPHORIA BAR & GRILL in KISSIMMEE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 118 total violations — 33 critical, 21 major, 64 minor.

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Inspections on file

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Callback visits

Latest clean pass

March 30, 2026

The latest inspection on October 27, 2026 shows 21 observation rows: 7 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

118

Coverage note

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MARGARITAVILLE RESORT ORLANDO - EUPHORIA BAR & GRILL has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Call Back - Complied
[01B-01-4] Dented/rusted cans present. 1 can of artichoke hearts severely dented. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Demi glace 45F-48F and sausage gravy cooled and in walk-in-cooler. Per operator, improperly cooled in deep, thick walled containers, as evidenced by condensation on cover.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked plantain in reach-in-cooler. Raw wagyu patties stored over prepped cups of sriracha maple sauce in walk-in-cooler. Operator corrected both items.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee change gloves while keeping heat gloves on underneath.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in-freezer at left side cookline.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups not inverted at sever station under beverage powders. Plates at bar server station in basket next to wrapped silverware not inverted. Ice bucket at ice machine not inverted.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple containers over three-compartment sink have wet nesting.
[29-09-4] Faucet/handle missing at plumbing fixture. Bar handwashing sink is missing the hot water handle.
[29-49-6] Standing water in bottom of reach-in-cooler. In multiple reach-in-cooler throughout establishment. Significant standing water in server station reach-in-cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Further most handwashing sink by cookline expo Further most bar handwashing sink
[36-62-4] Light burned out over ovens on cookline.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in-cooler at front most part of cookline next to ovens showing ambient reading of approximately 45F-50F, with TCS food items temping 43F-50F
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in fry maketable reach-in-cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vent over three-compartment sink in kitchen has accumulation of dust.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. maketable in front of ovens - ; crumbled sausage (48F - Cold Holding); diced ham (48F); sliced cheese (52F - Cold Holding); sliced Swiss cheese (52F - Cold Holding); diced tomatoes (61F - Cold Holding); crab (69F - Cold Holding)/ Maketable by expo -; cut melon (48F - Cold Holding); coffee cream (49F - Cold Holding); Canadian bacon (55F - Cold Holding); turkey bacon (51F - Cold Holding); sour cream (48F - Cold Holding); chicken patties (50F - Cold Holding); chicken tenders (54F - Cold Holding); chicken wings (54F - Cold Holding); French toast batter (52F - Cold Holding); Demi glacé (45F-50F - Cooling); sausage gravy (55F-58F - Cooling);
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with straw/with no lid at server station. Water bottle and coffee cup with lid next to spoons and chocolate sauce bottle at cookline maketable next to one compartment sink. Cup with straw/no lid at bar by register and counter.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole-muscle beef
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glacé in deep container, placed in cooler overnight per operator 45F at time of inspection Sausage gravy in deep container, placed in walk-in-cooler overnight per operator 45F at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shell eggs, then touched clean plates. Employee was educated on proper raw shell egg handling.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At further most bar handwashing sink with no hot water handle.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Bananas at maketable by expo in clean container with labels. As evidenced by cut, unpeeled banana on cutting board Whole avocado with label stored with cut avocado in maketable by expo station.

Disposition: Call Back - Extension given, pending
[01B-01-4] Dented/rusted cans present. 1 can of artichoke hearts severely dented. See stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole-muscle beef
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee change gloves while keeping heat gloves on underneath.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple containers over three-compartment sink have wet nesting.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At further most bar handwashing sink with no hot water handle.
[29-09-4] Faucet/handle missing at plumbing fixture. Bar handwashing sink is missing the hot water handle.
[29-11-4] Water leaking from pipe and/or faucet/handle. Further most handwashing sink by cookline expo Further most bar handwashing sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vent over three-compartment sink in kitchen has accumulation of dust.
[36-62-4] Light burned out over ovens on cookline.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with straw/with no lid at server station. Water bottle and coffee cup with lid next to spoons and chocolate sauce bottle at cookline maketable next to one compartment sink. Cup with straw/no lid at bar by register and counter.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Bananas at maketable by expo in clean container with labels. As evidenced by cut, unpeeled banana on cutting board Whole avocado with label stored with cut avocado in maketable by expo station.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine not reaching required temperature evidenced by strip not turning black.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Demi glace 45F-48F and sausage gravy cooled and in walk-in-cooler. Per operator, improperly cooled in deep, thick walled containers, as evidenced by condensation on cover.
[14-11-5] Equipment in poor repair. Second Bar dish machine inoperable per operator.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in fry maketable reach-in-cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. In multiple reach-in-cooler throughout establishment. Significant standing water in server station reach-in-cooler.
[02B-01-5] Brunch and breakfast menu completed. Dinner menu in progress.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups not inverted at sever station under beverage powders. Plates at bar server station in basket next to wrapped silverware not inverted. Ice bucket at ice machine not inverted.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. maketable in front of ovens - ; crumbled sausage (48F - Cold Holding); diced ham (48F); sliced cheese (52F - Cold Holding); sliced Swiss cheese (52F - Cold Holding); diced tomatoes (61F - Cold Holding); crab (69F - Cold Holding)/ Maketable by expo -; cut melon (48F - Cold Holding); coffee cream (49F - Cold Holding); Canadian bacon (55F - Cold Holding); turkey bacon (51F - Cold Holding); sour cream (48F - Cold Holding); chicken patties (50F - Cold Holding); chicken tenders (54F - Cold Holding); chicken wings (54F - Cold Holding); French toast batter (52F - Cold Holding); Demi glacé (45F-50F - Cooling); sausage gravy (55F-58F - Cooling);
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in-cooler at front most part of cookline next to ovens showing ambient reading of approximately 45F-50F, with TCS food items temping 43F-50F
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glacé in deep container, placed in cooler overnight per operator 45F at time of inspection Sausage gravy in deep container, placed in walk-in-cooler overnight per operator 45F at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked plantain in reach-in-cooler. Raw wagyu patties stored over prepped cups of sriracha maple sauce in walk-in-cooler. Operator corrected both items.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shell eggs, then touched clean plates. Employee was educated on proper raw shell egg handling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in-freezer at left side cookline.

Disposition: Warning Issued
[01B-01-4] Dented/rusted cans present. 1 can of artichoke hearts severely dented. See stop sale.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu listed served as smoked salmon, poached eggs, over easy egg, over medium egg,
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at maketable with top open, 50°F more than 4 hours per operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked plantain in reach-in-cooler. Raw wagyu patties stored over prepped cups of sriracha maple sauce in walk-in-cooler. Operator corrected both items.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee on cookline cooking food without hairnet. Employee was provided a hairnet by operator.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Blue and peach cutting boards on cookline. Maketable cutting boards throughout cookline. Green cutting board stored at bar.
[14-11-5] Equipment in poor repair. Second Bar dish machine inoperable per operator.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in-freezer at left side cookline.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple containers over three-compartment sink have wet nesting.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At further most bar handwashing sink with no hot water handle.
[29-09-4] Faucet/handle missing at plumbing fixture. Bar handwashing sink is missing the hot water handle.
[29-49-6] Standing water in bottom of reach-in-cooler. In multiple reach-in-cooler throughout establishment. Significant standing water in server station reach-in-cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Further most handwashing sink by cookline expo Further most bar handwashing sink
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed spatula within cookline handwashing sink at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both cookline handwashing sinks Furthest bar handwashing sink. Not in use per operator.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in fry maketable reach-in-cooler.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine not reaching required temperature evidenced by strip not turning black.
[29-42-4] Vacuum breaker missing at mop sink faucet with splitter attached.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Demi glace 45°F-48°F and sausage gravy cooled and in walk-in-cooler. Per operator, improperly cooled in deep, thick walled containers, as evidenced by condensation on cover.
[31B-03-4] No soap provided at handwash sink. Furthest bar handwashing sink. Not in use per operator.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vent over three-compartment sink in kitchen has accumulation of dust.
[36-62-4] Light burned out over ovens on cookline.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in-cooler at front most part of cookline next to ovens showing ambient reading of approximately 45°F-50°F, with TCS food items temping 43°F-50°F
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank at bar over floor drain.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup in container of baking powder.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. maketable in front of ovens - ; crumbled sausage (48°F - Cold Holding); diced ham (48°F); sliced cheese (52°F - Cold Holding); sliced Swiss cheese (52°F - Cold Holding); diced tomatoes (61°F - Cold Holding); crab (69°F - Cold Holding)/ Maketable by expo -; cut melon (48°F - Cold Holding); coffee cream (49°F - Cold Holding); Canadian bacon (55°F - Cold Holding); turkey bacon (51°F - Cold Holding); sour cream (48°F - Cold Holding); chicken patties (50°F - Cold Holding); chicken tenders (54°F - Cold Holding); chicken wings (54°F - Cold Holding); French toast batter (52°F - Cold Holding); a¿¿ reach-in-cooler whole muscle beef (43°F-48°F - Cold Holding); raw ground beef (46°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); cut lettuce (45°F - Cold Holding) spreadable Brie (50°F - Cold Holding) Cookline next to ovens ; spreadable Brie (50°F - Cold Holding); liquid egg whites (48°F - Cold Holding); whole muscle beef (43°F-48°F - Cold Holding); raw ground beef (46°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); cut lettuce (45°F - Cold Holding)
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Furthest bar handwashing sink. Not in use per operator.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Bananas at maketable by expo in clean container with labels. As evidenced by cut, unpeeled banana on cutting board Whole avocado with label stored with cut avocado in maketable by expo station.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups not inverted at sever station under beverage powders. Plates at bar server station in basket next to wrapped silverware not inverted. Ice bucket at ice machine not inverted.
[14-38-4] Food storage container/container lid cracked or broken. French toast batter container and lid have cracks.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee change gloves while keeping heat gloves on underneath.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with straw/with no lid at server station. Water bottle and coffee cup with lid next to spoons and chocolate sauce bottle at cookline maketable next to one compartment sink. Cup with straw/no lid at bar by register and counter.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided a copy to operator and educated on requirements.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glacé in deep container, placed in cooler overnight per operator 45°F at time of inspection Sausage gravy in deep container, placed in walk-in-cooler overnight per operator 45°F at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shell eggs, then touched clean plates. Employee was educated on proper raw shell egg handling.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flour and bread crumb bins.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole-muscle beef
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink basin not inverted.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. maketable in front of ovens - ; crumbled sausage (48°F - Cold Holding); diced ham (48°F); sliced cheese (52°F - Cold Holding); sliced Swiss cheese (52°F - Cold Holding); diced tomatoes (61°F - Cold Holding); crab (69°F - Cold Holding)/ Maketable by expo -; cut melon (48°F - Cold Holding); coffee cream (49°F - Cold Holding); Canadian bacon (55°F - Cold Holding); turkey bacon (51°F - Cold Holding); sour cream (48°F - Cold Holding); chicken patties (50°F - Cold Holding); chicken tenders (54°F - Cold Holding); chicken wings (54°F - Cold Holding); French toast batter (52°F - Cold Holding); Demi glacé (45°F-50°F - Cooling); sausage gravy (55°F-58°F - Cooling);
[41-17-4] Spray bottle containing toxic substance not labeled. At dish machine area, operator confirmed it was a chemical but did not specify what kind.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield of ice machine in kitchen area.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of panko in kitchen area, operator removed bowl.
[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. 4 filets of mahi in reach in cooler on cooks line not following thawing instructions on ROP packaging.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in preparation of breakfast items on cooks line. Operator had employee remove watch.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees engaged in preparation of breakfast items without beard guard on cooks line.
[14-38-4] Food storage container/container lid cracked or broken. 2 plastic lids cracked on clean dish rack. Operator discarded items.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Multiple items on cooks line, kitchen area reach in cooler and walk in cooler with lined with non grade paper towels.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced sausage 47°, diced ham 47°, per operator in reach on cooks in cooler 1 hour prior, advise operator to move into walk in cooler for immediate temperature recovery.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink near oven in kitchen blocked by cart, operator removed cart.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to oven in kitchen area. Operator refilled paper towel dispenser.