SOFRESH MARGARITAVILLE

Name: SOFRESH MARGARITAVILLE
Address: 3232 MARGARITAVILLE BLVD, KISSIMMEE, FL, 34747, US
Rating: 82.4

3232 MARGARITAVILLE BLVD, KISSIMMEE, FL 34747

License #5911861

🥗 Healthy/Vegan ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SOFRESH MARGARITAVILLE in KISSIMMEE currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 37 total violations — 5 critical, 4 major, 28 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of hot holding cabinet for rice soiled. Gaskets on maketable reach-in cooler across from grill.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf with sauces above rice cookers.
[36-73-4] Floor soiled/has accumulation of debris. Underneath shelving and at far right corner, old food debris.
[16-46-4] Old labels stuck to food containers after cleaning. Container in walk-in cooler and some on clean dish shelving by triple sink.

Call Back - Complied
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-01-5] Bowl or other container with no handle used to dispense food. In rice, quinoa, and sugar bins in dry storage
[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. Raw tuna and raw salmon in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, speaker and water bottle above make table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees not wearing any hair restraint while engaged in food preparation
[14-11-5] Equipment in poor repair. Ambient temperature of walk in cooler at 47.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple sanitizer buckets with utensils stored in them at 76
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make tables are soiled. Top oven is soiled
[08B-12-5] Stored food not covered. Sliced carrots in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to make table soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding); ; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. quinoa (108F - Reheating) Reheating 45 minutes at 11:50, 108, 2nd temp at 1:20, 130, ; rice (130F - Reheating) Reheating 45 minutes at 11:50, 130,2nd temp at 1:20, 146. Per operator placed product in oven for temperature recovery.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Warning Issued
[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. Raw tuna and raw salmon in walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees not wearing any hair restraint while engaged in food preparation
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make tables are soiled. Top oven is soiled
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, speaker and water bottle above make table.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-12-5] Stored food not covered. Sliced carrots in walk in cooler
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. quinoa (108F - Reheating) Reheating 45 minutes at 11:50, 108°, 2nd temp at 1:20, 130°, ; rice (130F - Reheating) Reheating 45 minutes at 11:50, 130°,2nd temp at 1:20, 146°. Per operator placed product in oven for temperature recovery.
[14-11-5] Equipment in poor repair. Ambient temperature of walk in cooler at 47°.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple sanitizer buckets with utensils stored in them at 76°
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding); ; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to make table soiled.

Community reaction

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Community pulse