TEQUILA CANTINA MEXICAN KITCHEN

Basic - Food stored in a location that is exposed to splash/dust. Guacamole cart in dining room with cilantro, cut tomatoes, jalepenos, and onions not covered. Lids were added during this inspection. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw chicken on grill with gloved hands then picked up peppers and onions with gloved hands without washing hands and changing gloves. Peppers and onions were cooked to 186F. Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee opened door to patio with gloved hand then made table side guacamole without washing hands and changing gloves. Male employee dropped food on floor, picked it up then went to reach in cooler and retrieved food for order without washing hands. Male employee on cookline typed on cell phone with gloved hands then touched cutting board without washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: case of raw shell eggs on shelf over case of limes. Pan of raw shrimp on shelf over case of oranges. All were moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. One flat of shell eggs 73F left out of refrigerator since approximately 10 am, time now is 3 pm, operator discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One flat of shell eggs 73F left out of refrigerator since approximately 10 am, time now is 3 pm, operator discarded. In reach in two door cooler: tilapia (47-51F - Cold Holding). Stop sale issued, fish served raw in ceviche. On top of oven in kitchen: corn (121F - Hot Holding). Operator began reheating. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in two door cooler: tilapia (47-51F - Cold Holding). Stop sale issued, fish served raw in ceviche. In drawer cooler on cookline: chicken (50-51F - Cold Holding); steak (49-51F - Cold Holding). Ice added to items to bring down tempurature. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of oven in kitchen: corn (121F - Hot Holding). Operator began reheating. Under shelf on cookline: beans (109-112F - Hot Holding). Employee began reheating. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee attempted to wash hands in prep sink located on cookline. Stopped by inspector then hands were washed at hand washing sink.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler soiled with food debris. Clean dish shelves soiled with food debris. Repeat Violation

Intermediate - No soap provided at handwash sink. Missing at hand wash sink in bar and hand wash sink in server station. Manager added soap. Also, hand wash sink on cookline missing sign. Manager added sign. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 flies on ceiling trap in warewash area. Approximately 15 crawling insects on traps under bar and in electronic room near back door.

Basic - Bowl or other container with no handle used to dispense food. Red cup in sugar. Removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on dry storage shelf. Moved during this inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen . Added during this inspection. Corrected On-Site

Basic - Equipment in poor repair. Reach in drawer unit on cookline does not open or close properly and has a torn gasket. Torn gasket on reach in cooler at bar.

Basic - Exterior door has a gap at the threshold that opens to the outside. Near electronic room

Basic - Floor area(s) covered with standing water. Throughout back kitchen area.

Basic - Food stored on floor. Several cases on floor in walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in corn starch. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with food debris in bar area. Exterior of bulk bean, rice and sugar containers soiled with food debris. Gaskets on two reach in coolers soiled with food debris. Soiled pans on top of beans bin.

Basic - Old food and/or labels stuck to clean dishware/utensils. On clean dishes located on clean dish shelf.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Brown in color at server station.

Basic - Standing water in bottom of reach-in-cooler. Under drawer unit on cookline.

Basic - Unclean building components, attachments or fixtures. Wall in ware wash area soiled with mold like substance. Several areas of back wall soiled with black marks. Floor soiled with grease and food debris throughout kitchen. Vents in kitchen soiled with dust.

Basic - Uncovered food exposed to splash. Table side quacamole cart stored in dining area with tomatoes, onion and seasoning not covered. Operator added lids. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in are wash area not labeled.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher on cookline in red zone.

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee washed hands in 74F water in cook line area Warning - From follow-up inspection 2026-01-20: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken wings in walk in cooler. Operator corrected shelves. Corrected On-Site Warning - From follow-up inspection 2026-01-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Luis Zarinana expired 10/22/2024 Warning - From follow-up inspection 2026-01-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Repeat Violation Warning - From follow-up inspection 2026-01-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in cook line area 74F Repeat Violation Warning - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - 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. Mahi mahi and salmon thawed in reduced oxygen package in reach in cooler at cook line. See stop sale. Warning - From follow-up inspection 2026-01-20: Time Extended

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 washing dishes switched from loading soiled dishes into dish machine to touching clean equipment without hand wash. Discussed with manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar area storing drink mixes. Operator had employee remove. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in server area 76F after running approximately 2 minutes

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in kitchen area

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken, changed gloves without washing hands to plate ready to eat food. Operator had employee wash hands. Corrective Action Taken

High Priority - Food stored in ice used for drinks. See stop sale. Juice bottles stored in drink ice in bar area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bar soda gun nozzle Can opener blade

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler

Basic - Ceiling tiles soiled with accumulated dust in dish machine area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on cans in dry storage area

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on fresh guacamole cart in water 68F

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in server area. Operator made sanitizer bucket and placed cloths inside. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-04-15: Operator does not have training Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (55F - Cooling); black beans (46F - Cooling); refried beans (45F - Cooling) in walk in cooler prepped 9/28. No temperature monitoring.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling); refried beans (45F - Cooling) in walk in cooler prepped 9/28. No temperature monitoring.

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. Emailed to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda gun nozzle in bar

Intermediate - Handwash sink used for purposes other than handwashing. Blender pitchers in hand wash sink in bar area. Operator removed. Corrected On-Site

Basic - 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. Fish filets in walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 cell phones on prep table. Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Pans on dry dish rack

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in coolers and on prep tables. Operator removed all. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in cook line area. Operator moved. Corrected On-Site

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment open and operating at inspection time. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At the storage area, corn tortillas stored in direct contact with thank you bags, manager removed and stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw chicken above raw beef, employee stored properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside cooked rice, Manager moved. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cleaned containers stored in front of dish machine area with old labels, manager moved container to dish machine. Corrected On-Site