AZUL TEQUILA MEXICAN RESTAURANT
7859 SW HWY 200 STE 105, Ocala FL 34476 · 352-237-9368
Last inspected Apr 7, 2026 · 9 visits since October 2023
MAR 24
SEP 24
MAY 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 DBPR form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018032083 | Jun 11, 2018 | Jul 20, 2018 | $400 |
Inspection history
9 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Strainer in sink at bar.
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. Missing for four employees over 60 days.
Spray bottle containing toxic substance not labeled. Bottle of degreaser in ware wash area with no label. Employee labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over dry storage items. Moved during this inspection.
Show the remaining 2 findings ▾
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled pot holding mitts on top of bag in a box soda. Removed during this inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Cardboard boxes of kiwi and limes on shelf over juices in walk in cooler. Manager moved.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: Chicken 114F and Beef 126F. Low water under pans in steam table. Manager added water and began reheating.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is Servsafe.
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. Salmon and talapia in reach in cooler on cookline bearing label to remove fish from package before thawing. Manager removed packages.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over salsa in reach in cooler located in server station.
Standing water in bottom of reach-in-cooler. In two reach in cooler on cookline.
May 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: burrito sauce (58F - Cooling). Employee stated sauce prepared the previous night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: burrito sauce (58F - Cooling). Employee stated sauce prepared the previous night.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk stored in reach-in cooler across from kitchen entrance. Employee stated milk was opened the previous morning. Employee added date mark to milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line across from fryer. Water nozzle of wait station tea machine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with five employees working.
No soap provided at handwash sink. No soap at bar hand washing sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dish machine in dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on shelf above tortillas in dry storage area across from back door.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Area behind soda nozzles of wait station soda machine.
Working containers of food removed from original container not identified by common name. Container of spice on dry storage shelf across from back door.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 19 findings ▾
Container of medicine improperly stored. Bottle of Tylenol stored on kitchen shelf next to salt shakers. Manager removed Tylenol during inspection.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in glass door reach-in cooler at end of cook line: queso (46F,44F,44F - Cooling). Manager stated queso prepared the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in glass door reach-in cooler at end of cook line: queso (46F,44F,44F - Cooling). Manager stated queso prepared the previous day.
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, 10 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, rinsed hands in three compartment sink and began handling clean utensils and pans without washing hands. Manager had employee wash hands.
Raw animal food stored in same container as ready-to-eat food. Shell eggs stored with pepper in reach-in cooler across from cook line grill. Manager removed pepper from pan during inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Four pans of cooked ground beef stored in walk-in cooler, dated 9/9.
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 wait station iced tea machine.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in wait station hand washing sink. Manager removed bucket during inspection.
No soap provided at handwash sink. No hand soap at bar area hand washing sink.
Spray bottle containing toxic substance not labeled. Spray bottle stored in dish area.
Bowl or other container with no handle used to dispense food. Souffle cups used to scoop food items stored in reach-in cooler across from cook line fryer. Manager removed cups during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next in dish area and pans stored on top of dish machine.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of wait station ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line.
Single-service articles not stored inverted or protected from contamination. Coffee filters stored on wait station coffee machine. Manager placed filters in a container.
Stored food not covered. Pan of beef stored in walk-in cooler.
Working containers of food removed from original container not identified by common name. Containers stored on shelf next to kitchen entrance.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to walk-in cooler.
Mar 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
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 touched soiled towel with gloved hands then continued to prepare food without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued.
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 DBPR form.
No soap provided at handwash sink. One sink behind bar has no soap.
Spray bottle containing toxic substance not labeled. Bottle of window cleaner at bar, label added.
Bowl or other container with no handle used to dispense food. In several containers of sauce, small cups inside.
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. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over make table on cookline. Drink on prep table near steam table. Both were moved.
Food stored on floor. In walk in cooler, white bin of cheese on floor.
Food-contact surface not smooth and easily cleanable. Several wooden boards with deep grooves, no longer smooth and easily cleanable.
Standing water in bottom of reach-in-cooler. Bottom of reach in cooler at kitchen entrance. Bottom of reach in make table on cookline.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Also, male employee wiping hands on soiled towel.
Jan 4, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 20, 2023Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ceviche 44-45F made yesterday and stored in cooler overnight. Cook stated ceviche has been in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche 44-45F made yesterday and stored in cooler overnight. Cook stated ceviche has been in unit overnight.
Oct 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 7 high priority.
7 High priority5 Intermediate13 Basic
Show 25 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. In steam table: onions 109-120F, manager stated onions were in unit for approximately two hours. Employee reheated to 167F.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp used raw in ceviche.
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of ceviche containing raw shrimp on shelf over cooked beef.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: pan of pork with a date mark of 10/6, should have been discarded 10/12. Also, stop sale issued on salsa improperly cooled overnight.
Spray hose at dish sink lower than flood rim of sink. In warewash area.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Large bin of salsa 57F-64F in walk in cooler overnight, made yesterday. Stop sale issued.
Toxic substance/chemical improperly stored. Tube of silicone on shelf over flour bins and tortilla shells on dry storage shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles at bar have build up.
Handwash sink used for purposes other than handwashing. Sink behind bar being used to strain drinks. Sink in server station has sanitizer bucket inside.
No paper towels or mechanical hand drying device, soap, and/or hand wash sign provided at handwash sink. Sink at bar missing sign, soap and towels. Sink in kitchen unable to dispense towels. Manager fixed dispenser on cookline.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: no date mark on cooked beef from Monday, and on cooked beans from Tuesday and Wednesday. Also, reach in cooler: milk opened on Monday in reach in co9er with no date mark.
Spray bottle containing toxic substance not labeled. In warewash area: fabuloso with no label and degreaser with no label.
Bathroom door left open other than during cleaning or maintenance. Employee restroom in kitchen has door propped open. Manager closed.
Bowl or other container with no handle used to dispense food. Bowl in bin of flour. Removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella and gloves on top of drinks.
Equipment or utensils not designed or constructed in a durable manner. Cutting boards on clean dish shelf are grooved and no longer easily cleanable. Kobalt drill with cracks and not easily cleanable used to mix salsa.
Floor area(s) covered with standing water. In warewash area.
Food stored in a prohibited area. In reach in cooler located in server station: personal food on shelf over drinks for customers. In walk in cooler: several cases of unwashed produce stored on shelves over pans of cooked items and beer. Employees began moving items. In reach in make table on cookline: pan of avocados with sticker still on them sitting on top over pan of shredded cheese. Pan of tortilla strips not covered on shelf at cookline. Several pans of food in walk in freezer not covered.
Hood filter missing from automatic fire suppression/exhaust system. Missing over grills. Manager stated that filters were removed for cleaning.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket not inverted. Pizza cutter between two pieces of equipment. Both were moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior shelf under quesadilla press on cookline soiled with grease and food debris. Exterior of reach in cooler on cookline soiled with food debris.
Old food stuck to clean dishware/utensils. On several clean dishes in ware wash area.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Also, one towel over utensils. Both were moved.
Working containers of food removed from original container not identified by common name. Missing on several bulk containers.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.