BODEGA TAQUERIA Y TEQUILA
21 W LAS OLAS BLVD STE C-D-E, Fort Lauderdale FL 33301 · 954-945-5545
Last inspected Aug 3, 2026 · 11 visits since July 2023
MAR 25
APR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects on wall by mop sink and clean, stored food containers. Observed a fly land on clean squeeze bottles. Operator rewashed/sanitized squeeze bottles and cleaned/sanitized the walls.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022010613 | Jan 26, 2022 | Mar 31, 2022 | $800 |
| 2--2021049688 | Sep 20, 2021 | Jan 4, 2022 | $400 |
Inspection history
11 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris. The can opener was placed in the triple sink, washed and sanitized.
Floor soiled/has accumulation of debris. Behind the cooking equipment line equipment.
In-use knife/knives stored in cracks between pieces of equipment. On the cook line, a knife was stored between the flip top and steam table. The knife was removed
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the walk in cooler, the fan guards are dusty.
Old labels stuck to food containers after cleaning. In the walk in cooler, on the bucket of cooked vegetables.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the low drawers under the grill, raw chicken stored over raw shrimp with no separation between the drawers. The items were rearranged
Food stored on floor. In the walk in cooler, white onions were stored on the floor. The manager placed a container under them to raise 6+ inches off of the ground
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the rolling bin of rice, the scoop was handle side down. The scoop was corrected
Oct 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer on Cookline - top of unit.
Aug 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
2 Employees entered kitchen and began working with ready to eat food/touching clean utensils without first washing hands. Reviewed proper hand washing and employees washed hands.
Walk in cooler - Raw shell eggs stored over ready-to-eat fresh vegetables. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. All bar soda guns. Operator cleaned during inspection.
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/ PIC - Robert Velez.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep room behind bar. Operator replaced.
Food stored in a location that is exposed to splash - Cookline - chips stored under soap and paper towel dispensers. Operator removed chips.
Ice buildup in reach-in freezer on Cookline - top of unit.
Ripped/worn tin foil used as shelf cover. Prep room table and Cookline prep table.
Time/temperature control for safety food thawed in an improper manner. Beef in prep area thawing at room temperature. Operator continued thawing under cold running water.
Waste line missing at soda gun holster. Bar soda guns.
Apr 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Waste line missing at soda gun holster. No waste drain lines at two holsters at bar.
Apr 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to assist in kitchen after handling cell phone and order pads without first washing hands.
Live, small flying insects found 1) Approximately 4 small flying insects around covered alcohol bottles and ice bins in bar area. 2) Approximately 7 small flying insects landed on front of hood vent in back prep kitchen. 3) 1 small flying insect landed at front make line landed on sauce bottle at cold unit 4) 1 small flying insect on red cutting board in clean goods storage rack in back kitchen
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer by cookline, case of raw shrimp above bags of frozen potatoes removed from original case. Employee removed case of shrimp to walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, LOWBOY DRAWERS - shredded cheese (49F - Cold Holding); pork carnitas (49F - Cold Holding); pork al pastor (49F - Cold Holding); raw breaded shrimp (50F - Cold Holding); raw coconut shrimp (51F - Cold Holding); raw chicken (49F - Cold Holding). Per manager not prepared or portioned today and in unit from 10:15am. Employees removed all items back to reach in to rechill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cold rail unit at make line, cooked peppers 45F at 12:00pm (cooked cooling from 10:30am) to 45F at 12:40pm. Based on temperature and times product will not reach 41F in 4 hours. Per employee, product in unit from 10:30am. Employee removed item back to reach in cooler to rechill.
No soap provided at handwash sink. At hand sink at far end of bar.
Soap dispenser at handwash sink not working/unable to dispense soap. Automatic Dispenser at cookline hand sink fallen off wall and not operable. Employee made squeeze bottle of soap to use at hand sink.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Red cutting board on clean rack in back kitchen grooved and slightly discolored.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in cookline wearing bracelets and watch.
Food stored on floor. In hallway in front of walk in cooler, cases of raw tortilla chips on floor.
Time/temperature control for safety food thawed in an improper manner. Frozen bags of shrimp in prep sink in back kitchen thawing at room temperature.
Waste line missing at soda gun holster. No waste drain lines at two holsters at bar.
Wet mop not stored in a manner to allow the mop to dry. Mop stored head down in mop bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep kitchen snd cook line sanitizer buckets reading 10ppm chlorine.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at make line not labeled.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cabbage (45F - Cold Holding); mango salsa w/ tomato (45F - Cold Holding). Operator stated held less than 2 hours. Operator moved to different cooler
No soap provided at handwash sink. No soap at handwashing sink on cook line. Operator supplied soap
Current Hotel and Restaurant license not displayed. Operator doesn't not have current license available.
Food stored on floor. In walk in cooler, two bags of onions stored on floor. Operator moved onions to shelf for storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 109°F with in use utensils. Discussed with operator that water has to be 135°F or above. Operator moves water to other part of flat top grill to reach 135°F or above
Wiping cloth sanitizing solution stored on the floor. In prep area, sanitizer husky stored directly on floor. Operator moved bust to shelf.
Jul 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - open top - cut tomatoes- ambient cooling 15 minutes at 3:25pm (62-65F - Cooling) at 4pm 63-69F. At this rate, proper cooling will not occur. Advised Operator to move to walk in to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Advised operator to replace.
No soap provided at handwash sink. By ice machine. Advised operator to put soap.
Packaged food not labeled as specified by law. Grab and go - Paletas.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide tanks not adequately secured - by bag in box rack.
Equipment in poor repair. Cookline freezer - torn gaskets.
Floor area(s) covered with standing water. 1. By cookline hand sink. 2. By triple sink.
Ice buildup in reach-in freezer - cookline.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
In-use tongs stored on equipment door handle between uses. Operator removed.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Oil. Operator labeled.
Single-service articles not stored inverted or protected from contamination at prep area. Operator inverted.
Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed cloths in sanitizer solution.
Jul 21, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Torn gaskets on cookline reach in freezer.
Water leaking from pipe by cookline flip top.
Jul 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects on wall by mop sink and clean, stored food containers. Observed a fly land on clean squeeze bottles. Operator rewashed/sanitized squeeze bottles and cleaned/sanitized the walls.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - diced tomatoes (47-51F); guacamole with tomatoes (47-51F); guacamole - lower section of flip top (44F). Per operator, items were placed in unit approximately 1/2 hour ago. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill.
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. Provided procedures page for operator.
Equipment in poor repair. Torn gaskets on cookline reach in freezer.
Ice buildup in reach-in cookline freezer - by condensing coils. Observed torn gaskets.
Water leaking from pipe by cookline flip top.
Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
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.