CANTINA TEX-MEX & TEQUILA BAR
35 SE 1 AVE, Ocala FL 34471 · 352.325.8226
Last inspected Feb 6, 2026 · 9 visits since December 2023
APR 24
JUL 24
MAY 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed three flies in dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 9 high priority.
9 High priority4 Intermediate11 Basic
Show 24 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants and proceeded to handle croquettes without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Live, small flying insects found. Observed three flies in dish area.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 0 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw sausage in reach-in cooler in front of dish machine. Manager placed ground beef on bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa stored in wait station dated 1/3. Manager stated salsa actually prepared on 2/3. Manager placed proper date on salsa.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw ground beef then proceeded to handle cheese without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 stored on cook line and in reach-in cooler in front of dish area dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in wait station: salsa (45F - Cold Holding). Manager stated salsa placed in ice bath two hours prior to temperature being taken. Manager added ice to ice bath to reduce temperature, 42F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer at end of cook line: pork (78F - Hot Holding); beef (79F - Hot Holding); pork (86F - Hot Holding. Manager stated items reheated and placed in warmer two hours prior to temperature being taken. Manager placed items in oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored under kitchen prep table stained. Blade of can opener on kitchen prep table soiled with old food debris. Deflector plate inside of wait station ice machine soiled with mold-like substance.
Handwash sink does not have enough water pressure to properly wash hands. Hand washing sinks in kitchen. Manager turned water on during inspection.
Handwash sink used for purposes other than handwashing. Shrimp stored in cook line hand washing sink. Manager removed shrimp during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kits available.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on shelf across from back door.
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 stored on cook line and in reach-in cooler in front of dish area dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored next to bag of lentils on dry storage shelf across from kitchen reach-in freezer. Manager removed hat during inspection.
Employee with no beard guard/restraint while engaging in food preparation. Employees working on cook line.
Food stored on floor. Cases of cooking oil stored on kitchen floor.
Grease receptacle lid open, broken, or missing. Grease receptacle behind building.
In-use tongs stored on equipment door handle between uses. Tongs stored on handle of prep table across from cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of chip warmer in back of kitchen soiled with old food debris. Bottle rack in bar area soiled with old food debris.
Old labels stuck to food containers after cleaning. Containers stored on shelves across from back door.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored underneath kitchen prep table. Manager turned pans over.
Time/temperature control for safety food thawed in an improper manner. Hamburger and chicken thawing in standing water.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over prepped veggies in cook line drawers. Manager had employee place chicken and beef in bottom drawers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in warmer next to shelf with clean containers: cheese sauce (109F,113F - Reheating). Manager stated items placed in warmer at 10:30 to reheat. Item reheating on cook line: beef (115F - Reheating). Manager stated item was placed on grill to reheat at 10:30 am. Item stored in warmer in back of kitchen next to shelf with clean containers: black beans (113F - Reheating). Manager stated item was placed in warmer to reheat at 10:30 am.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item reheating on cook line: beef (115F - Reheating). Manager stated item was placed on grill to reheat at 10:30 am. Item stored in warmer in back of kitchen next to shelf with clean containers: black beans (113F - Reheating). Manager stated item was placed in warmer to reheat at 10:30 am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer in back of kitchen next to shelf with clean containers: yellow rice (116F,117F - Hot Holding). Manager stated rice was cooked and placed in warmer one hour prior to temperature being taken. Manager placed yellow rice in oven to reheat.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Items stored in warmer next to shelf with clean containers: cheese sauce (109F,113F - Reheating). Manager stated items placed in warmer at 10:30 to reheat.
Toxic substance/chemical improperly stored. Bottle of degreaser stored on table next to southwest egg rolls. Employee removed spray bottle during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area facing the street. Deflector plate inside of wait station ice machine. White cutting board on prep table across from cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No soap provided at handwash sink. No soap at cook line hand washing sink. Manager provided soap at hand washing sink.
Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner in bar area.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from back door. Manager removed drink during inspection.
Faucet/handle in disrepair at plumbing fixture. Cold water handle at hand washing sink next to kitchen entrance not working.
Food stored on floor. Case of cooking oil stored on floor across from salad prep acres reach-in cooler.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on wait station ice machine. Manager removed ice scoop from wait station ice machine and returned ice scoop to dish area.
In-use tongs stored on equipment door handle between uses. Tongs hanging from prep table handle across from cook line grill. Manager placed tongs on top of prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine next to three compartment sink.
Old labels stuck to food containers after cleaning. Containers stored on shelf next to kitchen warmer.
Raw fruits/vegetables not washed prior to preparation. Cut avocado in salad prep reach-in cooler, label not removed. Manager had employee rewash avocado.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in kitchen prep sink at room temperature. Manager placed chicken under cool running water.
Wood food-contact surface not properly sealed. Wood shelf next to salad prep reach-in cooler unfinished.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed: over the counter supplements stored over the cook line prep area. These were placed in a pocket.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: multiple cut boards are stained in the kitchen. ALSO, the can opener has dried food debris on it. In addition, the Upright hot box had an accumulation of spills in it, and 2 bar soda guns are soiled.
No soap provided at handwash sink. Observed lack of soap at the cook line hand wash sink. Soap was added.
Carbon dioxide/helium tanks not adequately secured. Observed: the three co2 tanks are not secured.
Employee with ineffective hair restraint while engaging in food preparation. Observed: lack of any hair restraint with 2 cook line staff working. Hair nets were added.
No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed.
Waste line missing at soda gun holster. Observed: the bar soda gun holster lacks a drain tube. This is located over drink ice.
Worn, torn and/or soiled floors/carpeting. Observed: the floor at the bar in the corner, has an accumulation of debris.
Jul 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Toxic substance/chemical improperly stored. Bleach bottle on shelf next to raw chicken. Windex bottle on shelf next to single service items. Unlabeled bottle of windex on shelf with clean dishes. All were moved.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalepenos on shelf over dressings in reach in cooler. Moved during this inspection.
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the end of the cook line ranchero sauce made 04/16/24 at 50F, observed condensation on container also cooling process performed in a dip plastic container.
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. Reach-in cooler at the end of the cook line ranchero sauce made 04/16/24 at 50F, observed condensation on container also cooling process performed in a dip plastic container.
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shrimp above cooked beef, a manager moved and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, pork 131F manager moved to stove to reheated to 165F.
Handwash sink used for purposes other than handwashing. Handwash sink at the bar area used to dumped drinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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/. Five food handling employees, no manager on site, Manager arrived during inspection.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks near bar area, Manager secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cleaned area on triple sink.
Old labels stuck to food containers after cleaning. Cleaned containers with old stickers residues.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, lobster stored bellow raw fish Manager stored properly Also observed raw chicken opened bag stored above vegetables, Manager moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli date marked 11/29/23.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line: pico 46F, corn mix 47F, lettuce 48F, poblano sauce 50F, cut tomatoes 48F and 47F, vegetables 46F, garlic aioli 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Reach-in cooler at the cook line: pico 46F, corn mix 47F, lettuce 48F, poblano sauce 50F, cut tomatoes 48F and 47F, vegetables 46F, garlic aioli 49F.
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda guns heavily soiled.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Shrimp ceviche made with raw shrimp no asterisk next to advertisement and no asterisk next to the consumer advisory. Also, online menu.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For five new employees
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Online menu, no consumer advisory posted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, ceviche no date marked, manager dated 12/09/23.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Current Hotel and Restaurant license not displayed. June 1, 2023.
Food stored on floor. Oil jugs next to pizza ovens on floor, manager moved off the floor.
Old labels stuck to food containers after cleaning. Cleaned stacked container with old labels.
Single-service articles improperly stored. Upstairs dry storage area, cups and to go containers on floor, Manager started moving off some boxes.
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.