CASA TEQUILA STUART LLC
1725 SE FEDERAL HWY, Stuart FL 34994 · 3215084005
Last inspected Jun 18, 2026 · 13 visits since October 2023
JUL 24
MAR 25
SEP 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. At dry storage area- approximately 3 rodent droppings on wall ledge - operator removed and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018190 | Jan 13, 2026 | Jun 8, 2026 | $600 |
| 2--2025076962 | Sep 17, 2025 | Dec 4, 2025 | $600 |
| 2--2023059861 | Oct 12, 2023 | Jun 17, 2024 | $400 |
| 2--2024021299 | Mar 19, 2024 | May 2, 2024 | $600 |
| 2--2021039092 | Jul 19, 2021 | Sep 23, 2021 | $320 |
Inspection history
13 visits, newest first
Jun 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink chlorine sanitizer 100 ppm at time of inspection
Employee handled soiled dishes then handled clean equipment from dry storage shelf without washing hands. Advised employees of proper hand washing for employees to wash hand properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53F - Cold Holding); shredded cheese (56F - Cold Holding) sitting on food preparation board at front line Per operator food not prepared or portioned today and left out of temperature for approximately 30 minutes Operator placed food on time as a public health control for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice sitting in metal pot inside storage box at 115F Per operator food sitting for 20 minutes out of temperature waiting to be transferred to hot holding table Advised operator of maintaining hot holding temperatures Operator placed food in steam table to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal containers with old food soil
Handwash sink not accessible for employee use at all times. Observed food prep cart and trash can blocking access to hand washing sink on cook line Operator removed
No soap provided at handwash sink. Operator provided
Floor soiled/has accumulation of debris.
Jan 13, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline area- Shredded cheese 58F- cold holding- food not prepared or portioned today- food left out on counter for approximately 30 minutes- operator placed in ice bath to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area- consume 131F- hot holding, - food left out on counter for approximately 30 minutes- operator placed on stove to be reheated.
Toxic substance/chemical improperly stored. At back storage area bottled of green chemical stored over bags of sugar and plastic cups - operator removed.
Handwash sink used for purposes other than handwashing. At cookline Hand wash sink with metal pans in sink- operator removed.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler salsa made Sunday not date marked- operator date marked.
Spray bottle containing toxic substance not labeled. Chemical spray bottles with yellow substance not alleged - operator labeled.
At cookline area- In-use knife/knives stored in cracks between pieces of equipment - operator removed.
Insect control device installed over food preparation area- by from counter- operator removed,
Sep 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked rice (50F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked black beans (49F - Cold Holding); pinto beans (49F - Cold Holding); shredded cheese (49F); queso dip; Flan (48F-50F - Cold Holding); tomat Salsa (47-50F - Cold Holding) Observed in stainless flip top cooler at cook line: cut tomatoes (51F-cold holding); queso dip (46-48F cold holding); cooked beef (51F cold holding); shredded cheese (46F cold holding); sour cream (47-50F cold holding) per operator, items not prepared or portioned today and left out of temperature for more than 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked rice (50F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked black beans (49F - Cold Holding); pinto beans (49F - Cold Holding); shredded cheese (49F); queso; Flan (48F-50F - Cold Holding); tomat Salsa (47-50F - Cold Holding) Observed in stainless flip top cooler at cook line: cut tomatoes (51F-cold holding); queso dip (46-48F cold holding); cooked beef (51F cold holding); shredded cheese (46F cold holding); sour cream (47-50F cold holding) per operator, items not prepared or portioned today and left out of temperature for more than 4 hours, see stop sale.
Sep 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wipe hands on soiled rag, then proceed to put on new pair of gloves without washing hands first.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler 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. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked rice (50F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked black beans (49F - Cold Holding); pinto beans (49F - Cold Holding); shredded cheese (49F); queso dip; Flan (48F-50F - Cold Holding); tomat Salsa (47-50F - Cold Holding) Observed in stainless flip top cooler at cook line: cut tomatoes (51F-cold holding); queso dip (46-48F cold holding); cooked beef (51F cold holding); shredded cheese (46F cold holding); sour cream (47-50F cold holding) per operator, items not prepared or portioned today and left out of temperature for more than 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked rice (50F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked black beans (49F - Cold Holding); pinto beans (49F - Cold Holding); shredded cheese (49F); queso; Flan (48F-50F - Cold Holding); tomat Salsa (47-50F - Cold Holding) Observed in stainless flip top cooler at cook line: cut tomatoes (51F-cold holding); queso dip (46-48F cold holding); cooked beef (51F cold holding); shredded cheese (46F cold holding); sour cream (47-50F cold holding) per operator, items not prepared or portioned today and left out of temperature for more than 4 hours, see stop sale.
Employee eating in a food preparation or other restricted area. Observed employee drinking inside kitchen food prepping area.
Observed Standing water in bottom of flip top reach-in-cooler at cook line.
Observed box of cooking oil stored on floor. Of back kitchen
Observed in walk in cooler 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. See stop sale.
Mar 21, 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 ▾
Cutting board has cut marks and is no longer cleanable on cook line.
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
2 cooks touched soiled clothes hanging from their apron and then engaged in food preparation, plating food without washing hands. Reviewed proper hand washing procedures with cooks.
Dish washer handled soiled equipment and dishes and handled clean equipment and dishes without washing hands. Dish washer went to wash his hands.
Non-food grade dirty apron used as liner for cheese coming out of the cheese grinder. Wrapped around the outside of grinder. Operator removed apron.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 82F, 6 little dishes half filled with cheese on shelf under grill, for unknown amount of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 82F, 6 little dishes half filled with cheese on shelf under grill, for unknown amount of time. See stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 45F-49F in walk in cooler prepared yesterday in a 15 G deep covered container.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 45F-49F in walk in cooler prepared yesterday in a 15 G deep covered container. See stop sale.
Handwash sink not accessible for employee use at all times dishes stored in hand sink on cook line. Cook removed.
No paper towels or mechanical hand drying device provided at handwash sink on left cookline hand sink. Operator provided
No soap provided at both handwash sinks on cook line. Operator provided.
Cutting board has cut marks and is no longer cleanable on cook line.
Ice scoop handle in contact with ice at bar. Bar tender removed.
Jul 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. At cook line,Raw shelled eggs stored over spinach in low boy. Advised operator of proper storage. Operator moved shelled eggs to lower shelf.
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. At walk in cooler, 3 ROP Salmon. Operator stated fish stored overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked pork (49F - Cold Holding); housemade salsa (49F - Cold Holding); black beans (49F - Cold Holding); cooked pinto beans (49F - Cold Holding); Cooked chicken(49F- Cold holding); cooked beef(49-Cold holding); black beans(50F-Cold holding); tomato sauce(50F-Cold holding); cooked rice(49F-Cold holding), cheese(49F-Cold holding) Not prepared or portioned today. Operator stated items held in walk in overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked pork (49F - Cold Holding); housemade salsa (49F - Cold Holding); black beans (49F - Cold Holding); cooked pinto beans (49F - Cold Holding); Cooked chicken(49F- Cold holding); cooked beef(49-Cold holding); black beans(50F-Cold holding); tomato sauce(50F-Cold holding); cooked rice(49F-Cold holding), cheese(49F-Cold holding) Not prepared or portioned today. Operator stated items held in walk in overnight, exceeding 6 hours. See stop sale.
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. At walk in cooler, 3 ROP Salmon. Operator stated fish stored overnight. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, Beverages stored over steam table whereTCS foods placed. Operator removed.
Food not stored at least 6 inches off of the floor. At walk in cooler, many food items stored on floor. Advised operator of proper food storage.
Food stored on floor. at dry storage area, Oil, flour stored on floor in dry storage. Advised operator of proper storage.
Wet wiping cloth not stored in sanitizing solution between uses. At expo line, wet wiping cloths stored near hand sink.
Jun 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. At dry storage shelf: 1 can of Apple filling 1 can Full red tomatoes paste 1 can Imperial tomato paste 1 can of tomato purée 1 can of Sliced jalapeno
Employee switched from working with raw food to ready-to-eat food without washing hands. Inspector observed employee grab raw steak to cook and then grab ready to eat vegetables without washing hands or changing gloves, operator spoke to employee who then washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler pan of raw beef over ready to eat mushrooms, operator moved raw beef to proper storage.
Handwash sink used for purposes other than handwashing. At prep area handwashing sink being used to dump unused drinks as evidenced by accumulation of ice and drink straws in bottom of sink. Reiterated to operator that sink is for handwashing only.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwashing sink no paper towels, operator provided paper towels.
Spray bottle containing toxic substance not labeled. At dry storage shelf spray bottle containing degreaser not labeled, operator labeled as containing degreaser.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At make line employee drink stored over flip top cooler. Operator removed employee drink from area.
Food stored on floor. At beer cooler walk in pan of cooked rice stored on floor, operator moved pans to proper storage.
Mar 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
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. Dishwasher (Chlorine 25ppm)
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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dish without washing their hands- educated operator- employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over cooked octopus- operator moved chicken to lower shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer - raw chicken not commercially packaged stored over raw beef- operator moved raw chicken to lower shelf.
Rodent activity present as evidenced by rodent droppings found. At dry storage area- approximately 3 rodent droppings on wall ledge - operator removed and sanitized area.
Toxic substance/chemical improperly stored. At soda box shelf by back door- container of degreaser stored over soda boxes- operator removed.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator.
Handwash sink not accessible for employee use at all times. At prep area- handwash sink blocked by prep table- operator removed.
Ceiling tile missing. At area by mop sink - ceiling tile missing.
Dead roaches on premises. At dry storage area- approximately 3 dead roach on on floor underneath dry storage shelves- operator removed and sanitized the area. At technology room- approximately 1 dead roach on floor- operator removed and sanitized the area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and open water bottles stored above food prep counters and food at dry storage shelves- operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored over prep counter- operator removed.
Food stored on floor. Containers with salsa and chopped lettuce stored on floor in walk in cooler.
Oct 12, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over steak at walk in freezer, both products not in commercial packaging. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Opened milk at reach in cooler on server expo line. Per operator, unsure when milk was opened. Best by date 9/22. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shallow ice bath: shredded cheese (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 15 minutes. Operator submerged in deep ice bath and reduced amount of cheese in container.
Toxic substance/chemical improperly stored. Observed Sanitizer tablets and cleaning powder over bins of rice and beans by dish area. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (53F - Cooling) at 11:00 since 8:30 - 53F 11:25 At reach in cooler at cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed ice bags on product.
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.