SUPER TEQUENO
101 FLAGSHIP DR, Lutz FL 33549 · 8137665377
Last inspected Jul 23, 2026 · 10 visits since December 2023
APR 24
DEC 24
JUN 25
DEC 25
JUL 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1 live roach on counter on yellow towel. By hand washing sink at register. Manager removed roach and yellow towel and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025089961 | Dec 4, 2025 | Jan 12, 2026 | $200 |
Inspection history
10 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs above pineapple in reach in cooler in prep area. Operator moved the eggs to bottom shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. vensezuela cheese (51F - Cold Holding); Venezuela cheese shredded (51F - Cold Holding); sliced ham (51F - Cold Holding); Venezuela cheese diced (51F - Cold Holding); cut tomato (51F - Cold Holding) in reach in cooler in cooking line. Operator stated that all items are there from 8:00am today, see stop sale. raw beef (51F - Cold Holding); raw beef (48F); raw chicken (48F - Cold Holding); raw pork (54F - Cold Holding); raw chicken (51F - Cold Holding) in vertical reach in cooler in prep area. Operator stated that all items are there from yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vensezuela cheese (51F - Cold Holding); Venezuela cheese shredded (51F - Cold Holding); sliced ham (51F - Cold Holding); Venezuela cheese diced (51F - Cold Holding); cut tomato (51F - Cold Holding) in reach in cooler in cooking line. Operator stated that all items are there from 8:00am today, see stop sale. raw beef (51F - Cold Holding); raw beef (48F); raw chicken (48F - Cold Holding); raw pork (54F - Cold Holding); raw chicken (51F - Cold Holding) in vertical reach in cooler in prep area. Operator stated that all items are there from yesterday. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler
Food stored on floor. Bottle water on floor in front counter
Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water and water temperature tested 55F. Operator stated that beef is there less than 4 hours. And operator started cooking it immediately.
Wet wiping cloth not stored in sanitizing solution between uses. Wet WC on prep counter in cook line. Operator removed it to sanitizer bucket
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler raw bacon 54F reach in cooler at the window on cooks live ambient air temperature 51F cold holding: cut ham 45F cut mozzarella 48F cut lettuce 48F shredded mozzarella 51F cut tomatoes 48F employee added ice to reach in cooler. Raw shell eggs 53F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee glass on prep table
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Jun 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook beef soup 80 f cooked at 6:00 am did not cool from 135 f to 70 f within 2 hours took temperature at 8:35 am
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook beef soup 80 f cooked at 6:00 am did not cool from 135 f to 70 f within 2 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from 3 compartment sink ambient air temperature 56 f Cold holding: vegetable soup 48 f cook raw beef 47 f cheese 48 f cheese empanada 48 employee was cooling down hot soup containers in a smaller refrigerator. Discussed with employees to move foods into reach in freezer and working reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone oh prep table
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to get full pressure for hot water at hand sink kitchen entrance. Cold water was running properly tested at 70 f
Equipment in poor repair. Hot water knob at Hand sink by kitchen entrance.
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on counter on yellow towel. By hand washing sink at register. Manager removed roach and yellow towel and sanitized area.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Employee then washed hands in hand washing sink
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler Cooked beef cook chicken.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to get full pressure for hot water at hand sink kitchen entrance. Cold water was running properly tested at 70 f
Employee eating in a food preparation or other restricted area. Employee drinking water in a plastic bottle in prep area.
Employee with no hair restraint while engaging in food preparation. 1 employee.
Equipment in poor repair. Hot water knob at Hand sink by kitchen entrance.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over cheese and empanadas reach in cooler silver cooler employee removed to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in prep cooler. Cold holding raw shelled egg 46 f cut lettuce 48f employee moved to freezer. 2nd temp raw shelled eggs 43 f cut lettuce 47 f
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.
Handwash sink used for purposes other than handwashing. Placing knife in the hand washing sink. Hand washing sink in kitchen by entrance drains stored inside the sink bottom
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. Missing for 2 people
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork no date mark.reach in cooler employee added date marks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by three compartment sink tested water at 76 f s hot water handle does not turn correctly
Dec 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority7 Intermediate1 Basic
Show 11 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom with no hand washing in kitchen and put gloves on. Discussed with management to wash hands before food prep
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Restaurant had a unapproved sanitizer not for food contact surfaces. Employee went to store to buy correct food contact surfaces sanitizer. Observed food contact surfaces sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over ready to eat food reach in cooler manager removed to proper storage.
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.
Handwash sink used for purposes other than handwashing. Single service boxes stored over hand washing sink in storage room.
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. Missing for 2 employees.
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 1 employee.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for manager. Manager posted on wall.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork in reach in cooler by three compartment sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen tested at 75 f ran over two minutes.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.