TACOS AND TEQUILA
10952 EAGLE VILLAGE DRIVE, Fort Myers FL 33913 · 239-330-8226
Last inspected Nov 19, 2025 · 9 visits since August 2023
JUN 24
SEP 24
FEB 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. 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. In dining room bar, 35 on wall above liquor bottles, 10 in far left corner under counter around drain, 10 on boxes in far right corner, 10 on walls outside bathroom, five on walls around service station to right of bar.
★ 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 |
|---|---|---|---|
| 7--2023057994 | Aug 21, 2023 | Nov 6, 2023 | $200 |
Inspection history
9 visits, newest first
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Pesticide-emitting strip present in food prep area. Center of kitchen, hanging between prep area and cook line. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle far end bar.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee change gloves after handling raw ground beef on cook line without washing hands, to initiate in plating cooked foods. Spoke with employee and manager, employee properly washed hands before returning to work.
Nonfood-grade bags used in direct contact with food. Plastic to go bags in direct contact with meats on cook line in drawers.
Raw animal food stored over/not properly separated from ready-to-eat food. Small flip top reach-in cooler at entrance to cook line, raw shell eggs over ready-to-eat cheese. Operator moved below for proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp on cook line, cooked chicken (101F - Hot Holding) for one hour per operator cooling. Operator states foods under heat lamp are discarded every 4 hours.
Toxic substance/chemical improperly stored. Over and next to liquor in office.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black shelving to hold clean dishware at entrance to cook line soiled with grease.
Wall soiled with accumulated grease, food debris, and/or dust. Dust on walls of bathroom hallway and nearby storage hallway.
Feb 10, 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 ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar, observed employee hand second employee piece of lime to garnish drink, both with bare hands. Operator stopped both employees, asked them to discard garnish and drink, and to don gloves before touching ready-to-eat garnish.
Handwash sink used for purposes other than handwashing. At entrance to bar, handwash sink used to dump ice, dirty equipment. Operator cleared the sink.
Cutting board has cut marks and is no longer cleanable. Two large boards on cook line.
Ice scoop handle in contact with ice. 2 at bar. Both were removed by operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of tortilla chip warmer with accumulated dust.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed bar area garage doors left open, a bird on a chair on the threshold of the opening. Operator shooed away the bird. Spoke with operator regarding keeping doors closed and other protective measures when animals are present. Operator additionally closed the door.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap at triple sink. Operator hung the hose to restore air gap.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table cooked ground beef (123F - Hot Holding) for less than 1 hour per operator. Operator stirred beef, temperature 139F hot holding.
No paper towels or mechanical hand drying device provided at handwash sink at front bar, operator placed towels at sink.
Cutting board has cut marks and is no longer cleanable on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under prep counter next to clean dishes and over foods on dry storage rack. Operator moved all employee belongings to segregated shelving.
Jun 21, 2024□ 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 ▾
Floors not maintained smooth and durable in bar, side storage area, cook line.
Utensils in poor condition. Some silver metal bowls not used as food contact surface due to parchment liner heavily rusted. Surface is not used in direct contact with food. Operator separated some heavily rusted bowls and discarded.
Jun 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dining room bar, 35 on wall above liquor bottles, 10 in far left corner under counter around drain, 10 on boxes in far right corner, 10 on walls outside bathroom, five on walls around service station to right of bar.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach-in cooler next to cook line, cut tomatoes pico (63F - ambient Cooling) cut tomatoes (65F - ambient Cooling) for 4 hours per operator. Operator spread thin and placed in walk-in cooler with bags of ice, within 15 minutes both foods were 40F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line steam well, cooked rice (119F - Hot Holding) for 1 hour per operator. Operator moved to oven for rapid reheating.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken in walk-in cooler, housemade,are coleslaw in reach-in cooler by cook line, cut tomatoes and cut tomatoes pico in reach-in cooler by cook line stored densely packed in large, plastic, covered containers. Operator spread out product thin, using ice, and moved to walk-in cooler.
Ceiling tiles missing - most tiles in back hallway dry storage area removed. Operator states they are in the process of replacing sprinklers and will replace tiles with ones that are smooth, durable, easily cleanable.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust in front of kitchen accumulated on ceiling.
Floors not maintained smooth and durable in bar, side storage area, cook line.
Utensils in poor condition. Some silver metal bowls not used as food contact surface due to parchment liner heavily rusted. Surface is not used in direct contact with food. Operator separated some heavily rusted bowls and discarded.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 8 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 - 0ppm), chlorine feed disconnected from machine. Operator reconnected hose, chlorine 50ppm..
Raw animal food stored over/not properly separated from ready-to-eat food. Far right reach-in cooler cook line, raw shell eggs over cooked corn. In walk-in cooler raw chicken over raw beef, raw shell eggs over cooked beef. Operator moved foods to separate location for proper storage
Handwash sink not accessible for employee use at all times. Dishwashing area, blocked with cleaning equipment. Operator removed blockage.
Accumulation of debris on top of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food storage areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Floors not maintained smooth and durable in bar, cook line, side storage hallway.
Marked exit/path to marked exit blocked at far end of kitchen cook line with trash can. For reporting purposes only.
Aug 21, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line reach in cooler 2 pounds raw shrimp (48 F - Cold Holding); 3 pounds beef (57 F - Cold Holding); 2 pounds cooked chicken (58 F - Cold Holding), per operator food was held in unit overnight
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit present expired in January 2020
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance present inside large ice maker in kitchen area
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. Reach in cooler on cooks line not functioning. Repeat from 01-26-2023
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cooks line. Operator removed phones.
Soiled dry wiping cloth in use. On cooks line.
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 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 00ppm); Operator set up three compartment sink to sanitize.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee eating at prep table while preparing food, employee put food away and began to work with food without hand washing. Discussed proper hand washing and observed employee properly wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line reach in cooler 2 pounds raw shrimp (48 F - Cold Holding); 3 pounds beef (57 F - Cold Holding); 2 pounds cooked chicken (58 F - Cold Holding), per operator food was held in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line reach in cooler 2 pounds raw shrimp (48 F - Cold Holding); 3 pounds beef (57 F - Cold Holding); 2 pounds cooked chicken (58 F - Cold Holding), per operator food was held in unit overnight
Handwash sink used for purposes other than handwashing. Hand washing sink next to tall reach in cooler used as a dump sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit present expired in January 2020
No paper towels or mechanical hand drying device provided at handwash sink. Two hand sinks in kitchen lacking paper towels. Operator filled dispenser
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates dated June 1 2020 and expired on June 1 2023
Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink next to dish machine unable to dispense.
Spray bottle containing toxic substance not labeled. In kitchen, behind bar and server side station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance present inside large ice maker in kitchen area
Carbon dioxide/helium tanks not adequately secured. Three large CO2 tanks next to back door unsecured.
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. Reach in cooler on cooks line not functioning. Repeat from 01-26-2023
Employee eating while preparing food. Employee eating at prep table while working with beef.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cooks line. Operator removed phones.
Employee with no hair restraint while engaging in food preparation. Employees preparing food without hair restraints. Operator provided hair nets.
No handwashing sign provided at a hand sink used by food employees. At hand sink by walk in cooler
Soiled dry wiping cloth in use. On cooks line.
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.