TEQUILA ACCENT
2725 MINTON ROAD, West Melbourne FL 32904
Last inspected Apr 22, 2024 · 8 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
FEB 24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,650
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019050383 | Jul 22, 2019 | Feb 21, 2020 | $1,200 |
| 4--2019035216 | May 31, 2019 | Aug 23, 2019 | $300 |
| 4--2017043288 | Jul 20, 2017 | Dec 19, 2017 | $150 |
Inspection history
8 visits, newest first
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting boards has cut marks and is no longer cleanable.
No conspicuously located ambient air temperature thermometer in holding unit. In cooler
Feb 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw beef stored over or with unwashed produce in the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 63F on cook line recommended to rapid. Raw chicken 44F to 46F in walk in cooler Rice 56F on cook line
Handwash sink not accessible for employee use at all times. By bike
Reach in coolers soiled. Soda nozzles soiled. Microwave soiled. Slicer soiled all with old food.
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen
Containers of nachos stored on floor in the kitchen. Large pot of raw chicken, bag of onions on the floor on walk in cooler. Cases of food on the floor in the walk in cooler.
Cups with cracks on storage containers.
Cutting boards has cut marks and is no longer cleanable.
Hood filters heavily soiled with grease. Stove top heavily soiled.
No conspicuously located ambient air temperature thermometer in holding unit. In cooler
Open dumpster lid.
Several walls in disrepair in kitchen causing food to lay in the crevices junction to floor and wall.
Single-service articles not stored inverted or protected from contamination. Under nachos station
Stored foods in walk in cooler not covered.
Water leaking from pipe and/or faucet/handle. Hand sink
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 7 high priority.
7 High priority4 Intermediate19 Basic
Show 30 findings ▾
Employee washed hands with no soap.
Raw beef stored over or with unwashed produce in the walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Salt not covered had contaminate particles inside it.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 63F on cook line recommended to rapid. Raw chicken 44F to 46F in walk in cooler Rice 56F on cook line
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 made at 7 found at 1:00 62F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried bean 93F to 104 recommend to reheat to 165f rechecked found at 172F.
Handwash sink not accessible for employee use at all times. By bike
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 dish washer
Reach in coolers soiled. Soda nozzles soiled. Microwave soiled. Slicer soiled all with old food.
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen
Containers of nachos stored on floor in the kitchen. Large pot of raw chicken, bag of onions on the floor on walk in cooler. Cases of food on the floor in the walk in cooler.
Cups with cracks on storage containers.
Cutting boards has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
Hood filters heavily soiled with grease. Stove top heavily soiled.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with beans and rice. Ice scoop in contact with ice.
No conspicuously located ambient air temperature thermometer in holding unit. In cooler
No copy of latest inspection report available.
Open dumpster lid.
Several walls in disrepair in kitchen causing food to lay in the crevices junction to floor and wall.
Single-service articles not stored inverted or protected from contamination. Under nachos station
Stored foods in walk in cooler not covered.
Water leaking from pipe and/or faucet/handle. Hand sink
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority4 Intermediate15 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in cookline unit
Stop Sale issued due to food not being in a wholesome, sound condition. Operator not following instructions on packaging for raw fish to be removed from package during thawing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (53F - Cold Holding) in cookline unit, stocked at 11, suggest rapid chill on items Sour cream 37F salsa (37-52F - Cold Holding), held in ice, placed out on line at 11, suggested rapid chill on salsa
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cookline Interior of white chest freezer at bar black like substance
Handwash sink used for purposes other than handwashing. Dumping ice water into hand sink, educated employee on proper use of hand sink
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cookline At bar hand wash sink
No soap provided at handwash sink. Bar hand sink
Bowl or other container with no handle used to dispense food. In cookline unit
Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine area
Clean plates and bowls stored on cookline and under steam well had left over food debris and dust accumulated on them, operator moved to dish pit
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. 5 fillets oh raw mahi completely thawed in drawers under cookline
Dead roaches on premises. One dead roach under water heater, operator cleaned up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
Hole in or other damage to wall. At entrance to dish pit area wall stripping coming off
In-use knife/knives stored in cracks between pieces of equipment. In between coolers
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish pit area
No handwashing sign provided at a hand sink used by food employees. At sink at end of cookline
Single-service articles not stored inverted or protected from contamination. To go tin containers not inverted or protected
Standing water in bottom of reach-in-cooler. Cookline right unit
Water leaking from pipe and/or faucet/handle. Under triple sink leaking onto floor
Wet wiping cloth not stored in sanitizing solution between uses. On expo line
Working containers of food removed from original container not identified by common name. Unlabeled salt on cookline
Aug 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda Gunn nozzle
Spray bottle containing toxic substance not labeled. At bar
Bowl or other container with no handle used to dispense food. Cup used to scoop flour
Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher area
Cove molding at floor/wall juncture broken/missing. Cookline
Cutting board has cut marks and is no longer cleanable. All make table
Drain cover(s) missing.
Hole in or other damage to wall. Hole in wall by hand wash sink cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets chest freezer
Aug 18, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate15 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in cookline unit
Stop Sale issued due to food not being in a wholesome, sound condition. Operator not following instructions on packaging for raw fish to be removed from package during thawing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (53F - Cold Holding) in cookline unit, stocked at 11, suggest rapid chill on items Sour cream 37F salsa (37-52F - Cold Holding), held in ice, placed out on line at 11, suggested rapid chill on salsa
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cookline Interior of white chest freezer at bar black like substance
Handwash sink used for purposes other than handwashing. Dumping ice water into hand sink, educated employee on proper use of hand sink
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cookline At bar hand wash sink
No soap provided at handwash sink. Bar hand sink
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. Currently on a warning for expired employee training that is due on August 24th, 2023
Bowl or other container with no handle used to dispense food. In cookline unit
Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine area
Clean plates and bowls stored on cookline and under steam well had left over food debris and dust accumulated on them, operator moved to dish pit
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. 5 fillets oh raw mahi completely thawed in drawers under cookline
Dead roaches on premises. One dead roach under water heater, operator cleaned up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
Hole in or other damage to wall. At entrance to dish pit area wall stripping coming off
In-use knife/knives stored in cracks between pieces of equipment. In between coolers
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish pit area
No handwashing sign provided at a hand sink used by food employees. At sink at end of cookline
Single-service articles not stored inverted or protected from contamination. To go tin containers not inverted or protected
Standing water in bottom of reach-in-cooler. Cookline right unit
Water leaking from pipe and/or faucet/handle. Under triple sink leaking onto floor
Wet wiping cloth not stored in sanitizing solution between uses. On expo line
Working containers of food removed from original container not identified by common name. Unlabeled salt on cookline
Aug 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority5 Intermediate15 Basic
Show 24 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), shower operator how to prime dish machine. Still not testing properly reading at 00pm. First offense since new OSG issued, next offense could result in administrative complaint Set up triple sink at 300ppm for quat until ecolab is able to show up
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in cookline unit
Stop Sale issued due to food not being in a wholesome, sound condition. Operator not following instructions on packaging for raw fish to be removed from package during thawing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (53F - Cold Holding) in cookline unit, stocked at 11, suggest rapid chill on items Sour cream 37F salsa (37-52F - Cold Holding), held in ice, placed out on line at 11, suggested rapid chill on salsa
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cookline Interior of white chest freezer at bar black like substance
Handwash sink used for purposes other than handwashing. Dumping ice water into hand sink, educated employee on proper use of hand sink
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cookline At bar hand wash sink
No soap provided at handwash sink. Bar hand sink
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. Currently on a warning for expired employee training that is due on August 24th, 2023
Bowl or other container with no handle used to dispense food. In cookline unit
Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine area
Clean plates and bowls stored on cookline and under steam well had left over food debris and dust accumulated on them, operator moved to dish pit
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. 5 fillets oh raw mahi completely thawed in drawers under cookline
Dead roaches on premises. One dead roach under water heater, operator cleaned up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
Hole in or other damage to wall. At entrance to dish pit area wall stripping coming off
In-use knife/knives stored in cracks between pieces of equipment. In between coolers
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish pit area
No handwashing sign provided at a hand sink used by food employees. At sink at end of cookline
Single-service articles not stored inverted or protected from contamination. To go tin containers not inverted or protected
Standing water in bottom of reach-in-cooler. Cookline right unit
Water leaking from pipe and/or faucet/handle. Under triple sink leaking onto floor
Wet wiping cloth not stored in sanitizing solution between uses. On expo line
Working containers of food removed from original container not identified by common name. Unlabeled salt on cookline
Jul 25, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda Gunn nozzle
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.
Spray bottle containing toxic substance not labeled. At bar
Bowl or other container with no handle used to dispense food. Cup used to scoop flour
Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher area
Cove molding at floor/wall juncture broken/missing. Cookline
Cutting board has cut marks and is no longer cleanable. All make table
Drain cover(s) missing.
Hole in or other damage to wall. Hole in wall by hand wash sink cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets chest freezer
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.