TEQUILA JACKS
401 S FT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33316 · 813-447-4721
Last inspected Mar 3, 2026 · 6 visits since July 2023
JUL 23
DEC 23
FEB 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016046235 | Sep 29, 2016 | Oct 25, 2016 | $280 |
Inspection history
6 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food thermometer(s) not calibrated according to manufacturer's specifications. Two thermometers temperature stayed on 40F.
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. Form provided for one employee.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Mixer spoons on water temperature (70F)- ar area- employee removed from water.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over canned/bottled drinks. In walk in cooler, raw shell eggs stored shiver beer cans. Employee moved eggs to bottom shelf.
Handwash sink used for purposes other than handwashing. At bar, handwashing sink has cups stored either soaking liquor spouts. Employee removed cups.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, interior of ice machine has accumulation of black/ green mold like substance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 78°F with in use utensils, Operator discarded water.
Apr 14, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Dec 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash and rinse dishware, no sanitizing before putting dishware on drying rack. Reviewed proper dishwashing procedures with operator.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed cantaloupe on speed rack inside walk in cooler. Operator properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over deli ham inside lowboy cooler at cook line. Operator properly stored.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine - 200ppm) in kitchen. Reviewed proper sanitizer procedures with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, in kitchen.
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks stored unsecured in front counter area.
Food stored on floor. 1) Observed bucket of red sauce stored on floor inside walk in cooler. 2) Observed frying oil cartons stored on floor in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored inside flour and sugar bins in kitchen, handles in contact with food. Operator properly stored.
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed watermelon inside walk in cooler. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed home fries (88°F - Cold Holding); sausage links (71°F - Cold Holding) at cook line. Foods were held out of temperature for approximately 1hr. Educated operator on proper cold and hot holding. Operator put foods on flat top grill to reheat to 135°F or above.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Operator remade and corrected to 100ppm.
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. Emailed bodily fluid cleanup procedures to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine sanitizer test strips.
Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks stored unsecured at server station.
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. Observed commercially processed raw sea bass thawed in reduced oxygen packaging, inside walk-in cooler. Educated operator on proper thawing method. Operator cut holes in packaging to allow oxygen flow.
Exterior door has a gap at the threshold that opens to the outside. Observed hole at bottom of back exit door.
Floor tiles missing and/or in disrepair. Observed broken tiles on floor at cook line.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside ice bin at server station. Operator properly stored.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles stored inside flour and sugar bin in kitchen; handles in contact with foods. Operator properly stored.
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.