TEQUILA MEXICAN GRILL & CANTINA
422 CLEVELAND STREET, Clearwater FL 33755 · 727-461-6949
Last inspected May 7, 2026 · 7 visits since December 2023
MAY 24
NOV 24
MAR 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. 3 in dish area 1 by drain under soda dispenser
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food ( cooked rice ). Reviewed with manager
Toxic substance/chemical improperly stored next to hot sauces at the bar. Manager relocated spray bottles of cleaners.
Accumulation of black mold-like substance in the interior of the ice bin in the corner area of ice bin.
Food ( box of oil ) stored on floor. at cook line Manager relocated oil.
Show the remaining 3 findings ▾
In-use wet wiping cloth/towel used under cutting board in food prep area. Manager removed towel.
Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler. Manager rearranged food
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Manager changed solution. Recheck 200 ppm quaternary
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in white freezer - not all products commercially packaged. Individual wrapped raw beef over raw shrimp. Reviewed with manager. Manager rearranged food
Employee personal food not properly identified and segregated from food to be served to the public in cooler at cook line. Manager relocated food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jackets, purses stored with bottles of liquor in closet at bar Employees relocated items - employee cellphone in top of wrapped chips at cook line. Employee relocated phone
Employee with no hair restraint while engaging in food preparation at cook line
Food stored on floor in walk in cooler. Employee placed containers of food on crates
Standing water in bottom of reach-in-cooler at the bar. Manager scheduled cleaning of freezer for the end of the night
Stored food not covered in walk in cooler and dry storage areas. Manager covered food
White reach-in freezer interior/shelves have accumulation of soil residues in storage area of kitchen. Manager cleaned the interior of the freezer
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then continued to stir soup. Reviewed glove change and hand wash with cook and manager. Employee removed gloves then washed hands.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. Reviewed with manager. Operator renewed license during inspection Confirmation # 246058269
Raw animal food ( shell eggs) stored over/not properly separated from ready-to-eat food ( washed cut vegetables ) in double door cooler in storage area near office area. Reviewed with manager. Manager rearranged food
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken directly next to raw beef on shelf in walk in cooler. Reviewed with manager. Manager rearranged food
Handwash sink used for purposes other than handwashing. -Utensil stored in cook line hand wash sink. Reviewed with manager hand wash sink is for washing hands only. Utensil removed from hand wash sink
Equipment in poor repair. Torn reach in cooler gaskets opposite flat grill and opposite stove. Reviewed with manager. Per manager, gaskets are on order
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Added outdoor seating 70 count to inside seating 150 seating Reviewed with manager
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary at cook line. Employee changed sanitizer recheck 200 ppm quaternary
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Cutting boards on cook line
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. All cutting boards
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda syrup station area heavily soiled with old food debris
Standing water in bottom of reach-in-cooler. Reach in cooler across from stove on cook line
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 7 high priority.
7 High priority5 Intermediate14 Basic
Show 26 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender touched glasses on top of her head then prepared drinks without washing hands, discussed proper hand washing with operator to translate to employee
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiping gloved hands on soiled apron and towel then touching clean plates with out washing hands or changing gloves, discussed proper hand washing with operator to translate to employee
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and keys then engaged in preparing food without washing hands, discussed proper hand washing with operator to translate to employee
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in dish area 1 by drain under soda dispenser
Non-food grade paper/paper towel used as liner for food container. Brown paper towel used to wrap food to heat in microwave
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above shredded cheese, shrimp moved to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinaded Raw steak 44F in walk in cooler, rechecked temperature is at 43F
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. Form 5030-104 has been printed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Cutting boards on cook line
Handwash sink not accessible for employee use at all times. Hand sink in prep area has container of fish stored in it, hand sink in dish area has equipment stored in front of it, items removed
Handwash sink used for purposes other than handwashing. Hand sink on cook line used to rinse food, discussed proper hand wash use
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at bar hand sink is 74F, hot water faucet not working
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. All cutting boards
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to clean plates by grill on cook line, drink removed
Employee with no hair restraint while engaging in food preparation. Cook put hair net on
Food stored on floor. Multiple buckets of sauce on floor in walk in cooler, food moved off the floor
Ice scoop handle in contact with ice. Ice scoop removed and put in dish area to be cleaned
In-use knife/knives stored in cracks between pieces of equipment. Knife between lids on reach in cooler, knife removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda syrup station area heavily soiled with old food debris
Standing water in bottom of reach-in-cooler. Reach in cooler across from stove on cook line
Time/temperature control for safety food thawed in an improper manner. Steaks sitting out on shelf under prep table Fish sitting in water in hand sink Food put inside walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above salsa in walk in cooler, avocados moved to bottom shelf
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line at 0ppm, operator refilled sanitizer bucket now at 200ppm
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, employee picked up off floor
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade spiled
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not dispensing proper amount of sanitizer, operator set up triple sink Quat 200ppm
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Equipment in poor repair. Torn cooler gaskets on cook line
Food stored in undrained ice. Raw shrimp in cooler on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Beer cooler behind bar
Stored food not covered. Multiple items in walk-in cooler
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut onions in reach in cooler at cook line - employee rearranged food Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw bacon stored with hotdogs in freezer - employee rearranged food
Handwash sink used for purposes other than handwashing. - ice inside bar hand wash sink - reviewed with manager that hand wash sinks are for washing hands only
No paper towels or mechanical hand drying device provided at handwash sink at bar - manager placed towels at hand wash sink bar
Spray bottle containing toxic substance not labeled in dish washing area - employee labeled spray bottle
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee container of water on top of reach in cooler at cook line - employee relocated drink
Food ( containers of sauce) stored on floor in walk in cooler employee rearranged food
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.