TEQUILA'S MEXICAN BAR AND GRILLE
13731 S TAMIAMI TRAIL, Fort Myers FL 33912 · 2394376660
Last inspected Mar 24, 2026 · 9 visits since February 2024
APR 24
SEP 24
JAN 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchilada sauce 128F hot hold less than 4 hours. Operator put sauce in oven to reheat.
★ 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--2024063577 | Sep 13, 2024 | Dec 11, 2024 | $200 |
Inspection history
9 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp 45F cold hold less than 4 hours. Operator filled in empty spaces in reach in cooler at cook line and put bags of ice on top.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchilada sauce 128F hot hold less than 4 hours. Operator put sauce in oven to reheat.
Handwash sink not accessible for employee use at all times. Observed handwash sink at end of cook line blocked by cooking oil boxes. Operator removed boxes.
Soap dispenser at handwash sink in men's accessible bathroom not working/unable to dispense soap. Operator fixed dispenser.
Show the remaining 5 findings ▾
Water pressure lacking at fixtures that require the use of water. Handwash sink in women's accessible bathroom. Operator called technician.
Employee with no hair restraint while engaging in food preparation. Cook.
Open dumpster lid. Operator closed lid.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Standing water in bottom of reach-in-cooler across from flat grill.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook switching from raw chicken to working clean utensils, glove change no handwash. Spoke with operator, operator washed hands and donned new gloves.
Nonfood-grade containers used for food storage - direct contact with food. 8 clear non food grade plastic containers used to store tortilla chips in back corner of kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef birria and cooked chicken wings, raw egg yolk over citrus and cucumbers in walk-in cooler. Operator rearranged foods for proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw whole muscle beef in walk-in cooler. Operator rearranged foods for proper storage.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Upper hose Bibb at indoor mop sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) on cook line. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade my entrance to walk-in cooler soiled.
Floor soiled/has accumulation of debris behind and under cook line equipment.
Walk-in cooler interior/shelves have accumulation of soil residues, dust closer to fans by entrance.
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed white fish served in ceviche with no parasite destruction available. Observed parasite destruction letter received before end of inspection.
Handwash sink not accessible for employee use at all times. Observed two hand wash sinks at bar furthest of kitchen area blocked with containers in them. Operator working on moving items to allow access to hand wash sinks.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche not marked with consumer advisory indicating a raw product.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand wash sink furthest from kitchen with no paper towel or soap. Operator provided paper towel or soap.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed sauces containing cooked peppers pulled from freezer and not properly date marked to indicate the remaining time available. Operator provided proper dates.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in the sugar. Operator removed container.
Covered waste receptacle not provided in women's bathroom. Observed no covered trash receptacle in women's restroom.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal and plastic pans/containers. Operator educated employees on proper storage.
Equipment in poor repair. Observed ice machine in disrepair. When lid is lifted top section lifts off from bottom ice bin, creating an area not properly sealed or protected from contamination from outside sources.
Food stored on floor. Observed buckets of food stored on floor in walk in freezer. Operator moved for proper storage.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above washed, cut and portioned produce. Operator moved for proper storage.
Sep 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ice bath housemade tomato salsa (52F - Cold Holding) for 1 hour 30 minutes per operator. Operator time marked salsa for 4 hour discard; provided operator with time as a public health control form via email. Also Tall white reach-in cooler cook line right:; cooked corn (45F - Cold Holding); cooked tripe soup (45F - Cold Holding); cooked tripe menudo (45F - Cold Holding) for 3 hours per operator. Operator iced down foods and moved to walk-in cooler for rapid cooling.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to bar. Operator placed towels at sink.
No soap provided at handwash sink at entrance to bar. Operator placed soap at sink.
Unclean building components, attachments or fixtures. Heat lamp top attached to pass through window soiled with dust accumulation.
Walk-in cooler interior/shelves have accumulation of soil residues.
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 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) in bar after running and priming three times. Also Dishwasher (0ppm chlorine) in main kitchen after running three times. Operator set up manual sanitation in 3 compartment sink, 50ppm chlorine. Operator instructed staff to discontinue using machines.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee coming in from back door to kitchen with gloves still on, begin to work with food no glove change or handwash. Spoke with employee, employee removed gloves and properly washed hands before resuming work.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw shrimp. Operator rearranged items for proper food storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ice bath housemade tomato salsa (52F - Cold Holding) for 1 hour 30 minutes per operator. Operator time marked salsa for 4 hour discard; provided operator with time as a public health control form via email. Also Tall white reach-in cooler cook line right:; cooked corn (45F - Cold Holding); cooked tripe soup (45F - Cold Holding); cooked tripe menudo (45F - Cold Holding) for 3 hours per operator. Operator iced down foods and moved to walk-in cooler for rapid cooling.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to bar. Operator placed towels at sink.
No soap provided at handwash sink at entrance to bar. Operator placed soap at sink.
Grease receptacle lid open.
No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler exterior ambient thermometer broken, not showing a reading.
Unclean building components, attachments or fixtures. Heat lamp top attached to pass through window soiled with dust accumulation.
Walk-in cooler interior/shelves have accumulation of soil residues.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef, raw beef over ready-to-eat sauces. Operator rearranged freezer for proper food protection.
No soap, paper towels provided at handwash sink at entrance to bar. Operator placed both at sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside back entrance to kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board, prep line. Operator removed the phone.
Unclean building components, attachments or fixtures. Hood over cook line and removable vents soiled with accumulation of grease.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five (5) cooks and five (5) servers working and no certified food manager is present.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups and sauces, prepared on site and frozen, not date marked with date thawed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 04-03-2023
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dishwasher machine Dishwasher (Temperature 146.7) after three attempts at the surface of the place. Operator set up three compartment sink for sanitizing.
Toxic substance/chemical improperly stored. Cleaning chemicals stored on top of dish machine. Operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five (5) cooks and five (5) servers working and no certified food manager is present.
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. DBPR Form HR 5030-103 was provided to operator.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups and sauces, prepared on site and frozen, not date marked with date thawed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 04-03-2023
Spray bottle containing toxic substance not labeled. On top of dish machine.
Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar bin. Operator removed.
Cloth used as a food-contact surface. Wiping cloth used in direct contact with cilantro. Operator removed cloths.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on back prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on back prep table with prepared food. Operator removed phones.
No handwashing sign provided at a hand sink used by food employees. Not present at hand sink next to refrigerator at cooks line. Operator provided signage
Working containers of food removed from original container not identified by common name. Container of Mexican Cumin in prep area not labeled.
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.