VIDA COCINA & TEQUILA
275 W STATE RD 436
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
2
Intermediate
5
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open cup of coffee above cook line cooler. Employee removed. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. -case of food on floor in walk-in freezer not from todays delivery. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -green handled knife on cook line. Removed. Corrected On-Site Warning
- 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors. -plates not inverted pre-set on outside tables. Silverware is wrapped, cups are inverted. Warning
- 35A-02-7:High Priority - Live, small flying insects found. -3 small flying insects on inside of bar windows. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over empanadas in walk-in cooler, raw chorizo over limes. Items relocated. Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -strainers in hand wash sink at bar. Employee removed. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -facility has QR code menus only. Tuna and salmon on sushi menu in multiple items, tilapia and trio ceviche, over easy and sunny side up eggs need to be identified as raw. May be marked with asterisk that is at beginning of menu's consumer advisory. Warning
- 53A-05-6:Intermediate - 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/. -CFM arrived during inspection. Corrected On-Site Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. -no soap at either hand wash sink behind bar. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -facility using sushi rice. Discussed options with kitchen staff, provided printed copy of Time Plan. Corrected On-Site Warning
Food safety inspection conducted on 5/14/2025 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 12/17/2024
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table next to salsas at wait station Several purses on table at drink station area Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Buckets to fill ice are cracked on top
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil on floor on cooks line Several whole intact beef packages on floor in walk-in-freezer Cases of produce on floor in walk-in-cooler
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 hood filter missing on cooks line
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup entrance to walk-in-freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in prep area 85°; operator discarded water Corrected On-Site
- 36-62-4:Basic - Light not functioning over cooking equipment
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from flat top Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs temp 74°: per manager eggs put less than 4 hours, moved to refrigerator for immediate temperature recovery **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 thawed sealed packs of MAHI, packs state keep frozen, open before use Large Ice bin front bar used for drinks has bottles of wine stored in ice
- 11-27-4:Intermediate - 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. Provided manager with form Corrected On-Site
- 53A-05-6:Intermediate - 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/
- 11-26-1:Intermediate - 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. Provided manager with form, current employees signed and dated form **Corrective Action Taken**
Food safety inspection conducted on 12/17/2024 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 6/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/3/2024
High Priority
7
Intermediate
4
Basic
4
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. -in wait station ice bin. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometer in horchata cooler in expo area.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -2 front garage doors and patio door open at start of inspection. Air curtains not turned on. Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface. -hand wash sink at front of bar heaps water running onto floor.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -tomatillo salsa made yesterday 57 degrees in the center. Product in deep container. Product discarded.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -tomatillo salsa
- 08B-27-4:High Priority - Food placed in soiled container/equipment. -washed avocados returned to cardboard box. Advised. Corrected On-Site
- 08B-56-4:High Priority - Items stored in ice used for drinks. -bottles in ice well behind bar. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 small flying insects on windows behind bar, 2 small flying insects on windows in dining room, 1 small flying insect in storage area of kitchen near back door. No flies observed on food or food contact surfaces. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above greens in cook line reach-in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -queso 43-45 in walk-in cooler less than 4 hours. Product moved to freezer for temperature recovery.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -strainer in hand wash sink at bar. Asked bartender, stated it was used for dump sink. Removed.
- 11-26-1:Intermediate - 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. -manager unable to locate. Emailed new blank forms.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. -training date not filled in on certificates.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle on expo line not labeled. Corrected On-Site
Food safety inspection conducted on 6/3/2024 revealed 15 total violations (7 high priority, 4 intermediate, 4 basic).
Inspection on 4/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/29/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee open beverage on top of dish machine. Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife placed between 2 coolers on cook line. Educated manager and staff. Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -at bar hand wash sink next to dish machine. Warning
- 08B-60-4:Basic - Unpackaged food not protected from environmental sources of contamination during preparation. -garage doors open, only 2 of 4 air curtains in operation. See provisos from licensing inspection. Corrected On-Site Warning
- 22-41-4:High Priority - 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. -no sanitizer connected to dish machine in kitchen, hose laying on ground behind detergent and rinse aid baskets. Operator added sanitizer to dish machine. Retest greater than 100 ppm. Clear hose runs from bucket of sanitizer to primer, red hose attached at primer. -bar dish machine 0ppm. Blue hose in sanitizer bucket, clear hose in rinse aid, unsure if sanitizer is being dispensed into wash cycle instead of rinse cycle. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -carnitas 110 in pan on cook line, not in steam table. Product moved to flat grill to reheat. **Corrective Action Taken** Warning
- 41-15-5:High Priority - 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. -quat sanitizer bucket greater than 400 ppm. Added more water, discussed with staff. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -server filling sanitizer buckets in hand wash sink on cook line. Advised. -fruit strainer in hand wash sink next to dish machine at bar, being used as dump sink. Bar manager removed. Corrected On-Site Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - 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. Warning
Food safety inspection conducted on 3/29/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 12/15/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -bag of rice on floor in dry storage room.
Food safety inspection conducted on 12/15/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).