SENOR TEQUILA'S INC
Based on 7 health inspections, SENOR TEQUILA'S INC in BONITA SPRINGS has earned a 3.3/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 7 reports on file
26801 South Tamiami Trail
Florida, 34134
Lee County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 7 health inspection reports
All Inspection Reports
3/3/2026· 1mo ago
Visit ID: 13463881
Met Inspection Standards1 high, 1 int, 7 basic
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in back prep area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table on cook line. Employee removed beverage. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Multiple boxes of food stored on freezer ground in walk in freezer.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 14-69-4:Basic - Ice buildup in walk-in freezer around door panel.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Coffee cup used as scoop submerged in sugar. Operator replaced with proper scoop with handle. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters on cook line.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD40 on shelf with food items in back of restaurant. Operator removed to proper storage. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dish machine blocked with buckets. Operator removed buckets. Corrected On-Site
7/16/2025· 9mo ago
Visit ID: 10903179
Met Inspection Standards1 high, 1 int
11/4/2024· 1y 5mo ago
Visit ID: 8838846
Met Inspection Standards3 basic
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Discussed with employee importance of keeping this area clean and sanitized.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on the cook line.
- 08B-38-4:Basic - Food stored on floor in the walk-in cooler and freezer. Discussed with employee the importance of storing food at least 6" from the floor.
7/24/2024· 1y 8mo ago
Visit ID: 8718358
Met Inspection Standards2 int, 1 basic
- 36-03-4:Basic - Cove molding at floor/wall juncture broken in several places, most severely by cooler door.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato diver blade, stored as clean on the wire shelving, observed to have pieces of tomato stuck in the blade.
1/29/2024· 2y 2mo ago
Visit ID: 8481324
Met Inspection Standards- N/A:No Violations Were Observed
8/24/2023· 2y 7mo ago
Visit ID: 8481101
Met Inspection Standards1 int, 1 basic
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken tiles in front of dishwasher and at entrance to walk-in freezer . - From follow-up inspection 2023-08-24: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inconsistent labeling system in walk-in cooler. Some items marked day-month-year, some items marked month-day-year. Discussed with operator importance of date labeling and provided handout HR 5030-049 Date Marking. - From follow-up inspection 2023-08-24: **Time Extended**
8/23/2023· 2y 7mo ago
Visit ID: 8340055
Follow-up Inspection Required7 high, 2 int, 2 basic
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken tiles in front of dishwasher and at entrance to walk-in freezer .
- 29-19-4:Basic - Standing water in floor drain under coffee station.
- 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. Dishwasher (Chlorine 0ppm) after running and priming 3 times. Operator set up manual sanitation in triple sink, chlorine 100ppm and called technician. **Corrective Action Taken** Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed on cook line employee touch raw shrimp then handle clean utensils, no glove change or handwash. Discussed with operator and employee proper use of gloves and handwashing techniques. Operator washed hands properly, sent utensils to dish room, and donned new gloves before returning to work. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In left side reach-in cooler drop in top: shredded jack cheese (50F - Cold Holding); cut tomatoes (52F - Cold Holding); housemade cut tomatoes salsa (51F - Cold Holding) overnight per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left side reach-in cooler drop in top: shredded jack cheese (50F - Cold Holding); cut tomatoes (52F - Cold Holding); housemade cut tomatoes salsa (51F - Cold Holding) overnight per operator. Also In left side reach-in cooler bottom: ; cooked pork in sauce (48F - Cold Holding); cooked beef in sauce (45F - Cold Holding) for two hours per operator - operator moved to walk-in cooler for quick cooling. Corrective action taken. Repeat 4/11/2023 Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles chemicals stored on cart by bar entrance with single service straws and bottles of pepper.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under handwash sink next to triple sink missed vacuum breaker.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) at entrance to kitchen by hand sink and in bar area. Operator diluted to 50ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at entrance to kitchen used to rinse wiping cloth. In bar, handwash sink used to dump ice. Discussed with operator reserving handwash sinks for handwashing only. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inconsistent labeling system in walk-in cooler. Some items marked day-month-year, some items marked month-day-year. Discussed with operator importance of date labeling and provided handout HR 5030-049 Date Marking.