DirtyFLRestaurant Inspection Data

SR TEQUILA MEXICO DF

With 2 documented inspections, SR TEQUILA MEXICO DF in CLERMONT has achieved a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 2 reports on file

16745 CAGAN CROSSINGS BLVD #101, CLERMONT 34714

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 2 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13658907

Met Inspection Standards

1 int, 2 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-03-26: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping cheese sauce and server making drinks and scooping ice were wearing a watch and bracelet - From follow-up inspection 2026-03-26: **Time Extended**
  • 53B-10-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -Jareh missing trainers name and CFPM number - From follow-up inspection 2026-03-26: **Time Extended**

3/24/2026· 3w ago

Visit ID: 13643340

Follow-up Inspection Required

6 high, 5 int, 12 basic

  • 06-09-1:Basic - 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. -tilapia in walk in cooler
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from open beverage container while bagging cheese sauce
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -plate of food stored in walk in cooler with restaurant food. Operator removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping cheese sauce and server making drinks and scooping ice were wearing a watch and bracelet
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -floor in bar area -exterior sides of cooler in bar area
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -storage rack near bar
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line.
  • 08B-12-5:Basic - Stored food not covered. -tortilla bowls on top shelf of cook line
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -operator is vacuum sealing cooked diced chicken, labeled 3/22. Operator removed chicken from bag. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -2 cans whole peeled tomatoes
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee in bar area garnished drink with lime wedge with no glove/tong/deli paper
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -prep cook drank from open beverage cup, then handled plastic bag and container for cheese sauce. Educated employee, he washed hands. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found -1 in server area -1 in dish area -12+ in bar area Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -frozen reduced oxygen packaged tilapia thawed in bag in walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (45F - Cold Holding), walk in cooler, held more than four hours per operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -server area
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink beside ice machine and in women's restroom
  • 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.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. -Jareh missing trainers name and CFPM number