DirtyFLRestaurant Inspection Data

SUPER TEQUENOS

101 Flagship Drive
Florida, 33549
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/13/2025

Inspection #: Visit ID: 10854650

  • N/A:No Violations Were Observed

Inspection Date: 6/6/2025

Inspection #: Visit ID: 10749902

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone oh prep table
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook beef soup 80 f cooked at 6:00 am did not cool from 135 f to 70 f within 2 hours took temperature at 8:35 am
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook beef soup 80 f cooked at 6:00 am did not cool from 135 f to 70 f within 2 hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from 3 compartment sink ambient air temperature 56 f Cold holding: vegetable soup 48 f cook raw beef 47 f cheese 48 f cheese empanada 48 employee was cooling down hot soup containers in a smaller refrigerator. Discussed with employees to move foods into reach in freezer and working reach in cooler

Inspection Date: 12/27/2024

Inspection #: Visit ID: 10749511

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Hot water knob at Hand sink by kitchen entrance. - From follow-up inspection 2024-12-27: still observed **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2024-12-27: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to get full pressure for hot water at hand sink kitchen entrance. Cold water was running properly tested at 70 f Repeat Violation - From follow-up inspection 2024-12-27: Tested at 69 f **Time Extended**

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8727118

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking water in a plastic bottle in prep area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee.
  • 14-11-5:Basic - Equipment in poor repair. Hot water knob at Hand sink by kitchen entrance.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on counter on yellow towel. By hand washing sink at register. Manager removed roach and yellow towel and sanitized area. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Employee then washed hands in hand washing sink
  • 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. Repeat Violation
  • 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. Reach in cooler Cooked beef cook chicken. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to get full pressure for hot water at hand sink kitchen entrance. Cold water was running properly tested at 70 f Repeat Violation

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8578267

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over cheese and empanadas reach in cooler silver cooler employee removed to proper storage Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in prep cooler. Cold holding raw shelled egg 46 f cut lettuce 48f employee moved to freezer. 2nd temp raw shelled eggs 43 f cut lettuce 47 f Corrected On-Site
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Placing knife in the hand washing sink. Hand washing sink in kitchen by entrance drains stored inside the sink bottom
  • 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. Missing for 2 people
  • 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. Cook pork no date mark.reach in cooler employee added date marks. Corrected On-Site
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by three compartment sink tested water at 76 f s hot water handle does not turn correctly

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8348863

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom with no hand washing in kitchen and put gloves on. Discussed with management to wash hands before food prep
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Restaurant had a unapproved sanitizer not for food contact surfaces. Employee went to store to buy correct food contact surfaces sanitizer. Observed food contact surfaces sanitizer. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over ready to eat food reach in cooler manager removed to proper storage.
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Single service boxes stored over hand washing sink in storage room.
  • 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. Missing for 2 employees.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for manager. Manager posted on wall. Corrected On-Site
  • 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. Cook pork in reach in cooler by three compartment sink.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen tested at 75 f ran over two minutes.