AZUL TEQUILA MEXICAN RESTAURANT
7859 SW HWY 200 STE 105
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 9/24/2024
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 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/17/2024
High Priority
7
Intermediate
4
Basic
7
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souffle cups used to scoop food items stored in reach-in cooler across from cook line fryer. Manager removed cups during inspection. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next in dish area and pans stored on top of dish machine.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of wait station ice machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters stored on wait station coffee machine. Manager placed filters in a container. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Pan of beef stored in walk-in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers stored on shelf next to kitchen entrance.
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of Tylenol stored on kitchen shelf next to salt shakers. Manager removed Tylenol during inspection. Corrected On-Site
- 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. Items in glass door reach-in cooler at end of cook line: queso (46F,44F,44F - Cooling). Manager stated queso prepared the previous day.
- 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. Items in glass door reach-in cooler at end of cook line: queso (46F,44F,44F - Cooling). Manager stated queso prepared the previous day. Repeat Violation Admin Complaint
- 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. Dish machine in dish area, 10 ppm. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, rinsed hands in three compartment sink and began handling clean utensils and pans without washing hands. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Shell eggs stored with pepper in reach-in cooler across from cook line grill. Manager removed pepper from pan during inspection. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Four pans of cooked ground beef stored in walk-in cooler, dated 9/9. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Water nozzle of wait station iced tea machine.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in wait station hand washing sink. Manager removed bucket during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap at bar area hand washing sink. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored in dish area. Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to walk-in cooler.
Food safety inspection conducted on 9/17/2024 revealed 19 total violations (7 high priority, 4 intermediate, 7 basic).
Inspection on 3/27/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In several containers of sauce, small cups inside.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over make table on cookline. Drink on prep table near steam table. Both were moved. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In walk in cooler, white bin of cheese on floor.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Several wooden boards with deep grooves, no longer smooth and easily cleanable.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler at kitchen entrance. Bottom of reach in make table on cookline.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Also, male employee wiping hands on soiled towel.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched soiled towel with gloved hands then continued to prepare food without washing hands.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued. Repeat Violation Admin Complaint
- 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. Emailed DBPR form.
- 31B-03-4:Intermediate - No soap provided at handwash sink. One sink behind bar has no soap.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of window cleaner at bar, label added. Corrected On-Site
Food safety inspection conducted on 3/27/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 1/4/2024
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 1/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/20/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ceviche 44-45F made yesterday and stored in cooler overnight. Cook stated ceviche has been in unit overnight. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche 44-45F made yesterday and stored in cooler overnight. Cook stated ceviche has been in unit overnight. Warning
Food safety inspection conducted on 12/20/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 10/13/2023
High Priority
7
Intermediate
5
Basic
13
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom in kitchen has door propped open. Manager closed. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of flour. Removed. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks in kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella and gloves on top of drinks. Corrected On-Site Repeat Violation
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Cutting boards on clean dish shelf are grooved and no longer easily cleanable. Kobalt drill with cracks and not easily cleanable used to mix salsa. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. In warewash area.
- 08B-37-4:Basic - Food stored in a prohibited area. In reach in cooler located in server station: personal food on shelf over drinks for customers. In walk in cooler: several cases of unwashed produce stored on shelves over pans of cooked items and beer. Employees began moving items. In reach in make table on cookline: pan of avocados with sticker still on them sitting on top over pan of shredded cheese. Pan of tortilla strips not covered on shelf at cookline. Several pans of food in walk in freezer not covered. **Corrective Action Taken** Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing over grills. Manager stated that filters were removed for cleaning.
- 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket not inverted. Pizza cutter between two pieces of equipment. Both were moved. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior shelf under quesadilla press on cookline soiled with grease and food debris. Exterior of reach in cooler on cookline soiled with food debris.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On several clean dishes in ware wash area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Also, one towel over utensils. Both were moved. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Missing on several bulk containers.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. In steam table: onions 109-120F, manager stated onions were in unit for approximately two hours. Employee reheated to 167F. Corrected On-Site Repeat Violation Admin Complaint
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp used raw in ceviche. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of ceviche containing raw shrimp on shelf over cooked beef. Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: pan of pork with a date mark of 10/6, should have been discarded 10/12. Also, stop sale issued on salsa improperly cooled overnight. Repeat Violation Admin Complaint
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. In warewash area.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Large bin of salsa 57F-64F in walk in cooler overnight, made yesterday. Stop sale issued.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Tube of silicone on shelf over flour bins and tortilla shells on dry storage shelf.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles at bar have build up. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink behind bar being used to strain drinks. Sink in server station has sanitizer bucket inside. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device, soap, and/or hand wash sign provided at handwash sink. Sink at bar missing sign, soap and towels. Sink in kitchen unable to dispense towels. Manager fixed dispenser on cookline. **Corrective Action Taken** 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. In walk in cooler: no date mark on cooked beef from Monday, and on cooked beans from Tuesday and Wednesday. Also, reach in cooler: milk opened on Monday in reach in co9er with no date mark. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In warewash area: fabuloso with no label and degreaser with no label. Repeat Violation
Food safety inspection conducted on 10/13/2023 revealed 25 total violations (7 high priority, 5 intermediate, 13 basic).