DirtyFLRestaurant Inspection Data

TEQUILA CANTINA MEXICAN KITCHEN

3551 Wedgewood Lane
Florida, 32162
Sumter County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10802451

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in kitchen area
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes switched from loading soiled dishes into dish machine to touching clean equipment without hand wash. Discussed with manager.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar area storing drink mixes. Operator had employee remove. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in server area 76F after running approximately 2 minutes

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8741490

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
  • 36-34-5:Basic - Ceiling tiles soiled with accumulated dust in dish machine 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. Employees jackets stored on cans in dry storage area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on fresh guacamole cart in water 68F
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in server area. Operator made sanitizer bucket and placed cloths inside. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken, changed gloves without washing hands to plate ready to eat food. Operator had employee wash hands. **Corrective Action Taken**
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Juice bottles stored in drink ice in bar area
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bar soda gun nozzle Can opener blade

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8611155

  • 53B-01-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-15: Operator does not have training Admin Complaint

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8513623

  • 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. Fish in reach in cooler at cook line
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at front counter
  • 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. rice (55F - Cooling) operator states rice was cooked yesterday
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rinsed soiled pan, touched clean pans in the dish machine to put on drying rack.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Beans in kitchen area stored in Brute container with soiled lid
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (55F - Cooling) operator states rice was cooked yesterday
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand wash sink at cook line. Operator removed. Corrected On-Site
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink next to beverage station. Operator provided soap. Corrected On-Site

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8363042

  • 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. Fish filets in walk in cooler
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 cell phones on prep table. Operator removed. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans on dry dish rack
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in coolers and on prep tables. Operator removed all. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in cook line area. Operator moved. 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. black beans (55F - Cooling); black beans (46F - Cooling); refried beans (45F - Cooling) in walk in cooler prepped 9/28. No temperature monitoring.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling); refried beans (45F - Cooling) in walk in cooler prepped 9/28. No temperature monitoring.
  • 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 to operator
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda gun nozzle in bar
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blender pitchers in hand wash sink in bar area. Operator removed. Corrected On-Site