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
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All Inspection Reports
Inspection on 3/27/2025
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 3/27/2025 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 1/22/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 1/22/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 4/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 4/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/13/2024
High Priority
4
Intermediate
3
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 2/13/2024 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).
Inspection on 9/29/2023
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 9/29/2023 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).