DirtyFLRestaurant Inspection Data

TEQUILA CANTINA MEXICAN KITCHEN

Based on 6 health inspections, TEQUILA CANTINA MEXICAN KITCHEN in THE VILLAGES has earned a 1.7/5 food safety rating. Recent inspections indicate some food safety concerns.

3551 Wedgewood Lane
Florida, 32162
Sumter County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/17/2025

Inspection #: Visit ID: 13562737

  • 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. Mahi mahi and salmon thawed in reduced oxygen package in reach in cooler at cook line. See stop sale. Warning
  • 12A-19-4:High Priority - Employee washed hands with cold water. Employee washed hands in 74F water in cook line area Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken wings in walk in cooler. Operator corrected shelves. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi and salmon thawed in reduced oxygen package in reach in cooler at cook line. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Luis Zarinana expired 10/22/2024 Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Repeat Violation Warning
  • 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. Warning
  • 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 cook line area 74F Repeat Violation Warning

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