DirtyFLRestaurant Inspection Data

MOSAIC SENOR TEQUILA MEXICAN GRILL

Food safety records indicate MOSAIC SENOR TEQUILA MEXICAN GRILL in WINTER SPRINGS has 9 inspections with a 2.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 9 reports on file

855 E SR 434 #1161

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13578621

Met Inspection Standards

1 high, 4 int, 5 basic

  • 14-11-5:Basic - Equipment in poor repair. Torn gasket bottom part of make table entrance to kitchen
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. A few lids to pans in walk in cooler. Operator replaced Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Bar area Operator removed Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink entrance to kitchen
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Flooring to produce walk in cooler lipping up.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding)for 1 hour in make table across from flat top grill. Operator put in freezer to rapid chill **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by make table to cut avocados and other fruit
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary. Has test kit but expired in 2021
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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. Cooked chicken wings bottom of make table not date marked

11/18/2025· 4mo ago

Visit ID: 10910133

Met Inspection Standards

2 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -large ice machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -in spice bin Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets Corrected On-Site
  • 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 drink cup on server table in kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. -multiple lids on spice containers cracked and broken
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime standing cooler seals soiled
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. -large glass at bar only in solution for 5 seconds
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -next to ice machine Corrected On-Site

5/8/2025· 11mo ago

Visit ID: 10747728

Met Inspection Standards

1 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container and season container. Operator removed soufflé cup. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Salad cooler door gaskets are in poor repair it's torn
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 door reach in cooler door gaskets are soiled and walk in cooler door gaskets
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler cooked tcs item under raw fish. Operator removed the commercially cooked crab meat from below the raw product Corrected On-Site

12/19/2024· 1y 3mo ago

Visit ID: 8724658

Met Inspection Standards

1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light fixture in rear chemical/storage room
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun interior accumulation of slime like substance

4/5/2024· 2y ago

Visit ID: 8647685

Met Inspection Standards

4 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. - dry storage room - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - throughout kitchen - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board on cart - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**

4/5/2024· 2y ago

Visit ID: 8646948

Follow-up Inspection Required

1 high, 4 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. - dry storage room - From follow-up inspection 2024-04-05: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - throughout kitchen - From follow-up inspection 2024-04-05: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board on cart - From follow-up inspection 2024-04-05: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-05: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. - 1 crawling in broken hand wash sink in kitchen - 1 in squeeze handle of fire extinguisher - 2 inside soap dispenser at kitchen hand wash sink - 5 under hand wash sink in kitchen - 3 on conduit next to hood system - 6 in corner seam at hood system - excess of 20 in between broken frp throughout kitchen - 10 below dish rack in dish station - excess of 20 on hinges and casters of cookline coolers - 4 in meat grinding equipment __ Total 72 live roaches Admin Complaint - From follow-up inspection 2024-04-05: Live roach activity still present. Admin Complaint

4/4/2024· 2y ago

Visit ID: 8552130

Follow-up Inspection Required

6 high, 1 int, 9 basic

  • 36-36-4:Basic - Ceiling tile missing. - dry storage room
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - throughout kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board on cart
  • 35A-03-4:Basic - Dead roaches on premises. - on shelves holding togo boxes Admin Complaint
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cooking equipment
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelf of prep table
  • 29-08-4:Basic - Plumbing system in disrepair. - hand wash sink in kitchen water turned off
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cook line cooler
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - ground beef over eggs in walk in cooler
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - pesto date marked 3/23 - gras 3/20
  • 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. - gras - pesto
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - 1 crawling in broken hand wash sink in kitchen - 1 in squeeze handle of fire extinguisher - 2 inside soap dispenser at kitchen hand wash sink - 5 under hand wash sink in kitchen - 3 on conduit next to hood system - 6 in corner seam at hood system - excess of 20 in between broken frp throughout kitchen - 10 below dish rack in dish station - excess of 20 on hinges and casters of cookline coolers - 4 in meat grinding equipment __ Total 72 live roaches Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - rice
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - rice held overnight (47F - Cold Holding)
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to triple sink storing dish soap

11/16/2023· 2y 5mo ago

Visit ID: 8551754

Met Inspection Standards

1 basic

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - at cook line damaged, holding water. Warning - From follow-up inspection 2023-11-16: **Time Extended**

11/14/2023· 2y 5mo ago

Visit ID: 8346114

Follow-up Inspection Required

5 high, 3 int, 2 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - at cook line damaged, holding water. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cook line cooler Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. - sauce bottles together together with raw chicken wings in cook line cooler Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - shredded carnita date marked 11/06 - molcajete date marked 11/06 Warning
  • 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. - shredded carnita date marked 11/06 - molcajete date marked 11/06 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cook line cooler - carne datemarked 11/12 (47F - Cold Holding); - steak held overnight per manager (51F - Cold Holding) - chicken held overnight per manager (46F Cold Holding) Warning
  • 52-10-4:Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - fresh lime juice Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - tilapia ceviche (raw fish) - shrimp ceviche (raw shrimp) - huevos con choriza (undercooked egg) - 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