MR TEQUILA MEXICAN RESTAURANT Inspection – September 29, 2025

High Priority 5

#4High Priority22-41-4

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. Dishwasher Bar (Chlorine 0ppm) after running three times. Sanitizer bucket empty. Operator replaced,

#5High Priority41-24-4

High Priority – Pesticide-emitting strip present in food prep area. Multiple behind bar.

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef, raw fish. Operator moved to bottom shelf for proper storage. **Corrected On-Site**

Corrected On-Site

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front line in kitchen housemade tomato salsa (50F – Cold Holding) for two hours per operator.

#8High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar farthest from kitchen.

Basic 3

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin at entrance to kitchen.

#2Basic14-11-5

Basic – Equipment in poor repair. Gaskets torn on cook line reach-in cooler drawers.

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice. In all three bins behind bar. Ice cream scoop handle in contact with ice cream, reach-in freezer at entrance to kitchen.

Florida Food Watch