Inspection Report

Florida DBPR Inspection Report
Completed

AZUL TEQUILA MEXICAN RESTAURANT

7859 SW HWY 200 STE 105 · OCALA · Marion County · FL 34476

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Inspection Summary

Inspection dateSeptember 2, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3705204
Visit number1
Inspection Visit ID13743684
DBPR license5203019

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority2 Intermediate10 Basic0 Critical0 Non-Critical14 Total
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All DBPR Inspector Observations

14 full violation description(s) documented by the inspector during this visit.

High Priority 2

#11High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. In reach in drawer unit on cook line: 12 portions of salmon at 39F in sealed package.

Stop Sale
#12High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: beef 46F. Tomatoes 44F. Queso 45F. Manager stated items were placed in unit 2 hours prior. All items moved to walk in cooler then 40-42F. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#13Intermediate05-05-4

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in two door reach in cooler on cook line reads 40F. The cooler has an ambient Tempurature of 56F. Sliding door is no longer attached and falls off when getting in and out of cooler. Also, cooler has standing water on floor under and around it.

#14Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Employee used hand sink at bar to dump sanitizer bucket. Inspector educated employee. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Basic 10

#1Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient thermometer in two door reach in cooler on cook line reads 40F, the cooler has an ambient Tempurature of 56F. Sliding door is no longer attached and falls off when getting in and out of cooler. Also, gasket torn on walk in freezer door.

#2Basic06-09-2

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. See stop sale. In reach in drawer unit on cook line: 12 portions of salmon at 39F in sealed package.

Stop Sale
#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table near walk in cooler. Moved during this inspection. **Corrected On-Site**

Corrected On-Site
#4Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee scooping food with bracelet on.

#5Basic14-72-4

Basic – Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Missing on hood at kitchen entrance.

#6Basic10-04-5

Basic – In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Knife used to cut avocados at guacamole cart is stored in crack of a heavily soiled knife block.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled with mold like substance and food debris. Shelf under steam table soiled with food debris. Around doors of reach in sliding door unit soiled with mold like substance. Block for knife heavily soiled with sticky substance and food debris.

#8Basic42-03-5

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled cooking mitts on top of single serve lids. Soiled apron on top of case of corn flakes. Both were moved. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#9Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed produce on shelf over juice. **Repeat Violation**

Repeat Violation
#10Basic29-03-4

Basic – Water draining onto floor surface. From ceiling between cook line and ware wash area. Employee placed bucket under leak. Water draining onto floor surface under two door reach in cooler. **Corrective Action Taken**

Corrective Action Taken

Inspector observations synchronized from DBPR on September 5, 2026 11:24 AM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 5 · Food and equipment thermometers
1 observation(s)
Category 6 · Proper thawing of TCS food
1 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
2 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
1 observation(s)
Category 42 · Cleaning and maintenance equipment
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.