Blue Tequila
Last inspected: Mar 5, 2026
50
Score
The health department has logged eight inspections at Blue Tequila, the earliest from 2022. The most recent visit was on Mar 5, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “standing water in bottom of reach-in-cooler at the entrance”, which has been cited four times.
The city-wide average sits at 78, which Blue Tequila's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed a plastic to go bag used to store corn tortillas in direct contact with the food. The operator properly stored the tortillas. **Corrected On-Site**
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle raw chicken then wipe gloves hands on a wiping cloth then handle clean dishware. Educated the employee on proper glove procedures. **Corrected On-Site**
12A-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for sugar in the kitchen. The operator removed the plastic container. **Corrected On-Site**
14-01-5
Basic - Dumpster has no lid or lid open/broken.
33-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage stored on a shelf above a food preparation surface on the cook line. The operator discarded the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation surface on the cook line. The employee properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing a watch and bracelet.
13-07-4
Basic - Standing water in bottom of reach-in-cooler at the entrance to the cook line.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor underneath the sink on the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
50
Aug 12, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink. Observed employee washing hands in hand sink, after explaining why they need to wash hands in hand washing sink only.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in served ally with ice and limes from a glass inside sink. Observed operator cleaning out sink. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on lowboy reach in cooler. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old label on a cambro. Observed employee removing label and rewatching cambro. **Corrected On-Site**
16-46-4
74
May 9, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed shield in ice machine with black mold like substance on it. Observed employee cleaning shield completely. **Corrected On-Site**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on an employee, prepping food. Observed employee put on hat. **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on line, low boy coolers, gasket soiled. Observed employee cleaning all gaskets on low boy. **Corrected On-Site**
23-03-4
86
Dec 3, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
55
Jan 3, 2024
Routine - Food
9 minor violations.
View 9 violations
Basic - Equipment in poor repair. Observed torn gaskets in bar keg cooler **Repeat Violation**
14-11-5
Basic - Open dumpster lid. Observed dumpster lid open
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in cooler at server station. Observed manager remove and throw away said drink **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored with handles down on drying shelf dried. Asked what their silverware procedure is. And Educated manager and dish washer the proper procedures for storing silverware correctly.
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed portion cups on line not inverted with open end down. Observed Manager inverting properly **Corrected On-Site**
25-06-4
Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed Togo containers not protected from splash from soap in bar. Observed manager moving containers to a proper location.
25-23-4
Basic - Standing water in bottom of reach-in-cooler. Observed water on bottom of reach in cooler located in server area **Repeat Violation**
29-49-6
Basic - Stored food not covered. Observed Chili Relanos stored in freezer above tamales without covering on either one **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar stored with out identifying label. Observed manager telling employee to label said container
02D-01-5
64
Aug 1, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook with gloves on getting paper towel dispenser key out of a plastic cup with ink pens, screwdriver, thermometer, etc in side it, then returning to grill line. Did not wash hands, change gloves.
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in/pull out drawer (under grill on right hand side) cut tomatoes,cut onions and peppers,chorizo, and marinated chicken temping at 46F. Spoke with manager and she iced down the product and called for repair. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by grill station and prep station. Observed cook getting key to paper towel dispenser and manager changing towels. **Corrected On-Site**
31B-02-4
Basic - Floor tiles missing and/or in disrepair. Observed in bar area broken tile and missing tile. **Repeat Violation**
36-17-5
Basic - Stored food not covered. Observed in reach in freezer tamales and chili relinos on hotel pans, not covered, frozen hard. **Corrected On-Site** **Repeat Violation**
08B-12-5
61
Apr 11, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in walk-in cooler. The manager moved raw pork to another shelf in walk-in cooler. **Corrected On-Site**
08A-20-5
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 manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Equipment in poor repair. Observed several reach-in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The manager removed open drinks from stand up reach-in cooler. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
55
Dec 7, 2022
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (48F - Cold Holding); raw chicken (47F - Cold Holding); raw pork (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw hattock (47F - Cold Holding) in reach-in cooler under cook line. The manager placed all raw products on ice. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe face while engaging in food preparation. Educated operator on proper hand washing. **Corrective Action Taken**
12A-25-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed owner Time As Public Health Control for guacamole stand in dining area. **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
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. Observed reach-in cooler under cook line not maintaining cold holding.
14-74-7
Basic - Equipment in poor repair. Observed reach-in cooler gaskets torn in several reach-in coolers.
14-11-5
Basic - Floor tiles missing and/or in disrepair in bar are. **Repeat Violation**
36-17-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Stored food not covered. Observed pork tamales uncovered in stand up reach-in freezer.
08B-12-5
50
Frequently Asked Questions
When was Blue Tequila last inspected?
The most recent health inspection at Blue Tequila on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Blue Tequila?
Across the inspection record, “standing water in bottom of reach-in-cooler at the entrance” has been cited four times, more than any other issue at Blue Tequila.
How does Blue Tequila compare to other restaurants in North Port?
Blue Tequila most recently scored 50 out of 100, which is lower than the North Port average of 78.
Has Blue Tequila's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Tequila have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Blue Tequila means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Blue Tequila inspected?
Based on the inspection history on file, Blue Tequila is inspected around two times per year on average.
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