Cantina Tex-Mex & Tequila Bar
Last inspected: Feb 6, 2026
100
Score
Cantina Tex-Mex & Tequila Bar appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Feb 6, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around 10 violations to closer to eight violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Ocala restaurant scores 78. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
No violations found.
100
Feb 3, 2026
Routine - Food
9 critical violations. 4 major violations. 11 minor violations.
View 24 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants and proceeded to handle croquettes without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-28-4
High Priority - Live, small flying insects found. Observed three flies in dish area.
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 0 ppm.
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw sausage in reach-in cooler in front of dish machine. Manager placed ground beef on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa stored in wait station dated 1/3. Manager stated salsa actually prepared on 2/3. Manager placed proper date on salsa. **Corrected On-Site**
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw ground beef then proceeded to handle cheese without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-09-4
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. Salmon stored on cook line and in reach-in cooler in front of dish area dish machine.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in wait station: salsa (45F - Cold Holding). Manager stated salsa placed in ice bath two hours prior to temperature being taken. Manager added ice to ice bath to reduce temperature, 42F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer at end of cook line: pork (78F - Hot Holding); beef (79F - Hot Holding); pork (86F - Hot Holding. Manager stated items reheated and placed in warmer two hours prior to temperature being taken. Manager placed items in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored under kitchen prep table stained. Blade of can opener on kitchen prep table soiled with old food debris. Deflector plate inside of wait station ice machine soiled with mold-like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sinks in kitchen. Manager turned water on during inspection. **Corrected On-Site**
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Shrimp stored in cook line hand washing sink. Manager removed shrimp during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kits available. **Repeat Violation**
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on shelf across from back door.
24-05-4
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. Salmon stored on cook line and in reach-in cooler in front of dish area dish machine.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored next to bag of lentils on dry storage shelf across from kitchen reach-in freezer. Manager removed hat during inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees working on cook line.
13-04-4
Basic - Food stored on floor. Cases of cooking oil stored on kitchen floor. **Repeat Violation**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building.
33-29-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of prep table across from cook line. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of chip warmer in back of kitchen soiled with old food debris. Bottle rack in bar area soiled with old food debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelves across from back door. **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored underneath kitchen prep table. Manager turned pans over. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Hamburger and chicken thawing in standing water. **Repeat Violation**
06-01-5
10
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 3, 2025
Routine - Food
6 critical violations. 4 major violations. 11 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over prepped veggies in cook line drawers. Manager had employee place chicken and beef in bottom drawers. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in warmer next to shelf with clean containers: cheese sauce (109F,113F - Reheating). Manager stated items placed in warmer at 10:30 to reheat. Item reheating on cook line: beef (115F - Reheating). Manager stated item was placed on grill to reheat at 10:30 am. Item stored in warmer in back of kitchen next to shelf with clean containers: black beans (113F - Reheating). Manager stated item was placed in warmer to reheat at 10:30 am. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item reheating on cook line: beef (115F - Reheating). Manager stated item was placed on grill to reheat at 10:30 am. Item stored in warmer in back of kitchen next to shelf with clean containers: black beans (113F - Reheating). Manager stated item was placed in warmer to reheat at 10:30 am. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer in back of kitchen next to shelf with clean containers: yellow rice (116F,117F - Hot Holding). Manager stated rice was cooked and placed in warmer one hour prior to temperature being taken. Manager placed yellow rice in oven to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Items stored in warmer next to shelf with clean containers: cheese sauce (109F,113F - Reheating). Manager stated items placed in warmer at 10:30 to reheat. **Warning**
03E-04-5
High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored on table next to southwest egg rolls. Employee removed spray bottle during inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area facing the street. Deflector plate inside of wait station ice machine. White cutting board on prep table across from cook line. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Intermediate - No soap provided at handwash sink. No soap at cook line hand washing sink. Manager provided soap at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner in bar area.
41-17-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from back door. Manager removed drink during inspection. **Repeat Violation**
12B-07-4
Basic - Faucet/handle in disrepair at plumbing fixture. Cold water handle at hand washing sink next to kitchen entrance not working.
29-09-4
Basic - Food stored on floor. Case of cooking oil stored on floor across from salad prep acres reach-in cooler.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on wait station ice machine. Manager removed ice scoop from wait station ice machine and returned ice scoop to dish area. **Corrective Action Taken**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from prep table handle across from cook line grill. Manager placed tongs on top of prep table. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine next to three compartment sink.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to kitchen warmer.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in salad prep reach-in cooler, label not removed. Manager had employee rewash avocado. **Corrected On-Site**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in kitchen prep sink at room temperature. Manager placed chicken under cool running water. **Corrected On-Site**
06-01-5
Basic - Wood food-contact surface not properly sealed. Wood shelf next to salad prep reach-in cooler unfinished.
14-06-4
16
May 7, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Observed: over the counter supplements stored over the cook line prep area. These were placed in a pocket. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: multiple cut boards are stained in the kitchen. ALSO, the can opener has dried food debris on it. In addition, the Upright hot box had an accumulation of spills in it, and 2 bar soda guns are soiled. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Observed lack of soap at the cook line hand wash sink. Soap was added. **Corrected On-Site**
31B-03-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed: lack of any hair restraint with 2 cook line staff working. Hair nets were added. **Corrected On-Site**
13-02-4
Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed.
51-13-4
Basic - Waste line missing at soda gun holster. Observed: the bar soda gun holster lacks a drain tube. This is located over drink ice.
29-17-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor at the bar in the corner, has an accumulation of debris.
36-10-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the three co2 tanks are not secured.
51-11-4
55
Jul 18, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
82
Apr 17, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the end of the cook line ranchero sauce made 04/16/24 at 50F, observed condensation on container also cooling process performed in a dip plastic container.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the end of the cook line ranchero sauce made 04/16/24 at 50F, observed condensation on container also cooling process performed in a dip plastic container.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shrimp above cooked beef, a manager moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, pork 131F manager moved to stove to reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
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/. Five food handling employees, no manager on site, Manager arrived during inspection.
53A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area used to dumped drinks.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks near bar area, Manager secured. **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cleaned area on triple sink.
12B-07-4
Basic - Old labels stuck to food containers after cleaning. Cleaned containers with old stickers residues. **Repeat Violation**
16-46-4
35
Dec 13, 2023
Routine - Food
No violations found.
100
Apr 5, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area.
35A-02-6
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Rice being reheated in kitchen microwave with no cover. Manager had employee place cover on rice to finish reheating. **Corrected On-Site**
03E-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer across from three compartment sink: queso (124F - Hot Holding). Manager stated item was placed in warmer 2 hours prior to temperature being taken. Manager placed item on stove to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink missing vacuum breaker.
29-42-4
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. Establishment has no written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained. **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to ice machine. CO2 tanks in bar area.
51-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in reach-cooler with label on skin.
08B-39-4
Basic - Single-service articles improperly stored. Case of cartons on floor next to chip dispenser. Manager placed cartons on shelf. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Crab meat being thawed at room temperature in storage area. Manager placed crab meat in reach-in cooler to finish thawing. **Corrected On-Site** **Repeat Violation**
06-01-5
37
Dec 15, 2022
Routine - Food
1 major violation.
View 1 violation
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. **Warning** - From follow-up inspection 2022-12-15: No change. **Time Extended**
53B-01-5
90
Frequently Asked Questions
When was Cantina Tex-Mex & Tequila Bar last inspected?
The most recent health inspection at Cantina Tex-Mex & Tequila Bar on file is from Feb 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cantina Tex-Mex & Tequila Bar?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Cantina Tex-Mex & Tequila Bar.
How does Cantina Tex-Mex & Tequila Bar compare to other restaurants in Ocala?
Cantina Tex-Mex & Tequila Bar most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Cantina Tex-Mex & Tequila Bar's inspection record improved over time?
Yes. Recent inspections at Cantina Tex-Mex & Tequila Bar have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Cantina Tex-Mex & Tequila Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cantina Tex-Mex & Tequila Bar inspected?
Based on the inspection history on file, Cantina Tex-Mex & Tequila Bar is inspected around three times per year on average.
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