Casa Tequila
Last inspected: Feb 19, 2026
50
Score
Casa Tequila has been inspected 13 times since 2022. Casa Tequila was last inspected on Feb 19, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Casa Tequila's latest score of 50 falls below the Wellington average of 71. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw chicken then began to handle clean utensils at flat top grill; no hand wash. Chef cleaned and sanitized utensils and washed hands. **Corrected On-Site**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (131F - Hot Holding) As per operator, stored 30 mins. Stored double panned. Operator placed to reheat to 165+F. cooked pinto beans (132F - Hot Holding) As per chef, stored 1.5hrs. Operator reheated to 198F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: diced tomatoes (47F at 3:30pm; 47F at 4:00pm - Ambient Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At walk in cooler: cooked ground beef (102F at 3:20pm;96F at 3:50pm- Cooling) As per chef, cooling since 30 mins. At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill both items. **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify Ceviche with shrimp containing raw shrimp that is covered by the consumer advisory. Operator started to correct some menus during inspection. **Corrective Action Taken**
02B-01-5
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. Manager employed less than 2 weeks with no proof of training. Emailed for to manager. **Repeat Violation** **Admin Complaint**
11-26-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected: Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - Fly sticky tape hanging food preparation area and food-contact equipment. Operator removed. **Corrected On-Site**
35B-08-4
50
Jul 29, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Cooler across from flat top grill , queso 50F cold holding, flan 50F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop Sale
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill cook line right side turned off. beef stock 120F hot holding . Per operator stored for approximately 1 hour. Operator moved to hot side of flat top grill to reheat to 165F + **Corrective Action Taken**
03B-01-6
High Priority - Employee handled soiled towel and then engaged in food preparation without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Cooler across from flat top grill , queso 50F cold holding, flan 50F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop Sale
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Diced tomatoes at 12:13pm(56F cooling) since 9 am at 12:47same, At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in freezer **Corrective Action Taken**
03D-15-4
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. For 2 employees recently hired. Emailed form to operator
11-26-1
Intermediate - No soap provided at handwash sink.cook line Operator provided **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees.at bar area .
31B-04-4
39
Dec 5, 2024
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Dec 4, 2024
Routine - Food
6 critical violations.
View 6 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made queso (127F at 3:17pm - Reheating) As per operator, reheating since 1pm. Queso did not reheat to 165F 2 hours. See stop sale. **Warning**
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made queso (127F at 3:17pm - Reheating) As per operator, reheating since 1pm. Queso did not reheat to 165F 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: red salsa (95F at 3:12pm- Cooling) As per operator, cooling since 12:00pm. Red salsa did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale. **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flies flying around in dish wash area of kitchen and landing on soiled dishes. **Admin Complaint**
35A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touched raw shrimp and raw bacon to prep then handled walk in cooler door; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Dented cans of evaporated milk; diced tomatoes See stop sale. **Repeat Violation** **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: red salsa (95F at 3:12pm- Cooling) As per operator, cooling since 12:00pm. Red salsa did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale. **Warning**
03D-01-5
41
Jul 30, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Jul 29, 2024
Routine - Food
8 critical violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler: sour cream (44F - Cold Holding) Flip top cooler close to walk in cooler: raw steak (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, all 4 items were transferred from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Operator discarded sour cream and placed raw animal foods to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (45F - Cooling) As per operator, cooling overnight. Item stored in large quantity and covered. Chicken did not cool to 41F within a total of 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw portioned chicken in pan stored over raw open bag of crab. Operator corrected. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At lower section of flip top cooler: raw shelled eggs stored above French fries. Operator stored properly. **Corrected On-Site**
08A-05-6
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 employee touch face then handled door of lower section of flip top cooler to open to fetch food; no hand wash. Manager advised employee to wash hands. **Corrective Action Taken**
12A-25-4
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 (Chlorine 10ppm) Operator primed and produced -Dishwasher (Chlorine 100ppm). **Corrected On-Site**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Dented #10 can of tomato base.
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (45F - Cooling) As per operator, cooling overnight. Item stored in large quantity and covered. Chicken did not cool to 41F within a total of 6 hours. See stop sale.
03D-02-5
Basic - Dead roaches on premises. 3 dead cockroaches under dry storage shelves in dry storage area near triple sink. Advised operator to clean area. **Repeat Violation**
35A-03-4
Basic - Food stored on floor. In walk in freezer - box of raw chicken stored on floor. At walk in cooler- bucket of lettuce stored on floor. Advised operator to stored properly. **Repeat Violation**
08B-38-4
27
Apr 12, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d **Warning** - From follow-up inspection 2024-04-12: At Flip top cooler:#2: ; raw shrimp (44F - Cold Holding); raw seasoned chicken (44F - Cold Holding); raw steak (45F - Cold Holding) Removed from walk in cooler 1hour 42mins prior. Not prepped or portioned today. Advised operator to quick chill. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. **Warning** - From follow-up inspection 2024-04-12: At steam table: black beans (112F - Hot Holding) As per operator item held 1.5 hours. Operator removed to reheat. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Basic - - From initial inspection : Basic - Food stored on floor. In walk in cooler: Box of shrimp stored on floor. **Warning** - From follow-up inspection 2024-04-12: In walk in cooler: Bucket of condenser stored on floor. **Time Extended**
08B-38-4
70
Apr 11, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale. **Warning**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: portioned cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. **Warning**
01B-02-5
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Microwave heavily soiled with food debris and grease; as per operator, microwave is cleaned every 2-3 days. Operator advised that they will clean today. **Corrective Action Taken** **Warning**
22-11-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to cookline used for other purposes as evidenced by steel scour pad stored in hand wash sink. **Warning**
31A-11-4
Basic - Dead roaches on premises. At cook line: 3 dead roaches observed -2 roaches were under hot box and 1 roach under hand wash sink on cook line As per operator, fumigation was done yesterday. Operator cleaned and sanitized area. **Warning**
35A-03-4
Basic - Food stored on floor. In walk in cooler: Box of shrimp stored on floor. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris and grease. **Warning**
22-08-4
Basic - Plumbing system in disrepair. Walk in cooler vent pipe dripping on box with jugs of milk. Operator removed jugs of milk from boxes and stored properly. **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in flip top cooler #1 near cook line. **Warning**
29-49-6
Basic - Stored food not covered. At walk in cooler: Container of chopped onions and peppers stored uncovered. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizing solution had a strength of 0ppm. Advised operator to prepare a solution of 100ppm. **Warning**
21-07-4
30
Sep 14, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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 (Chlorine 0ppm) operator fixed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee started sweeping and afterwards touched tamales placed in the container and moved to microwave without changing gloves and washing hands; educated; employee washed hands and changed gloves; **Corrected On-Site**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Basic - Soiled dry wiping cloth in use at cook line Removed **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- rice spatula stored on top of dirty food cart Operator removed **Corrected On-Site**
10-02-4
61
Jan 23, 2023
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
55
Jan 3, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
55
Aug 30, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Can of diced tomatoes. Operator discarded
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with chopped lettuce 50°F cold Holding inside walk-in cooler. Per operator product left out cooler for approximately 30 minutes. Per operator product not prepared or portioned today. Operator iced down product **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.at 200 ppm chlorine. Operator corrected to 100 ppm chlorine **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a deep covered container inside walk-in cooler with diced tomatoes at 11am (50°F cooling) since 10:30am, rechecked at 11:30 am same temperature . At the current cooling rate product will not cooled to 41°F within 4 hours. Operator transferred product to shallow pan and uncovered **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - Hole in or other damage to wall. Behind prep table next to can goods shelf
36-24-5
Basic - Floor area(s) covered with standing water. Throughout the restaurant
36-22-4
Basic - Employee beverage container above food preparation table or over/next to clean equipment/utensils.on cook line and expo . Operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
50
Jul 1, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2022-07-01: Same **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink by entrance to cookline (86F)**Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2022-07-01: Same **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handwash sink at cookline- hot water knob broken **Repeat Violation** **Warning** - From follow-up inspection 2022-07-01: Same **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light fixture above hood system soiled **Repeat Violation** **Warning** - From follow-up inspection 2022-07-01: Same **Time Extended**
23-03-4
74
Frequently Asked Questions
When was Casa Tequila last inspected?
The most recent health inspection at Casa Tequila on file is from Feb 19, 2026. The public record contains 13 inspections in total.
What is the most common violation at Casa Tequila?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Casa Tequila.
How does Casa Tequila compare to other restaurants in Wellington?
Casa Tequila most recently scored 50 out of 100, which is lower than the Wellington average of 71.
Has Casa Tequila's inspection record improved over time?
Results have been roughly steady. Inspections at Casa Tequila have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Casa 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 Casa Tequila inspected?
Based on the inspection history on file, Casa Tequila is inspected around four times per year on average.
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