El Tequilas Authentic Mexican Restaurant
Last inspected: Apr 15, 2026
23
Score
Going back to 2022, El Tequilas Authentic Mexican Restaurant has 11 inspections in the public record. Inspectors last stopped by on Apr 15, 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 11 violations each.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Restaurants in South Daytona average 62, so El Tequilas Authentic Mexican Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
5
Critical latest
3
Major latest
8
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Roach activity present as evidenced by live roaches found. Under the prep table left of the blodget oven and salamander on the cookline: 5+ 1 in unused oven on cookline Approximately 15 between ansul line and wall at the end of the cookline 3 in shelving above tortilla storage 1 on lime juice container in dry storage Operator used blowtorch to kill roaches **Corrected On-Site** **Admin Complaint**
35A-05-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa ranchero 3/31 **Warning**
01B-24-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso up to 64F in the middle, refried beans 65F, caldo 48F, Birria 52F, beef tips 45F, caldo mares 50F, black beans 48F, sauce 58F, sauce 45F. cooling from somewhere between midnight and 3:45 am. At 10:50 am and 11:50 am **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Live moths in dried peppers dry storage bin **Warning**
01B-03-5
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/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 2 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veg dicers **Warning**
22-02-4
Basic - Dead roaches on premises. 2 in the steam table water 1 behind microwaves 1 on prep table 2 around reach in cooler gaskets 1 in dry storage on the shelf 1 on floor in front of prep table 2 in the bar on the floor **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket in dry storage **Warning**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Multiple areas **Repeat Violation** **Warning**
36-17-5
Basic - Food stored on floor. Flour **Warning**
08B-38-4
Basic - Improper storage of maintenance equipment. Blower on bag in the box soda **Corrected On-Site** **Warning**
42-02-4
Basic - Plumbing system in disrepair. Wash sink with sprayer drains on to the floor next to the dish machine **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler.expo cooler **Warning**
29-49-6
Basic - Bowl or other container with no handle used to dispense food. In items in walk in cooler **Warning**
14-01-5
23
Jan 30, 2026
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
27
Sep 2, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
78
Aug 25, 2025
Complaint Partial
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
90
Jul 1, 2025
Routine - Food
9 critical violations. 4 major violations. 7 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to cookline handsink **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 46F bottom of expo sauce cooler Bottom of true cooler next to cookline handsink for 4.25 hours per employee: Steak 47F, chicken 47F Overnight per employee: tamale 47F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red sauce 6/23, menudo 6/23 Herote 6/10, flan 6/16, pollo 6/23. Carnitas tacos 6/23, carnitas normal 6/23 **Warning**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over uncovered sauces, back cookline double cooler **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cases of produce walk in cooler **Warning**
08A-04-5
High Priority - Pesticide-emitting strip present in food prep/storage area. In the bar, dichlorvos emitting strips **Warning**
41-24-4
High Priority - Live, small flying insects found. 4 **Warning**
35A-02-7
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returning to line from front area **Warning**
12A-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling from 10 @ 12:55 Burrito sauce 49F+, at 2:15 49-64F. **Warning**
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. Employees with no proof of food handler training **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Dish area **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, turned off at three compartment and handsink **Corrected On-Site** **Warning**
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes, boxing gloves, sweater with single service **Repeat Violation** **Warning**
40-06-5
Basic - Floors not constructed to be easily cleanable. Deep grout lines with pooling water/soil **Warning**
36-12-4
Basic - Grease receptacle lid open, broken, or missing. Grease, old food/debris, and flies in the area, no lid on grease recycle container inside enclosure **Warning**
33-29-4
Basic - Hole in or other damage to wall. Near back door **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover reach in cooler back cookline Under grill **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Sauce expo cooler **Warning**
29-49-6
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. Large mixers, paint rollers, spray foam, stored on top of or with bags of masa and chicharrones **Warning**
42-03-5
12
Jan 10, 2025
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee running food arranged it in the plate with bare hands
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs sauces **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese. Chicken, fish, and beef 46F, Tamales 46F, crumble cheese 47F. Sliced cheese 46F, True cooler next to cookline hand sink. Operator moved to another cooler
03A-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. Cheese sauce 96F in the steam table at 1:10 from around 11. Employee moved to the Stove to reheat more rapidly **Corrective Action Taken**
03E-02-5
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. Employees with no food handler
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets in an oven Hair cream with single service
40-06-5
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
12B-02-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in waitstation **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef room temp Cooked beans, chicken, pork room temp. Chicken standing water **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Sugar in waitstation **Corrected On-Site**
08B-12-5
Basic - Grease receptacle lid open, broken, or missing. Rusted through
33-29-4
Basic - Equipment in poor repair. Large pot cracked and broken in multiple areas. Operator discarded **Corrected On-Site**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Deep grout lines pooling water/food in food preparation, food storage, warewashing area or bathroom.
36-02-5
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
06-09-1
30
Aug 29, 2024
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
High Priority - Stop Sale issued due to adulteration of food product. Live and dead insects in flour container
01B-03-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pablano 8/22
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw steak over guacamole Raw chicken over spinach dip cookline cooler **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in storage area of kitchen
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Insecticide over dry storage **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice heated and moved to steam table 84F. Operator removed
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk 44F, double cooler adjacent to single service storage. Out and returned to cooler Top cookline drawer raw chicken 44-45F, cooked pork 44-49F. Just stocked per operator. Operator iced.
03A-02-5
Intermediate - No soap provided at handwash sink. Bar
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical storage area
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In sauces walk in cooler
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. Dead roach parts in a container on top of microwave holding a bag of corn flakes. 1 dead roach in cookline freezer 1 on the floor in front of ice machine
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep and storage shelving **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets hanging cookline freezer **Repeat Violation**
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Over beans **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
20
Jan 29, 2024
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb on rear of building
29-34-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in double door reach-in cooler next to handwash sink lacking date, operator dated **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has a light accumulation of black, mold-like substance -long white cutting board on top of reach-in cooler has an accumulation of food debris
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator's CHLORINE test kit wet
16-37-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -probe thermometer reading 20F in ice bath, operator recalibrated **Corrected On-Site**
05-06-4
Basic - Equipment in poor repair. -gasket on reach-in freezer at cookline drooping -front of paper towel dispenser in dishwashing area is cracked
14-11-5
Basic - Food storage container/container lid cracked or broken. -plastic lid on top of queso in walk-in cooler is chipped, operator discarded lid **Corrected On-Site**
14-38-4
Basic - Garbage on the ground and/or pad around dumpster. -significant amount of discarded construction materials stored on ground in dumpster area **Repeat Violation**
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer across from cooking equipment
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -multiple knives stored between prep sink and prep table, operator removed **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off off oven door handle, operator removed **Corrected On-Site**
10-20-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to double door reach-in cooler, operator installed waste receptacle **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris. -hood filters above cooking equipment have a light accumulation of grease and food debris **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce stored above diced tomatoes in walk-in cooler, operator relocated diced tomatoes **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -bar area sanitizer bucket tested 0pmm, operator refilled, retested 200ppm **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor in dishwashing area, operator relocated **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -sugar container, operator labeled **Corrected On-Site**
02D-01-5
32
Aug 14, 2023
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
33
Mar 7, 2023
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pot of rice 124F per operator less than 1 hour on prep table, advised operator to reheat to at least 165F, operator relocated to stove to reheat, rechecked 137F reheating **Corrective Action Taken**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator corrected employee, employee washed hands and put on new gloves **Corrected On-Site**
12A-07-5
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. -tested 2x 0ppm, operator installed new bucket of sanitizer, retested 50ppm
22-41-4
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. -Provided Clean-up of Vomiting and Diarrheal Events poster, operator posted **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen -can opener blade soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -spatula stored in handwash sink next to cookline, operator removed **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling tile missing over cookline
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel pots on shelf above triple sink, operator inverted **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -large pots stored on floor in dishwashing area, operator relocated **Corrected On-Site**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple open employee beverages on multiple prep tables, operator relocated **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -walk in freezer floor has an accumulation of food debris
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -oil jug on floor across from fryers **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -operator removed to dish area **Corrected On-Site**
10-17-4
Basic - No Heimlich maneuver/choking sign posted. -Provided Choking Poster, operator posted **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -walk in freezer door gasket soiled
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Slow draining water in handwash sink at cookline. **Corrected On-Site**
29-20-5
21
Aug 18, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen -interior of ice machine soiled **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles and vents throughout kitchen soiled **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
36-34-5
86
Frequently Asked Questions
When was El Tequilas Authentic Mexican Restaurant last inspected?
The most recent health inspection at El Tequilas Authentic Mexican Restaurant on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Tequilas Authentic Mexican Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at El Tequilas Authentic Mexican Restaurant.
How does El Tequilas Authentic Mexican Restaurant compare to other restaurants in South Daytona?
El Tequilas Authentic Mexican Restaurant most recently scored 23 out of 100, which is lower than the South Daytona average of 62.
Has El Tequilas Authentic Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Tequilas Authentic Mexican Restaurant have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Tequilas Authentic Mexican Restaurant 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 El Tequilas Authentic Mexican Restaurant inspected?
Based on the inspection history on file, El Tequilas Authentic Mexican Restaurant is inspected around three times per year on average.
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