Senor Tequila Mexican Grill
Last inspected: Mar 31, 2026
41
Score
Senor Tequila Mexican Grill has been inspected 11 times since 2022. The latest inspection on file is from Mar 31, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly four violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded seven times in the inspection record.
The city-wide average sits at 79, which Senor Tequila Mexican Grill's 41 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three packages of raw salmon thawed inside reduce oxygen packaging inside front line reach in cooler.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water from a hotel pan into front line handwashing sink. **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tilapia used as ceviche not identified as raw on menu. Employees identified all raw fish on menu at time of inspection. **Corrected On-Site**
02B-01-5
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/ 4 employees working, no CFM available.
53A-05-6
Basic - Accumulation of black and pink mold-like substance in the interior of the ice machine.
22-20-5
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. Three packages of raw salmon thawed inside reduce oxygen packaging inside front line reach in cooler.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
14-09-4
Basic - Stored food not covered. Frozen cheesecake wrapped inside tortilla shells not covered. Stored inside reach in chest freezer adjacent to three compartment sink. Employee wrapped cheesecake at time of inspection. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed one package of raw pork and one package of raw beef thawing inside three compartment sink. Discussed with employee proper thawing methods. Employee placed meats inside a large pot with cold running water to thaw meats properly at time of inspection. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Multiple boxes of unwashed produce: green bell peppers, cilantro, lettuce and jalapeños, stored over pico and ready to eat, sliced onions and green bell peppers. Located inside walk-in cooler.
08B-17-4
41
Jan 29, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Green Tomatillos and Tomato Puree. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of beef taco sauce 129 F stored on cook line. Employee placed on griddle top to reheat. 2nd temp: 170 F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in coolers at cook line. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a soiled straw and food debris in handwash sink at food prep area in kitchen. Employee removed debris. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut water melons not date marked in walk-in cooler. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates are expired on August 2025. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. In sugar bin. Plastic cup with no handle removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. A pan of raw beef skewers stored on floor under storage shelf in walk-in cooler. A bucket of chicken broth stored on floor in kitchen. Employee moved items to shelves at time of inspection. **Corrected On-Site** **Warning**
08B-47-4
45
May 13, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
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 fish in walk-in cooler.
08A-20-5
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/ 6 employees working at time of inspection.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, queso and various food items in walk-in cooler.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. On cook line next to walk-in cooler.
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink and unfinished plate of food stored on prep table in kitchen.
12B-07-4
Basic - Interior of ice machine with cracks that has pitted the surface
14-34-4
58
Dec 2, 2024
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
May 8, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. - From follow-up inspection 2024-05-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. New manager: Miguel Mendoza **Repeat Violation** - From follow-up inspection 2024-05-08: spoke with owner over phone. He tells me they hope to have the manager a certified food manager this weekend **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-05-08: Observed mold like substance inside ice machine bin at time of callback **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2024-05-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Stored food not covered. Ice machine missing cover lid, drinking ices stored with no protection at all times. **Repeat Violation** - From follow-up inspection 2024-05-08: Ice machine still missing lid at time of callback **Time Extended**
08B-12-5
70
Apr 30, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 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. Ran dish machine multiple times, tested 0ppm. Operator informed employee to manually sanitize food containers in three compartment sink and contact the dish machine repair company. **Corrective Action Taken**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a large container of cooked ground beef (47F - Cooling) and 2 containers of refried bean (48F - Cooling) from last night more than 6 hours in walk-in cooler. **Repeat Violation**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw fish fillets stored over cooked chicken and cooked beef in walk-in cooler. Operator moved raw fish to proper storage area. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a large container of cooked ground beef (47F - Cooling) and 2 containers of refried bean (48F - Cooling) from last night more than 6 hours in walk-in cooler. **Repeat Violation**
03D-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed food containers with soap, rinsed with spray faucet, then placed on storage shelves to air dry without sanitized. Discussed proper manually ware washing procedures with operator. Operator educated employee at time of inspection. **Corrective Action Taken**
22-45-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a large container of cooked ground beef (47F - Cooling) and 2 containers of refried bean (48F - Cooling) both covered and deeper than 4 inches cooling more than 6 hours from last night in walk-in cooler. **Repeat Violation**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. New manager: Miguel Mendoza **Repeat Violation**
53A-01-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water stored over prep table while prepping meat. Operator removed drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Stored food not covered. Ice machine missing cover lid, drinking ices stored with no protection at all times. **Repeat Violation**
08B-12-5
29
Oct 18, 2023
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - - From initial inspection : 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 by email. **Corrective Action Taken** - From follow-up inspection 2023-10-18: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. **Repeat Violation** - From follow-up inspection 2023-10-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Juan Carlos Castro. - From follow-up inspection 2023-10-18: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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/ 6 employees working at time of inspection. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-18: **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-10-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Water drains over the soda syrup shelf to the floor at kitchen. - From follow-up inspection 2023-10-18: **Time Extended**
28-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** - From follow-up inspection 2023-10-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line. Ice machine lid disrepair and removed. **Repeat Violation** - From follow-up inspection 2023-10-18: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Outside walk-in cooler by mop sink and ice machine. - From follow-up inspection 2023-10-18: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Stored food not covered. Large ice machine missing the lid to cover and protect the ice at kitchen. - From follow-up inspection 2023-10-18: **Time Extended**
08B-12-5
47
Oct 16, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ground beef and cooked lamb cooled more than 6 hours and not reached to 41F.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large containers of cooked ground beef (cooked at 4pm yesterday, 44-47F at 1:25pm, - Cooling) and large pot of cooked lamb (cooked at 4pm yesterday, 44-45F at 1:25pm, - Cooling) overnight more than 6 hours in walk-in cooler.
03D-02-5
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. Provided by email. **Corrective Action Taken**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 containers of cooked ground beef 44-47F and a pot of cooked lamb 44-45F covered and deeper than 4 inches cooling in walk-in cooler more than 6 hours from last night in walk-in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Juan Carlos Castro.
53A-01-7
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/ 6 employees working at time of inspection. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Condensation or other drainage not disposed of according to law. Water drains over the soda syrup shelf to the floor at kitchen.
28-02-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line. Ice machine lid disrepair and removed. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table at kitchen. **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water. Outside walk-in cooler by mop sink and ice machine.
36-22-4
Basic - Stored food not covered. Large ice machine missing the lid to cover and protect the ice at kitchen.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef thawing in room temperature. Employee moved to walk-in cooler. **Corrected On-Site**
06-01-5
29
Apr 4, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested 0ppm. Chlorine container empty, operator replaced with brand new container of chlorine, ran dish machine multiple times, tested 50ppm. **Corrected On-Site**
22-49-4
High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water in kitchen.
12A-19-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar.
41-17-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
22-02-4
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/ 5 employees working at time of inspection. **Repeat Violation**
53A-05-6
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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to provided hot water due to switch disrepair in handwash sink on cook line by walk-in cooler. **Repeat Violation**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Plumbing system in disrepair. Hot water switch disrepair in handwash sink on cook line by walk-in cooler. **Repeat Violation**
29-08-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
29
Nov 9, 2022
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cheese sauce 98 F hot holding on top of the oven at cook line. Recommend to reheat cheese sauce to 165 F or higher within 2 hours. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler on cook line: Cold holding: cut tomato 48 F, shredded lettuce 51 F, raw steak 50 F, raw chicken 50 F. Recommend to move all time/temperature control for safety food to other reach-in coolers. **Repeat Violation** **Warning**
03A-02-5
High Priority - Employee washed hands with cold water. Observed employee washed hands in handwash sink with no hot water provided on cook line. **Warning**
12A-19-4
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
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/ Observed 4 employees working at time of inspection. **Warning**
53A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water switch broken and unable to turn on hot water in Handwash sink on cook line. **Warning**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Faucet/handle missing at plumbing fixture. Handwash sink on cook line. **Warning**
29-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on tortilla chips bin. Employee removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. Observed a can of green tomatoes dented and stored with other canned food on shelf. Employee segregated for return. **Corrected On-Site** **Warning**
08B-20-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
29
Frequently Asked Questions
When was Senor Tequila Mexican Grill last inspected?
The most recent health inspection at Senor Tequila Mexican Grill on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Senor Tequila Mexican Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Senor Tequila Mexican Grill.
How does Senor Tequila Mexican Grill compare to other restaurants in Tampa?
Senor Tequila Mexican Grill most recently scored 41 out of 100, which is lower than the Tampa average of 79.
Has Senor Tequila Mexican Grill's inspection record improved over time?
No. Recent inspections at Senor Tequila Mexican Grill have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Senor Tequila Mexican Grill 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 Senor Tequila Mexican Grill inspected?
Based on the inspection history on file, Senor Tequila Mexican Grill is inspected around three times per year on average.
Nearby Restaurants