Senorita Mexican Kitchen and Tequila Bar
Last inspected: Apr 2, 2026
20
Score
Senorita Mexican Kitchen and Tequila Bar appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Apr 2, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 11 violations.
The pattern that stands out is “no handwashing sign provided at a hand sink used”, which has been cited four times.
Senorita Mexican Kitchen and Tequila Bar's latest score of 20 falls below the Daytona Beach average of 71. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
3
Major latest
8
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
20
Nov 3, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found -2 small flying insects in storage room **Warning** - From follow-up inspection 2025-11-03: 1 live **Time Extended**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled **Warning** - From follow-up inspection 2025-11-03: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -cookline **Warning** - From follow-up inspection 2025-11-03: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -walk in cooler pork and chicken tamale **Warning** - From follow-up inspection 2025-11-03: Shrimp not covered **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-11-03: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -behind cooking equipment **Warning** - From follow-up inspection 2025-11-03: Small amount of debris **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -lid to pinto beans container **Warning** - From follow-up inspection 2025-11-03: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between wall and 3 compartment sink **Warning** - From follow-up inspection 2025-11-03: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-11-03: **Time Extended**
10-20-4
52
Sep 3, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
29
Jan 29, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. -cookline
31B-04-4
Basic - Ice scoop handle in contact with ice. -bar **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. -bar **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on prep table
12B-07-4
Basic - Equipment in poor repair. -gasket it torn on reach in freezer on cookline
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled with grease
23-03-4
Basic - Stored food not covered. -freezer on cookline -walk in freezer shrimp and beans
08B-12-5
52
Aug 5, 2024
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 300 ppm
41-27-4
High Priority - Toxic substance/chemical improperly stored. -chemical spray bottle stored hang on shelf with single service items **Corrected On-Site**
41-10-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - bleach used in sanitizer bucket , manager going to dish machine chlorine until he gets another sanitizer. **Corrective Action Taken**
22-48-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled -slicer guard soiled **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -cart and microwave partial blocking path to hand sink on cookline
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small amount
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -TCS sauce in walk in cooler **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents rusted in prep area
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. -tongs on oven handle
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -reach in cooler at cookline handle in guacamole
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. -cook line
31B-04-4
Basic - Stored food not covered. -walk in cooler
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind shelves in prep area
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -water in spray bottle not labeled
02D-01-5
32
Jan 29, 2024
Routine - Food
No violations found.
100
Jan 22, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 49f to 55f made yesterday
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies in prep area
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -refried beans 49f,black beans 46f less than 4 hours. Not actively reheating. Sitting on cart on cookline
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -fly spray on reach in cooler -bath cleaner sprayer bottle stored hanging with soda boxes **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline
31B-02-4
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
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on reach in cooler **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -reach in cooler cookline dip
10-01-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. -2 handsinks on cookline
31B-04-4
Basic - Plumbing system improperly installed or repaired. -handsink not properly attached to wall on cookline.
29-07-5
29
Jul 14, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -top of stove soiled with -exterior of salsa container,walk in cooler **Warning** - From follow-up inspection 2023-07-14: Hood filters and stove time extension **Time Extended**
23-03-4
95
Jul 13, 2023
Routine - Food
6 critical violations. 4 major violations. 11 minor violations.
View 21 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies in kitchen **Warning**
35A-02-6
High Priority - Nonfood-grade hose conveying potable water and garden type nozzles at end of hose. -compartment sink,manager tech is coming to replace **Warning**
29-04-4
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach crawling on wall under prep table crawled into cracked in wall **Warning**
35A-05-4
High Priority - Spray hose at dish sink lower than flood rim of sink in water. **Corrected On-Site** **Warning**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 44f **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 129f **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -small table in front of handsink on cookline **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -chemical stored with bottles of soda **Corrected On-Site** **Warning**
41-04-4
Basic - Bathroom facility not clean. -walls soiled in mens room **Warning**
32-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. -by ice machine **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Water dripping from vent by walk in cooler **Warning**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount **Corrected On-Site** **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack and apron handing on rack with food and clean pans **Warning**
40-06-5
Basic - Food stored on floor. -bucket of limes and lemons on floor at bar **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -top of stove soiled with -exterior of salsa container,walk in cooler **Warning**
23-03-4
Basic - Stored food not covered. -walk in freezer chicken and shrimp -Walk in cooler pork ,TCS sauces **Warning**
08B-12-5
Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled under cookline equipment **Warning**
36-10-4
Basic - Equipment in poor repair. -Scoop in rice cracked and missing handle,manager discard -lid to container of pinto beans cracked **Warning**
14-11-5
16
Jan 23, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
16
Sep 23, 2022
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. -can opener **Warning** - From follow-up inspection 2022-09-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -handsink on cookline remove. Establishment place handsnext to grill **Warning** - From follow-up inspection 2022-09-23: Bar area sink is know on wall waiting for water to be hooked up **Time Extended**
31A-04-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table -blanket on storage shelf **Warning** - From follow-up inspection 2022-09-23: Blanket time extension **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -cookline **Warning** - From follow-up inspection 2022-09-23: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease top of stove **Warning** - From follow-up inspection 2022-09-23: **Time Extended**
23-03-4
70
Frequently Asked Questions
When was Senorita Mexican Kitchen and Tequila Bar last inspected?
The most recent health inspection at Senorita Mexican Kitchen and Tequila Bar on file is from Apr 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Senorita Mexican Kitchen and Tequila Bar?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Senorita Mexican Kitchen and Tequila Bar.
How does Senorita Mexican Kitchen and Tequila Bar compare to other restaurants in Daytona Beach?
Senorita Mexican Kitchen and Tequila Bar most recently scored 20 out of 100, which is lower than the Daytona Beach average of 71.
Has Senorita Mexican Kitchen and Tequila Bar's inspection record improved over time?
No. Recent inspections at Senorita Mexican Kitchen and Tequila Bar have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Senorita Mexican Kitchen and Tequila Bar 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 Senorita Mexican Kitchen and Tequila Bar inspected?
Based on the inspection history on file, Senorita Mexican Kitchen and Tequila Bar is inspected around three times per year on average.
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